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Bibliographic record number: 552506


Authors: Kraljić, Klara; Škevin, Dubravka; Pospišil, Milan; Obranovic, Marko; Neđeral, Sandra
Title: The influence of processing conditions on bioactive compounds and antioxidative activity of rapeseed oil.
Meeting: 8th Euro Fed Lipid Congress "Oils, Fats and Lipids: Health & Nutrition, Chemistry & Energy"
Location and date: Munchen, Njemačka, 21-24.11. 2010.
Keywords: rapeseed oil; tocopherols; polyphenols; processing conditions
The influence of four different laboratory processes of rapeseed oil production on the content of total polyphenols, tocopherol compounds, pigments and antioxidative activity was investigated. Rapeseed sample PR46W10 was grown at the experimental field of the Faculty of Agriculture, Zagreb, Croatia. Laboratory extraction of oil samples was carried out by pressing the untreated and pretreated (heated for 30 minutes at 80°C) rapeseed and also by two different solvent extractions, one at 60 °C and the other at 25 °C. Pretreating of rapeseed increased the oil extraction yield by pressing for 10%. Pretreated pressed oil had about 7 times higher content of total polyphenols then the untreated one. It also had higher α-tocopherol, γ-tocopherol and total tocopherols as well as the total chlorophyll content. Elevated amounts of bioactive compounds of pretreated oil resulted in higher antioxidative activity. Oil samples produced by solvent extraction had higher amounts of tocopherol compounds. Extraction temperature had statistically significant influence on α-tocopherol, γ-tocopherol as well as on total tocopherols. Chlorophyll and carotenoide content decreased in oil produced at lower temperature. Polyphenolic compounds had the most significant influence on antioxidative activity in all investigated samples. Interest of consumers for cold pressed rapeseed oil is increasing, but taking in consideration given results it is advisable to treat rapeseed before pressing. It increases the oil extraction yield, and produced oil has higher content of bioactive compounds and better antioxidative activity.
Type of meeting: Poster
Type of presentation in a journal: Abstract
Type of peer-review: International peer-review
Project / theme: 058-0580696-0704
Original language: ENG
Category: Ostalo
Research fields:
Food processing technology
Contrib. to CROSBI by: (, 23. Stu. 2011. u 12:17 sati

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