A. Rękas

A. Siger

Achir

Anjum

Choe

Henry

Krichene

Lavelli

M. Wroniak

Matthäus

McDaniel

Mezouari

Moreau

Oliviero

Prior

Pérez-Gálvez

Samaniego-Sánchez

Shrestha

Siger

Talcott

Tuberoso

Vaidya

Valavanidis

Vujasinovic

Wijesundera

Wroniak

Yoshida

Zamora

Zheng

Grasas y Aceites

English

This study examined the storage stability of tocochromanols and carotenoids in the oils prepared from microwave pre-treated (MV) rapeseeds (2-10 min, 800W) during storage at 20 °C for 12 months. In line with lipophilic antioxidant degradation throughout the storage period, changes in the antioxidant capacity of the oil were monitored. Microwaving significantly affected the concentration of lipophilic antioxidants in the oil. After 10 min of MV pre-treatment the highest content of total tocochromanols (76.64 mg/100g) was achieved, whereas a maximum carotenoid concentration (861.28 μg/100g) was obtained following 6 min seed MV pre-treatment. The degradation kinetics for the tocochromanols and carotenoids followed a zero-order kinetic model. From the kinetic analysis, it was shown that the degradation rate constant (k) of both tocochromanols and carotenoids decreased with longer seed exposure to MV radiation. The kinetics of antioxidant capacity degradation during the storage of oils followed a zero-order reaction. The rate of antioxidant capacity degradation in the control oil was higher (k=9.1 x 10-2 mmol TEAC/l/month) compared with oils prepared from MV pre-treated seeds (k=6.8-8.0 x 10-2 mmol TEAC/l/month).</jats:p

Crossref

The effect of microwave pre-treatment of rapeseed on the degradation kinetics of lipophilic bioactive compounds of the oil during storage

http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/download/1700/2219

The effect of microwave pre-treatment of rapeseed on the degradation kinetics of lipophilic bioactive compounds of the oil during storage

Abstract

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