Photoinduced and thermal oxidation of rapeseed and sunflower oils

Gromadzka, Justyna; Wardencki, Waldemar; Pawłowicz, Roman; Muszyński, Grzegorz

doi:10.1002/ejlt.201000057

Cited by 9 publications

(6 citation statements)

References 12 publications

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“…Accordingly, there is a possible interaction between the rays and SBO which can explain the negative effects of X-ray and UV on SBO stability. Similar to our findings, Gromadzka et al, (2010) studied the effect of UV radiation on the IP of sunflower and rapeseed oils. They found that the IP of UV irradiated samples was lower.…”

Section: Peroxide Valuessupporting

confidence: 80%

Oxidative stability of UV irradiated and X-rayed soybean oil incorporated with rose oil

et al. 2019

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The effects of UV radiation and X-ray on the oxidative stability of soybean oil were investigated. Also, rose oil was incorporated into soybean oil and its antioxidant activity was compared with that of α-tocopherol during accelerated storage. Treating the samples with radiation (UV and X-ray) stimulated the oxidation process in soybean oil in comparison with samples that did not receive radiation. X-rayed samples had significantly higher amounts of oxidation products than UV irradiated samples. The X-ray caused more oxidation in the samples due to its higher energy content. Also, the antioxidant activity of rose oil was comparable with that of α-tocopherol.

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Section: Peroxide Valuessupporting

confidence: 80%

Oxidative stability of UV irradiated and X-rayed soybean oil incorporated with rose oil

et al. 2019

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“…Gas chromatographic separation (SPB‐20 capillary GC column 30 m × 0.25 mm × 1 µm, Supelco) was carried out in the following conditions of oven temperature: initial temperature was 50°C held for 1 min, then ramped at 6°C/min to 100°C, again ramped at 15°C/min to 250°C and held for 2 min; the detector was kept at 250°C. The carrier gas was helium with a flow rate of 1 mL/min and the gases for FID detector were air and hydrogen with a flow rate of 400 and 45 mL/min, respectively 30.…”

Section: Methodsmentioning

confidence: 99%

Virgin rapeseed oils obtained from different rape varieties by cold pressed method – their characteristics, properties, and differences

Tynek

Pawłowicz

Gromadzka

et al. 2012

Euro J Lipid Sci & Tech

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The aim of the present study was to compare different rape varieties. For this purpose oil from six different varieties of rapeseeds was cold pressed under laboratory conditions. In the obtained rapeseed oils the fatty acids composition and minor components, characteristic values (acid value; AV and TOTOX), oxidative stability (DSC test), and volatiles were determined and a sensory evaluation was carried out. The highest oxidative stability was found for oil from sample 5 (IP ¼ 158 min), which also has the lowest amount of C18:3 (7.8%), chlorophylls (0.083 mg/kg), and metals (Cu 2þ 0.02 mg/kg and Fe 2þ 0.08 mg/kg). This oil has also the lowest AV (0.17 mg KOH/g), which may be related to the lowest moisture content of the seeds prior to extraction. It was characterized by the highest rapeseed flavor intensity. The lowest induction period was observed for samples 3 and 6 (100 min). Although sample 3 had the same low level of metals as sample 5 and the highest concentration of tocopherols (635 mg/kg), PUFA (33.9%), and AV (1.37 mg KOH/g) it also had the lowest intensity of rapeseed flavor among the analyzed oils. Sample 6, despite its low percentage of PUFA (24.7%), conjugated diens and triens, and the lowest content of total volatiles (0.4Vs), had the highest concentration of metals (Cu 2þ 0.04 mg/kg and Fe 2þ 0.34 mg/kg).

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“…The analysis of specific compounds, such as hydrocarbons , solvent residues , and aldehydes , is also described. In addition, HS techniques are used to examine the degradation of edible oils, which can occur during storage due to lipid oxidation .…”

Section: Introductionmentioning

confidence: 99%

Analysis of target volatile compounds related to fishy off‐flavor in heated rapeseed oil: A comparative study of different headspace techniques

Sghaier

Vial

Sassiat

et al. 2015

Euro J Lipid Sci & Tech

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Off‐flavors, characterized by a fishy odor, are emitted during the heating of rapeseed oil in a fryer. In order to study the headspace composition of degraded rapeseed oil, and more specifically the compounds responsible for the fishy odor, four headspace techniques were evaluated: Static headspace (SHS), headspace trap (HS Trap), headspace solid phase microextraction (HS‐SPME), and headspace sorptive extraction (HSSE) coupled to gas chromatography‐mass spectrometry (GC‐MS). The selected model compounds to develop the headspace methods were 1‐penten‐3‐one, 1‐octen‐3‐one, and E,Z‐2,6‐nonadienal as known fishy odor markers. Extraction conditions for the four techniques were optimized and evaluated in terms of repeatability and sensitivity. They were then applied to the analysis of real samples of degraded rapeseed oil. SHS was not suitable for the analysis of odorant volatile compounds because of LOD values lower than those required for a quantitative analysis of the target compounds. Concerning HS‐SPME and HSSE, a discrimination against the more volatile compounds was observed. Finally, HS Trap‐GC‐MS was considered the most appropriate technique for the analysis of the headspace of rapeseed oil in this study with LOD values less than 2 μg/L for the three target compounds. More than 60 compounds were identified by HS Trap‐GC‐MS and two compounds responsible for the fishy odor could be detected. The evolution of the relative areas of these compounds was reported for fresh oil and rapeseed oil degraded by 1, 5, and 10 heating cycles. Practical applications: The characterization of the volatile compounds responsible for the fishy odor is a key industrial issue. Moreover, the developed method with HS‐Trap could be used to quantify several volatile compounds characteristic of the degradation of rapeseed oil, and to evaluate the possible effect of antioxidants on oils. Rapeseed oil is edible oil containing a substantial amount of omega 3, but the heating of this oil leads to the formation of off‐flavors, characterized by a fishy odor. The characterization of these off‐flavors is a key industrial issue, and different headspace techniques can be considered to study the molecules present in the headspace of degraded rapeseed oil.

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Photoinduced and thermal oxidation of rapeseed and sunflower oils

Cited by 9 publications

References 12 publications

Oxidative stability of UV irradiated and X-rayed soybean oil incorporated with rose oil

Oxidative stability of UV irradiated and X-rayed soybean oil incorporated with rose oil

Virgin rapeseed oils obtained from different rape varieties by cold pressed method – their characteristics, properties, and differences

Analysis of target volatile compounds related to fishy off‐flavor in heated rapeseed oil: A comparative study of different headspace techniques

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