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The Effect of High-Temperature Heating on Amounts of Bioactive Compounds and Antiradical Properties of Refined Rapeseed Oil Blended with Rapeseed, Coriander and Apricot Cold-Pressed Oils

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cris.virtual.author-orcid0000-0002-3681-153X
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cris.virtual.author-orcid0000-0003-3708-2890
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cris.virtualsource.author-orcid5d8013d7-489f-4858-b60d-ae1f299fa0a1
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cris.virtualsource.author-orcida0e99de6-16e7-4a8e-955e-348a7bec4f41
dc.abstract.enCold-pressed oils are rich sources of bioactive substances, which may protect triacylglycerols from degradation during frying. Nevertheless, these substances may decompose under high temperature. This work considers the content of bioactive substances in blends and their changes during high-temperature heating. Blends of refined rapeseed oil with 5% or 25% in one of three cold-pressed oils (rapeseed, coriander and apricot) were heated at 170 or 200 °C in a thin layer on a pan. All non-heated blends and cold-pressed oils were tested for fatty acid profile, content and composition of phytosterols, tocochromanols, chlorophyll and radical scavenging activity (RSA) analyzed by 2,2-diphenyl-1-picrylhydrazyl (DPPH), and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) assays. Moreover, the stability of phytosterols, tocochromanols, DPPH and ABTS values was determined in heated blends. All tocochromanols were lost during the heating process, in particular, at 200 °C. However, there were some differences between homologues. α-Tocopherol and δ-tocopherol were the most thermolabile and the most stable, respectively. Phytosterols were characterized by very high stability at both temperatures. We observed relationships between ABTS and DPPH values and contents of total tocochromanols and α-tocopherol. The obtained results may be useful in designing a new type of fried food with improved health properties and it may be the basis for further research on this topic.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Biochemii i Analizy Żywności
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.article.number2336
dc.contributor.authorFedko, Monika
dc.contributor.authorSiger, Aleksander
dc.contributor.authorSzydłowska-Czerniak, Aleksandra
dc.contributor.authorRabiej-Kozioł, Dobrochna
dc.contributor.authorTymczewska, Alicja
dc.contributor.authorWłodarczyk, Katarzyna
dc.contributor.authorKmiecik, Dominik
dc.date.access2024-08-19
dc.date.accessioned2024-08-19T07:52:10Z
dc.date.available2024-08-19T07:52:10Z
dc.date.copyright2024-07-25
dc.date.issued2024
dc.description.abstract<jats:p>Cold-pressed oils are rich sources of bioactive substances, which may protect triacylglycerols from degradation during frying. Nevertheless, these substances may decompose under high temperature. This work considers the content of bioactive substances in blends and their changes during high-temperature heating. Blends of refined rapeseed oil with 5% or 25% in one of three cold-pressed oils (rapeseed, coriander and apricot) were heated at 170 or 200 °C in a thin layer on a pan. All non-heated blends and cold-pressed oils were tested for fatty acid profile, content and composition of phytosterols, tocochromanols, chlorophyll and radical scavenging activity (RSA) analyzed by 2,2-diphenyl-1-picrylhydrazyl (DPPH), and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) assays. Moreover, the stability of phytosterols, tocochromanols, DPPH and ABTS values was determined in heated blends. All tocochromanols were lost during the heating process, in particular, at 200 °C. However, there were some differences between homologues. α-Tocopherol and δ-tocopherol were the most thermolabile and the most stable, respectively. Phytosterols were characterized by very high stability at both temperatures. We observed relationships between ABTS and DPPH values and contents of total tocochromanols and α-tocopherol. The obtained results may be useful in designing a new type of fried food with improved health properties and it may be the basis for further research on this topic.</jats:p>
dc.description.accesstimeafter_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if4,7
dc.description.number15
dc.description.points100
dc.description.reviewreview
dc.description.versionfinal_published
dc.description.volume13
dc.identifier.doi10.3390/foods13152336
dc.identifier.issn2304-8158
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/1656
dc.identifier.weblinkhttps://www.mdpi.com/2304-8158/13/15/2336
dc.languageen
dc.pbn.affiliationfood and nutrition technology
dc.relation.ispartofFoods
dc.relation.projectOgraniczanie termicznej polimeryzacji w olejach jadalnych poprzez wzbogacanie surowcami pochodzenia naturalnego
dc.rightsCC-BY
dc.sciencecloudsend
dc.share.typeOPEN_JOURNAL
dc.subject.enphytosterols
dc.subject.entocochromanols
dc.subject.entocopherols
dc.subject.enradical scavenging activity
dc.subject.enDPPH
dc.subject.enABTS
dc.subject.enfrying
dc.subject.enrapeseed oil
dc.subject.encoriander seed oil
dc.subject.enapricot kernel oil
dc.titleThe Effect of High-Temperature Heating on Amounts of Bioactive Compounds and Antiradical Properties of Refined Rapeseed Oil Blended with Rapeseed, Coriander and Apricot Cold-Pressed Oils
dc.title.volumeQuality Assessment and Physicochemical Characterization of Edible Oils
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue15
oaire.citation.volume13
project.funder.nameProjekt NCN 2019/35/N/NZ9/00767