The influence of nitrogen and carbon dioxide on the oxidative stability of fully refined rapeseed oil

Abstract

The aim of this research was to assess the effect of nitrogen and carbon dioxide as well as of two methods of their application, i.e. the gas blanket method and the flushing method on the oxidation rate of the fully refined rapeseed oil. Both gases effectively reduced the oxidative changes in the tested rapeseed oil, however, carbon dioxide proved to be more effective in protecting the oil against oxidation compared to nitrogen. The peroxide values obtained in the Schaal oven test and the long‐term storage test were, in both methods, significantly lower when using carbon dioxide than when using nitrogen. In the long storing test, carbon dioxide significantly reduced the p‐anisidine value compared to nitrogen, regardless of the method used. The continuous flushing of oil with nitrogen or carbon dioxide protected the oil against oxidation almost completely, even at high temperatures (120°C). The oxygen dissolved in oil does not have any impact on oil oxidation.

Reduction of Chlorophyll in Cold‐Pressed Hemp (Cannabis sativa) Seed Oil by Ultrasonic Bleaching and Enhancement of Oxidative Stability

“…Oxidative stability is the resistance to oxidation and the ability to maintain the physical and chemical properties of the oil . Many factors can affect the oil oxidative stability, including the oil endogenous components (fatty acid composition, pigments and moisture etc.…”

“…Compared to microbial and enzymatic deteriorations, oxidative deterioration of edible oil occurs more quickly at room temperature because of its low activation energy . Consuming edible oil with a large amount of oxidation products can be harmful to human health . Hempseed oils with a large amount of PUFAs (80%) are especially prone to oxidation .…”

Flaxseed (Linum usitatissimum L.) oil processing and selected products

“…Typically nitrogen is introduced to channels that carry the oil and the headspace of collection and storage vessels (Kolodziejczyk & Fedec 1995). However, carbon dioxide may be more effective than nitrogen as it has higher oil solubility and is more dense (Sionek, Krygier, Ukalski, Ukalska, & Amarowicz, 2013). Shann (2015a) had the following description of the needs for pressing flaxseed.…”

Preliminary Results About the Use of Argon and Carbon Dioxide in the Extra Virgin Olive Oil (EVOO) Storage to Extend Oil Shelf Life: Chemical and Sensorial Point of View

“…The basic method to slow down the oxidative changes in fats is to limit the contact of oil with oxygen . This goal can be reached using a packaging material characterized by low oxygen permeability and removing air in the headspace, either by fully filling the EVOO bottles or replacing air with inert conditioning gases, mostly nitrogen …”