Year-end Sale % OFF 
Abstract
Quality variation in oxidative stability between raspberry seed oils produced by industry and manually-pressed in laboratory was investigated. Oxidation induction time measured by differential scanning calorimetry (DSC) at 120 and 140 °C for industrial oils ranged from 60 to 100 min and 14 to 26 min, respectively, while for laboratory-pressed oils, ranged from 96 to 106 min and from 23 to 28 min, respectively. Both groups of oils contained a high amount of tocopherols, ranging from 95 to 256 mg/100 g, where γ-tocopherol dominated up to 70% of the total tocopherols. Significant correlations were stated between all DSC thermo-oxidative parameters and total tocopherols content (p ≤ 0.05). All oils of industrial group had significantly lower DPPH radical scavenging activity (p ≤ 0.05) than laboratory-pressed oils. Principal component analysis differentiated all oils samples into three clusters based on the parameters tested. First cluster consisted of all laboratory pressed oils (L1, L2, L3), the second of commercial samples (I1, I3), and the third separate cluster with one commercial oil (I2).
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
