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

doi:10.1016/j.fochx.2023.100804

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

Food Chem X. 2023 Jul 24:19:100804. doi: 10.1016/j.fochx.2023.100804. eCollection 2023 Oct 30.

Authors

Huihui Zhang¹, Pan Gao¹, Huiwen Fang², Man Zou¹, Jiaojiao Yin¹, Wu Zhong¹, Zhi Luo¹, Chuanrong Hu¹, Dongping He¹, Xingguo Wang³

Affiliations

¹ Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China.
² Wuhan Institute for Food and Cosmetic Control, Wuhan, PR China.
³ International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi, PR China.

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.

Keywords: Hexane extraction; High-oleic acid rapeseed oil; Microwave pretreatment; Processing method.