Monitoring stability and volatile oxidation compounds of cold-pressed flax seed, grape seed and black cumin seed oils upon photo-oxidation

Kıralan, Mustafa; Çalik, Gürkan; Kıralan, Sezer; Ramadan, Mohamed Fawzy

doi:10.1007/s11694-017-9674-3

Cited by 24 publications

(10 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Furthermore, a comparison of RA with ROA indicated the influence of roasting on the stability of the oil. PV results from the other oils, including MT, in most cases, were similar to those reported in other studies [ 5 , 26 , 27 , 28 ].…”

Section: Discussionsupporting

confidence: 89%

“…Thus, a food product may contain a high concentration of volatiles which have no influence on the aroma quality, and at the same time a very low concentration of the compound which significantly lowers the quality of the oil. Oil aroma may be affected by volatile compounds that have the origin in the plant material or are the effects of processing or storage, such as short chained fatty acids, heterocyclic compounds, ketones, alcohols, esters and aldehydes [ 5 ]. Most chemical changes in cold-pressed oils take place during storage, and they are related to the oxidation of unsaturated fatty acids [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Changes in Volatile Compound Profiles in Cold-Pressed Oils Obtained from Various Seeds during Accelerated Storage

et al. 2021

View full text Add to dashboard Cite

Cold-pressed oils are highly valuable sources of unsaturated fatty acids which are prone to oxidation processes, resulting in the formation of lipid oxidation products, which may deteriorate the sensory quality of the produced oil. The aim of the study was to determine the main volatile compounds which differentiate examined oils and could be used as the markers of lipid oxidation in various oils. In the experiment, cold-pressed oils—brown flaxseed, golden flaxseed, hempseed, milk thistle, black cumin, pumpkin, white poppy seed, blue poppy seed, white sesame, black sesame and argan oils from raw and roasted kernels—were analyzed. To induce oxidative changes, an accelerate storage test was performed, and oils were kept at 60 °C for 0, 2, 4, 7 and 10 days. Volatile compound profiling was performed using SPME-GC-HRToFMS. Additionally, basic measurements such as fatty acid composition, peroxide value, scavenging activity and phenolic compound contents were carried out. Multivariate statistical analyses with volatile compound profiling allow us to differentiate oils in terms of plant variety, oxidation level and seed treatment before pressing. Comparing black cumin cold-pressed oil with other oils, significant differences in volatile compound profiles and scavenging activity were observed. Compounds that may serve as indicators of undergoing oxidation processes in flaxseed, poppy seed, milk thistle and hemp oils were determined.

show abstract

Section: Discussionsupporting

confidence: 89%

Section: Introductionmentioning

confidence: 99%

Changes in Volatile Compound Profiles in Cold-Pressed Oils Obtained from Various Seeds during Accelerated Storage

et al. 2021

View full text Add to dashboard Cite

show abstract

“…Many of the identified aromatic compounds are characterized by a strong olfactory property, and enhance the characteristic aroma of berries with their spicy, floral, and fruity flavors. This suggests that the aroma of vegetable oils is rendered by the volatile compounds present in the plant materials, such as short-chain fatty acids, heterocyclic compounds, ketones, alcohols, esters, and aldehydes, or results from the processing or storage of the materials [28]. In cold-pressed oils, most chemical changes occur during storage and are related to the oxidation of unsaturated fatty acids [46].…”

Section: Resultsmentioning

confidence: 99%

Physicochemical Properties, Fatty Acid Composition, Volatile Compounds of Blueberries, Cranberries, Raspberries, and Cuckooflower Seeds Obtained Using Sonication Method

Bederska‐Łojewska

Pieszka

Marzec³

et al. 2021

Molecules

View full text Add to dashboard Cite

Every year, thousands of tons of fruit seeds are discarded as agro-industrial by-products around the world. Fruit seeds are an excellent source of oils, monounsaturated fatty acids, and n-6 and n-3 polyunsaturated essential fatty acids. This study aimed to develop a novel technology for extracting active substances from selected seeds that were obtained after pressing fruit juices. The proposed technology involved sonification with the use of ethyl alcohol at a low extraction temperature. Seeds of four species—blueberry (Vaccinium myrtillus L.), raspberry (Rubus idaeus), cranberry (Vaccinium macrocarpon), and cuckooflower (Cardamine pratensis)—were used for extraction. Following alcohol evaporation under nitrogen, the antioxidant activity, chemical composition, and volatile compounds of the obtained extracts were analyzed using chromatographic methods, including gas chromatography (GC)–mass spectrometry (MS) (GC–MS/MS), and high-performance liquid chromatography–MS. We analyzed physicochemical properties, fatty acid, and volatile compounds composition, sterol and tocochromanol content of blueberry, cranberry, raspberry, and cuckooflower seed oils obtained by sonication. This method is safe and effective, and allows for obtaining valuable oils from the seeds.

show abstract

“…Cold-pressing extraction is a solvent-free technique for oil production which is applied to seeds at low temperatures (Parker et al, 2003;Yu et al, 2005;Van Hoed et al, 2006;Siger et al, 2008;Ramadan et al, 2012;Prescha et al, 2014;Ramadan, 2013Kiralan et al, 2018). In the process of cold-pressing, oil recovery is lower than in solvent extraction or hot-pressing techniques.…”

Section: Introductionmentioning

confidence: 99%

Stability and volatile oxidation compounds of grape seed, flax seed and black cumin seed cold-pressed oils as affected by thermal oxidation

et al. 2019

View full text Add to dashboard Cite

The old-pressed oils (CPO) from grape seeds (GSO), flax seeds (FSO) and black cumin seeds (BSO) were analyzed for their fatty acid profiles, tocopherols, total phenolics, bioactives and phenolic compositions. The stability of CPO under thermal oxidation conditions was evaluated. The main fatty acid in FSO was linolenic acid (56.5% of total fatty acids); while GSO and BSO were rich in linoleic acid, which accounted for 66.8 and 56.8%, respectively. GSO was rich in ?-tocopherol (123.0 mg/kg), while ?-tocopherol was a prevalent isomer in FSO and BSO (137.9 and 128.9 mg/kg, respectively). The total phenolic contents in the oils ranged from 554 mg GAE/kg oil (FSO) to 1140 mg GAE/kg oil (BSO). Luteolin, dihydroquercetin and benzoic acids were the dominant bioactives and phenolics in FSO, GSO and BSO, respectively. Based on the oxidative stability index (OSI) value, BSO showed the highest value (6.14 h) among the other oils. The oxidative stability of FSO and BSO were higher than GSO according to peroxide value (PV) and conjugated diene (CD) values of the oils during storage at 60 °C. Hexanal, 2,4-heptadienal and (E,E)-2,4-heptadienal were the major volatile oxidation compounds (VOC) in FSO. Hexanal and (E)-2-heptanal were the main identified VOC in the GSO and BSO under the same oxidation conditions.

show abstract

Monitoring stability and volatile oxidation compounds of cold-pressed flax seed, grape seed and black cumin seed oils upon photo-oxidation

Cited by 24 publications

References 31 publications

Changes in Volatile Compound Profiles in Cold-Pressed Oils Obtained from Various Seeds during Accelerated Storage

Changes in Volatile Compound Profiles in Cold-Pressed Oils Obtained from Various Seeds during Accelerated Storage

Physicochemical Properties, Fatty Acid Composition, Volatile Compounds of Blueberries, Cranberries, Raspberries, and Cuckooflower Seeds Obtained Using Sonication Method

Stability and volatile oxidation compounds of grape seed, flax seed and black cumin seed cold-pressed oils as affected by thermal oxidation

Contact Info

Product

Resources

About