Influence of Conditioning Temperature on the Quality, Nutritional Properties and Volatile Profile of Virgin Rapeseed Oil
Heating the rapeseed prior to the oil extraction is conducted to increase the oil yield but it can also induce changes of various components of the seed. These changes may affect the composition of the volatile and non-volatile compounds of produced virgin rapeseed oil. The aim of our study is to de...
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| Format: | Article |
| Language: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2018-01-01
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| Series: | Food Technology and Biotechnology |
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| Online Access: | https://hrcak.srce.hr/file/314269 |
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| author | Klara Kraljić Tatjana Stjepanović Marko Obranović Milan Pospišil Sandra Balbino Dubravka Škevin |
| author_facet | Klara Kraljić Tatjana Stjepanović Marko Obranović Milan Pospišil Sandra Balbino Dubravka Škevin |
| author_sort | Klara Kraljić |
| collection | DOAJ |
| description | Heating the rapeseed prior to the oil extraction is conducted to increase the oil yield but it can also induce changes of various components of the seed. These changes may affect the composition of the volatile and non-volatile compounds of produced virgin rapeseed oil. The aim of our study is to determine the impact of different conditioning temperatures (60, 80 and 100 °C) on the quality, nutritional value, aroma profile and sensory characteristics of virgin rapeseed oil. Conditioning the seeds at all three temperatures had no influence on the quality and major nutritional components (fatty acids and tocopherols) of the produced oil. However, temperature increase caused an exponential increase of canolol and significant changes in the aroma and sensory profile of the produced oil samples. The dominant volatile compounds of cold-pressed and virgin oil produced at 60 °C were enzymatic degradation products of glucosinolates (isothiocyanates and epithionitriles), responsible for pronounced seed-like flavour of these types of oil. Increasing production temperature deactivated enzymes and caused thermal decomposition of seed components and increment of nitriles, aldehydes, pyrazines and furanes, carriers of nutty and roasty flavour. These results can help producers to design virgin rapeseed oil with specific and desirable sensory characteristics. |
| first_indexed | 2024-04-24T09:25:45Z |
| format | Article |
| id | doaj.art-801063e132904d7e8fb5fe7e136f11b0 |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-04-24T09:25:45Z |
| publishDate | 2018-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-801063e132904d7e8fb5fe7e136f11b02024-04-15T15:03:29ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062018-01-0156456257210.17113/ftb.56.04.18.5738Influence of Conditioning Temperature on the Quality, Nutritional Properties and Volatile Profile of Virgin Rapeseed OilKlara Kraljić0Tatjana Stjepanović1Marko Obranović2Milan Pospišil3Sandra Balbino4Dubravka Škevin5University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, Zagreb, CroatiaUniversity of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, Zagreb, CroatiaUniversity of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, Zagreb, CroatiaUniversity of Zagreb, Faculty of Agriculture, Svetošimunska cesta 25, Zagreb, CroatiaUniversity of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, Zagreb, CroatiaUniversity of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, Zagreb, CroatiaHeating the rapeseed prior to the oil extraction is conducted to increase the oil yield but it can also induce changes of various components of the seed. These changes may affect the composition of the volatile and non-volatile compounds of produced virgin rapeseed oil. The aim of our study is to determine the impact of different conditioning temperatures (60, 80 and 100 °C) on the quality, nutritional value, aroma profile and sensory characteristics of virgin rapeseed oil. Conditioning the seeds at all three temperatures had no influence on the quality and major nutritional components (fatty acids and tocopherols) of the produced oil. However, temperature increase caused an exponential increase of canolol and significant changes in the aroma and sensory profile of the produced oil samples. The dominant volatile compounds of cold-pressed and virgin oil produced at 60 °C were enzymatic degradation products of glucosinolates (isothiocyanates and epithionitriles), responsible for pronounced seed-like flavour of these types of oil. Increasing production temperature deactivated enzymes and caused thermal decomposition of seed components and increment of nitriles, aldehydes, pyrazines and furanes, carriers of nutty and roasty flavour. These results can help producers to design virgin rapeseed oil with specific and desirable sensory characteristics.https://hrcak.srce.hr/file/314269rapeseed oilseed conditioningnutritional valuevolatile componentssensory analysis |
| spellingShingle | Klara Kraljić Tatjana Stjepanović Marko Obranović Milan Pospišil Sandra Balbino Dubravka Škevin Influence of Conditioning Temperature on the Quality, Nutritional Properties and Volatile Profile of Virgin Rapeseed Oil Food Technology and Biotechnology rapeseed oil seed conditioning nutritional value volatile components sensory analysis |
| title | Influence of Conditioning Temperature on the Quality, Nutritional Properties and Volatile Profile of Virgin Rapeseed Oil |
| title_full | Influence of Conditioning Temperature on the Quality, Nutritional Properties and Volatile Profile of Virgin Rapeseed Oil |
| title_fullStr | Influence of Conditioning Temperature on the Quality, Nutritional Properties and Volatile Profile of Virgin Rapeseed Oil |
| title_full_unstemmed | Influence of Conditioning Temperature on the Quality, Nutritional Properties and Volatile Profile of Virgin Rapeseed Oil |
| title_short | Influence of Conditioning Temperature on the Quality, Nutritional Properties and Volatile Profile of Virgin Rapeseed Oil |
| title_sort | influence of conditioning temperature on the quality nutritional properties and volatile profile of virgin rapeseed oil |
| topic | rapeseed oil seed conditioning nutritional value volatile components sensory analysis |
| url | https://hrcak.srce.hr/file/314269 |
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