Influence of de-hulled rapeseed roasting on the physicochemical composition and oxidative state of oil




Bioactive compounds, De-hulling, Oxidative stability, Radical scavenging activity, Rapeseed oil, Roasting


The effect of roasting time on the contents of bioactive compounds (tocopherols, phytosterols, phenolic compounds), antioxidant capacity and physicochemical properties of rapeseed oil pressed from de-hulled seeds was investigated. The de-hulled seeds were roasted at a temperature of 165 °C for 20, 40, 60, 80, and 100 min. The results of this study show that a roasting pre-treatment led to a gradual increase in canolol content (from 1.34 to 117.33 mg/100 g), total phytosterols (from 573.51 to 609.86 mg/100 g) and total carotenoids (0.82 to 2.41 mg/100 g), while only slight changes in the contents of tocopherols were noted. With the increase in roasting time a gradual increase in oxidative stability (from 4.27 to 6.85 h), and antioxidant capacity, seen mainly in the hydrophilic fraction of oil (from 0.32 to 2.30 mmol TEAC/l) was found. Although roasting resulted in the formation of primary and secondary oxidation products, the quality parameters of oils were within Codex Alimentarius limits.


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How to Cite

Rękas A, Siger A, Wroniak M, Ścibisz I, Derewiaka D, Anders A. Influence of de-hulled rapeseed roasting on the physicochemical composition and oxidative state of oil. Grasas aceites [Internet]. 2017Mar.30 [cited 2024Apr.14];68(1):e176. Available from: