Journal of Food Science and Technology

, Volume 54, Issue 3, pp 627–638 | Cite as

Dehulling and microwave pretreatment effects on the physicochemical composition and antioxidant capacity of virgin rapeseed oil

  • Agnieszka Rękas
  • Aleksander Siger
  • Małgorzata Wroniak
  • Iwona Ścibisz
  • Dorota Derewiaka
  • Andrzej Anders
Original Article

Abstract

The effect of microwave heating (800 W) of whole and dehulled rapeseeds for 2 to 8 min was investigated in order to evaluate the impact of dehulling in conjunction with microwaving on the nutritional value, antioxidant activity and physicochemical properties of virgin rapeseed oil. Control oil produced from dehulled seeds (DRO) had higher amounts of bioactive compounds, such as tocochromanols and phytosterols, lower content of pigments, and higher content of primary and secondary oxidation products compared to oil pressed from whole seeds (WRO). Oils pressed from seeds that had previously undergone thermal treatment demonstrated gradual increase of oxidative stability, radical scavenging activity, moreover microwave treatment to caused darkening of oil, assessed in terms of changes in L*a*b* coordinates as well as browning index. Thermally-induced compositional changes were seen mainly in canolol, phytosterols, and carotenoids content, while only slight increase of tocopherols and phenolics was observed. The most pronounced effect of microwave pretreatment was noted for canolol formation—for 8-min MV exposure canolol quantity was approximately 7- and 23-fold higher, in comparison with control WRO and DRO samples, respectively (increase from 61.39 to 456.04 µg/g, and from 13.39 to 320.44 µg/g).

Keywords

Bioactive compounds Dehulling Microwave treatment Physicochemical properties Radical scavenging activity Rapeseed oil 

Abbreviations

AHC

Agglomerative cluster analysis

DRO

Rapeseed oil pressed from dehulled seeds

HF

Hydrophilic fraction

IP

Induction period

LF

Lipophilic fraction

MV

Microwave

p-AnV

p-anisidine value

PC‐8

Plastochromanol‐8

PV

Peroxide value

RSC

Radical scavenging activity

WRO

Rapeseed oil pressed from whole seeds

α-T

Alpha tocopherol

β‐T

Beta‐tocopherol

γ‐T

Gamma‐tocopherol

δ‐T

Delta‐tocopherol

Notes

Compliance with ethical standards

Conflict of interest

The authors have declared no conflict of interest.

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Copyright information

© Association of Food Scientists & Technologists (India) 2017

Authors and Affiliations

  • Agnieszka Rękas
    • 1
  • Aleksander Siger
    • 2
  • Małgorzata Wroniak
    • 1
  • Iwona Ścibisz
    • 1
  • Dorota Derewiaka
    • 3
  • Andrzej Anders
    • 4
  1. 1.Department of Food Technology, Faculty of Food SciencesWarsaw University of Life SciencesWarsawPoland
  2. 2.Department of Food Biochemistry and Analysis, Faculty of Food Sciences and NutritionPoznań University of Life SciencesPoznańPoland
  3. 3.Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food SciencesWarsaw University of Life SciencesWarsawPoland
  4. 4.Department of Machines and Research Methodology, Faculty of Technical SciencesUniversity of Warmia and Mazury in OlsztynOlsztynPoland

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