Effect of Chlorophyll on Lipid Oxidation of Rapeseed Oil

Abstract

The residues of chlorophyll induce oxidative rancidity and deterioration through photo‐oxidation. However, the effect of chlorophyll on the quality of rapeseed oil is still unknown. In this study, chlorophyll is added into rapeseed oil to reach the desired treatment levels of 2, 5, and 10 mg kg−1, while no chlorophyll is added in the control sample. Dynamic changes of the peroxide value of rapeseed oils with different chlorophyll contents exposed to light and stored in the dark at different times (0, 1, 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, and 60 days) are investigated. The results show that the peroxide value of rapeseed oil exposed to light increased significantly, especially for the oil with a high content of chlorophyll. In contrast, the peroxide value of rapeseed oil stored in the dark is nearly unchanged no matter whether extra chlorophyll is added. This study shows that chlorophyll in rapeseed oil can trigger oil oxidation, and therefore it is necessary to take measures to reduce the chlorophyll content in rapeseed oil or store rapeseed oil in the dark as soon as possible. Practical Applications: This study shows that chlorophyll in rapeseed oil can trigger oil oxidation, and therefore it is necessary to take measures to reduce the chlorophyll content in rapeseed oil. In this study, dynamic changes of peroxide values of rapeseed oils with different chlorophyll contents exposed to light and stored in the dark at different times are investigated. The results show that the peroxide value of rapeseed oil exposed to light increases significantly, especially for the rapeseed oil with a high content of chlorophyll. In conclusion, chlorophyll in rapeseed oil can trigger oil oxidation.Therefore, it is necessary to take measures to reduce the chlorophyll content in rapeseed oil or store rapeseed oil in the dark as soon as possible.

Chemical Analysis of Minor Bioactive Components and Cannabidiolic Acid in Commercial Hemp Seed Oil

“…Their presence affects negatively the oils appearance with color from dark to light green, as well as oxidative stability. In fact, chlorophylls are photosensitizer and pro-oxidant species, able to induce PUFAs oxidation and to reduce, in turn, the hempseed oil shelf-life [ 49 ].…”

“…Their presence affects negatively the oils appearance with color from dark to light green, as well as oxidative stability. In fact, chlorophylls are photosensitizer and pro-oxidant species, able to induce PUFAs oxidation and to reduce, in turn, the hempseed oil shelf-life [49]. In a study, conducted by Porto et al [24] the optimization of the extraction process for obtaining high-quality hemp seed oil from Felina cultivar was performed.…”

“…Their presence affects negatively the oils appearance with color from dark to light green, as well as oxidative stability. In fact, chlorophylls are photosensitizer and pro-oxidant species, able to induce PUFAs oxidation and to reduce, in turn, the hempseed oil shelf-life [49]. Carotenoids can be extracted along with chlorophylls by methanol, diethyl ether or other organic solvents, and determined by spectrophotometer at wavelength between 400 and 500 nm.…”

Polar compound composition of four vegetable oils as affected by tert‐butylhydroquinone (TBHQ) and chlorophyll during room‐temperature storage

“…The method of adding chlorophyll to vegetable oil is based on the approach presented by Li, Yang, et al . (2019). A total of 0.50 g (accurately weighed to 0.1 mg) extract was added to 500.00 g vegetable oils at room temperature.…”

Chlorophyllase‐Catalyzed Chlorophyll Removal from Vegetable Oils Using Recombinant Eukaryotic and Prokaryotic Enzymes

“…Chlorophyll residue in plant‐derived foods is an important issue in food quality and shelf life. It is especially important in terms of food spoilage because chlorophyll acts as a sensitizer in photo‐oxidation of oils and fats resulting in oil rancidity (Li et al, 2019). Furthermore, the green color of chlorophyll is unpleasant in most vegetable oils.…”