Effects of processing techniques on oxidative stability of <em>Prunus pedunculatus</em> seed oil

Abstract

SUMMARY:This paper investigated the effects of Prunus pedunculatus (P. pedunculatus) seed pre-treatment, including microwaving (M), roasting (R), steaming (S) and roasting plus steaming (RS) on crude oil quality in terms of yield, color change, fatty acid composition, and oxidative stability. The results showed an increase in monounsaturated fatty acid content and oxidative stability of the oils obtained from different processing treatments compared to the oil obtained from raw seeds (RW) without processing. The oils, obtained from pretreated seeds, had higher conjugated diene (CD) and 2-thiobarbituric acid (2-TBA) values, compared to that obtained from RW when stored in a Schaal oven at 65 °C for 168 h. However, polyphenol and tocopherol contents decreased in all oil samples, processed or unprocessed. The effect of pre-treating the seeds was more prominent in the oil sample obtained through the RS technique, and showed higher oxidative stability than the other processed oils and the oil from RW. KEYWORDS:Almond; Microwave; Oil; Roasting; Steam RESUMEN: Efectos de las técnicas de procesamiento sobre la estabilidad oxidativa del aceite de semilla de Prunus pedunculatus. Se investigó los efectos del pretratamiento de las semillas de Prunus pedunculatus, incluyendo microondas (M), tostado (R), cocción al vapor (S) y torrefacción más vapor (RS), sobre la calidad del aceite crudo, el rendimiento, cambio de color, composición en ácidos grasos y estabilidad oxidativa. Los resultados mostraron un aumento en el contenido de ácidos grasos monoinsaturados y en la estabilidad oxidativa de los aceites obtenidos con diferentes tratamientos de procesamiento en comparación con el aceite obtenido a partir de semillas crudas (RW) sin procesamiento. Los aceites obtenidos a partir de semillas pretratadas presentaron mayores valores de dienos conjugados (CD) y de ácido 2-tiobarbitúrico (2-TBA), comparado con el obtenido de RW cuando se almacenaron en horno a 65 °C durante 168 h. Sin embargo, el contenido de polifenoles y tocoferoles disminuyó en todas las muestras de aceites, procesadas o no procesadas. El efecto del pretratamiento de las semillas fue más destacado en la muestra de aceite obtenida mediante la técnica RS, mostrando mayor estabilidad oxidativa que los otros aceites procesados y que el aceite de RW.

Determining the Quality and Storage Stability of Pomegranate (Punica granatum L.) Seed Oil with Accelerated Shelf-Life Approach

“…Notably, usage of the pomegranate seed oil in a food medium and colour kinetics and modelling investigations should be further investigated where it is expected to be effective for the overall appearance of the food medium. During the cold solvent extraction, the colour pigments and colour affecting components such as phospholipids are likely to be extracted along with the oil (Yan et al, 2017). According to the results, these pigments and components are expected to change the color properties throughout the storage period, which is supported in the present study.…”

Does roasting temperature and storage options of Macadamia nuts (Macadamia intergrifolia) affect nutritional and sensorial properties?

“…The increase in ash content shows that the proportion of minerals was on the increase. This is beneficial as they help retard the growth of microorganisms in foods (21). Roasted nuts, thus, have reduced risk of microbial contamination and as a result have increased shelf life.…”