The Stability of Refined Rapeseed Oil Fortified by Cold-Pressed and Essential Black Cumin Oils under a Heating Treatment
| cris.virtual.author-orcid | #PLACEHOLDER_PARENT_METADATA_VALUE# | |
| cris.virtual.author-orcid | 0000-0003-3708-2890 | |
| cris.virtual.author-orcid | 0000-0002-3681-153X | |
| cris.virtual.author-orcid | 0000-0003-4234-7881 | |
| cris.virtualsource.author-orcid | #PLACEHOLDER_PARENT_METADATA_VALUE# | |
| cris.virtualsource.author-orcid | a0e99de6-16e7-4a8e-955e-348a7bec4f41 | |
| cris.virtualsource.author-orcid | 5d8013d7-489f-4858-b60d-ae1f299fa0a1 | |
| cris.virtualsource.author-orcid | 4ee23ba3-eef2-455b-bf2c-1c2dcfc4df21 | |
| dc.abstract.en | Polar compounds and polymers are regarded as the most reliable indicators of oil degradation during heating, and it is desirable to find methods to reduce these undesirable changes. The aim of this study was (1) to determine the effect of enrichment with black cumin cold-pressed oil (CP) or essential oil obtained from black cumin cold-pressed oil in an equivalent amount (ES) on limiting the polar compounds and polymers content in blends based on refined rapeseed oil during high-temperature heating in a thin layer; (2) to determine tocochromanol losses and their effect on the change content of the polar compounds and polymers. Four fortified oils were made from refined rapeseed oil and one of the four additives (10% CP, 20% CP, 0.1% ES, and 0.2% ES). All fortified oils and refined rapeseed oil as a control sample were heated at 170 and 200 °C on the pan in a thin layer and evaluated regarding loss of individual tocochromanol homologs by HPLC-FL, polar compounds content, oxidized triacylglycerols (TAG), and polymers content by HPSEC-ELSD. Additionally, the fatty acid profile in nonheated oil was investigated. Tocochromanol analysis showed loss in all the samples. At 170 °C polymers were not detected; no difference was noted for polar compounds and oxidized TAG content; only the 20% CP sample showed a higher level. At 200 °C the 10% CP sample exhibited a significant protective effect with the lowest content of polar compounds, oxidized TAG, and dimers. | |
| dc.affiliation | Wydział Nauk o Żywności i Żywieniu | |
| dc.affiliation.institute | Katedra Technologii Gastronomicznej i Żywności Funkcjonalnej | |
| dc.affiliation.institute | Katedra Technologii Żywności Pochodzenia Roślinnego | |
| dc.affiliation.institute | Katedra Biochemii i Analizy Żywności | |
| dc.contributor.author | Fedko, Monika | |
| dc.contributor.author | Kmiecik, Dominik | |
| dc.contributor.author | Siger, Aleksander | |
| dc.contributor.author | Majcher, Małgorzata Anna | |
| dc.date.access | 2026-03-10 | |
| dc.date.accessioned | 2026-03-20T09:02:22Z | |
| dc.date.available | 2026-03-20T09:02:22Z | |
| dc.date.copyright | 2022-04-11 | |
| dc.date.issued | 2022 | |
| dc.description.abstract | <jats:p>Polar compounds and polymers are regarded as the most reliable indicators of oil degradation during heating, and it is desirable to find methods to reduce these undesirable changes. The aim of this study was (1) to determine the effect of enrichment with black cumin cold-pressed oil (CP) or essential oil obtained from black cumin cold-pressed oil in an equivalent amount (ES) on limiting the polar compounds and polymers content in blends based on refined rapeseed oil during high-temperature heating in a thin layer; (2) to determine tocochromanol losses and their effect on the change content of the polar compounds and polymers. Four fortified oils were made from refined rapeseed oil and one of the four additives (10% CP, 20% CP, 0.1% ES, and 0.2% ES). All fortified oils and refined rapeseed oil as a control sample were heated at 170 and 200 °C on the pan in a thin layer and evaluated regarding loss of individual tocochromanol homologs by HPLC-FL, polar compounds content, oxidized triacylglycerols (TAG), and polymers content by HPSEC-ELSD. Additionally, the fatty acid profile in nonheated oil was investigated. Tocochromanol analysis showed loss in all the samples. At 170 °C polymers were not detected; no difference was noted for polar compounds and oxidized TAG content; only the 20% CP sample showed a higher level. At 200 °C the 10% CP sample exhibited a significant protective effect with the lowest content of polar compounds, oxidized TAG, and dimers.</jats:p> | |
| dc.description.accesstime | at_publication | |
| dc.description.bibliography | il., bibliogr. | |
| dc.description.finance | publication_nocost | |
| dc.description.financecost | 0,00 | |
| dc.description.if | 4,6 | |
| dc.description.number | 8 | |
| dc.description.points | 140 | |
| dc.description.version | final_published | |
| dc.description.volume | 27 | |
| dc.identifier.doi | 10.3390/molecules27082461 | |
| dc.identifier.issn | 1420-3049 | |
| dc.identifier.uri | https://sciencerep.up.poznan.pl/handle/item/7832 | |
| dc.identifier.weblink | https://www.mdpi.com/1420-3049/27/8/2461 | |
| dc.language | en | |
| dc.relation.ispartof | Molecules | |
| dc.relation.pages | art. 2461 | |
| dc.rights | CC-BY | |
| dc.sciencecloud | nosend | |
| dc.share.type | OPEN_JOURNAL | |
| dc.subject.en | heating oil | |
| dc.subject.en | triacyloglicerols polymers | |
| dc.subject.en | polar compounds | |
| dc.subject.en | tocochromanols | |
| dc.subject.en | tocopherols | |
| dc.subject.en | antioxidants | |
| dc.subject.en | cold-pressed oil | |
| dc.subject.en | essential oil | |
| dc.title | The Stability of Refined Rapeseed Oil Fortified by Cold-Pressed and Essential Black Cumin Oils under a Heating Treatment | |
| dc.title.volume | Special Issue Analysis of Bioactive Compounds in Food | |
| dc.type | JournalArticle | |
| dspace.entity.type | Publication | |
| oaire.citation.issue | 8 | |
| oaire.citation.volume | 27 |