Changes in Oil Quality and Peroxidase Activity during Germination of Rape Seeds and Mustard Seeds

Vegetable oils are selected by consumers based on the presence of multiple bioactive substances, including polyunsaturated fatty acids, sterols, and tocopherols. Another important factor in oils is their quality. This research involved analyzing the oils quality and quantity of bioactive substances obtained from rape seeds and white mustard seeds that underwent germination. The quality of the oils was compared by determining the acid and peroxide values. Germination lowered the peroxide value by 86.3% and 71.4% for rapeseed oil and mustard oil, respectively. This was due to the germination step of the seed use oxygen, which was the substrate for lipid peroxidation. The activity of peroxidase increased by 95% for rapeseed oil and 94% for mustard oil during germination. An increase in the amount of polyunsaturated fatty acids in mustard oil also was noted during germination.

Automated summary

Vegetable oils are chosen by consumers for their bioactive substances and quality. This study compared the quality of oils obtained from germinated rape seeds and white mustard seeds by analyzing their acid and peroxide values. The peroxide value decreased significantly during germination due to the utilization of oxygen, leading to lipid peroxidation. The activity of peroxidase increased during germination, and there was an increase in polyunsaturated fatty acids in mustard oil.