getpdf

Influence of Conditioning Temperature on the Quality, Nutritional Properties and Volatile Profile of Virgin Rapeseed Oil


Klara Kraljić1*orcid tiny, Tatjana Stjepanović1orcid tiny, Marko Obranović1orcid tiny, Milan Pospišil2orcid tiny, Sandra Balbino1orcid tiny and Dubravka Škevin1orcid tiny


1University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, Zagreb, Croatia
2University of Zagreb, Faculty of Agriculture, Svetošimunska cesta 25, Zagreb, Croatia


Article history:
Received: 22 February 2018
Accepted: 19 November 2018


Key words:
rapeseed oil, seed conditioning, nutritional value, volatile components, sensory analysis


Summary:
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.



*Corresponding author:  tel3  +38514605135
                                           fax2  +38514605072
                                            email3  kkraljic@pbf.hr

We use cookies to improve our website and your experience when using it. Cookies used for the essential operation of the site have already been set. To find out more about the cookies we use and how to delete them, see our privacy policy.

I accept cookies from this site.

EU Cookie Directive Module Information