Publication details
Monitoring the quality of fortified cold-pressed rapeseed oil in different storage conditions
| Authors | |
|---|---|
| Year of publication | 2022 |
| Type | Article in Periodical |
| Magazine / Source | European Food Research and Technology |
| MU Faculty or unit | |
| Citation | |
| Web | https://link.springer.com/article/10.1007/s00217-022-04079-8 |
| Doi | http://dx.doi.org/10.1007/s00217-022-04079-8 |
| Keywords | Cold-pressed oil; Rapeseed oil; Oxidative stability; Polyphenols |
| Description | The main aim of the study was to monitor the quality of fortified cold-pressed rapeseed oil stored in different conditions. The rapeseed oil was fortified with sesame, chia, and hemp seeds as well as hemp herb, and stored in the dark and light during a 3-month period. The oils were monitored for changes in fatty acid contents, polyphenol, chlorophyll, and carotenoid content, as well as oxidative-hydrolytic changes, e.g. free fatty acid, and peroxide value. Chlorophyll content was the most affected and was totally degraded after the 3-month storage period, both in the light and dark. Overall, the sample with hemp herb added in the concentration of 5% showed the best stability among all monitored samples. Oxidation processes developed very fast during the 3-month storage period and it was observed that the stability of these food products, found on the market, is highly questionable. The results of this work emphasize that the addition of sesame/chia/hemp seeds and hemp herb to cold-pressed rapeseed oil did not provide certain retention or improvement in antioxidant profile during a relatively short period of time (3 months storage). |