Abstract
The oxidative stability of vegetable oils mainly depends on their fatty acid composition, their degree of unsaturation, and the presence of compounds with antioxidant activity. This paper reports on the effects of the process of roasting oil seeds, prior to pressing them, on the basic characteristics of the oils produced and their oxidative stability. The differential scanning calorimetry (DSC) technique was used to study the process of oxidation of the oil samples in an oxygen-flow cell. Chromatographic analysis revealed that roasting the seeds increased the levels of chlorophyll and β-carotene in all the cold-pressed oils. Similar results were observed for the oil’s antioxidant activity, measured by the scavenging 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical method. Our results also indicated that roasting seeds prior to pressing them for oil had a positive effect on the oil’s stability, as determined by the DSC method. This manifested in both the extension of oxidation induction time and the final oxidation time.
Highlights
Fats and oils are important parts of the human diet, and are mainly (80%) derived from plant sources [1]
It is worth noting that C18:2 n-6 fatty acid is 40 times more reactive than C18:1 n−9, and the oxidative capacity of each polyunsaturated fatty acids (PUFAs) approximately doubles with each additional bis-allyl methylene group [22]
The oxidative stability of polyunsaturated fatty acids in oils due to roasting might be partly due to the formation of Maillard reaction products (MRPs), such as nitrogenous macromolecules–melanoidins, which have known antioxidant action and protect PUFA against oxidation
Summary
Fats and oils are important parts of the human diet, and are mainly (80%) derived from plant sources [1]. Oilseeds, such as oilseed rape or sunflower, are usually used to produce oil. Raw materials, such as nigella and camelina, have become increasingly popular. The use of waste seeds as a raw material for oil pressing can provide a way to utilize the growing amount of waste, while allowing the production of new oils with interesting nutritional values [3,4]. It is worth noting that this depends on the storage conditions
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