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| Influence of storage method of roasting pretreated rapeseed on the quality of pressed rapeseed oil |
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| DOI：10.12166/j.zgyz.1003-7969/2020.06.005 |
| KeyWord:vacuum packaging storage method rapeseed Canolol nutritional indicator dynamic monitoring |
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| Abstract: |
| The roasting pretreated rapeseed was used as raw material, and it was packed in vacuum and woven bags respectively. Then, 42 d vacuum and atmospheric pressure room temperature storage experiments were performed, and the two stored rapeseeds were pressed at low temperature to produce oil every 6 d. The quality indexes of low temperature pressed rapeseed oil were measured to dynamically monitor the effects of different storage methods on the quality of rapeseed oil. The results showed that the acid value, peroxide value and p-anisidine value of rapeseed oils under two storage conditions increased with the storage time prolonging,while the DPPH free radical scavenging ability, ferric ion reducing power and oxidation induction period of rapeseed oils gradually decreased, and the trends of these indexes under vacuum packaging storage was smaller. The composition and content of fatty acids had almost no correlation with storage methods and time.After 42 d storage, 85.29% of phytosterol, 78.44% of Canolol and 77.28% of polyphenols were retained in vacuum packaging storage. Therefore, compared with atmospheric pressure storage, the physicochemical indexes of rapeseed oil in vacuum packaging storage were relatively smaller, the loss rate of nutritional components was lower,and the antioxidant activity was higher.Hence, vacuum packaging storage could maintain the oil quality of roasting pretreated rapeseed very well, and could be a green method for rapeseed storage. |
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