High-oleic rapeseed oil quality indicators and endogenous antioxidant substances under different processing methods

Huihui Zhang; Pan Gao; Huiwen Fang; Man Zou; Jiaojiao Yin; Wu Zhong; Zhi Luo; Chuanrong Hu; Dongping He; Xingguo Wang

Food Chemistry: X (Oct 2023)

High-oleic rapeseed oil quality indicators and endogenous antioxidant substances under different processing methods

Huihui Zhang,
Pan Gao,
Huiwen Fang,
Man Zou,
Jiaojiao Yin,
Wu Zhong,
Zhi Luo,
Chuanrong Hu,
Dongping He,
Xingguo Wang

Affiliations

Huihui Zhang: Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
Pan Gao: Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China; Corresponding author.
Huiwen Fang: Wuhan Institute for Food and Cosmetic Control, Wuhan, PR China
Man Zou: Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
Jiaojiao Yin: Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
Wu Zhong: Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
Zhi Luo: Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
Chuanrong Hu: Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
Dongping He: Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
Xingguo Wang: International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi, PR China

Journal volume & issue: Vol. 19
p. 100804

Abstract

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This study exposed high-oleic rapeseed oil (HORO) to different pretreatment (microwave or roasting) and processing methods to investigate (cold pressing, hexane extraction, subcritical butane extraction, and aqueous enzymatic extraction) the effects of processing technologies on HORO parameters associated with its physicochemical properties, endogenous antioxidant substances, and antioxidant capacity. The oil yield of various processing technologies was between 35.4% and 59.7%, and the fatty acid composition did not significantly differ. Hierarchical clustering and principal component analyses were used for evaluation. The results revealed that the microwave pretreatment–hexane extraction (M-HE) method resulted in significantly higher levels of tocopherols (688.4 mg/kg), polyphenols (1007.76 mg/kg), and phytosterols (1810.6 mg/kg) in HORO, implying strong free radical scavenging capacity (DPPH-oil: 79.63, DPPH-nonpolar: 71.42, DPPH-polar: 6.65, FRAP: 55.4, ABTS: 3043.7 μmol TE/kg). Hence, M-HE is a promising method for producing HORO with a higher stability and nutritional value.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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