Evidence map›Paper›PMID 37780269›Full record

ArticleFood chemistry: X2023

High-oleic rapeseed oil quality indicators and endogenous antioxidant substances under different processing methods.

Huihui Zhang, Pan Gao, Huiwen Fang, Man Zou, Jiaojiao Yin, Wu Zhong, Zhi Luo, Chuanrong Hu, Dongping He, Xingguo Wang

Open access · goldAbstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.

0numbers the graph read from it
0cells of the map it votes in
5citing papers in PubMed
2.8field-weighted citation impact, top 9% of its field
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

5 citing papers in PubMed, 19 citations in OpenAlex.

  1. Article
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4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

10 authors at 2 institutions in 1 country.

Huihui ZhangKey Laboratory of Edible Oil Quality and Safety for State Market Regulation, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China.
Pan GaoKey Laboratory of Edible Oil Quality and Safety for State Market Regulation, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China.
Huiwen FangWuhan Institute for Food and Cosmetic Control, Wuhan, PR China.
Man ZouKey Laboratory of Edible Oil Quality and Safety for State Market Regulation, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China.
Jiaojiao YinKey Laboratory of Edible Oil Quality and Safety for State Market Regulation, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China.
Wu ZhongKey Laboratory of Edible Oil Quality and Safety for State Market Regulation, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China.
Zhi LuoKey Laboratory of Edible Oil Quality and Safety for State Market Regulation, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China.
Chuanrong HuKey Laboratory of Edible Oil Quality and Safety for State Market Regulation, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China.
Dongping HeKey Laboratory of Edible Oil Quality and Safety for State Market Regulation, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China.
Xingguo WangInternational Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi, PR China.
Wuhan Polytechnic University · CNJiangnan University · CN

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study exposed high-oleic rapeseed oil (HORO) to different pretreatment (microwave or roasting) and processing methods to investigate (cold pressing, hexane extraction, subcritical butane extraction, and aqueous enzymatic extraction) the effects of processing technologies on HORO parameters associated with its physicochemical properties, endogenous antioxidant substances, and antioxidant capacity. The oil yield of various processing technologies was between 35.4% and 59.7%, and the fatty acid composition did not significantly differ. Hierarchical clustering and principal component analyses were used for evaluation. The results revealed that the microwave pretreatment-hexane extraction (M-HE) method resulted in significantly higher levels of tocopherols (688.4 mg/kg), polyphenols (1007.76 mg/kg), and phytosterols (1810.6 mg/kg) in HORO, implying strong free radical scavenging capacity (DPPH-oil: 79.63, DPPH-nonpolar: 71.42, DPPH-polar: 6.65, FRAP: 55.4, ABTS: 3043.7 μmol TE/kg). Hence, M-HE is a promising method for producing HORO with a higher stability and nutritional value.

Indexed as

Hexane extractionHigh-oleic acid rapeseed oilMicrowave pretreatmentProcessing method

Identifiers

PMID37780269
PMCPMC10534145
OpenAlexW4385188304

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.