ArticleJournal of the American Oil Chemists' Society2017
Antioxidant (Tocopherol and Canolol) Content in Rapeseed Oil Obtained from Roasted Yellow-Seeded
Article in Journal of the American Oil Chemists' Society, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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14 citing papers in PubMed, 42 citations in OpenAlex.
- Dietary Effects of Carotenoid-Biofortified Wheat on Feed Conversion and Tissue Antioxidant Concentrations in Broiler Chickens.Foods (Basel, Switzerland) · 2026Article
- Genome-Wide Association Study for Markers Related to Protein, Fiber (ADF and NDF) and Oil Content in Winter Oilseed Rape Seeds (International journal of molecular sciences · 2025Article
- Using near-infrared reflectance spectroscopy (NIRS) and chemometrics for non-destructive estimation of the amount and composition of seed tocopherols inJournal of food science and technology · 2025Article
- Enzymatic Deacidification and Aroma Characteristics Analysis of Rapeseed Oil Using Self-Made Immobilized Lipase CALB@MCM-41-CFoods (Basel, Switzerland) · 2024Article
- Effects of Consuming Repeatedly Heated Edible Oils on Cardiovascular Diseases: A Narrative Review.Current medicinal chemistry · 2024Review
- Steam explosion pretreatment enhances free/combined phytosterol extraction and utilization in rapeseed (Current research in food science · 2024Article
- Natural Extracts Mitigate the Deleterious Effects of Prolonged Intense Physical Exercise on the Cardiovascular and Muscular Systems.Antioxidants (Basel, Switzerland) · 2023Article
- Comprehensive two-dimensional gas chromatography-time of flight mass spectrometry as a tool for tracking roasting-induced changes in the volatilome of cold-pressed rapeseed oil.Analytical and bioanalytical chemistry · 2023Article
- ROS-Induced DNA-Damage and Autophagy in Oral Squamous Cell Carcinoma byInternational journal of molecular sciences · 2022Article
- Chromatographic evaluation of tocols and sterols of processed canola oil and deodorizer distillate.Turkish journal of chemistry · 2022Article
- Preparation of rapeseed oil with superhigh canolol content and superior quality characteristics by steam explosion pretreatment technology.Food science & nutrition · 2020Article
- Effect of microwave pre-treatment on quality parameters in Indian mustard.Journal of food science and technology · 2019Article
- Quality evaluation of rapeseed oil in Chinese traditional stir-frying.Food science & nutrition · 2019Article
- The effect of refining process on the physicochemical properties and micronutrients of rapeseed oils.PloS one · 2019Article
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3 authors at 2 institutions in 1 country.
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No grant is acknowledged in the PubMed record.
Abstract
In this study, the effect of temperature (140, 160, 180 °C) and roasting time (5, 10, 15 min) on the bioactive compound content (canolol, tocopherol and plastochromanol-8) of cold-pressed oil from yellow-seeded rapeseed lines of different colors was investigated. Roasting increased the peroxide value in the seed oils compared to the oils from the control samples. However, roasting did not affect the acid values of the oils, which were 1.15-1.47 and 1.30-1.40 mg KOH/g, for line PN1 03/1i/14 (yellow seeds) and line PN1 563/1i/14 (brown seeds), respectively. In this study, the seeds of line PN1 03/1i/14 were characterized by different changes in canolol content during roasting than the seeds of PN1 563/1i/14. There was a 90-fold increase in canolol for the line PN1 03/1i/14 (768.26 µg/g) and a 46-fold increase for the line PN1 563/1i/14 (576.43 µg/g). Changes in tocopherol and PC-8 contents were also observed. There was an increase in the contents of γ-T and PC-8 in the oils obtained from the seeds roasted at 180 °C for 10 and 15 min. γ-T content increased by 17-18% after 15 min of roasting, whereas the PC-8 content increased twofold.
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