oxidative stability and minor constituents of virgin olive oil and cold-pressed rapeseed oil

Oxidative stability and minor constituents of virgin olive

Oxidative stability and minor constituents of virgin olive oil and cold pressed rapeseed oil Kristiina Wähälä , A Koski, E Psomiadou, M Tsimidou, Anu Hopia, P Kefalas, Marina Heinonen Department of Chemistry

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Minor components and oxidative stability of cold-pressed oil

Abstract The contents of the minor components and induction period (IP) of cold-pressed oils from 203 rapeseed varieties from the Yangtze River Valley in China were determined. The average contents of total phenolics, phytosterols, tocopherols, β-carotene, lutein and chlorophyll of the samples were 36 mg/100 g, 826 mg/100 g, 378 mg/kg, 2.4 mg/kg, 104 mg/kg and 8.2 mg/kg, respectively. There

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Oxidative stability of virgin olive oil – Velasco – 2002

The compounds contributing to the oxidative stability of virgin olive oils are defined with special emphasis on the antioxidative activity of phenolic compounds. Finally, the variables and parameters influencing the composition of virgin olive oils before, during and after extraction are discussed.

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Phytochemical Content, Oxidative Stability, and Nutritional

Koski A, Psomiadou E, Tsimodou M, Hopia A, Kefalas P, Walala K, Heinonen M. 2002. Oxidative stability and minor constituents of virgin olive oil and cold-pressed rapeseed oil. Eur. Food Res. Technol. 214: 294-298. In article View Article [35]

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Oxidative stability of virgin olive oil | Request PDF

Jan 2021. Vita Di Stefano. The high oxidative stability of virgin olive oil with respect to other vegetable oils is mainly due to its fatty acid composition, in particular, to the high

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Stability of Virgin Olive Oil. 2. Photo-oxidation Studies

Virgin olive oil samples with similar oxidative stabilities and fatty acid compositions were exposed to 12100 lx (25 ± 1 °C) in closed bottles until bleached. The observed low changes in the substrate and polar phenols were related to oxygen availability. HPLC monitoring showed that pheophytin a gradual degradation (>90%) was accompanied by a considerable α-tocopherol loss (22−35%) due to

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Stability of avocado oil during heating: Comparative study to

Oxidative stability and minor constituents of virgin olive oil and cold-pressed rapeseed oil European Food Research and Technology , 214 ( 4 ) ( 2002 ) , pp. 294 – 298 View Record in Scopus Google Scholar

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Seed-Roasting Process Affects Oxidative Stability of Cold

The oxidative stability of vegetable oils mainly depends on their fatty acid composition, their degree of unsaturation, and the presence of compounds with antioxidant activity. This paper reports on the effects of the process of roasting oil seeds, prior to pressing them, on the basic characteristics of the oils produced and their oxidative stability. The differential scanning calorimetry (DSC

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Phytochemical Content, Oxidative Stability, and Nutritional

Koski A, Psomiadou E, Tsimodou M, Hopia A, Kefalas P, Walala K, Heinonen M. 2002. Oxidative stability and minor constituents of virgin olive oil and cold-pressed rapeseed oil. Eur. Food Res. Technol. 214: 294-298.

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Cold Pressed Oils: A Green Source of Specialty Oils

The need for widely usable bioactive lipids and natural antioxidants continues to grow. Methods used for oils extraction may alter minor constituents that have functional properties and contribute to oil stability. In recent years, the demand of consumers for cold pressed oil as an alternative to conventional products has increased. This is probably due to the perception of these oils as

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Frying stability of rapeseed Kizakinonatane (Brassica napus

Koski, A, Psomiadou, E, Tsimidou, M, Hopia, A, Kefalas, P, Wähälä, K (2002) Oxidative stability and minor constituents of virgin olive oil and cold-pressed rapeseed oil. European Food Research and Technology 214: 294 – 298 .

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Influence of Microwave Treatment of Rapeseed on Minor

Oxidative stability and minor constituents of virgin olive oil and cold-pressed rapeseed oil. European Food Research and Technology, 214 (4), 294–298. Article CAS Google Scholar

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Modeling the effect of heat treatment on fatty acid

Koski A, Psomiadou E, Tsimidou M, Hopia A, Kefalas P, Wahala K. et al. Oxidative stability and minor constituents of virgin olive oil and cold-pressed rapeseed oil. Eur Food Res Technol. 2002; 214:294–8. [Google Scholar]

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Front-Face Fluorescence Spectroscopy and Chemometrics

Rapeseed oil has lower oxidative stability as compared to olive oil [6,7]. Several studies have been performed to assess quality degradation of rapeseed oil during photo- and autooxidation and storage [8,9,10,11,12,13,14].

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Panos Kefalas | MAICh

The oxidative stability and minor constituents of three cold-pressed low erucic acid rapeseed oils and three virgin olive oils were compared. The rapeseed oils were more easily oxidized, in part due to their higher contents of polyunsaturated fatty acids.

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Pro‐ and Antioxidative Effect of α‐Tocopherol on Edible Oils

An additional factor which influences oxidation processes of the oils is the antioxidants content. Antioxidants occur naturally in oils and belong mainly to the tocopherols group. α-tocopherol is considered to be the predominant antioxidant in olive and sunflower oils [8–10] while γ-tocopherol prevails in rapeseed oil [8–10].

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Cold Pressed Oils – 1st Edition

48. Cold pressed juniper (Juniperus communis L.) oil 49. Cold pressed Japanese quince (Chaenomeles japonica (Thunb.) Lindl. ex Spach) seed oil 50. Cold pressed virgin olive oil 51. Cold pressed soybean oil 52. Cold pressed Macadamia oil 53. Cold pressed pomegranate oil 54. Cold pressed Cucumis melo L. seed oil 55. Cold pressed Citrullus lanatus

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Can rapeseed oil replace olive oil as part of a Mediterranean

Methods. We used a narrative review approach, and searched electronic databases such as PubMed and Scopus up until April 2014. Keywords such as ‘olive oil’, ‘virgin olive oil’, ‘rapeseed oil’ and ‘Canola’ were used in combination with keywords such as ‘composition’ (and related words such as ‘phenolics’, ‘antioxidants’), ‘cardiovascular disease’ (and related

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Cold Pressed Oils: Green Technology, Bioactive Compounds

Chapters explore different cold pressed oil, focusing on cold press extraction and processing, composition, physicochemical characteristics, organoleptic attributes, nutritional quality, oxidative stability, food applications, and functional and health-promoting traits.

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Anu Hopia

The oxidative stability and minor constituents of three cold-pressed low erucic acid rapeseed oils and three virgin olive oils were compared. The rapeseed oils were more easily oxidized, in part due to their higher contents of polyunsaturated fatty acids.

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Extraction of oil and minor lipids from cold-press rapeseed

High-oil seeds are commonly pressed in the vegetable oil industry to obtain a high-value crude oil (e.g., extra virgin olive oil) and a residual press cake (Johnson, 1997). The residual press cake (as well as the oil in low-oil seeds), in turn, is traditionally extracted using nonpolar solvents, commonly n-hexane (Johnson, 1997).

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Free fatty acids profiling in cold-pressed rapeseed oil

Free fatty acids profiling in cold-pressed rapeseed oil pretreated by microwave : Key Laboratory of Oilseeds Processing of Ministry of Agriculture, Key Laboratory of Biology and Genetic Improvement of Oil Crops of Ministry of Agriculture, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, China; Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China., China.

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Frying Performance of High Oleic Oil Enriched in Biophenols

A. De Leonardis, V. Macciola and A. Di Rocco, “Oxidative Stabilization of Cold-Pressed Sunflower Oil Using Phenolic Compounds of the Same Seeds,” Journal of the Science of Food and Agriculture, Vol. 83, No. 6, 2003, pp. 523-528. doi:10.1002/jsfa.1376

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Effect of Temperature on Optical Properties of Vegetable Oils

yl group. The composition of olive oil varies with the cultivar, altitude, time of harvest and extraction process., i.e., cold-pressed or refined [2][1]. If the olive oil is made by pressing and did not undergo any of the industrial processes used to make refined“ ” oils such as canola, sunflower, soybean, it is referred to as

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Porównanie stabilności oksydatywnej wybranych olejów

The scope of the paper comprised the evaluation of chemical quality and oxidative stability of oils on the basis of the Rancimat (120°C) and thermostatic (63°C) test results. The material investigated included cold-pressed oils: rapeseed, sunflower, soybean, and extra-virgin olive oil, as well as fully refined oils of the same kind.

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Chemical Composition and Oxidative Stability of Selected

Scientific data on the oxidative stability of borage oil, Camelina sativa oil, linseed oil, evening primrose oil and pumpkin seed oil are scarce. Chemiluminescence (CL) methods most commonly used to determine the oxidative stability of oils include measurement of hydroperoxide, intensity of light emitted during the accelerated oxidation process performed at high (>100 °C) temperatures or

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Characterisation of UK and Irish Cold-Pressed Rapeseed Oils

The acid value (ACOS method Cd 3d-63) ranged widely from 0.47-3.41. To predict the stability during storage, an accelerated oxidation test was carried out where the oils were placed in an oven (60°C) and peroxide value was monitored. The results showed extra-virgin olive oil underwent the least oxidation during the trial.

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EFFECT OF INFRARED THERMAL PRE-TREATMENT OF SESAME SEEDS

The effects of extraction methods on sesame oil stability. Journal of the American Oil Chemists' Society 72(8):967-969. Koski A., Psomiadou E., Tsimidou M., Hopia A., Kefalas P., Wähälä K. and Heinonen M. 2002. Oxidative stability and minor constituents of virgin olive oil and cold-pressed rapeseed oil. Eur. Food Res. Technol. 214:294-298.

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extra virgin olive oil vs olive oil smoke point

It has a higher smoke point. Virgin olive oil has an acidity of less than 2%, allowing the oil to retain some of its natural goodness. Required fields are marked *. Thus, extra virgin olive oil has higher smoke and boiling point as compared to other cooking oils, making it a stable one suitable for cooking and frying. Celebrate the Health and Versatility of Olive Oil. Olive oils are rich in

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can you fry with extra virgin olive oil

can you fry with extra virgin olive oil

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