Europe PMC

This website requires cookies, and the limited processing of your personal data in order to function. By using the site you are agreeing to this as outlined in our privacy notice and cookie policy.

Overall quality changes and deterioration mechanism of fragrant rapeseed oils during 6-Month storage.

Author information

Affiliations

  • 1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
      Authors
    • Chen C 1
    • Cui FJ 1
    • Tan M 1
    (3 authors)
  • 2. Jiangsu Hefeng Grain and Oil Industry Co., Ltd., Yancheng 212002, PR China; Yancheng Hengxi Biotechnology Co., Ltd., Yancheng 224100, PR China; Jiangsu Jiafeng Grain and Oil Industry Co., Ltd., Yancheng 224100, PR China.
      Authors
    • Ye PP 2
    • Zhang HB 2
    • Zhou TL 2
    (3 authors)
  • 3. Jiangsu Hefeng Grain and Oil Industry Co., Ltd., Yancheng 212002, PR China; Jiangsu Jiafeng Grain and Oil Industry Co., Ltd., Yancheng 224100, PR China.
      Authors
    • Shi JC 3
    • Shu XQ 3
    • Chen ZW 3
    (3 authors)

ORCIDs linked to this article

Food Chemistry, 02 Dec 2023, 439:138116
https://doi.org/10.1016/j.foodchem.2023.138116 PMID: 38064830 

Abstract 

The strong-fragrant rapeseed oil (SFRO) is a popular rapeseed oil in China with a low refining degree only degumming with hot water, which remarkably affects its storage stability. The present study compared the overall changes of physical/chemical/nutrient quality of FROs at various temperatures, light wavelengths and headspace volumes. Results showed that red light (680 nm) had a most significant adverse effect on the overall quality of SFRO with the higher correlation coefficients to PV and TOTOX of 0.71 and 0.70, and lower correlation coefficients to chlorophyll and tocopherol of -0.95 and -0.53, respectively. Further studies revealed that red light accelerated the oxidation of fragrant rapeseed oils by degrading chlorophyll to initiate the photo-oxidation process and synthesize high amount of secondary oxidation products including aliphatic and aromatic oxidized compounds from linolenic acid. These findings provided a reference to control the deterioration of FROs by preventing the transmittance of red light.

Full text links 

Read article at publisher's site: https://doi.org/10.1016/j.foodchem.2023.138116

Similar Articles 

To arrive at the top five similar articles we use a word-weighted algorithm to compare words from the Title and Abstract of each citation.