Influence of roasting pretreatment on high‐oleic rapeseed oil quality evaluated by analytical and sensory approaches |
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Authors: | Agnieszka R?kas Ma?gorzata Wroniak Robert Rusinek |
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Affiliation: | 1. Department of Food Technology, Warsaw University of Life Sciences, Warsaw, Poland;2. Institute of Agrophysics, Polish Academy of Science (PAS), Lublin, Poland |
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Abstract: | Qualitative and quantitative effects on the contents of minor components of cold‐pressed high‐oleic rapeseed oil (HORO) were evaluated in a function of different roasting temperatures (80, 100, 120 and 140 °C). Along with roasting temperature elevation, a significant increase in the content of total tocopherols up to 32% (mainly γ‐T homologue) and a slight increase of total sterols concentration (up to 5%) were observed, whereas no significant changes in the fatty acid composition occurred during seeds thermal pretreatment. Additionally, an increased degree of hydrolysis and lipid oxidation was reported; however, obtained results were within codex limits. The peroxide value of the oil ranged from 1.30 to 2.34 mEq O2 kg?1, while the acid value did not exceed 0.46 mg/KOH g. Principal component analysis was capable of differentiating between rapeseed oils acquired from seeds pretreated with different roasting temperatures. |
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Keywords: | Fatty acids high‐oleic rapeseed oil nutritional value principal component analysis roasting sensory assessment sterols tocopherols |
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