Comparison of the quality of cold pressed and virgin rapeseed oils with industrially obtained oils

• Autorzy: Wroniak M. , Krygier K. , Kaczmarczyk M.

Warianty tytułu

PL

Porownanie jakosci olejow rzepakowych tloczonych na zimno i virgin z olejami otrzymanymi przemyslowo

• Języki publikacji: EN

Abstrakty

EN

This work evaluates the quality of cold pressed rapeseed oils as well as virgin oils (from seeds heated before pressing) obtained under laboratory conditions and compares them with the quality of industrially obtained hot pressed, crude, bleached and deodorised oils. The method of obtaining oils did not affect the fatty acid composition. The composition of fatty acids in all oils was typical of the low-erucic rapeseed. The analysed oils did not contain trans fatty acid isomers, with the exception of the deodorised oils after full refining (linoleic and linolenic 1.1%). It was found that the quality of the analysed oils depended significantly on the quality of the method of their production and further processing. The quality of cold pressed and virgin oils was good and in keeping with the expectations for edible oils. Cold pressed oils differed statistically significant from both the virgin type oils and deodorised ones obtained from the same seeds in all the tested parameters: colour, acid and peroxide value, Totox, induction time and only in the case of anisidine value they showed a significantly lower value. Cold pressed oils (5.08 h) were less stable in Rancimat test in comparison with oils after full refining (5.37 h). The highest content of tocopherols was characteristic for crude oils (58.4 mg/100g). The refining process caused a decrease by over 40% of tocopherol content in fully refined oils. A higher by 25% content of tocopherols and the lack of trans fatty acid isomers speaks for the cold pressed oils.

PL

W pracy oceniono jakość olejów rzepakowych tłoczonych na zimno oraz olejów virgin (z nasion ogrzewanych przed tłoczeniem), uzyskanych w warunkach laboratoryjnych, porównano je z jakością przemysłowych olejów tłoczonych na gorąco, surowych, bielonych oraz odwonionych (po pełnej rafinacji). Metoda otrzymywania oleju nie miała wpływu na skład kwasów tłuszczowych, we wszystkich analizowanych olejach skład ten był typowy dla odmiany rzepaku niskoerukowego. Analizowane oleje nie zawierały izomerów trans kwasów tłuszczowych, za wyjątkiem olejów odwonionych (linolowy i linolenowy 1,1%) (tab. 2). Stwierdzono, że jakość analizowanych olejów istotne zależała od metody ich wydobywania i późniejszego przetwarzania. Jakość olejów tłoczonych na zimno i typu virgin była dobra i spełniały one wymagania stawiane olejom jadalnym. Oleje tłoczone na zimno różniły się statystycznie istotnie od olejów virgin i rafinowanych otrzymanych z tych samych nasion rzepaku, pod względem analizowanych wyróżników: barwy, liczby kwasowej, nadtlenkowej, wskaźnika Totox i czasu indukcji w teście Rancimat, z wyjątkiem statystycznie istotnie niższej liczby anizydynowej. Oleje tłoczone na zimno (5,08 h) były mniej stabilne w teście Rancimat w porównaniu do olejów po pełnej rafinacji (5,37 h) (tab. 3). Najwyższą zawartością tokoferoli charakteryzowały się oleje surowe (58,4 mg/100g). Proces rafinacji olejów przyczynił się w efekcie do ponad 40% spadku zawartości tokoferoli w olejach odwanianych. Na korzyść olejów tłoczonych na zimno, w porównaniu do olejów rafinowanych, przemawia o 25% wyższa zawartość tokoferoli i brak izomerów trans (tab. 3).

Słowa kluczowe

EN

oxidative stability; fully refined oil; tocopherol; rapeseed oil; oil quality; virgin oil; oil; cold pressed oil; fatty acid composition

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2008
• Tom: 58
• Numer: 1
• Opis fizyczny: p.85-89,ref.

Twórcy

autor

Wroniak M.

• Warsaw University of Life Sciences, Nowoursynowska 159C, 02-787 Warsaw, Poland

autor

Krygier K.

autor

Kaczmarczyk M.

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