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| Effects of chemical ripening and microwave pretreatment on quality of rapeseed oil |
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| KeyWord:microwave pretreatment chemical ripening low temperature pressing nutritional quality antioxidant |
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| Abstract: |
| Rapeseed was pretreated with ripening and microwave,and the quality indexes of low-temperature pressed rapeseed oils were determined to explore the effects of the two pretreatment methods on the quality of rapeseed oil from the perspective of production and processing. The results showed that ripening led acid value, peroxide value, VE and phytosterol contents of rapeseed oil to decrease and total phenol content to increase slightly. Ripening had a certain effect on fatty acid content. Microwave treatment caused the acid value and peroxide value to increase, but had no significant effect on fatty acid composition (P>0.05). In addition，microwave increased the contents of VE, phytosterol, total phenol and canolol in rapeseed oil from no ripening and ripening rapeseed. Compared with rapeseed oil from no ripening rapeseed, the antioxidant capacity of rapeseed oil from ripening rapeseed was higher, and the DPPH free radical scavenging capacity, iron ion reduction ability and oxidation induction period of the two rapeseed oils significantly increased after microwave treatment, which were 14.6-152 times, 13.0-163 times, 1.3-1.8 times of the rapeseed oil from rapeseed without microwave treatment, showing high antioxidant activity and oxidative stability. Thus reasonable ripening improved the quality of rapeseed oil to a certain extent, and simultaneously microwave pretreatment could continue to expand such advantages. |
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