Antioxidant (Tocopherol and Canolol) Content in Rapeseed Oil Obtained from Roasted Yellow‐Seeded Brassica napus
2017
Siger, Aleksander | Gawrysiak‐Witulska, Marzena | Bartkowiak‐Broda, Iwona
In this study, the effect of temperature (140, 160, 180 °C) and roasting time (5, 10, 15 min) on the bioactive compound content (canolol, tocopherol and plastochromanol‐8) of cold‐pressed oil from yellow‐seeded rapeseed lines of different colors was investigated. Roasting increased the peroxide value in the seed oils compared to the oils from the control samples. However, roasting did not affect the acid values of the oils, which were 1.15–1.47 and 1.30–1.40 mg KOH/g, for line PN1 03/1i/14 (yellow seeds) and line PN1 563/1i/14 (brown seeds), respectively. In this study, the seeds of line PN1 03/1i/14 were characterized by different changes in canolol content during roasting than the seeds of PN1 563/1i/14. There was a 90‐fold increase in canolol for the line PN1 03/1i/14 (768.26 µg/g) and a 46‐fold increase for the line PN1 563/1i/14 (576.43 µg/g). Changes in tocopherol and PC‐8 contents were also observed. There was an increase in the contents of γ‐T and PC‐8 in the oils obtained from the seeds roasted at 180 °C for 10 and 15 min. γ‐T content increased by 17–18% after 15 min of roasting, whereas the PC‐8 content increased twofold.
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