Influence of impurities in raw material on sensory and physicochemical properties of cold-pressed rapeseedoil produced from conventionally and ecologically grown seeds

Wroniak, Małgorzata; Rękas, Agnieszka; Ratusz, Katarzyna

doi:10.17306/j.afs.2016.3.28

Cited by 8 publications

(6 citation statements)

References 10 publications

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“…Similar results of chlorophylls content were presented by Wroniak et al (1.8–2.4 mg of phaeophytin kg −1 ) . In their work, they also obtained higher amounts of chlorophylls from ecological (9.2 mg of phaeophytin kg −1 ) and some conventional cultivars (4.0–10.4 mg of phaeophytin kg −1 ).…”

Section: Resultssupporting

confidence: 88%

Evaluation of the Oxidative Stability of Cold‐Pressed Rapeseed Oil by Rancimat and Pressure Differential Scanning Calorimetry Measurements

Symoniuk

Ratusz

Krygier

2018

Euro J Lipid Sci & Tech

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Cold‐pressed market rapeseed oils are evaluated for oxidative stability using two accelerated methods: Rancimat and pressure differential scanning calorimetry. In the study, oils are also determined by their acid, peroxide and p‐anisidine values, fatty acid composition, antioxidants capacity, and phenolic compounds content. Obtained results of oxidative stability are correlated to determine the possibility of using interchangeably tested methods. To examine the impact of individual quality factors on oil oxidative stability, the principal components analysis is applied. Analyzed oils are characterized by good quality, having a typical fatty acid composition, and oxidative stability. Rapeseed oils induction time are determined by Rancimat measurement at 100 °C and pressure differential scanning calorimetry test at a temperature of 120 °C. The induction times obtained using these two methods are strongly correlated (r = 0.96). A high value of correlation coefficient might be caused by too little differentiation; thus the possibility of using these methods interchangeably may be applied only to results range between 12.96 and 14.03 h for a Rancimat method and 60.28–67.05 min for PDSC measurements. Principal components analysis shows that the greatest influence on rapeseed oil induction time in Rancimat, and PDSC methods have peroxide values (r = −0.73 and r = −0.80, respectively), Totox indicators (r = −0.67 and r = −0.75, respectively), and total polyphenols content (r = 0.67 and r = 0.78, respectively). There is no correlation between the monounsaturated fatty acid content and the antioxidant capacity. Moreover, the induction time is poorly correlated with saturated, polyunsaturated fatty acids, and pigments content. Practical Applications: The results show that Rancimat and pressure differential scanning calorimetry (PDSC) methods might be used interchangeably (r = 0.96) for assessing the oxidation stability of cold‐pressed rapeseed oil, for a given set of data. PDSC can be recommended as an appropriate objective method for evaluating the oxidative stability of cold‐pressed rapeseed oils. Results of the principal component analysis (PCA) proved that its primary oxidation state has a high influence on cold‐pressed rapeseed oil oxidative stability. Differences in rapeseed oil oxidation stability do not depend on its fatty acid composition. Market cold‐pressed rapeseed oils are evaluated for their chemical composition and oxidative stability using Rancimat and PDSC measurements. Based on the obtained results the correlation between oxidative stability determined by these two methods and the influence of the individual quality factors on oil oxidative stability is determined by applying the principal component analysis.

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Section: Resultssupporting

confidence: 88%

Evaluation of the Oxidative Stability of Cold‐Pressed Rapeseed Oil by Rancimat and Pressure Differential Scanning Calorimetry Measurements

Symoniuk

Ratusz

Krygier

2018

Euro J Lipid Sci & Tech

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“…Cold pressed RO and HORO were characterized by a similar content of chlorophylls (1.88 and 1.97 mg pheophytin/kg, respectively) (Figure 2), but a different content of total carotenoids (5.25 and 4.28 mg β-carotene/kg, respectively) (Figure 3). PO, RO, and HORO oils, in comparison to the literature data [40,41], had a low concentration of chlorophylls, which was advisable in view of the intended use for frying. However, the tested oils had an average content of carotenoids, about half as much as the oils analyzed by Symoniuk et al [40], and several times higher than the oils studied by Redondo-Cuevas et al [42].…”

Section: Chlorophyll Carotenoid Pigments and Color Of Oilsmentioning

confidence: 77%

Effect of Deep Frying of Potatoes and Tofu on Thermo-Oxidative Changes of Cold Pressed Rapeseed Oil, Cold Pressed High Oleic Rapeseed Oil and Palm Olein

et al. 2021

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One of the commonly used food preparation methods is frying. Fried food is admired by consumers due to its unique taste and texture. Deep frying is a process of dipping food in oil at high temperature, usually 170–190 °C, and it requires a relatively short time. The aim of this study was to analyze the thermo-oxidative changes occurring during the deep frying of products such as potatoes and tofu in cold pressed rapeseed oils and palm olein. Cold pressed rapeseed oil from hulled seeds (RO), cold pressed high oleic rapeseed oil from hulled seeds (HORO), and palm olein (PO) (for purposes of comparison) were used. Characterization of fresh oils (after purchase) and oils after 6, 12, and 18 h of deep frying process of a starch product (potatoes) and a protein product (tofu) was performed. The quality of oils was analyzed by determining peroxide value, acid value, p-anisidine value, content of carotenoid and chlorophyll pigments, polar compounds, smoke point, color (CIE L*a*b*), fatty acids content and profile, calculation of lipid nutritional quality indicators, and oxidative stability index (Rancimat). Cold pressed high oleic rapeseed oil was more stable during deep frying compared to cold pressed rapeseed oil, but much less stable than palm olein. In addition, more thermo-oxidative changes occurred in the tested oils when deep frying the starch product (potatoes) compared to the deep frying of the protein product (tofu).

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“…In the literature, we have only found overviews on the chemical composition, nutritional properties, or influence of black cumin on the sensory characteristics of mayonnaise [ 45 ]. Bendini et al [ 13 ] and Wroniak et al [ 14 ] employed the QDA methodology to describe only the sensory profiles of cold-pressed sunflower oils and cold-pressed rapeseed oils, respectively.…”

Section: Resultsmentioning

confidence: 99%

“…Regarding the influence of impurities on the sensory profile, Wroniak et al [ 14 ] reported a negative correlation between the level of contaminants in cold-pressed rapeseed oil and the sensory quality with the presence of off-flavors.…”

Section: Resultsmentioning

confidence: 99%

“…The quantitative descriptive analysis (QDA) approach has been recognized as a tool for measuring and optimizing the sensory attributes of various food products. Sensory attribute lexicons for the evaluation of cold-pressed sunflower and rapeseed oils using the QDA methodology have been developed and implemented [ 13 , 14 , 15 ]. Nevertheless, to the best of our knowledge, a QDA methodology to develop the descriptive terminology and sensory profiles of CPBCO samples has not been proposed.…”

Section: Introductionmentioning

confidence: 99%

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Effects of the Chemical Composition on the Antioxidant and Sensory Characteristics and Oxidative Stability of Cold-Pressed Black Cumin Oils

Szydłowska‐Czerniak

Momot

Stawicka³

et al. 2022

Antioxidants

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The antioxidant capacity (AC); amounts of tocopherols, sterols, and polycyclic aromatic hydrocarbons; oxidative parameters; fatty acid composition (FAC); and sensory quality of cold-pressed black cumin oils (CPBCOs) available on the Polish market were analyzed and compared. The AC levels of the CPBCO samples were determined using four assays, namely 2,2-diphenyl-1-picrylhydrazyl (DPPH = 226.8–790.1 μmol TE/100 g), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS = 385.9–1465.0 μmol TE/100 g), cupric-reducing antioxidant capacity (CUPRAC = 975.3–19,823.3 μmol TE/100 g), and Folin–Ciocalteu assays (FC = 168.1–643.7 μmol TE/100 g). The FAC scores were typical for black cumin oil, except for the sample CPBCO4, which had a higher content of α-linolenic acid (C18:3 = 23.33%), pointing to possible oil adulteration. Additionally, the concentrations of total sterols (TSC = 372 mg/100 g) and tocopherols (TTC = 42.3 mg/100 g) in this sample were higher than those for other investigated oils (TSC = 159–222 mg/100 g, TTC = 1.9–10.4 mg/100 g respectively). The oxidative stability levels (IP = 8.21–37.34 h), peroxide values (PV = 21.36–123.77 meq O2/kg), acid values (AV = 6.40–22.02 mg KOH/kg), and the sums of four specific polycyclic aromatic hydrocarbons (∑4PAHs = 4.48–46.68 μg/kg) in the studied samples differed significantly (p < 0.05). A sensory lexicon including 12 attributes was developed and applied for the sensory evaluation of oils using a quantitative descriptive analysis (QDA).

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Influence of impurities in raw material on sensory and physicochemical properties of cold-pressed rapeseedoil produced from conventionally and ecologically grown seeds

Cited by 8 publications

References 10 publications

Evaluation of the Oxidative Stability of Cold‐Pressed Rapeseed Oil by Rancimat and Pressure Differential Scanning Calorimetry Measurements

Evaluation of the Oxidative Stability of Cold‐Pressed Rapeseed Oil by Rancimat and Pressure Differential Scanning Calorimetry Measurements

Effect of Deep Frying of Potatoes and Tofu on Thermo-Oxidative Changes of Cold Pressed Rapeseed Oil, Cold Pressed High Oleic Rapeseed Oil and Palm Olein

Effects of the Chemical Composition on the Antioxidant and Sensory Characteristics and Oxidative Stability of Cold-Pressed Black Cumin Oils

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