Tarasevičienė Živilė, Laukagalis Valdas, Paulauskienė Aurelija, Baltušnikienė Aldona, Meškinytė Edita
Institute of Plant Biology and Food Sciences, Agriculture Academy Vytautas Magnus University, Donelaičio Str. 58, 44248 Kaunas, Lithuania.
Animal Production Research and Innovation Center, Bioeconomy Research Institute, Agriculture Academy Vytautas Magnus University, Donelaičio Str. 58, 44248 Kaunas, Lithuania.
Plants (Basel). 2023 Mar 17;12(6):1351. doi: 10.3390/plants12061351.
Oils derived from non-traditional seeds, such as safflower, milk thistle, and black cumin seeds, have recently grown in popularity. Seed oil is in high demand due to consumer interest in illness prevention and health promotion through healthier diets that include a high concentration of monounsaturated and polyunsaturated fatty acids and antioxidant phenolic components. This study assessed the quality characteristics of cold-pressed seed oil at three unique storage times: at the beginning of the trial (i.e., before storage), after 2 months, and after 4 months. The results of the performed analyses indicate that the acidity of extracted black cumin, safflower, and milk thistle seed oil fluctuates considerably over time. The highest acidity level change was detected for black cumin seed oil, from 10.26% after the extraction to 16.96% after 4 months of storage at 4 °C. Consequently, changes between pre- and post-storage peroxide concentrations were discernible after four months. Peroxide value in milk thistle and safflower seed oils increased by 0.92 meq/kg and 2.00 meq/kg, respectively, during the assessed storage time, while that of black cumin was very high and fluctuated. The storage period substantially affects oxidative changes and the oxidation stability of the oil. Major changes were observed in the polyunsaturated fatty acids in seed oil during storage. The essential changes were detected in the black cumin seed oil odor profile after 4 storage months. Their quality and stability, as well as the nature of the changes that occur during the storage of oil, require extensive investigation.
从非传统种子（如红花、水飞蓟和黑孜然籽）中提取的油类最近越来越受欢迎。由于消费者对通过更健康的饮食预防疾病和促进健康感兴趣，而这种饮食富含高浓度的单不饱和和多不饱和脂肪酸以及抗氧化酚类成分，因此种子油的需求量很大。本研究评估了冷榨种子油在三个不同储存时间的质量特性：试验开始时（即储存前）、2个月后和4个月后。所进行分析的结果表明，提取的黑孜然、红花和水飞蓟种子油的酸度会随时间大幅波动。黑孜然种子油的酸度变化最大，从提取后的10.26%增加到4℃储存4个月后的16.96%。因此，四个月后储存前后的过氧化物浓度变化明显。在评估的储存时间内，水飞蓟和红花种子油的过氧化值分别增加了0.92 meq/kg和2.00 meq/kg，而黑孜然的过氧化值非常高且波动较大。储存期对油的氧化变化和氧化稳定性有很大影响。储存期间种子油中的多不饱和脂肪酸发生了重大变化。储存4个月后，黑孜然种子油的气味特征发生了显著变化。它们的质量和稳定性，以及油储存期间发生的变化的性质，需要进行广泛的研究。
