Characterization of some quality properties and chemical composition of cold-pressed oils obtained from different rapeseed varieties cultivated in Poland

• Autorzy: Rekas A. , Wroniak M. , Szterk A.

Warianty tytułu

PL

Charakterystyka wybranych cech jakościowych i składu chemicznego olejów tłoczonych na zimno otrzymanych z różnych odmian rzepaku uprawianego w Polsce

• Języki publikacji: EN

Abstrakty

EN

In this study comparison of quality parameters and chemical composition between cold-pressedoils obtained from 6 different rapeseed varieties, including double improved (RO), high-oleic (HORO)and yellow-seeded (YSRO), has been conducted. A clear correlation between fatty acid composition and oxidative stability of oils was observed. Variety-dependent variation in the content of individual tocopherols and slight differences in the content of total tocopherols was found. The results of oils sensory assessment based on PCA showed that the major sensory attributes assigned to ROs areseed-like and nutty, while sensory attributes like woody, strawy and astringent are strongly perceivable in HORO and YSRO

PL

W pracy porównano parametry jakości i skład chemiczny olejów rzepakowych tłoczonych na zimno uzyskanych z 6 różnych odmian rzepaku, w tym: nasiona podwójnie ulepszone (RO), wysokooleinowe (HORO) i żółtonasienne (YSRO). Wyraźnie zaobserwowano korelację liniową między składem kwasów tłuszczowych a stabilnością oksydatywną uzyskanych olejów. W zależnościod odmiany nasion użytych do tłoczenia stwierdzono różnice w zawartości poszczególnych form tokoferoli i niewielkie w ogólnej zawartości tokoferoli w otrzymanych olejach. Wyniki oceny sensorycznej olejów opartych na analizie PCA pokazały, że główne cechy sensoryczne olejów, takie jak: „typowy dla nasion” i „orzechowy” były przypisane odmianom podwójnie ulepszonym (RO), natomiast pozostałe cechy sensoryczne, takie jak: „typowy dla drewna, trawy, ściągający” były silnie odczuwalne w olejach z odmian HORO i YSRO

• Wydawca: -
• Czasopismo: Polish Journal of Natural Sciences
• Rocznik: 2016
• Tom: 31
• Numer: 2
• Opis fizyczny: p.249-261,fig.,ref.

Twórcy

autor

Rekas A.

• Department of Food Technology, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland

autor

Wroniak M.

• Department of Food Technology, Warsaw University of Life Sciences - SGGW, Warsaw, Poland

autor

Szterk A.

• Institute of Agricultural and Food Biotechnology, Warsaw, Poland

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