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Improvement of Refined Rapeseed Oil Thermal Resistance by Native Antioxidants Present in Rapeseed, Coriander, and Apricot Cold-Pressed Oils

cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0002-3681-153X
cris.virtual.author-orcid0000-0003-3708-2890
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid5d8013d7-489f-4858-b60d-ae1f299fa0a1
cris.virtualsource.author-orcida0e99de6-16e7-4a8e-955e-348a7bec4f41
dc.abstract.enThe research aimed to evaluate the effect of high monounsaturated cold-pressed oil addition on the inhibition of refined rapeseed oil degradation during heating at frying temperature. Cold-pressed rapeseed, coriander seed, and apricot kernel oils were added in amounts of 5 and 25%. Refined rapeseed oil without additives and refined rapeseed oil supplemented with tert-butylhydroquinone (TBHQ) were negative and positive control samples, respectively. Blends were heated in a thin layer at 170 and 200 °C. Considering the increase in total polar compounds (TPCs) and oxidized triacylglycerol monomer (ox-TAG) content, natural additives demonstrated protective properties and were more effective than the TBHQ additive, especially at 200 °C. The lowest increases in TPC and oxTAG were found in AO5% at 170 °C (10.17% and 1.40 mg/g oil, respectively) and in AO25% at 200 °C (5.71% and 47.53 mg/g oil, respectively). The presence of triacylglycerol (TAG) dimers was found only in samples heated at 200 °C, and the lowest was in the sample with 25% coriander oil. It can be concluded that the addition of cold-pressed oils limited the TAG oxidation process. The addition of 25% coriander oil was effective in inhibiting the TAG polymerization process, and it may be a powerful alternative to synthetic antioxidants in improving stabilization of frying oils.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Biochemii i Analizy Żywności
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorFedko, Monika
dc.contributor.authorSiger, Aleksander
dc.contributor.authorKmiecik, Dominik
dc.date.access2026-02-09
dc.date.accessioned2026-02-09T07:43:57Z
dc.date.available2026-02-09T07:43:57Z
dc.date.copyright2026-02-04
dc.date.issued2026
dc.description.abstract<jats:p>The research aimed to evaluate the effect of high monounsaturated cold-pressed oil addition on the inhibition of refined rapeseed oil degradation during heating at frying temperature. Cold-pressed rapeseed, coriander seed, and apricot kernel oils were added in amounts of 5 and 25%. Refined rapeseed oil without additives and refined rapeseed oil supplemented with tert-butylhydroquinone (TBHQ) were negative and positive control samples, respectively. Blends were heated in a thin layer at 170 and 200 °C. Considering the increase in total polar compounds (TPCs) and oxidized triacylglycerol monomer (oxTAG) content, natural additives demonstrated protective properties and were more effective than the TBHQ additive, especially at 200 °C. The lowest increases in TPC and oxTAG were found in AO5% at 170 °C (10.17% and 1.40 mg/g oil, respectively) and in AO25% at 200 °C (5.71% and 47.53 mg/g oil, respectively). The presence of triacylglycerol (TAG) dimers was found only in samples heated at 200 °C, and the lowest was in the sample with 25% coriander oil. It can be concluded that the addition of cold-pressed oils limited the TAG oxidation process. The addition of 25% coriander oil was effective in inhibiting the TAG polymerization process, and it may be a powerful alternative to synthetic antioxidants in improving stabilization of frying oils.</jats:p>
dc.description.accesstimeafter_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if2,5
dc.description.number3
dc.description.points100
dc.description.versionfinal_published
dc.description.volume16
dc.identifier.doi10.3390/app16031589
dc.identifier.issn2076-3417
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/7237
dc.identifier.weblinkhttps://www.mdpi.com/2076-3417/16/3/1589
dc.languageen
dc.pbn.affiliationfood and nutrition technology
dc.relation.ispartofApplied Sciences (Switzerland)
dc.relation.pagesart. 1589
dc.relation.projectNational Science Center, Poland, grant no. 2019/35/N/NZ9/00767
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.entotal polar compounds
dc.subject.enpolymers of triacylglycerols
dc.subject.enfrying
dc.subject.enthermal stability of oil
dc.subject.enantioxidant activity
dc.subject.entocopherols
dc.subject.encold-pressed oils
dc.titleImprovement of Refined Rapeseed Oil Thermal Resistance by Native Antioxidants Present in Rapeseed, Coriander, and Apricot Cold-Pressed Oils
dc.title.volumeSpecial Issue Antioxidant Compounds in Food Processing: Second Edition
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue3
oaire.citation.volume16