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| Impact of oil extraction processes on trace components content and oxidative stability of rapeseed oil |
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| KeyWord:extraction process rapeseed oil trace component oxidative stability aqueous enzymatic method polyphenol |
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| Abstract: |
| The acid values, peroxide values, compositions of fatty acid and triglyceride and trace components of rapeseed oils prepared by different extraction processes were comparatively studied. The results showed that there was no obvious effect of extraction process on compositions of fatty acid and triglyceride of rapeseed oil. The acid value of aqueous enzymatic extracted rapeseed oil was relatively higher (0.995 mgKOH/g), but the oil was rich in β-carotene and polyphenol with contents of 5.40 mg/kg and152.08 mg/kg, respectively. The hexane extracted rapeseed oil had high contents of tocopherol and plant sterol, which were 833.74 mg/kg and 6 607.35 mg/kg，respectively. The acid value of refined rapeseed oil was the lowest, only 0.233 mgKOH/g, while the content of trace components was relatively lower. The oxidative stabilities of rapeseed oils prepared by different extraction processes were evaluated with oxidative induction time and scavenging capacity on DPPH free radical as indexes. The results showed that the oxidative stability of aqueous enzymatic extracted rapeseed oil was the stongest, refined rapeseed oil was the weakest, hexane extracted rapeseed oil, hot pressed rapeseed oil and cold pressed rapeseed oil were in middle. These properties were significantly related to contents of polyphenol and β-carotene in different processed rapeseed oils. |
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