Abstract
This study was carried out on canola seeds stored under different temperatures, seed moisture contents, salicylic acid concentrations for 24 months classified into 4 equal periods. The main objectives of this research were to study the effects of the studied 4 factors and their interactions on fatty acid compositions, acidity and free fatty acids (FFA) of the extracted oil, besides test the effect of treating seeds with salicylic acid to reduce the adversely storage conditions on oil compositions and quality. The obtained results showed that around 10%, 46% and 43% reductions in oleic, linoleic and linolenic acids as a result of stored seeds under 24 months and 30C compared with 6 months and 10C ,with significantly increasing in oil acidity and FFA. Also, under the 24 months of the 16% moisture stored seeds highly significantly reductions in oil composition and quality, where percentages of saturated fatty acids (palmitic and stearic) increased and unsaturated fatty acids (oleic, linoleic and linolenic acids) decreased by 23.6%, 47.3% and 49.6%, respectively and both acidity and FFA(%) increased by around 87% compared with the 7% moisture seed stored for 6 months. As seed moisture and storage temperature increased significantly reducing in unsaturated fatty acids and increasing in saturated fatty acids and acidity and FFA. Treating canola seeds with 15 or 30 uM salicylic acid caused in significantly increasing in oleic, linoleic and linolenic acids and decreasing palmitic and stearic acids (%) besides decreasing the acidity and FFA of the extracted oil from the seeds stored under the unfavorable conditions.
Highlights
Storage conditions of seeds especially oilseeds highly affected the quality of these seeds and their composition from fatty acids
Under the 24 months of the 16% moisture stored seeds highly significantly reductions in oil composition and quality, where percentages of saturated fatty acids increased and unsaturated fatty acids decreased by 23.6%, 47.3% and 49.6%, respectively and both acidity and free fatty acids (FFA)(%) increased by around 87% compared with the 7% moisture seed stored for 6 months
Unfavorable Storage temperature cause changes in the quality of the oil through an oxidation and a change in the oil fatty acid concentration (Krasucki et al, 2002), especially if stored canola seed moisture (%) is more than 12.5% (Tys & Rybacki, 2001), these unfavorable storage conditions decrease the number of carbon atoms of the fatty acids resulting free fatty acids (Graham, 2008) and high oil acidity (Miquel & Browse,1995; Sathya et al, 2009, Cassells et al, 2007; Reuss & Cassells., 2003)
Summary
Storage conditions of seeds especially oilseeds highly affected the quality of these seeds and their composition from fatty acids. Unfavorable Storage temperature cause changes in the quality of the oil through an oxidation and a change in the oil fatty acid concentration (Krasucki et al, 2002), especially if stored canola seed moisture (%) is more than 12.5% (Tys & Rybacki, 2001), these unfavorable storage conditions decrease the number of carbon atoms of the fatty acids resulting free fatty acids (Graham, 2008) and high oil acidity (Miquel & Browse,1995; Sathya et al, 2009, Cassells et al, 2007; Reuss & Cassells., 2003).
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