Symoniuk Edyta, Wroniak Małgorzata, Napiórkowska Katarzyna, Brzezińska Rita, Ratusz Katarzyna
Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland.
Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland.
Foods. 2022 May 28;11(11):1597. doi: 10.3390/foods11111597.
The aim of the study was to analyse the chemical composition and oxidation stability of selected cold-pressed oils and oil mixtures. The oils were tested for their initial quality, fatty acid composition, total phenolic compounds, DPPH, and ABTS free radical scavenging activity. The Rancimat method was used to assess oxidative stability. The obtained results were subjected to principal component analysis (PCA) to determine the influence of selected chemical properties on the oxidative stability of the oil. It has been found that different factors of oil quality influence the stability of cold-pressed oils. The highest correlation coefficient was noted between the induction time, peroxide value, and TOTOX indicator (r = 0.89). Fatty acid composition, including the percentage of SFA, MUFA, PUFA, and the ability to scavenge ABTS captions radicals, did not significantly affect the oxidative stability of the oils. Black cumin seed oil was the most resistant to the oxidation processes in the Rancimat apparatus, mainly due to the high content of phenolic compounds (384.66 mg GAE/100 g). On the other hand, linseed oil and its mixtures were the least stable. Their fatty acid composition was dominated by a polyunsaturated α-linolenic fatty acid, significantly reducing the antioxidant resistance.
本研究的目的是分析选定的冷榨油和油混合物的化学成分及氧化稳定性。对这些油进行了初始品质、脂肪酸组成、总酚类化合物、DPPH和ABTS自由基清除活性的测试。采用Rancimat法评估氧化稳定性。对所得结果进行主成分分析（PCA），以确定选定化学性质对油氧化稳定性的影响。研究发现，油品质的不同因素会影响冷榨油的稳定性。诱导时间、过氧化值和TOTOX指标之间的相关系数最高（r = 0.89）。脂肪酸组成，包括饱和脂肪酸（SFA）、单不饱和脂肪酸（MUFA）、多不饱和脂肪酸（PUFA）的百分比以及清除ABTS阳离子自由基的能力，对油的氧化稳定性没有显著影响。黑孜然籽油在Rancimat仪器中对氧化过程最具抗性，主要是因为其酚类化合物含量高（384.66毫克没食子酸当量/100克）。另一方面，亚麻籽油及其混合物最不稳定。它们的脂肪酸组成以多不饱和α-亚麻酸为主，显著降低了抗氧化能力。
