Comparison of analytical and sensory lipid oxidation parameters in conventional and high‐oleic rapeseed oil

Petersen, Katharina Domitila; Kleeberg, Kim Karen; Jahreis, Gerhard; Busch‐Stockfisch, Mechthild; Fritsche, Jan

doi:10.1002/ejlt.201200112

Cited by 36 publications

(31 citation statements)

References 23 publications

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“…The results of fatty acid profiles for seven refined rapeseed oils are in good agreement with those presented by other authors who reported that SAFA, MUFA, and PUFA amounts ranged between 3.4-8.7%, 58.6-75.0%, and 15.4-29.1%, respectively, while 18:1 (58.6-71.8%) was the most dominant fatty acid in the refined rapeseed oils (Fuentes et al, 2013;Petersen et al, 2012;Roszkowska et al, 2015;Szterk et al, 2010).…”

Section: Resultssupporting

confidence: 91%

“…To the best of our knowledge, sensory analysis has rarely been used to determine the quality of rapeseed oil, although it was proposed for the evaluation of quality of conventional and high-oleic rapeseed oils after the refining and bottling stored under different conditions (Fuentes et al, 2013;Jele n et al, 2007;Malcolmson et al, 1994;Petersen et al, 2012;Warner and Nelsen, 1996).…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical, Antioxidative, and Sensory Properties of Refined Rapeseed Oils

Szydłowska‐Czerniak

Tułodziecka

Momot

et al. 2019

J Americ Oil Chem Soc

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Physicochemical characteristics, antioxidant capacity (AC), and sensory quality of rapeseed oils available on the Polish market were analyzed and compared. The fatty acid composition (saturated fatty acids = 6.91–7.58%, monounsaturated fatty acids = 64.14–66.14%, and polyunsaturated fatty acids = 27.22–30.17%), color (T420 = 54.5–83.8%), amounts of free fatty acids (0.02–0.07%), primary (PV = 0.04–2.04 meq O2 kg−1) and secondary (AV = 1.02–3.21) oxidation products, phosphorus (0.38–1.62 mg kg−1), chlorophyll (0.002–0.068 mg kg−1), and polycyclic aromatic hydrocarbons (Σ4PAH = 0.00–2.50 μg kg−1) in the commercial rapeseed oils meet the requirements of the European Food Regulation and Codex Alimentarius standards. Moreover, total phenolic content (TPC = 40.3–467.9 mg SA kg−1) in the studied oils significantly differs from each other. However, the AC of rapeseed oils was analyzed using the novel iron oxide nanoparticle‐based (IONP = 5552.1 − 18,510.2 μmol TE/100 g) method and the modified ferric reducing antioxidant power (FRAP = 55.7–280.3 μmol TE/100 g), cupric reducing AC (CUPRAC = 79.6–784.0 μmol TE/100 g), 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH = 185.7–516.7 μmol TE/100 g), and 2,2′‐azinobis‐3‐ethylbenzothiazoline‐6‐sulfonic acid (ABTS = 465.6–2142.6 μmol TE/100 g) assays. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) were applied for discrimination of the refined rapeseed oils based on fatty acid composition, physicochemical parameters, AC, and sensory properties.

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Section: Resultssupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Physicochemical, Antioxidative, and Sensory Properties of Refined Rapeseed Oils

Szydłowska‐Czerniak

Tułodziecka

Momot

et al. 2019

J Americ Oil Chem Soc

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“…The oxidative stability of conventional high-oleic sunflower oil and analytical and sensory lipid oxidation parameters in conventional and high-oleic rapeseed oil were reported by Petersen et al [260,261].…”

Section: Off-flavorsmentioning

confidence: 85%

Recent Developments and Applications of Solid Phase Microextraction (SPME) in Food and Environmental Analysis—A Review

Kleeberg²,

2015

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Solid-phase microextraction (SPME) is a simple, sensitive, rapid and solvent-free technique for the extraction of analytes from gaseous, liquid and solid samples and takes a leading position among microextraction methods. Application of SPME in sample preparation has been increasing continuously over the last decade. It is most often used as an automatized fiber injection system coupled to chromatographic separation modules for the extraction of volatile and semivolatile organic compounds and also allows for the trace analysis of compounds in complex matrices. Since SPME was first introduced in the early 1990s, several modifications have been made to adapt the procedure to specific application requirements. More robust fiber assemblies and coatings with higher extraction efficiencies, selectivity and stability have been commercialized. Automation and on-line coupling to analytical instruments have been achieved in many applications and new derivatization strategies as well as improved calibration procedures have been developed to overcome existing limitations regarding quantitation. Furthermore, devices using tubes, needles or tips for extraction instead of a fiber have been designed. In the field of food analysis, SPME has been most often applied to fruit/vegetables, fats/oils, wine, meat products, dairy and OPEN ACCESS Chromatography 2015, 2 294 beverages whereas environmental applications focus on the analysis of air, water, soil and sediment samples.

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“…Many reports have confirmed that a diet containing a high n‐6 to n‐3 fatty acids ratio (which in Western diet reaches a ratio approx. 10–20 to 1) increases chronic inflammatory diseases such as non‐alcoholic fatty liver disease, cardiovascular disease, obesity, inflammatory bowel disease, rheumatoid arthritis and Alzheimer's disease . For example, in a recent study, Costa et al showed the rats fed canola oil (in comparison to the same amount of soybean oil with n‐6 to n‐3 ratio of approx.…”

Section: Introductionmentioning

confidence: 99%

Variation in the composition and oxidative stability of commercial rapeseed oils during their shelf life

Roszkowska

Tańska

Czaplicki

et al. 2014

Euro J Lipid Sci & Tech

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This study was conducted to evaluate the variation in chemical composition and oxidative stability of 21 different commercial rapeseed oils. Their composition was estimated immediately after opening the packaging and for the same oils at the end of their induction period. The oxidation of oils was conducted at 110°C in an oven test, while the induction time was determined in a Rancimat test at the same temperature. It was found that the initial ratio of n-6 to n-3 fatty acids was close to 2.2 to 1. These oils differed mainly in minor acids, such as C16:0 and C20:1. At the end of their shelf life, a reduction of C18:2 and C18:3 acids shares was found, which was accompanied by a slight increase of n-6 to n-3 ratio. The most variable oil-soluble compounds of oils were carotenoids, chlorophylls, and phenolics, while the tocopherols were the most stable. Induction time was the most positively correlated with the oil-soluble phenolics (r ¼ 0.76 for all samples) and chlorophylls (r ¼ 0.77 for refined oils), while carotenoids generally acted as pro-oxidants (r ¼ À0.66 for all oils). The degradation degree of tested compounds during oxidation (on average) was as follows: phytosterols > tocopherols > carotenoids > phenolic compounds > chlorophylls.Practical applications: Rapeseed oil is a popular edible oil and may be a good source of oil-soluble vitamins, polyunsaturated fatty acids and antioxidants in human diet. However, its composition depends mainly on the rape genotypes, cultivation conditions, industrial practices, and storage conditions. In this study, we evaluated the variability in chemical composition of typical commercial rapeseed oils immediately after opening the package and at the end of their induction time. We have shown that fatty acids composition of tested oils was relatively stable, while their minor compounds content were significantly different. Oils oxidative stability was mainly related to phenolic compounds. These informations are important both for the consumers (nutrition facts), and industry (phenolics as antioxidants).

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Comparison of analytical and sensory lipid oxidation parameters in conventional and high‐oleic rapeseed oil

Cited by 36 publications

References 23 publications

Physicochemical, Antioxidative, and Sensory Properties of Refined Rapeseed Oils

Physicochemical, Antioxidative, and Sensory Properties of Refined Rapeseed Oils

Recent Developments and Applications of Solid Phase Microextraction (SPME) in Food and Environmental Analysis—A Review

Variation in the composition and oxidative stability of commercial rapeseed oils during their shelf life

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