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Oxidative stability assessment of industrial and laboratory-pressed fresh raspberry seed oil (Rubus idaeus L.) by differential scanning calorimetry

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cris.virtual.author-orcid0000-0002-3681-153X
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cris.virtual.author-orcid0000-0003-3964-8093
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cris.virtualsource.author-orcid5d8013d7-489f-4858-b60d-ae1f299fa0a1
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cris.virtualsource.author-orcide2cdc4d2-9df9-458f-87ff-76bb71cfa6dc
dc.abstract.enQuality variation in oxidative stability between raspberry seed oils produced by industry and manually-pressed in laboratory was investigated. Oxidation induction time measured by differential scanning calorimetry (DSC) at 120 and 140 °C for industrial oils ranged from 60 to 100 min and 14 to 26 min, respectively, while for laboratory-pressed oils, ranged from 96 to 106 min and from 23 to 28 min, respectively. Both groups of oils contained a high amount of tocopherols, ranging from 95 to 256 mg/100 g, where γ-tocopherol dominated up to 70% of the total tocopherols. Significant correlations were stated between all DSC thermo-oxidative parameters and total tocopherols content (p ≤ 0.05). All oils of industrial group had significantly lower DPPH radical scavenging activity (p ≤ 0.05) than laboratory-pressed oils. Principal component analysis differentiated all oils samples into three clusters based on the parameters tested. First cluster consisted of all laboratory pressed oils (L1, L2, L3), the second of commercial samples (I1, I3), and the third separate cluster with one commercial oil (I2).
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Zarządzania Jakością i Bezpieczeństwem Żywności
dc.affiliation.instituteKatedra Biochemii i Analizy Żywności
dc.contributor.authorRajagukguk, Yolanda Victoria
dc.contributor.authorIslam, Mahbuba
dc.contributor.authorSiger, Aleksander
dc.contributor.authorFornal, Emilia
dc.contributor.authorTomaszewska-Gras, Jolanta
dc.date.access2025-06-18
dc.date.accessioned2025-09-09T08:27:35Z
dc.date.available2025-09-09T08:27:35Z
dc.date.copyright2023-01-11
dc.date.issued2023
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.numberOctober 2023
dc.description.points5
dc.description.versionfinal_published
dc.description.volume2
dc.identifier.doi10.1016/j.focha.2023.100186
dc.identifier.issn2772-753X
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/4680
dc.identifier.weblinkhttps://www.sciencedirect.com/science/article/pii/S2772753X23000060
dc.languageen
dc.relation.ispartofFood Chemistry Advances
dc.relation.pagesart. 100186
dc.rightsCC-BY
dc.sciencecloudsend
dc.share.typeOPEN_JOURNAL
dc.subject.enraspberry (Rubus idaeus L)
dc.subject.endifferential scanning calorimetry (DSC)
dc.subject.enoxidation induction time
dc.subject.enoxidation induction temperature
dc.subject.entocochromanols
dc.titleOxidative stability assessment of industrial and laboratory-pressed fresh raspberry seed oil (Rubus idaeus L.) by differential scanning calorimetry
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.volume2