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Seed-Roasting Process Affects Oxidative Stability of Cold-Pressed Oils.
Maria Barbara Różańska1, Przemysław Łukasz Kowalczewski2, Jolanta Tomaszewska-Gras3
1Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-624 Poznań, Poland.
Antioxidants (Basel, Switzerland)
|August 21, 2019
Summary
Roasting oil seeds before pressing enhances vegetable oil stability. This process increases antioxidant compounds like chlorophyll and beta-carotene, extending the oil
Area of Science:
- Agricultural Science
- Food Science
- Chemistry
Background:
- Oxidative stability of vegetable oils is crucial for shelf-life and quality.
- Key factors influencing stability include fatty acid profile, unsaturation, and antioxidant content.
- Roasting oil seeds is a pre-processing step that may alter oil characteristics.
Purpose of the Study:
- To investigate the impact of roasting oil seeds on the properties of cold-pressed oils.
- To evaluate the effect of seed roasting on the oxidative stability of the resulting oils.
- To determine changes in antioxidant compound levels and activity post-roasting.
Main Methods:
- Differential scanning calorimetry (DSC) was employed to assess oil oxidation processes.
- Chromatographic analysis was used to quantify chlorophyll and beta-carotene content.
- Antioxidant activity was measured using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay.
Main Results:
- Roasting seeds significantly increased chlorophyll and beta-carotene levels in cold-pressed oils.
- The antioxidant activity of the oils, measured by DPPH assay, was enhanced by seed roasting.
- DSC analysis demonstrated a marked improvement in oil oxidative stability after seed roasting.
Conclusions:
- Roasting oil seeds prior to pressing positively influences the oxidative stability of vegetable oils.
- Increased levels of specific antioxidants contribute to the enhanced stability observed.
- This pre-treatment offers a viable method to improve the quality and shelf-life of cold-pressed oils.
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