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Antioxidants (Basel). 2019 Aug 16;8(8). pii: E313. doi: 10.3390/antiox8080313.

Seed-Roasting Process Affects Oxidative Stability of Cold-Pressed Oils.

Author information

1
Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-624 Poznań, Poland.
2
Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-624 Poznań, Poland. przemyslaw.kowalczewski@up.poznan.pl.
3
Department of Food Safety and Quality Management, Poznań University of Life Sciences, 60-624 Poznań, Poland.
4
Department of Biochemistry and Food Analysis, Poznań University of Life Sciences, 60-623 Poznań, Poland.
5
Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-624 Poznań, Poland. sylwia.mildner-szkudlarz@up.poznan.pl.

Abstract

The oxidative stability of vegetable oils mainly depends on their fatty acid composition, their degree of unsaturation, and the presence of compounds with antioxidant activity. This paper reports on the effects of the process of roasting oil seeds, prior to pressing them, on the basic characteristics of the oils produced and their oxidative stability. The differential scanning calorimetry (DSC) technique was used to study the process of oxidation of the oil samples in an oxygen-flow cell. Chromatographic analysis revealed that roasting the seeds increased the levels of chlorophyll and β-carotene in all the cold-pressed oils. Similar results were observed for the oil's antioxidant activity, measured by the scavenging 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical method. Our results also indicated that roasting seeds prior to pressing them for oil had a positive effect on the oil's stability, as determined by the DSC method. This manifested in both the extension of oxidation induction time and the final oxidation time.

KEYWORDS:

DSC; antioxidant activity; berry by-product; berry seeds oil; oxidation stability

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