Różańska Maria Barbara, Kowalczewski Przemysław Łukasz, Tomaszewska-Gras Jolanta, Dwiecki Krzysztof, Mildner-Szkudlarz Sylwia
Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-624 Poznań, Poland.
Department of Food Safety and Quality Management, Poznań University of Life Sciences, 60-624 Poznań, Poland.
Antioxidants (Basel). 2019 Aug 16;8(8):313. doi: 10.3390/antiox8080313.
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.
植物油的氧化稳定性主要取决于其脂肪酸组成、不饱和度以及具有抗氧化活性的化合物的存在。本文报道了在压榨油籽之前进行烘烤处理对所产油脂的基本特性及其氧化稳定性的影响。采用差示扫描量热法（DSC）技术研究了在氧气流通池中油样的氧化过程。色谱分析表明，烘烤种子增加了所有冷榨油中叶绿素和β-胡萝卜素的含量。通过清除2,2-二苯基-1-苦基肼基（DPPH）自由基法测定的油脂抗氧化活性也得到了类似结果。我们的结果还表明，在压榨油籽之前烘烤种子对油脂稳定性有积极影响，这由DSC方法测定得出。这表现为氧化诱导时间和最终氧化时间的延长。
