Effect of Specific Oil Surface Area on the Thermal Stressing of Rapeseed Oil During Heating in an Electric Frying Pan.

The effect of specific oil surface (SOS) during pan frying of rapeseed oil on its thermal stability and antioxidant capacity (AC) was evaluated. Rapeseed oils with different oil layer heights (OLH = 0.5, 1.0, 1.5, 2.0, and 2.5 cm) were heated on an electric frying pan coated with Teflon at 180 ± 10 °C until a selected end point of 25 % total polar compounds (TPC) was reached. The changes of chemical parameters of oil samples such as peroxide value, p-anisidine value, Totox value, free fatty acids, TPC and AC using the 2,2-diphenyl-1-picrylhydrazyl assay were determined. Irrespective of the applied methods, the highest changes in oil with OLH = 0.5 cm were observed. Heating in low OLH also led to the fastest time of TPC formation in rapeseed oil; the 0.5-cm layer reached 25 % TPC in a relatively short time (71.5 min) compared to the highest OLH = 2.5 cm (t = 315.1 min). The SOS and the rate of change in the heated oils decreased with increasing OLH. Crucial effects of SOS on physicochemical oil changes were observed. The present study demonstrated the protective effect of increasing the OLH on the quality of the heated rapeseed oils.

Optimisation of ultrasound-assisted extraction of natural antioxidants from mustard seed cultivars.

BACKGROUND: Modified mustard varieties can produce edible oil with reduced amounts of erucic acid and glucosinolates and enhanced antioxidant potential. Therefore, this work focused on the optimisation of the ultrasound-assisted extraction of compounds with high antioxidant capacity from three white mustard seed cultivars using response surface methodology. RESULTS: The predicted optimum solvent polarity (57.2, 56.5 and 57.6) and ultrasound power-to-sonication time ratio (4.5, 4.8 and 4.3 W min(-1)) resulted in antioxidant capacities determined by the ferric-reducing antioxidant power (FRAP) assay [54.37, 65.75 and 68.55 mmol Trolox equivalent (TE) kg(-1)] and the 2,2'-diphenyl-1-picrylhydrazyl (DPPH) method (141.65, 175.26 and 185.10 mmol TE kg(-1)) and total phenolics content (23.70, 27.16 and 11.29 mg sinapic acid g(-1)) for extracts obtained from one traditional and two modified mustard seed varieties. The highest FRAP and DPPH values (69.51 and 197.73 mmol TE kg(-1)) revealed 50% methanolic extract prepared from modified mustard seed cultivar without erucic acid and glucosinolates treated with ultrasound for 30 min (ultrasound power/ultrasound time = 4 W min(-1)). CONCLUSION: Ultrasound-assisted extraction was found to be a more rapid, convenient and appropriate extraction method with higher yield of antioxidants, shorter time and lower solvent consumption in comparison to conventional extraction.

Spectroscopic determination of metals in palm oils from different stages of the technological process.

Magnesium, calcium, copper, iron, and lead in palm oils ( Elaeis guineensis ) at various stages of the refining process were determined by inductively coupled plasma mass spectrometry (ICP-MS) after microwave digestion. The mean concentrations of Mg, Ca, Cu, Fe, and Pb in the studied palm oils varied from 20.7 to 7090.1 µg kg(-1), from 193.9 to 8077.9 µg kg(-1), from 29.7 to 463.0 µg kg(-1), from 115.2 to 415.9 µg kg(-1), and from 1.7 to 16.0 µg kg(-1), respectively, which are below the Polish legal requirements. The comparable precisions for the proposed ICP-MS (RSD = 0.81-5.99%) and standard GFAAS (RSD = 1.18-5.26%) methods demonstrate the benefit of the ICP-MS method in the routine analysis of metal ions in palm oils. There are significant, positive correlations between Ca and Mg, between Ca and Cu, between Fe and Pb, between Cu and Fe, between Cu and Mg, and between Cu and Pb in palm oils determined by two analytical methods (r = 0.8798-0.9817, p < 0.05). Principal component analysis (PCA) and hierarchical cluster analysis (HCA) were used for discrimination of the quality of the analyzed palm oils based on main and trace metal contents determined by the proposed ICP-MS and the standard GFAAS methods. Two main groups were identified by HCA, whereas the classification and characterization of the studied palm oils within each of groups on the basis of metal ions amounts were obtained from PCA. The chemometric analyses demonstrated that crude palm oil had the highest level of the determined metals concentrations. Also, the analyzed metals in palm oils from different steps of the refining process were grouped using HCA to assess the effectiveness of technological processes for their removal.

Effect of refining processes on antioxidant capacity, total contents of phenolics and carotenoids in palm oils.

Antioxidant capacity (AC), total phenolic content (TPC) and total carotenoid content (TCC) in palm oils at various stages of the refining process from two technological modes were determined. The obtained mean FRAP and DPPH values for the methanolic extracts of palm oils from mode 1 (19.5-102.8µmol TE/100g and 18.8-103.0µmol TE/100g) were lower than for oils from mode 2 (25.6-134.8µmol TE/100g and 25.4-135.4µmol TE/100g). The total phenolics (4.1-12.4mg GA/100g) and carotenoids (0.18-45.8mg/100g) in the studied oils were correlated with their antioxidant capacities determined by FRAP and DPPH methods (r=0.6623-0.9878). During the refining process, for both technological modes resulted in a loss of AC by 80%, TPC by 26-55% and TCC by 99%. The bleaching step caused the highest losses of AC as determined by FRAP 41% and 46%, DPPH by 43% and 48%, while TPC loss was 45% and 23% and loss of carotenoids was 49% and 56%, in mode 1 and mode 2, respectively.

Antioxidant capacity, total phenolics, glucosinolates and colour parameters of rapeseed cultivars.

The antioxidant capacity of twenty nine rapeseed varieties was determined by using ferric reducing antioxidant power (FRAP) and 2,2'-diphenyl-1-picrylhydrazyl (DPPH) methods. Mean FRAP (3190-6326µmol Trolox/100g) and DPPH (3194-6346µmol Trolox/100g) values for methanolic extracts of rapeseed cultivars did not differ significantly. Moreover, the total content of phenolics (756-1324mg sinapic acid/100g), glucosinolates (4.2-87.5µmol/g, respectively), erucic acid (0.0-56.1%) and colour parameters of the studied rapeseed cultivars were analysed. Antioxidant capacity determined by FRAP and DPPH methods correlated significantly with total phenolic content (TPC) in rapeseed cultivars (r=0.9332, 0.9339, p<0.001). Also, significant, inverse correlations were found between antioxidant capacity, total phenolics and luminosity (L(∗)) or red colour intensity (a(∗)) of rapeseed cultivars. Principal component analysis (PCA) allowed the rapeseed varieties to be differentiated based on their antioxidant capacities, total amounts of phenolics, glucosinolates, erucic acid and colour parameters.

Determination of antioxidant capacity, phenolic acids, and fatty acid composition of rapeseed varieties.

Three different analytical methods: ferric-reducing antioxidant power (FRAP), 2,2'-diphenyl-1-picrylhydrazyl (DPPH), and oxygen radical absorbance capacity (ORAC) were used for determination of antioxidant capacity of seven rapeseed varieties. Antioxidant capacity and levels of the total phenolic content, individual phenolic acids, fatty acid composition, and the selected physicochemical properties of the studied rapeseed cultivars were determined. Mean ORAC values for methanolic extracts of rapeseeds (4092-12989 mmol of Trolox/100 g) were significantly higher than FRAP and DPPH values (6218-7641 and 6238-7645 mumol of Trolox/100 g, respectively). Although FRAP and DPPH results were lower than ORAC values for all studied rapeseed varieties, there are linear and significant correlations between these three analytical methods (correlation coefficients ranged between 0.9124 and 0.9930, p < 0.005). Also, total phenolic compounds in rapeseeds correlated with antioxidant capacity (correlation coefficients ranged between 0.8708 and 0.9516, p < 0.01). Total phenolic acids determined by HPLC varied from 20.3 mg to 40.7 mg per 100 g of rapeseed flour, and the main phenolic acid is sinapic acid (17.4-36.4 mg/100 g). Fatty acid composition (SAFA = 7.2-8.6%, MUFA = 58.5-68.0%, PUFA = 24.7-33.9%) and the absence of trans-fatty acids indicate that the studied rapeseed varieties can be a source of unsaturated fatty acids and have a positive impact on human health.

Determination of antioxidant capacities of vegetable oils by ferric-ion spectrophotometric methods.

Two ferric-ion-based total antioxidant capacity methods: 1,10-phenanthroline (Phen) and ferric reducing antioxidant power (FRAP) were used for determination of antioxidant capacities (AC) of the acetonic and methanolic extracts of vegetable oils. The obtained mean Phen and FRAP values for acetonic extracts of olive oils, rapeseed, rice and four sunflower oils (39.3-336.5 and 39.5-339.6 micromol Fe/100g) were higher than for methanolic extracts (22.8-307.3 and 23.5-300.1 micromol Fe/100g). However, antioxidant capacities of methanolic extracts of corn oil, blended oils and two sunflower oils with garden green flowers (56.5-312.9 and 53.9-306.5 micromol Fe/100g for Phen and FRAP methods, respectively) were higher than for acetonic extracts of these oils (54.2-249.2 and 52.9-244.7 micromol Fe/100g for Phen and FRAP methods, respectively). There is a linear and significant correlation between these two analytical methods (r=0.9989 and 0.9986 for acetonic and methanolic extracts). Also, total phenolic compounds (TPC) in the studied oils correlated with their antioxidant capacities determined by Phen and FRAP methods (r=0.9012, 0.7818 and 0.8947, 0.7830 for acetonic and methanolic extracts, respectively). The comparable precision (R.S.D.=0.8-4.6%, 0.9-4.9% and 0.7-4.0%, 0.6-4.0% for acetonic and methanolic extracts, respectively) and sensitivity (epsilon=1.27 x 10(4), 1.11 x 10(4) and 2.62 x 10(4)dm(3)mol(-1)cm(-1)) for the proposed Phen and the modified FRAP methods, demonstrate the benefit of the Phen method in the routine analysis of antioxidant capacities of vegetable oils.