The effect of microwave pre-treatment of rapeseed on the degradation kinetics of lipophilic bioactive compounds of the oil during storage

A. Rękas; A. Siger; M. Wroniak

doi:10.3989/gya.0670171

Authors

A. Rękas Faculty of Food Sciences, Department of Food Technology, Warsaw University of Life Sciences https://orcid.org/0000-0001-5979-8430
A. Siger Faculty of Food Sciences and Nutrition, Department of Food Biochemistry and Analysis, Poznan University of Life Sciences https://orcid.org/0000-0002-3681-153X
M. Wroniak Faculty of Food Sciences, Department of Food Technology, Warsaw University of Life Sciences https://orcid.org/0000-0002-8527-7185

DOI:

https://doi.org/10.3989/gya.0670171

Keywords:

Antioxidant capacity, Carotenoids, Degradation kinetics, Microwaving, Rapeseed oil, Tocochromanols

Abstract

This study examined the storage stability of tocochromanols and carotenoids in the oils prepared from microwave pre-treated (MV) rapeseeds (2-10 min, 800W) during storage at 20 °C for 12 months. In line with lipophilic antioxidant degradation throughout the storage period, changes in the antioxidant capacity of the oil were monitored. Microwaving significantly affected the concentration of lipophilic antioxidants in the oil. After 10 min of MV pre-treatment the highest content of total tocochromanols (76.64 mg/100g) was achieved, whereas a maximum carotenoid concentration (861.28 μg/100g) was obtained following 6 min seed MV pre-treatment. The degradation kinetics for the tocochromanols and carotenoids followed a zero-order kinetic model. From the kinetic analysis, it was shown that the degradation rate constant (k) of both tocochromanols and carotenoids decreased with longer seed exposure to MV radiation. The kinetics of antioxidant capacity degradation during the storage of oils followed a zero-order reaction. The rate of antioxidant capacity degradation in the control oil was higher (k=9.1 x 10^-2 mmol TEAC/l/month) compared with oils prepared from MV pre-treated seeds (k=6.8-8.0 x 10^-2 mmol TEAC/l/month).

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