Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 111, Issue -, Pages 541-547Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2019.05.080
Keywords
Berry by-product; Fatty acids; Tocopherols; Phytosterols
Categories
Funding
- National Centre of Science, Poland [2017/27/N/NZ9/00905]
Ask authors/readers for more resources
This study aimed to determine the effect of seed roasting on compositional parameters and oxidative stability of cold-pressed blackcurrant, raspberry, chokeberry, and strawberry seed oils, with rapeseed oil as a control sample. Roasting seeds decreased the peroxide concentration by about 50%, while secondary oxidation products increased by 9%-91%. There were no significant differences in the fatty acid composition of the berry seed oils following roasting. 7%-27% and 2%-26% of tocochromanols and phytosterols respectively were lost after roasting. Roasting increased the thermo-oxidative stability of the berry seed oils by almost 40% (except chokeberry seed oil). No significant decrease in the compositional parameters or oxidative stability of roasted rapeseed oil was found, probably due to presence of canolol (327.60 mu g/g). Raspberry seed oil has similar oxidative stability to rapeseed oil, probably due to the high concentration of gamma-T, delta-T, and ellagic acid possessing high antioxidant activity.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available