Skip to main content
SpringerLink
Log in

Nutritional value of cold-pressed rapeseed oil during long term storage as influenced by the type of packaging material, exposure to light & oxygen and storage temperature

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

The effect of various conditions (storage temperature, exposure to light, access of oxygen) and different packaging material (amber glass, amber polyethylene terephthalate) on the nutritional value of cold-pressed rapeseed oil during 12 months of storage was investigated. Quantified quality parameters included: acidity, peroxide value, spectrophotometric indices (K 232 , K 268 ), fatty acid composition, tocopherols and sterols. Storage of oil at 4 °C was found to be most appropriate for maintaining the quality of cold-pressed rapeseed oil. Exposure of oil samples stored at room temperature to light in combination with the access of oxygen caused the most pronounced losses in the total tocopherols (ca. 90–91 % of α-T, and ca. 80–81 % of γ-T), total phytosterols (ca. 15–16 %) and substantial deterioration in oil qualitative properties. Although storage at room temperature is common for use in households, storage of at low temperatures (4 °C) significantly increases the possibility of prolonged shelf life of cold-pressed rapeseed oil.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

Abbreviations

HCA:

Hierarchical cluster analysis

PCA:

Principal component analysis

PET:

Polyethylene terephthalate

PV:

Peroxide value

RT:

Room temperature

α-T:

Alpha tocopherol

γ-T:

Gamma tocopherol

References

  • Ayton J, Mailer RJ, Graham K (2012) The effect of storage conditions on extra virgin olive oil quality (accessed Apr. 2012). RIRDC Publication No. 12/024. RIRDC Project No. PRJ-002297. https://rirdc.infoservices.com.au

  • Cecchi T, Passamonti P, Cecchi P (2010) Study of the quality of extra virgin olive oil stored in PET bottles with or without an oxygen scavenger. Food Chem 120:730–735

    Article  CAS  Google Scholar 

  • Choe E, Min D (2006) Mechanisms and factors for edible oil oxidation. Compr Rev Food Sci Food Saf 5:169–186

    Article  CAS  Google Scholar 

  • Choe E, Min D (2009) Mechanisms of antioxidants in the oxidation of oils. Compr Rev Food Sci Food Saf 8:345–358

    Article  CAS  Google Scholar 

  • Dubois V, Breton S, Linder M, Fanni J, Parmentier M (2007) Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential. Eur J Lipid Sci Tech 109:710–732

    Article  CAS  Google Scholar 

  • Fadda C, Del Caro A, Sanguinetti AM, Urgeghe PP, Vacca V, Arca PP, Piga A (2012) Changes during storage of quality parameters and in vitro antioxidant activity of extra virgin monovarietal oils obtained with two extraction technologies. Food Chem 134:1542–1548

    Article  CAS  Google Scholar 

  • Guillaume C, Ravetti L (2012) Evaluation of new analytical methods to detect lower quality olive oils (accessed Jun. 2012). RIRDC Publication No. 12/007, RIRDC Project No. PRJ-003349. https://rirdc.infoservices.com.au/items/12-007

  • ISO (1996) Animal and vegetable fats and oils. Determination of peroxide value. International Organization for Standardization, Geneva (ISO 3960)

  • ISO (2000) Animal and vegetable fats and oils. Preparation of methyl esters of fatty acids. International Organization for Standardization, Geneva (ISO 5509)

  • ISO (2005) Animal and vegetable fats and oils. Determination of acid value and acidity. International Organization for Standardization, Geneva (ISO 660)

  • ISO (2011) Animal and vegetable fats and oils. Determination of ultraviolet absorbance expressed as specific UV extinction. International Organization for Standardization, Geneva (ISO 3656)

  • List GR, Wang T, Shukla VKS (2005) Storage, handling and transport of oils. In: Shahidi F (ed) Bailey’s industrial oil and fat products and fats. Wiley, New Jersey, pp. 191–229

    Google Scholar 

  • Méndez AI, Falqué E (2007) Effect of storage time and container type on the quality of extra virgin olive oil. Food Control 18:521–529

    Article  Google Scholar 

  • Mezouari S, Eichner K (2007) Comparative study on the stability of crude and refined rice bran oil during long-term storage at room temperature. Eur J Lipid Sci Tech 109:198–205

    Article  CAS  Google Scholar 

  • Morello JR, Motilva MJ, Tovar MJ, Romero MP (2004) Changes in commercial virgin olive oil (cv. Arbequina) during storage, with special emphasis on the phenolic fraction. Food Chem 85:357–364

    Article  CAS  Google Scholar 

  • Niewiadomski H (1990) Preliminary technological operations. In: Niewiadomski H (ed) Rapeseed – chemistry and technology. Elsevier, Amsterdam, pp. 123–160

    Google Scholar 

  • Obiedzińska A, Waszkiewicz-Robak B (2012) Cold pressed oils as functional food. Food Sci Tech Quality 80:27–44

    Google Scholar 

  • Okogeri O, Tasioula-Margari M (2002) Changes occurring in phenolic compounds and alpha-tocopherol of virgin olive oil during storage. J Agric Food Chem 50:1077–1080

    Article  CAS  Google Scholar 

  • Pekkarinen S, Hopia A, Heinonen M (1998) Effect of processing on the oxidative stability of low erucic acid turnip rapeseed (Brassica rapa) oil. Fett-Lipid 3:69–74

    Article  Google Scholar 

  • Pristouri G, Badeka A, Kontominas MG (2010) Effect of packaging material headspace, oxygen and light transmission, temperature and storage time on quality characteristics of extra virgin olive oil. Food Control 21:412–418

    Article  CAS  Google Scholar 

  • Przybylski R, Eskin NAM (2006) Minor components and the stability of vegetable oils. Inform 17:187–189

    Google Scholar 

  • Robertson GL (2012) Vegetable oils. In: Robertson GL (ed) Food packaging: principles and practice. CRC Press, New York, pp. 503–505

    Google Scholar 

  • Sacchi R, Savarese M, Del Regno A, Paduano A, Terminiello P, Ambrosino ML (2008) Shelf life of vegetables oils bottled in different scavenging polyethylene terephthalate (PET) containers. Packag Technol Sci 21:269–277

    Article  CAS  Google Scholar 

  • Samaniego-Sanchez C, Oliveras-Lopez MJ, Quesada-Granados JJ, Villalon-Mir M, Lopez-G Serrana H (2012) Alterations in picual extra virgin olive oils under different storage conditions. Eur J Lipid Sci Technol 114:194–204

    Article  CAS  Google Scholar 

Download references

Acknowledgments

The present study was financed by the National Science Centre in Poland (project no. N N312 256740).

Author information

Authors and Affiliations

  1. Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787, Warsaw, Poland

    Małgorzata Wroniak & Agnieszka Rękas

Authors
  1. Małgorzata Wroniak
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Agnieszka Rękas
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Agnieszka Rękas.

Ethics declarations

Conflict of interest

The authors have declared no conflict of interest.

Additional information

Research highlights

• Both amber glass and PET bottles ensured comparable preservation of rapeseed oil quality.

• Rapeseed oil samples kept at 4 °C maintained its original profile over 12 months of storage.

• Similar loss in oil quality occurred during samples storage under light and in the dark.

• Access of oxygen cause the most pronounced losses in minor components.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Wroniak, M., Rękas, A. Nutritional value of cold-pressed rapeseed oil during long term storage as influenced by the type of packaging material, exposure to light & oxygen and storage temperature. J Food Sci Technol 53, 1338–1347 (2016). https://doi.org/10.1007/s13197-015-2082-y

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-015-2082-y

Keywords

Search

Navigation