High-oleic rapeseed oil quality indicators and endogenous antioxidant substances under different processing methods.
Food Chem X
; 19: 100804, 2023 Oct 30.
Article
em En
| MEDLINE
| ID: mdl-37780269
ABSTRACT
This study exposed high-oleic rapeseed oil (HORO) to different pretreatment (microwave or roasting) and processing methods to investigate (cold pressing, hexane extraction, subcritical butane extraction, and aqueous enzymatic extraction) the effects of processing technologies on HORO parameters associated with its physicochemical properties, endogenous antioxidant substances, and antioxidant capacity. The oil yield of various processing technologies was between 35.4% and 59.7%, and the fatty acid composition did not significantly differ. Hierarchical clustering and principal component analyses were used for evaluation. The results revealed that the microwave pretreatment-hexane extraction (M-HE) method resulted in significantly higher levels of tocopherols (688.4 mg/kg), polyphenols (1007.76 mg/kg), and phytosterols (1810.6 mg/kg) in HORO, implying strong free radical scavenging capacity (DPPH-oil 79.63, DPPH-nonpolar 71.42, DPPH-polar 6.65, FRAP 55.4, ABTS 3043.7 µmol TE/kg). Hence, M-HE is a promising method for producing HORO with a higher stability and nutritional value.
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Base de dados:
MEDLINE
Idioma:
En
Revista:
Food Chem X
Ano de publicação:
2023
Tipo de documento:
Article