Department of Gastronomy Science and Functional Food, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland.
Department of Biochemistry and Food Analysis, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland.
Molecules. 2019 Dec 12;24(24):4555. doi: 10.3390/molecules24244555.
The aim of the study was to analyze the influence of the surface area to volume ratio of pressed and refined rapeseed oils on the changes in tocopherol content and polymerization of triacylglycerols during heating. In the study the pressed and refined rapeseed oil was heated at 170 °C, during 6, 12, and 18 h with three different surface area to volume (s/v) ratios (0.378, 0.189, and 0.126 cm). During heating, a decrease in tocopherols and increases in dimers, trimers, and oligomers of triacylglycerols were observed. However, the changes were dependent on the surface area to volume ratio used, type of oil and time of heating. The biggest changes were observed in oil with the biggest s/v ratio (0.378 cm), and the lowest when the s/v ratio was 0.126 cm. The pressed oil was characterized by faster degradation of tocopherols and slower increase of triacylglycerol polymer levels compared to refined oil.
本研究旨在分析压榨精炼菜籽油的表面积与体积比（s/v）对加热过程中生育酚含量变化和三酰基甘油聚合的影响。研究中，将压榨精炼菜籽油在 170°C 下加热 6、12 和 18 小时，采用三种不同的 s/v 比（0.378、0.189 和 0.126 cm）。在加热过程中，观察到生育酚含量降低，三酰基甘油的二聚体、三聚体和低聚物增加。然而，这些变化取决于所用的 s/v 比、油的类型和加热时间。在 s/v 比最大（0.378 cm）的油中观察到最大的变化，而在 s/v 比最小（0.126 cm）的油中变化最小。与精炼油相比，压榨油的生育酚降解速度更快，三酰基甘油聚合物水平增加速度更慢。
