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| Effect of roasting pretreatment on quality characteristic of different vegetable oils |
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| DOI： |
| KeyWord:roasting pretreatment vegetable oil physicochemical index fatty acid composition triglyceride composition volatile component total phenols |
| FundProject: |
| Author Name | Affiliation | | 1.College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China; 2.Qinghai Tongda Oil Processing Co. , Ltd. , Haidong 810500, Qinghai, China | 1.College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China
2.Qinghai Tongda Oil Processing Co. , Ltd. , Haidong 810500, Qinghai, China |
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| Abstract: |
| In order to study the effect of roasting on the quality of vegetable oils, rapeseed, flaxseed, peanut, sunflower seed and sesame were used as raw materials, and the oils were obtained by hydraulic pressing after roasting(hot pressed oil). The physicochemical indexes (acid value, peroxide value, moisture and volatile, color), main components (fatty acid composition and content, triglyceride composition and content, volatile components) and total phenols of the five hot pressed vegetable oils were analyzed and compared with those of the oils direct pressed with unroasted oilseeds(cold pressed oil). The results showed that the acid value and peroxide value of hot pressed oils were significantly higher than those of cold pressed oils (p<0.05), and the acid value of hot pressed flaxseed oil was the highest (0.96 mgKOH/g), while the peroxide value of hot pressed rapeseed oil was the highest (1.02 mmol/kg). The moisture and volatile content of cold pressed oils were significantly higher than those of hot pressed oils (p<0.05). The moisture and volatile content of cold pressed peanut oil with 0.16% were the highest. The color of hot pressed oils were darker than that of cold pressed oils, and the color of hot pressed rapeseed oil was the darkest (R1.1, Y31). Roasting had no significant effect on fatty acid and triglyceride composition and content of vegetable oils(p>0.05). The hot pressed oils contained less volatile components, such as alcohols, aldehydes and acids, but more heterocyclic substances. The contents of total phenols in hot pressed rapeseed oil, flaxseed oil, peanut oil, sunflower seed oil and sesame oil were 1.38, 1.57, 1.51, 1.80, 1.27 times of the cold pressed oil, respectively. Therefore, roasting has a great influence on the quality of vegetable oil, and an appropriate pretreatment method should be selected according to production needs. |
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