The effect of microwave pretreatment of seeds on the stability and degradation kinetics of phenolic compounds in rapeseed oil during long-term storage

被引：62
作者：
Rekas, Agnieszka [1 ]
Scibisz, Iwona [1 ]
Siger, Aleksander [2 ]
Wroniak, Malgorzata [1 ]
机构：
[1] Warsaw Univ Life Sci, Dept Food Technol, Fac Food Sci, Nowoursynowska St 159c, PL-02787 Warsaw, Poland
[2] Poznan Univ Life Sci, Dept Food Biochem & Anal, Fac Food Sci & Nutr, Wojska Polskiego St 28, PL-60637 Poznan, Poland
来源：
FOOD CHEMISTRY | 2017年 / 222卷
关键词：
Canolol; Degradation kinetics; Microwave pretreatment; Phenolic compounds; Rapeseed oil; Stability; SINAPIC ACID-DERIVATIVES; VIRGIN OLIVE OIL; OXIDATIVE STABILITY; NATURAL ANTIOXIDANTS; MINOR COMPONENTS; CANOLOL CONTENT; MUSTARD;
D O I：
10.1016/j.foodchem.2016.12.003
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Storage stability and degradation kinetics of phenolic compounds in rapeseed oil pressed from microwave treated seeds (0, 2, 4, 6, 8, 10 min, 800 W) during long-term storage (12 months) at a temperature of 20 degrees C was discussed in the current study. The dominant phenolic compound detected in rapeseed oil was canolol, followed by minor amounts of free phenolic acids and sinapine. The most pronounced effect of seeds microwaving was noted for canolol formation after 10-min exposure the quantity of this compound was approximately 63-fold higher than in control oil. The degradation of phenolics during storage displayed pseudo first-order kinetics. Differences in the initial degradation rate (r(0)) demonstrated significant impact of the period of seeds microwave exposure on the degradation rates of phenolic compounds. Results of the half-life calculation (t(1/2)) showed that the storage stability of phenolic compounds was higher in oils produced from microwave treated rapeseeds than in control oil. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码：43 / 52
页数：10
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