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Influence of dry air and infrared pre-treatments on oxidative stability, Maillard reaction products and other chemical properties of linseed (Linum usitatissimum L.) oil

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Abstract

In this study, the influence of dry air and infrared pre-treatments on linseed oil (LO) yield, chemical properties, colour, pigment content, total phenolic content (TPC), Maillard reaction products (MRPs), fatty acid composition (FAC), radical scavenging activity (RSA), and oxidative stability index (OSI) were investigated. An increase in dry air and infrared roasting temperature had increased the LO yield, pigment content, a* value, TPC, RSA, OSI, and browning index (BI) while lowered the L* and b* values of LO. Higher OSI (2.24 h), chlorophylls (2.29 mg/kg), carotenoids (3.87 mg/kg), TPC (63.67 mg GAE/100 g), RSA (62.53%), BI (0.330), and MRPs (2.10 mg/kg) were detected in LO by dry air roasting at 180°C for 10 min. Dry air and infrared roasting had slightly affected the FAC of LO. Both dry air and infrared pre-treatments had influenced the LO quality characteristics. However, dry air roasting of linseed at 180°C for 10 min proved more effective in improving oxidative stability, antioxidant activity and other quality characteristics of LO.

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Abbreviations

AV:

Acid value

PV:

Peroxide value

OSI:

Oxidative stability index

RSA:

Radical scavenging activity

MRPs:

Maillard reaction products

PUFAs:

Polyunsaturated fatty acids

MUFAs:

Monounsaturated fatty acids

SFAs:

Saturated fatty acids

BI:

Browning index

HMF:

5-Hydroxymethylfurfural

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Acknowledgments

The authors gratefully acknowledge SERB, New Delhi for financial assistance in the form of women excellence award (SB/WEA/09/2017) and research project (SB/EMEQ-037/2014).

Funding

This study was funded by grants from Science and Engineering Research Board (Grant Nos. SB/WEA/09/2017 and SB/EMEQ-037/2014), New Delhi.

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Authors and Affiliations

  1. Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab, 143005, India

    Kanchan Suri, Amritpal Kaur & Narpinder Singh

  2. P.G. Department of Biotechnology, Khalsa College, Amritsar, Punjab, 143002, India

    Balwinder Singh

Authors
  1. Kanchan Suri
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  2. Balwinder Singh
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  3. Amritpal Kaur
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  4. Narpinder Singh
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Contributions

BS and APK designed the study and provided the required infrastructure for research work. KS performed experiments and collected all the data. NS, BS and APK interpreted the results and drafted the manuscript.

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Correspondence to Balwinder Singh or Amritpal Kaur.

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Suri, K., Singh, B., Kaur, A. et al. Influence of dry air and infrared pre-treatments on oxidative stability, Maillard reaction products and other chemical properties of linseed (Linum usitatissimum L.) oil. J Food Sci Technol 59, 366–376 (2022). https://doi.org/10.1007/s13197-021-05023-6

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  • DOI: https://doi.org/10.1007/s13197-021-05023-6

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