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Influence of ozone treatment on sensory quality, aroma active compounds, phytosterols and phytosterol oxidation products in stored rapeseed and flaxseed oils

cris.virtual.author-orcid0000-0003-4234-7881
cris.virtual.author-orcid0000-0002-0529-3725
cris.virtual.author-orcid0000-0001-6343-332X
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cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid4ee23ba3-eef2-455b-bf2c-1c2dcfc4df21
cris.virtualsource.author-orcida4043375-ad34-47db-b06a-c0b221cf8d5b
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid307551d0-aa67-4ae6-b57b-fb099d8300e7
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enThe effect of ozone treatment on the sensory quality, aroma compounds, phytosterols, and phytosterol oxidation products (POP) in stored plant oils was studied. Cold-pressed flaxseed, cold-pressed rapeseed, and refined rapeseed oils were treated with ozone, air, and nitrogen, then subjected to accelerated storage at 60 °C for 6 days. The sensory evaluation revealed that ozone significantly influenced the sensory profile, with notable cucumber and green-grassy aromas. Quantitation of odorants determined by headspace SPME-GC/MS and calculation of odor activity values (OAV) identified nonanal (citrus-like, soapy aroma, OAV 356), (E,Z)-2,6-nonadienal (cucumber aroma, OAV 312), (Z)-3-hexenal (green grassy aroma, OAV 326), and hexanal (green grassy aroma, OAV 163) as major odorants. Furthermore, ozonation reduced total sterol content in refined rapeseed oil by 48 % during storage. While ozone did not form POP initially, they were produced during storage, with the most significant impact on rapeseed oil, doubling POP content compared to air and nitrogen treatments.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorMajcher, Małgorzata Anna
dc.contributor.authorFahmi, Rifaldi
dc.contributor.authorMisiak, Anna
dc.contributor.authorGrygier, Anna
dc.contributor.authorRudzińska, Magdalena
dc.date.access2025-04-24
dc.date.accessioned2025-04-24T10:54:14Z
dc.date.available2025-04-24T10:54:14Z
dc.date.copyright2024-12-18
dc.date.issued2025
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_research
dc.description.financecost20000,00
dc.description.if8,5
dc.description.number30 March 2025
dc.description.points200
dc.description.versionfinal_published
dc.description.volume469
dc.identifier.doi10.1016/j.foodchem.2024.142551
dc.identifier.issn0308-8146
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/2704
dc.identifier.weblinkhttps://www.sciencedirect.com/science/article/pii/S0308814624042018
dc.languageen
dc.pbn.affiliationfood and nutrition technology
dc.relation.ispartofFood Chemistry
dc.relation.pagesart. 142551
dc.rightsCC-BY
dc.sciencecloudsend
dc.subject.enozone
dc.subject.enHS-SPME-GC/MS
dc.subject.enaroma active compounds
dc.subject.enlipid oxidation
dc.subject.enphytosterols
dc.subject.enphytosterol oxidation products
dc.subject.ensensory analysis
dc.subject.enflaxseed oil
dc.subject.enrapeseed oil
dc.titleInfluence of ozone treatment on sensory quality, aroma active compounds, phytosterols and phytosterol oxidation products in stored rapeseed and flaxseed oils
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.volume469
project.funder.namePreIDUB, subwencja