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The effect of ultrasound-assisted maceration of selected cold-pressed oils with lyophilized mullein flowers (Verbascum thapsus L.) on their oxidative stability and chemical composition

cris.virtual.author-orcid0000-0002-3681-153X
cris.virtual.author-orcid0000-0002-0529-3725
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cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
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cris.virtualsource.author-orcid5d8013d7-489f-4858-b60d-ae1f299fa0a1
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcida4043375-ad34-47db-b06a-c0b221cf8d5b
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enThe study aimed to evaluate the effect of ultrasound maceration of cold-pressed oils with freeze-dried mullein flowers (Verbascum thapsus L.) on their oxidative stability and chemical composition. After the maceration process, oils' were subjected to their oxidative stability (80–120 °C) and their chemical composition, Moreover, oils kinetics parameters were calculated. Maceration enhanced the oxidative stability of the tested oils, particularly linseed and chia oils, from 9.66 to 13.44 h and 4.95 to 8.10 h at 90 °C, respectively. The levels of phenolic compounds and phenolic acids significantly increased, especially in rapeseed oil, from 148.02 to 387.43 (mg GAE 100 g −1) and from 84.16 to 2620.93 (μg 100 g−1), respectively. The oils were also enriched with flavonoids and carotenoids. The oils exhibited higher acid and peroxide value, but lower p-anisidine value after maceration process. The fatty acid composition and the content of sterols and tocochromanols in the oils changed only slightly.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Biochemii i Analizy Żywności
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorSymoniuk, Edyta
dc.contributor.authorRosa, Aleksandra
dc.contributor.authorSiger, Aleksander
dc.contributor.authorGrygier, Anna
dc.contributor.authorKruszewski, Bartosz
dc.date.accessioned2025-03-07T11:40:12Z
dc.date.available2025-03-07T11:40:12Z
dc.date.issued2025
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if8,5
dc.description.number30 April 2025
dc.description.points200
dc.description.volume472
dc.identifier.doi10.1016/j.foodchem.2025.142843
dc.identifier.eissn1873-7072
dc.identifier.issn0308-8146
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/2551
dc.languageen
dc.pbn.affiliationfood and nutrition technology
dc.relation.ispartofFood Chemistry
dc.relation.pagesart. 142843
dc.rightsClosedAccess
dc.sciencecloudsend
dc.subject.enCold-pressed oils
dc.subject.enMaceration
dc.subject.enMullein (Verbascum thapsus L.)
dc.subject.enNatural antioxidants
dc.subject.enOxidative stability
dc.subject.enPrincipal component analysis
dc.subject.enRancimat
dc.titleThe effect of ultrasound-assisted maceration of selected cold-pressed oils with lyophilized mullein flowers (Verbascum thapsus L.) on their oxidative stability and chemical composition
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.volume472