Microwave pretreatment effects on the changes in seeds microstructure, chemical composition and oxidative stability of rapeseed oil

Wroniak, Małgorzata; Rękas, Agnieszka; Siger, Aleksander; Janowicz, Monika

doi:10.1016/j.lwt.2016.01.013

Cited by 117 publications

(95 citation statements)

References 20 publications

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“…A gradual increase in the oxidative stability along with increase in heating time occurred for both WROs and DROs, reaching the maximum after 8-min exposure (6.82 and 5.22 h, respectively). This observation concured with previously published reports (Azadmard-Damirchi et al2010, Yang et al 2013, Wroniak et al 2016. These authors reported thermally-induced increase of oxidative stability of oils, the reason was probably due to improved extractability of compounds with antioxidant properties, such as tocopherols, canolol, and phytosterols.…”

Section: Effects Of Dehulling and Microwave Pretreatment On Physicochsupporting

confidence: 93%

“…Yang et al (2014) reported canolol decrease following 7 min MV exposure; however no temperature measurements were carried out in line with seeds pretreatment. Additionally, the aspect of rapeseeds moisture content prior to MV pretreatment was omitted in both studies, which, as pointed out by Yang et al (2013) and Wroniak et al (2016), in addition to the period of MV exposure, exert an effect on the degree of quality changes occurring in seeds during heating. As can be seen from Table 3, the longer MV exposure time, caused heating of seeds to higher temperature.…”

Section: Results and Discussion Preliminary Multivariate Statistical mentioning

confidence: 99%

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Dehulling and microwave pretreatment effects on the physicochemical composition and antioxidant capacity of virgin rapeseed oil

et al. 2017

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The effect of microwave heating (800 W) of whole and dehulled rapeseeds for 2 to 8 min was investigated in order to evaluate the impact of dehulling in conjunction with microwaving on the nutritional value, antioxidant activity and physicochemical properties of virgin rapeseed oil. Control oil produced from dehulled seeds (DRO) had higher amounts of bioactive compounds, such as tocochromanols and phytosterols, lower content of pigments, and higher content of primary and secondary oxidation products compared to oil pressed from whole seeds (WRO). Oils pressed from seeds that had previously undergone thermal treatment demonstrated gradual increase of oxidative stability, radical scavenging activity, moreover microwave treatment to caused darkening of oil, assessed in terms of changes in L*a*b* coordinates as well as browning index. Thermally-induced compositional changes were seen mainly in canolol, phytosterols, and carotenoids content, while only slight increase of tocopherols and phenolics was observed. The most pronounced effect of microwave pretreatment was noted for canolol formation-for 8-min MV exposure canolol quantity was approximately 7-and 23-fold higher, in comparison with control WRO and DRO samples, respectively (increase from 61.39 to 456.04 lg/g, and from 13.39 to 320.44 lg/ g).

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Section: Effects Of Dehulling and Microwave Pretreatment On Physicochsupporting

confidence: 93%

Section: Results and Discussion Preliminary Multivariate Statistical mentioning

confidence: 99%

Dehulling and microwave pretreatment effects on the physicochemical composition and antioxidant capacity of virgin rapeseed oil

et al. 2017

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“…This would also enhance the antioxidant activity as well TPC by improving the solubilities of phenolic compounds. Our results indicate that the TPC of extracts was over 10% higher (Table ) compared to that obtained through the more conventional extraction methods described by Siger and Józefiak () and Wroniak, Rękas, Siger, and Janowicz ().…”

Section: Resultscontrasting

confidence: 39%

Antioxidative Polyphenols of Canola Meal Extracted by High Pressure: Impact of Temperature and Solvents

Nandasiri

Eskin

Thiyam‐Holländer

2019

Journal of Food Science

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Canola meal, a by‐product of oil pressing, is a rich source of phenolic antioxidants. However, its use in the food and feed sector is still limited by the need for greener, sustainable, and more cost‐effective extraction methods. This study used accelerated solvent extraction (ASE) to enhance the extraction efficiency of the phenolic antioxidants. The high selectivity and short extraction time associated with ASE were ideal for obtaining high yields of these antioxidants. The structure‐based activity of phenolic compounds may be influenced by the high pressure and temperature of the greener ASE process. The present study evaluated the effect of temperature (140, 160, and 180 °C) and pressure (1,500 psi) on the extraction and yield of phenolic compounds from canola meal as well as the solvent type (ethanol and methanol) and concentration (30%, 40%, 60%, and 70% v/v). Antioxidant activity was determined by 2,2‐diphenyl‐1‐picrylhydrazyl, ferric reducing/antioxidant power assay, and ion‐chelating activity. The highest yield of phenolic compounds was obtained with 70% methanol (20.72 ± 1.47 mg SAE/g DM [milligrams of sinapic acid equivalents per gram of dry matter]) and 70% ethanol (24.71 ± 2.77 mg SAE/g DM) at 180 °C temperature. A similar trend was observed for the antioxidant activity of the extracts and their total flavonoid content. The structure‐based antioxidant activity of the extracts examined increased with the increase in the percentage of the extracting solvent (P > 0.05). This study established ASE as an efficient green method for extracting phenolic compounds from canola meal, with potential application for the production of natural bioactive compounds from underutilized agricultural by‐products. Practical Application ASE is an efficient eco‐friendly method for extracting phenolic compounds from agricultural by‐products such canola meal. Under the conditions of high pressure and temperature, ASE significantly improved the yields of phenolic compounds, sinapine, sinapic acid, and canolol. Under these conditions, water, as an extractant, was not effective in extracting sianpine. Moreover, it was much less effective than both 70% ethanol and 70% methanol in extracting sinapine or canolol. These phenolic compounds are of great interest as natural antioxidants for enhancing the shelf life of food products. They also represent new sources of neutraceuticals for improving human health.

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“…60% for oleic acid, c.a. 21% for linoleic acid, and c.a 10% for linoleic acid [44][45][46][47][48]. Statistical analysis by post-hoc Tukey test showed that the 'Bios' cultivar contained a significantly higher amount of oleic acid, 'Feliks' had the highest amount of linoleic acid, and 'Markus' contained the highest amount of linolenic acid.…”

Section: Resultsmentioning

confidence: 99%

Effect of Fertilizer and Storage Period on Oxidative Stability and Color of Rapeseed Oils

Kachel‐Jakubowska¹,

Sujak²,

Krajewska³

2018

Pol. J. Environ. Stud.

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We analysed physical and chemical properties of seeds and oils from different cultivars of winter rapeseeds ('Markus', 'Bios' and 'Feliks') that were cultivated using bio-gas natural manure (digestate) or with a commercially accessible Yara NPK 5014-28 (NPK) fertilizer, both of which were analyzed for element content. Seeds produced without use of fertilizers were taken as control. Prior to cold-pressing of oils, seeds were analyzed for fatty acid content. Cultivar 'Bios' breed with use of digestate showed a lower amount of oleic acid (C18:1), while the 'Feliks' cultivar had higher content of this fatty acid and lower amounts of linoleic acid (C18:2) as compared to respective controls. In the case of the application of NPK fertilizer, the increase in C18:1 was observed for the cultivars 'Markus' and 'Feliks'. In the latter the decrease in the content of C18:2 was observed as compared to control. The oils were analyzed monthly for photosynthetic pigment content and oxidative stability as well as color during a storage period of three months. Oils contained similar amounts of chlorophylls and carotenoids. Oils derived from seeds produced with the use of commercial NPK fertilizer were characterized with higher oxidation stability (induction time) as compared to digestate. Gradual darkening of the oils was observed. Statistical analysis (p<0.05) showed significant correlation between all the color parameters and term of measurements as well as with the applied fertilizer.

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Microwave pretreatment effects on the changes in seeds microstructure, chemical composition and oxidative stability of rapeseed oil

Cited by 117 publications

References 20 publications

Dehulling and microwave pretreatment effects on the physicochemical composition and antioxidant capacity of virgin rapeseed oil

Dehulling and microwave pretreatment effects on the physicochemical composition and antioxidant capacity of virgin rapeseed oil

Antioxidative Polyphenols of Canola Meal Extracted by High Pressure: Impact of Temperature and Solvents

Effect of Fertilizer and Storage Period on Oxidative Stability and Color of Rapeseed Oils

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