Seed-Roasting Process Affects Oxidative Stability of Cold-Pressed Oils
Abstract
:1. Introduction
2. Materials and Methods
2.1. Experimental Material and Oil Pressing
2.2. Chemical Characterization of Oils
2.3. Free Radical Scavenging Activity
2.4. Oxidative Stability of Pressed Oils Determined by DSC
2.5. Statistical Analysis
3. Results and Discussion
3.1. Fatty Acid Composition
3.2. β-carotene, Chlorophyll, and Tocochromanols Contents
3.3. Antioxidant Activity
3.4. Oxidation Induction Time Measured by DSC
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Sample | C16:1 | C18:1 | C18:2 | C18:3 n−3 | C18:3 n−6 | C18:4 | C20:1 | C20:2 | C22:1 | ∑SFA | ∑MUFA | ∑PUFA | U/S | COX Value |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
SB/R | 0.04 ± 0.01 e | 14.56 ± 0.10 d | 48.48 ± 0.07 d | 30.81 ± 0.05 d | ND | ND | 0.24 ± 0.01 e | ND | ND | 5.87 ± 0.12 d | 14.84 ± 0.17 f | 79.29 ± 0.20 b | 16.04 ± 0.22 c | 11.79 ± 0.07 b |
SB/UR | 0.07 ± 0.02 d | 14.55 ± 0.09 d | 48.66 ± 0.10 d | 30.28 ± 0.08 d | ND | ND | 0.28 ± 0.02 e | ND | ND | 6.16 ± 0.14 cd | 14.90 ± 0.09 f | 78.94 ± 0.19 b | 15.23 ± 0.17 cd | 11.70 ± 0.11 b |
BC/R | 0.06 ± 0.01 d | 12.78 ± 0.11 e | 48.40 ± 0.18 d | 12.14 ± 0.12 e | 16.80 ± 0.09 a | 2.60 ± 0.09a | 0.36 ± 0.02 de | ND | ND | 6.86 ± 0.09 c | 13.20 ± 0.28 f | 79.94 ± 0.22 b | 13.58 ± 0.14 e | 11.36 ± 0.18 b |
BC/UR | 0.06 ± 0.01 d | 13.43 ± 0.10e | 48.15 ± 0.21 d | 11.93 ± 0.06 e | 16.19 ± 0.11 a | 2.45 ± 0.05a | 0.78 ± 0.03 c | ND | ND | 7.01 ± 0.10 c | 14.27 ± 0.21 f | 78.72 ± 0.18 b | 13.26 ± 0.09 e | 11.17 ± 0.08 bc |
RB/R | 0.09 ± 0.02 d | 11.33 ± 0.12 f | 52.61 ± 0.19 c | 33.01 ± 0.14 c | ND | ND | 0.17 ± 0.01 f | ND | 0.14 ± 0.01 c | 2.65 ± 0.04 e | 11.73 ± 0.07 h | 85.62 ± 0.17 a | 36.73 ± 0.25 a | 12.66 ± 0.11 a |
RB/UR | 0.09 ± 0.03 d | 11.26 ± 0.07 f | 51.92 ± 0.20 c | 33.67 ± 0.21 c | ND | ND | 0.20 ± 0.02 ef | ND | 0.18 ± 0.02 c | 2.68 ± 0.06 e | 11.73 ± 0.06 h | 85.59 ± 0.11 a | 36.31 ± 0.16 a | 12.73 ± 0.06 a |
WC/R | 0.08 ± 0.02 d | 12.70 ± 0.19 e | 17.74 ± 0.09 g | 40.16 ± 0.18 b | ND | ND | 13.73 ± 0.09 a | 2.19 ± 0.09a | 3.49 ± 0.02 b | 9.91 ± 0.27 b | 30.00 ± 0.32 b | 60.09 ± 0.29 d | 9.09 ± 0.20 f | 10.63 ± 0.22 c |
WC/UR | 0.06 ± 0.02 d | 12.18 ± 0.12 f | 17.27 ± 0.12 g | 42.39 ± 0.16 ab | ND | ND | 11.98 ± 0.11 ab | 2.01 ± 0.11a | 4.71 ± 0.02 a | 9.40 ± 0.15 b | 28.93 ± 0.19 b | 61.67 ± 0.15 d | 9.64 ± 0.19 f | 11.06 ± 0.17 c |
SC/R | 0.04 ± 0.01 e | 13.86 ± 0.21 e | 18.05 ± 0.07 f | 42.55 ± 0.11 ab | 1.55 ± 0.02 b | ND | 11.05 ± 0.09 b | ND | 3.45 ± 0.02 b | 9.45 ± 0.26 b | 28.40 ± 0.33 bc | 62.15 ± 0.22 d | 9.58 ± 0.23 f | 11.52 ± 0.19 b |
SC/UR | 0.06 ± 0.01 d | 12.25 ± 0.10 ef | 18.19 ± 0.10 f | 43.80 ± 0.07 a | 1.76 ± 0.13 b | ND | 11.37 ± 0.09 b | ND | 3.69 ± 0.01 b | 8.88 ± 0.17 b | 27.37 ± 0.29 c | 63.75 ± 0.31 d | 10.26 ± 0.31 f | 11.84 ± 0.26 b |
CB/R | 0.10 ± 0.01 cd | 19.29 ± 0.12 c | 73.36 ± 0.13 a | 0.57 ± 0.01 g | ND | ND | 0.15 ± 0.02 f | ND | ND | 6.53 ± 0.08 cd | 19.54 ± 0.31 e | 73.93 ± 0.27 c | 14.31 ± 0.22 de | 7.87 ± 0.04 d |
CB/UR | 0.10 ± 0.03 c | 18.74 ± 0.15 c | 73.99 ± 0.22 a | 0.59 ± 0.01 g | ND | ND | 0.14 ± 0.01 f | ND | ND | 6.44 ± 0.11 cd | 18.98 ± 0.30 e | 74.58 ± 0.22 c | 14.53 ± 0.14 d | 7.93 ± 0.08 d |
BS/R | 0.14 ± 0.03 c | 23.94 ± 0.09 b | 58.20 ± 0.09 b | 0.33 ± 0.01 g | 1.68 ± 0.09 b | ND | 0.16 ± 0.01 f | ND | ND | 15.55 ± 0.21 a | 24.24 ± 0.23 cd | 60.21 ± 0.18 d | 5.43 ± 0.06 g | 6.67 ± 0.09 e |
BS/UR | 0.13 ± 0.04 c | 22.73 ± 0.10 b | 59.26 ± 0.11 b | 0.35 ± 0.02 g | 2.09 ± 0.03 b | ND | 0.18 ± 0.03 f | ND | ND | 15.26 ± 0.18 a | 23.04 ± 0.19 d | 61.70 ± 0.20 d | 5.55 ± 0.07 g | 6.86 ± 0.11 e |
R/R | 0.30 ± 0.03 b | 70.01 ± 0.09 a | 19.65 ± 0.07 e | 6.68 ± 0.04 f | ND | ND | 0.43 ± 0.02 d | ND | ND | 2.93 ± 0.02 e | 70.74 ± 0.25 a | 26.33 ± 0.17 e | 33.13 ± 0.21 b | 4.17 ± 0.03 f |
R/UR | 0.62 ± 0.03 a | 69.19 ± 0.11 a | 19.49 ± 0.08 e | 7.06 ± 0.09 f | ND | ND | 0.68 ± 0.03 c | ND | ND | 2.96 ± 0.02 e | 70.49 ± 0.22 a | 26.55 ± 0.18 e | 32.78 ± 0.26 b | 4.22 ± 0.05 f |
Sample | Water Content [ppm] | β-carotene Content [mg/kg] | Chlorophyll Content [mg/kg] | Tocochromanols [mg/100g] | TEAC [μmol Trolox/g] |
---|---|---|---|---|---|
SB/R | 811.75 ± 12.19 d | 75.46 ± 4.01 d | 58.61 ± 0.61 c | 43.83 ± 0.24 m | 293.2 ± 13.3 f |
SB/UR | 693.95 ± 16.76 e | 46.37 ± 5.10 e | 35.51 ± 1.90 d | 47.62 ± 0.07 k | 215.8 ± 13.4 i |
BC/R | 919.70 ± 15.84 c | 119.08 ± 2.65 b | 138.47 ± 6.10 a | 116.12 ± 0.19 d | 334.6 ± 8.8 e |
BC/UR | 709.40 ± 14.95 e | 100.66 ± 2.11 c | 91.76 ± 3.05 b | 125.34 ± 0.15 c | 320.6 ± 59.0 e |
RB/R | 707.67 ± 72.67 e | 97.45 ± 2.13 c | 13.66 ± 0.16 e | 172.91 ± 0.28 b | 1068.0 ± 14.4 a |
RB/UR | 620.50 ± 66.24 f | 75.44 ± 2.47 d | 9.63 ± 0.67 ef | 235.37 ± 0.23 a | 710.3 ± 13.9 bc |
WC/R | 617.33 ± 24.31 f | 102.36 ± 0.99 c | 13.12 ± 0.73 e | 61.02 ± 0.11 j | 299.2 ± 5.8 f |
WC/UR | 597.46 ± 21.14 g | 94.53 ± 2.80 c | 10.88 ± 0.24 e | 62.52 ± 0.37 i | 234.4 ± 2.9 i |
SC/R | 616.94 ± 27.33 f | 23.17 ± 0.40 f | 2.56 ± 0.08 fg | 63.85 ± 0.11 h | 241.3 ± 11.1 h |
SC/UR | 603.83 ± 31.18 f | 22.96 ± 0.43 f | 2.03 ± 0.04 g | 68.13 ± 0.09 g | 198.7 ± 11.6 j |
CB/R | 1114.10 ± 35.09 a | 147.58 ± 4.19 a | 7.69 ± 0.08 efg | 79.11 ± 0.58 f | 313.7 ± 2.9 e |
CB/UR | 1020.50 ± 99.63 b | 114.42 ± 1.57 b | 7.38 ± 0.18 efg | 104.24 ± 0.04 e | 275.3 ± 11.7 g |
BS/R | 401.31 ± 11.71 h | 10.24 ± 0.58 g | 2.05 ± 0.11 g | 17.61 ± 0.41 o | 737.4 ± 5.5 b |
BS/UR | 371.12 ± 10.84 i | 9.72 ± 0.17 g | 1.84 ± 0.04 g | 25.42 ± 0.11 n | 670.7 ± 46.9 c |
R/R | 714.15 ± 12.19 e | 16.10 ± 0.14 fg | 7.98 ± 0.05 efg | 45.74 ± 0.08 l | 432.6 ± 8.7 d |
R/UR | 634.75 ± 37.97 f | 11.11 ± 0.16 g | 3.49 ± 0.08 fg | 46.84 ± 0.27 k | 251.9 ± 26.3 gh |
Sample | tOIT [min] | tOFT [min] | Δt |
---|---|---|---|
SB/R | 5.00 ± 0.12 a | 15.84 ± 0.15 b | 10.84 b |
SB/UR | 5.12 ± 0.02 a | 18.12 ± 1.32 a | 13.00 a |
BC/R | 17.76 ± 0.44 a | 24.07 ± 0.14 a | 6.31 b |
BC/UR | 13.13 ± 0.08 b | 24.25 ± 0.21 a | 11.12 a |
RB/R | 24.65 ± 0.12 a | 34.76 ± 1.28 a | 10.11 b |
RB/UR | 17.40 ± 0.46 b | 30.87 ± 1.95 b | 13.47 a |
WC/R | 9.98 ± 0.10 a | 14.96 ± 1.01 b | 4.98 b |
WC/UR | 7.79 ± 0.43 a | 17.94 ± 0.39 a | 10.15 a |
SC/R | 8.70 ± 0.75 a | 18.58 ± 0.63 b | 9.88 b |
SC/UR | 8.96 ± 0.05 a | 22.74 ± 0.54 a | 13.78 a |
CB/R | 10.88 ± 0.17 a | 26.59 ± 0.57 a | 15.71 a |
CB/UR | 3.31 ± 0.49 b | 18.44 ± 0.04 b | 15.13 a |
BS/R | 41.91 ± 0.49 a | 54.89 ± 0.83 a | 12.98 b |
BS/UR | 39.89 ± 0.34 b | 54.05 ± 0.37 a | 14.16 a |
R/R | 52.93 ± 1.74 a | 67.66 ± 0.35 a | 14.73 b |
R/UR | 42.18 ± 2.33 b | 58.07 ± 3.42 b | 15.89 a |
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Różańska, M.B.; Kowalczewski, P.Ł.; Tomaszewska-Gras, J.; Dwiecki, K.; Mildner-Szkudlarz, S. Seed-Roasting Process Affects Oxidative Stability of Cold-Pressed Oils. Antioxidants 2019, 8, 313. https://doi.org/10.3390/antiox8080313
Różańska MB, Kowalczewski PŁ, Tomaszewska-Gras J, Dwiecki K, Mildner-Szkudlarz S. Seed-Roasting Process Affects Oxidative Stability of Cold-Pressed Oils. Antioxidants. 2019; 8(8):313. https://doi.org/10.3390/antiox8080313
Chicago/Turabian StyleRóżańska, Maria Barbara, Przemysław Łukasz Kowalczewski, Jolanta Tomaszewska-Gras, Krzysztof Dwiecki, and Sylwia Mildner-Szkudlarz. 2019. "Seed-Roasting Process Affects Oxidative Stability of Cold-Pressed Oils" Antioxidants 8, no. 8: 313. https://doi.org/10.3390/antiox8080313