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Journal of the American Oil Chemists' Society

, Volume 90, Issue 4, pp 589–599 | Cite as

Quality of Rapeseed Oil Produced by Conditioning Seeds at Modest Temperatures

  • Klara KraljićEmail author
  • Dubravka Škevin
  • Milan Pospišil
  • Marko Obranović
  • Sandra Neđeral
  • Tina Bosolt
Original Paper

Abstract

Conditioning rapeseed can significantly increase the amount of bioactive compounds in the crude oil, but if the conditioning temperatures are too high, they can cause unwanted side effects such as darker color and sensory defects. Modest conditioning temperatures may be more suitable, but little is known about the effects on the quality and bioactive composition of the resulting oil. Oil was recovered from five rapeseed cultivars by cold pressing (CP) or by pressing seeds conditioned at 80 °C for 30 min (HP). Conditioning rapeseed increased oil yield without changing fatty acid composition and increased the amount of total sterols by 16 %, total tocopherols by 20 %, and the levels of polyphenols. Levels of the polyphenol canolol were up to 55-fold higher in HP oil than in CP oil. These higher levels of bioactive compounds gave HP oil higher radical scavenging activity. Although HP oil also had higher free fatty acid contents, peroxide levels, and specific UV extinctions (K values). The quality parameters of HP and CP oils were within codex limits indicating high quality. Modest conditioning temperatures can be used to produce rapeseed oil with high quality and radical scavenging activity.

Keywords

Rapeseed oil Conditioning Pressing Fatty acids Sterols Tocopherols Phenols Canolol 

Notes

Acknowledgments

The present study was supported by the Ministry of Science, Education and Sports of the Republic of Croatia (project no. 058-0580696-0704).

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Copyright information

© AOCS 2012

Authors and Affiliations

  • Klara Kraljić
    • 1
    Email author
  • Dubravka Škevin
    • 1
  • Milan Pospišil
    • 2
  • Marko Obranović
    • 1
  • Sandra Neđeral
    • 1
  • Tina Bosolt
    • 1
  1. 1.Faculty of Food Technology and BiotechnologyUniversity of ZagrebZagrebCroatia
  2. 2.Faculty of AgricultureUniversity of ZagrebZagrebCroatia

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