Cold-pressed rapeseed (Brassica napus) oil: Chemistry and functionality

被引：160

作者：

Chew, Sook Chin ^{[1
]}

机构：

[1] Xiamen Univ Malaysia Campus, Sch Fdn Studies, Sepang 43900, Selangor, Malaysia

来源：

FOOD RESEARCH INTERNATIONAL | 2020年 / 131卷

关键词：

Microwave pre-treatment; Sinapic acid; Canolol; Plastochromanol-8; Brassicasterol; OXIDATIVE STABILITY; CHEMICAL-COMPOSITION; ANTIOXIDANT ACTIVITY; MICROWAVE PRETREATMENT; VEGETABLE-OILS; DIET; TOCOPHEROL; SUNFLOWER; CANOLOL; QUALITY;

D O I：

10.1016/j.foodres.2020.108997

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Rapeseed oil is the second most abundant produced edible oil in the world with low erucic acid and low glucosinolate. Thus, the quality of rapeseed oil had attracted global attention. Cold-pressed rapeseed oil appeared to be a preferred choice than refined oil as no solvent and less processing involved in the cold-pressing. The methods of cold-pressing and microwave pre-treatment on the extraction yield and bioactive compounds of rapeseed oil have been reviewed in this paper. Cold-pressed rapeseed oil offers health benefits due to its preserved fatty acid profile and bioactive compounds. High phenolic compounds, tocopherols, phytosterols, and carotenoids contents in the cold-pressed rapeseed oil offer health benefits like regulating blood lipid profile, insulin sensitivity, and glycemic control, as well as offer antioxidant and cytotoxic activity. Besides using as edible oil, cold-pressed rapeseed oil find applications in animal feed, chemical, and fuel.

引用

页数：13

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