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标题：The quality of cold-pressed rapeseed oil obtained from seeds of Brassica napus L. with increased moisture content [pdf]
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作者：Ewa Rokosik ; Krzysztof Dwiecki ; Aleksander Siger 等
期刊名称：Acta Scientarum Polonorum - Technologia Alimentaria
印刷版ISSN：1644-0730
电子版ISSN：1898-9594
出版年度：2019
卷号：18
期号：2
页码：205-218
DOI：10.17306/J.AFS.2019.0672
出版社：Agricultural University of Poznan Press
摘要：Background. The basic parameter influencing the quality of cold-pressed oil is the quality of seeds used for pressing. Adverse moisture content and storage temperature of rape seeds may affect the quality of oil obtained from them. This paper presents the effects of increased rapeseed moisture content on the quality of the oil pressed. Material and methods. The material used for the tests was rapeseed (canola) cv. PR 46 W14. The moisture content of the seeds was adjusted to 10%, 12% and 20%, and the seeds were stored at room temperature for 14 days. The samples were then dried to a seed moisture equal to 7% and oil was pressed from them. Acid and peroxide values, as well as the content of water, tocopherols and phenolic acids, were determined. In addition, a sensory analysis of the oil samples was carried out, and structural changes in the association colloids in the oil were determined using a fluorescent probe. Results. With the increase in seed moisture, the increase in peroxide and acid values of the analyzed oils was recorded. A slight decrease in tocopherol content and a significant increase in phenolic acid concentration, depending on the seed moisture content, was observed. Sensory analysis showed odor sensory profile changes that probably indicate microflora development. Conclusion. The rapeseed moisture content has a crucial influence on the quality of oil obtained from them. Along with an increase in seed moisture, the possibility of developing undesirable microflora grows, which results in a deterioration in the quality of the obtained oil.
其他关键词：rapeseed, oil quality, cold-pressed oil, tocopherol, phenolic compounds, moisture