Production of Microencapsulated Crawfish (Procambarus clarkii) Astaxanthin in Oil by Spray Drying Technology

In this study, an emulsion prepared with flaxseed oil containing crawfish astaxanthin, sodium caseinate, lactose, and water was spray dried to produce microencapsulated flaxseed oil containing crawfish astaxanthin powder (MCA). Production rate and energy used to produce MCA were estimated. Physicochemical properties and storage stability of MCA were determined. The energy required to spray dry the microencapsulated flaxseed oil containing astaxanthin was 2.36 × 10⁴ kJ/kg of emulsion. The microencapsulation efficiency for MCA was 86.06%, which indicated that more oil was encapsulated than on the particles’ surfaces. The particle size of MCA ranged from 6 to 100 µm. The astaxanthin concentration in MCA was 13.76 μg/g powder and alpha-linolenic acid (ALA) was the predominant fatty acid (53%) in MCA. Degradation of astaxanthin in MCA followed first-order reaction kinetics and could be well described by the Arrhenius equation. The astaxanthin in MCA was more stable when the powder was stored at 5°C than at 25 or 40°C.     

Effect of Storage Conditions and Antioxidants on the Oxidative Stability of Sunflower–Chia Oil Blends

The mixture of different proportions of sunflower with chia oil provides a simple method to prepare edible oils with a wide range of desired fatty acid compositions. Sunflower–chia (90:10 and 80:20 wt/wt) oil blends with the addition of rosemary (ROS), ascorbyl palmitate (AP) and their blends (AP:ROS) were formulated to evaluate the oxidative stability during storage at two temperature levels normally used, cool (4 ± 1 °C) and room temperature (20 ± 2 °C) for a period of 360 days. Peroxide values (PV) of the oil blends with antioxidants stored at 4 ± 1 °C showed levels ≤10.0 mequiv O₂/kg oil; the lowest levels of PV were found for blends with AP:ROS. Values higher than 10.0 mequiv O₂/kg were observed between 120–240 days for oil blends stored at 20 ± 2 °C. Similar trends were observed with p-anisidine and Totox values. The oxidative stability determined by the Rancimat method and differential scanning calorimetry showed a greater susceptibility of the oils to oxidative deterioration with increasing unsaturated fatty acids content. The addition of antioxidants increased the induction time and decreased the Arrhenius rate constant, indicating an improvement in the oxidative stability for all the oil blends. Temperature had a strong influence on the stability of these blends during storage.     

Effect of Roasting on Flaxseed Oil Quality and Stability

The food industry is interested in the application of roasted flaxseeds because the treatment improves their sensory acceptability. However, it also influences flaxseed oil nutritional quality and stability. The aim of the study was to analyze oxidation changes in situ and in flaxseed oil compounds (fatty acids, phytosterols, tocochromanols) and Maillard reaction products (MRP) after roasting. The effect of the roasting temperature (160–220 °C) and flaxseed cultivars (golden- and brown-seed) was taken into consideration. The results showed that the selection of roasting temperature (<200 °C vs. ≥200 °C) and flaxseed cultivar significantly influenced the nutritional quality and oxidative stability of roasted flaxseed oils. The roasting of flaxseeds did not significantly affect the fatty acid profiles of oil but it influenced the content of the other bioactive compounds. As the roasting temperature increased (≥200 °C), the γ-tocopherol degradation decreased, whereas the content of plastochromanol-8 increased. The total content of phytosterols in the roasted seed samples was higher than in the raw seeds but there was no correlation between the phytosterol content and roasting temperature. The temperature ≥200 °C significantly accelerated in situ oil oxidation during roasting. On the other hand, these conditions favored the MRP formation, which may have slowed down the dynamics of oil oxidation during storage. There was lower oil oxidation in the brown-seed cultivar; in consequence, the tocopherol retention was higher than in the golden-seed cultivars. The results could be useful for the selection of the best cultivars and treatment conditions to decrease unfavorable changes in flaxseed oil nutritional quality and stability.     

Fast Transmethylation of Total Lipids in Dried Blood by Microwave Irradiation and its Application to a Population Study

A methodology combining finger-pricked blood sampling, microwave accelerated fatty acid assay, fast gas chromatography data acquisition, and automated data processing was developed, evaluated and applied to a population study. Finger-pricked blood was collected on filter paper previously impregnated with 0.05 mg of the antioxidant butylated hydroxytoluene and air-dried at room temperature. Transmethylation was accelerated by microwave irradiation in an explosion-proof multimode microwave reaction system. The chemical procedure was based on a one-step direct transmethylation procedure catalyzed by acetyl chloride. The short-term stability of PUFA in blood dried on filter paper and storage at room temperature was examined using venous blood. The recoveries ranged from 97 to 101 % for the categorized fatty acids as well as the ratios of n-6 to n-3 PUFA and the n-3 % highly unsaturated fatty acid. Specifically, recoveries were 99, 98, 97, and 97 % for linoleic acid (18:2n-6), arachidonic acid (ARA), α-linolenic acid (ALA), and docosahexaenoic acid (DHA), respectively. The mol% (mean ± SD, 95 % confidence interval) of fatty acid composition in subjects from the population study was determined as 36.2 ± 3.8 (35.8, 36.7), 23.2 ± 3.0 (22.8, 23.5), 36.8 ± 3.5 (36.4, 37.2) and 3.79 ± 1.0 (3.68, 3.91) for the saturated, monounsaturated, n-6 and n-3 PUFA, respectively. Individually, the mean mol% (95 % CI) was 22.6 (22.3, 22.9) for 18:2n-6, 9.5 (9.3, 9.7) for ARA, 0.51 (0.49, 0.53) for ALA, 0.42 (0.38, 0.47) for eicosapentaenoic acid (EPA), and 1.67 (1.61, 1.73) for DHA. This methodology provides an accelerated yet high-efficiency, chemically safe, and temperature-controlled transmethylation, with diverse laboratory applications including population studies.     

Chemical changes in the lipids of canola and flax seeds during storage

The changes in acid value (AV), peroxide value (PV), anisidine value (AnV), tocopherols and fatty acid composition in crushed flax, canola seeds or commercial poultry feed during a 60-day storage period in room temperature (RT) or cold room (CR) were examined. Storage at RT or CR increased AV, PV and AnV of flax and canola seeds. Regardless of storage condition, a 50% reduction in the content of tocopherols was observed in flax, canola and commercial feed samples at day-30 of storage. The changes in the content of polyunsaturated fatty acids were negligible during storage. These results may have implication in the storage and handling of animal feeds containing n-3-polyunsaturated fatty acid-rich oil seeds.     

Kinetics of Lipid Oxidation and Degradation of Flaxseed Oil Containing Crawfish (<Emphasis Type="Italic">Procambarus clarkii</Emphasis>) Astaxanthin

Flaxseed oil (FO) containing crawfish (Procambarus clarkii) astaxanthin (FOA) was evaluated for lipid oxidation and astaxanthin degradation. The FOA was analyzed for astaxanthin content, free fatty acids (FFA), peroxide value (PV), fatty acid methyl esters (FAMEs) profile, and color. The amount of extractable astaxanthin in the crawfish byproducts was 3.02 mg/100 g of crawfish byproducts. FOA and FO had a similar alpha-linolenic acid (ALA) content (on a weight% basis). The FO was lighter and more yellow in color than FOA. The oxidation rate of FOA was lower than that of FO. When FO and FOA were heated to 30 °C, both oils exhibited minimal lipid oxidation with increasing heating time, whereas FO, when heated to 40, 50, 60 °C, had a higher lipid oxidation rate than FOA with increasing the heating time from 0 to 4 h. Astaxanthin was an effective antioxidant agent in FO when it was heated from 30 to 60 °C. The degradation of astaxanthin in FOA could be described by first order reaction kinetics. Astaxanthin was stable in flaxseed oil at 30 and 40 °C, while its stability decreased significantly at 50 and 60 °C. The rate of astaxanthin degradation in FOA was significantly influenced by temperature.     

Sensory and oxidative quality of screw-pressed flaxseed oil

Cold-pressed flaxseed oil is an excellent source of dietary α-linolenic acid (ALA). However, breakdown of ALA in the oil, either in the seed before or during storage, or as a result of processing, may result in unacceptable flavors. Screw-pressed flaxseed oil from four seed lots and a commercial sample were analyzed for headspace volatiles (HV) by solid-phase microextraction; for nutty, painty, and bitter flavors; and for overall quality. HV and sensory analyses were performed after storage for 7 d at room temperature and again after 15 wk at 4°C. Marked, significant differences were observed between samples for painty and bitter flavors and overall quality, but only slight differences for nutty flavor (P<0.05). Samples remained stable between the two storage periods. HV traces showed distinct differences between samples in number of peaks and in peak heights. Areas under peaks corresponding to select retention times were positively correlated (P<0.01) with nutty, painty, and bitter flavors. Therefore, the HV analysis by solid-phase microextraction may be a useful tool for screening flaxseed lots to be used for the production of screw-pressed oil.     

Development of a Coconut- and Palm-Based Fat Blend for a Cookie Filler

Thirteen fat blends intended for cookie filler (CF) production that consist of 20–70 % palm mid-fraction (PMF), 20–70 % virgin coconut oil (VCO), and 0–10 % palm stearin (POs) were developed based on the solid fat contents (SFC) of the fat portions extracted from five commercial CF samples: A, B, C, D, and E. A mixture design was applied for fat blend optimization, and the combination that best approached the target SFC values was composed of 70 % PMF, 20 % VCO, and 10 % POs. The optimized coconut- and palm-based fat blend (O-CP) exhibited a steeper SFC profile, with 8.2 % (±0.2) SFC at 25 °C (room temperature) and 0.2 % (±0.2) SFC at 37 °C (body temperature); lower slip melting point of 34.0 °C (±0.0); and a lower iodine value (IV) of 40.25 g/100 g (±1.04). In addition, O-CP contained higher proportions of medium-chain fatty acids (MCFA) and lauric acid (C12:0) of 3.2 % (±0.18) and 9.7 % (±0.43), respectively. In terms of its thermal profile, O-CP showed no significant difference in terms of its crystallization range, 49.7 °C (±2.66) with the exception of sample C, but it exhibited a smaller melting range, 65.8 °C (±1.47), compared to the fat portions of the commercial samples. The ranges represented the span between the onset and offset temperatures of both crystallization and melting profiles as determined by differential scanning calorimetry.     

Dragon Fruit (Hylocereus spp.) Seed Oils: Their Characterization and Stability Under Storage Conditions

Oil was extracted from the seeds of white-flesh and red-flesh dragon fruits (Hylocereus spp.) using a cold extraction process with petroleum ether. The seeds contained significant amounts of oil (32–34 %). The main fatty acids were linoleic acid (C18:2, 45–55 %), oleic acid (C18:1, 19–24 %), palmitic acid (C16:0, 15–18 %) and stearic acid (C18:0, 7–8 %). The seed oils are interesting from a nutritional point of view as they contain a large amount of essential fatty acids, amounting to up to 56 %. In both dragon fruit seed oils, tri-unsaturated triacylglycerol (TAG) was mainly found while their TAG composition and relative percentage however varied considerably. Therefore, they showed a different melting profile. A significant amount of total tocopherols was observed (407–657 mg/kg) in which the α-tocopherol was the most abundant (~72 % of total tocopherol content). The impact of storage conditions, cold and room temperatures, on the oxidative stability and behavior of tocopherols was monitored over a 3-month storage period. During storage, the oxidative profile changed with a favorably low oxidation rate (~1 mequiv O₂/week) whilst tocopherols decreased the most at room temperature. After 12 weeks, the total tocopherol content, however, still remained high (65–84 % compared to the initial oils). Hereto, the dragon fruit seed oils can be considered as a potential source of essential fatty acids and tocopherols, with a good oxidative resistance.     

Stability Profile of Fatty Acids in Yak (<Emphasis Type="Italic">Bos grunniens</Emphasis>) Kidney Fat During the Initial Stages of Autoxidation

Previously, we have shown that the fatty acid composition of yak kidney is of reasonable value and is suitable for further development of possible commercial products. Changes in the fatty acids of yak kidney fat during the initial stages of storage have been investigated. The full period of autoxidation was determined by peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS) at 15 ± 1 °C for up to 70 days. The stability profile of the fatty acids identified by gas chromatography demonstrated that saturated fatty acids increased from 49.68 to 55.96% and that polyunsaturated fatty acids and monounsaturated fatty acids decreased from 10.73 to 6.95% and from 37.85 to 28.22%, respectively. Amounts of all the functional fatty acids except conjugated linoleic acid and linoleic acid, started to decrease after 10 days of storage. These results indicated that the initial stage of autoxidation occurred during the first 25 days of storage. It is suggested that development of potential commercial products should be accomplished within ten days, because the functional fatty acids started to decrease after this period of storage. In addition, the good correlation between PV/TBARS values and changes of individual fatty acids could be used as an indicator to monitor the changes of the functional fatty acid during the development process of yak kidney fat-related commercial products.     

Phytonutrient content and oil quality of selected edible oils upon twelve months storage

Edible oils contain naturally occurring phytonutrients and therefore exhibit numerous beneficial health effects. However, the phytonutrients tend to degrade in different extent with storage duration and temperature. In this study, the impact of storage conditions on the stability of phytonutrients, including vitamin E, carotenoid, phytosterols and squalene, and oil quality, including free fatty acids (FFA), peroxide value (PV), anisidine value (AV), and oxidative stability index (OSI) of red palm-pressed mesocarp olein, palm olein, extra virgin olive oil, and sunflower oil were investigated. The oils were stored in three conditions, 23°C (with light and without light) and 35°C (without light). Results showed that the retention percentages of phytonutrients where in the range of 0%–100% for vitamin E, 51.24%–83.63% for carotenoid, 83.40%–100% for phytosterols and 27.94%–100% for squalene. Pearson correlation analysis between phytonutrients and oil quality of oils in different storage conditions showed that correlation coefficient values (r) were in the range of −1 to 0 for FFA, −1 to 0.22 for PV, −1 to 0.33 for AV, and −0.23 to 1 for OSI, implying that correlations between both variables are not in same direction. Degradation studies of phytonutrients using zero-order kinetic model where optimum-case conditions exhibited highest half-life (t_1/2) among the three conditions. In conclusion, storage conditions and synergistic effect affected the phytonutrients stability in the oils and oil quality in different extent. In general, storage at ambient temperature and dark condition contributed to the best phytonutrients retention and oil quality.     

Optimization of Enzymatic Hydrolysis of Sacha Inchi Oil using Conventional and Supercritical Carbon Dioxide Processes

Sacha inchi (Plukenetia volubilis) oil has high polyunsaturated fatty acids content. The hydrolysis of this oil is an efficient way to obtain desirable free fatty acids (FFA). The optimization of parameters was carried out according to the maximum production of FFA using two enzymatic hydrolysis processes. The effect of enzyme concentration (5–40 % based on weight of oil), temperature (40–60 °C), and oil:water molar ratio (1:5–1:70) were studied for the conventional enzymatic hydrolysis process, while pressure (10–30 MPa) and oil:water molar ratio (1:5–1:30) were studied for the enzymatic hydrolysis in supercritical carbon dioxide (SC-CO₂) media. The hydrolysis in SC-CO₂ media resulted in higher production of FFA (77.98 % w/w) at 30 MPa and an oil:water molar ratio equal to 1:5 compared to the conventional process (68.40 ± 0.98 % w/w) at 60 °C, oil:water molar ratio equal to 1:70, and 26.17 % w/w, enzyme/oil. The only significant parameter on the production of FFA for conventional enzymatic hydrolysis was enzyme concentration, while for the hydrolysis in SC-CO₂ media both pressure and the molar ratio of oil:water were significant. Lipid class analyses showed that with both methods, FFA, monoglycerides, and diglycerides content in the final product increased compared to pure oil, while triglycerides content decreased. Fatty acid composition analysis showed that the content of fatty acids in the FFA form were similar to their triglyceride form.     

Mammary Uptake of Fatty Acids Supplied by Intravenous Triacylglycerol Infusion to Lactating Dairy Cows

Supplementing dairy cows with n-3 fatty acid-rich feeds does not easily increase quantities in milk fat. Previous results demonstrated very long-chain n-3 fatty acids are primarily transported in the PL fraction of blood, making them largely unavailable to the mammary gland for enrichment of milk fat. Our objective was to compare mammary uptake of fatty acids of increasing chain length and unsaturation delivered intravenously as TAG emulsions. Late lactation dairy cows were assigned to a completely randomized block design. Treatments were intravenous TAG emulsions enriched with oleic acid (OLA), linoleic acid (LNA), alpha-linolenic acid (ALA), or docosahexaenoic acid (DHA) and were delivered continuously at 16 mL/h for 72 h. Each treatment supplied 30 g/day of the target fatty acid. Treatment did not affect feed intake, milk yield, or milk composition, but all treatments reduced intake and yield. The proportion of DHA increased in plasma FFA, TAG, and PL with infusion. Increases of n-3 fatty acids, ALA, EPA, and DHA, were evident in the plasma PL fraction, suggesting re-esterification in the liver. Transfer efficiencies were 37.8 ± 4.1, 27.6 ± 5.4, and 10.9 ± 4.1 %, and day 3 total milk fatty acyl yields were 37.0 ± 3.4, 10.8 ± 0.4, and 3.3 ± 0.3 g for LNA, ALA, and DHA. Variation in oleic acyl yield prevented calculation of OLA transfer efficiency. Mammary uptake of fatty acids was reduced with increased chain length and unsaturation. Both liver and mammary mechanisms may regulate transfer of long-chain polyunsaturates.     

The Effects of Infrared Roasting on HCN Content,Chemical Composition and Storage Stability of Flaxseed and Flaxseed Oil

Flaxseeds were roasted at 1150 W/m² radiation intensity with short and medium wave infrared (IR) emitters for specific durations, which provided good visual and sensory quality. The effects of IR roasting on color properties, hydrogen cyanide (HCN) content, tocopherols and fatty acid composition of the flaxseed and flaxseed oil were investigated. Further, flaxseeds were stored for 6 months and free fatty acid content and peroxide values were followed at 1-month intervals to understand the effect of IR treatment on hydrolytic and oxidative stability. HCN content of the flaxseeds was reduced up to 59% with IR roasting. Tocopherol content of the IR roasted flaxseed oil was higher than that of the control. No notable variation was observed in fatty acid composition with regard to IR treatment. Free fatty acid content of IR roasted flaxseeds did not increase during storage, while peroxide value of the seeds significantly increased up to 95 mEq O₂/kg oil.     

Stability of low linolenic acid canola oil to frying temperatures

The effect of heating on the oxidation of low (1.6%) linolenic acid canola oil (C18∶3) at frying temperature (185 ±5°C) under nitrogen and air was examined and then compared to a laboratory deodorized (9.0%, C18∶3) and a commercially deodorized (8.5%, C18∶3) canola oil sample. A significantly lower development of oxidation was evident for the low C18:3 canola oil, based on the measurement of peroxide value (PV), thiobarbituric acid (TBA), free fatty acids (FFA), dienals and carbonyls. The greater stability of the low C18:3 canola oil was also reflected by a corresponding improvement in heated room odor intensity scores. Heating under nitrogen (rather than air) not only improved the odors but limited the oxidation in all oils. While the low C18:3 canola oil heated under nitrogen was acceptable in 94% of odor judgments the same oil heated in air was acceptable in only 44%. This suggests that even low levels of C18:3 may contribute to the development of the heated room odor phenomenon.     

Influence of Temperature on the Fatty Acid Composition of the Oil From Sunflower Genotypes Grown in Tropical Regions

The influence of temperature on the fatty acid composition of the oils from conventional and high oleic sunflower genotypes grown in tropical regions was evaluated under various environmental conditions in Brazil (from 0° S to 23° S). The amounts of the oleic, linoleic, palmitic and stearic fatty acids from the sunflower oil were determined using gas chromatography (GC). The environment exhibited little influence on the amounts of oleic and linoleic fatty acids in high oleic genotypes of sunflower. In conventional genotypes, there was broad variation in the average amounts of these two fatty acids, mainly as a function of the minimum temperature. Depending on the temperature, especially during the maturation of the seeds, the amount of oleic acid in the oil of conventional sunflower genotypes could exceed 70 %. Higher temperatures led to average increases of up to 35 % for this fatty acid. Although the minimum temperature had the strongest effect on the fatty acid composition, locations at the same latitude with different minimum temperatures displayed similar values for both oleic acid and linoleic acid. Furthermore, minimum temperature had little influence on the amounts of palmitic and stearic fatty acids in the oil.     

Refining and Bleaching of Peanut Miscella

The effects of type of crude miscella, oil content in miscella, concentrations of caustic soda solutions, method of mixing and temperature on the refining of high f. f. a. dark coloured peanut miscellas were investigated. Very effective removal of free fatty acids and decolorisation of the peanut miscellas were achieved by treating at 45-60% oil content with 16°-20° Bé caustic soda solution at room temperature (ca. 32 ± 1° C). Good bleaching of refined miscella samples also at room temperature with commercial acid treated earth and active charcoal was possible. Refined oils had 0.02-0.06% f. f. a. with 94-99% colour removed. Successful commercial possibilities are indicated.     

17β-Estradiol Increases Liver and Serum Docosahexaenoic Acid in Mice Fed Varying Levels of α-Linolenic Acid

Docosahexaenoic acid (DHA) is considered to be important for cardiac and brain function, and 17β-estradiol (E2) appears to increase the conversion of α-linolenic acid (ALA) into DHA. However, the effect of varying ALA intake on the positive effect of E2 on DHA synthesis is not known. Therefore, the objective of this study was to investigate the effects of E2 supplementation on tissue and serum fatty acids in mice fed a low-ALA corn oil-based diet (CO, providing 0.6 % fatty acids as ALA) or a high ALA flaxseed meal-based diet (FS, providing 11.2 % ALA). Ovariectomized mice were implanted with a slow-release E2 pellet at 3 weeks of age and half the mice had the pellet removed at 7 weeks of age. Mice were then randomized onto either the CO or FS diet. After 4 weeks, the DHA concentration was measured in serum, liver and brain. A significant main effect of E2 was found for liver and serum DHA, corresponding to 25 and 15 % higher DHA in livers of CO and FS rats, respectively, and 19 and 13 % in serum of CO and FS rats, respectively, compared to unsupplemented mice. There was no effect of E2 on brain DHA. E2 results in higher DHA in serum and liver, at both levels of dietary ALA investigated presently, suggesting that higher ALA intake may result in higher DHA in individuals with higher E2 status.     

<Emphasis Type="Italic">cis</Emphasis>-, <Emphasis Type="Italic">trans</Emphasis>- and Saturated Fatty Acids in Selected Hydrogenated and Refined Vegetable Oils in the Indian Market

The fatty acid composition of 27 samples of commercial hydrogenated vegetable oils and 23 samples of refined oils such as sunflower oil, rice bran oil, soybean oil and RBD palmolein marketed in India were analyzed. Total cis, trans unsaturated fatty acids (TFA) and saturated fatty acids (SFA) were determined. Out of the 27 hydrogenated fats, 11 % had TFA about 1 % where as 11 % had more than 5 % TFA with an average value of about 13.1 %. The 18:1 trans isomers, elaidic acid was the major trans contributor found to have an average value of about 10.8 % among the fats. The unsaturated fatty acids like cis-oleic acid, linoleic acid and α-linolenic acid were in the range of 21.8–40.2, 1.9–12.2, 0.0–0.7 % respectively. Out of the samples, eight fats had fatty acid profiles of low TFA (less than 10 %) and high polyunsaturated fatty acids (PUFA) such as linoleic and α-linolenic acid. They had a maximum TFA content of 7.3 % and PUFA of 11.7 %. Among the samples of refined oils, rice bran oil (5.8 %) and sunflower oil (4.4 %) had the maximum TFA content. RBD palmolein and rice bran oils had maximum saturated fatty acids content of 45.1 and 24.4 % respectively. RBD palmolein had a high monounsaturated fatty acids (MUFA) content of about 43.4 %, sunflower oil had a high linoleic acid content of about 56.1 % and soybean oil had a high α-linolenic acid content of about 5.3 %.     

Effects of processing on oxidative stability of sesame oil extracted from intact and dehulled seeds

Oxidative stability of oils extracted from intact and dehulled sesame seeds was determined by monitoring changes in fatty acid composition, iodine value (IV), peroxide value (PV), conjugated diene (CD), para-anisidine value (p-AV), and 2-thiobarbituric acid (TBA) value and by nuclear magnetic resonance spectroscopy after storage under Schaal oven conditions at 65°C for up to 35 d. The oils from coated seeds were more stable, as reflected in PV, CD, p-AV and TBA values, than those extracted from dehulled seeds after roasting at 200°C, steaming at 100°C, roasting at 200°C plus steaming, or microwaving at 2450 MHz, except for TBA values of oil from microwaved seeds. After 35 d of storage at 65°C, the CD, p-AV, and TBA values of extracted oil from dehulled microwaved seeds were 17.72, 10.20, and 1.22, respectively, while those of their coated counterparts were significantly (P<0.05) different at 14.20, 16.47, and 1.26, respectively. Few significant changes were evident in the fatty acid composition of oil obtained from either coated and dehulled seeds subjected to different treatments. Nuclear magnetic resonance analyses found that R_ao (aliphatic to olefinic protons) and R_ad (aliphatic to diallylmethylene protons) ratios increased steadily over the entire storage period, which indicated progressive oxidation of unsaturated fatty acids.