Nutritional value of cold-pressed rapeseed oil during long term storage as influenced by the type of packaging material, exposure to light & oxygen and storage temperature

详细信息    查看全文

• 作者：Małgorzata Wroniak ; Agnieszka Rękas
• 刊名：Journal of Food Science and Technology
• 出版年：2016
• 出版时间：February 2016
• 年：2016
• 卷：53
• 期：2
• 页码：1338-1347
• 全文大小：465 KB
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  Chemistry
  
• 出版者：Springer India
• ISSN：0975-8402
• 卷排序：53

文摘

The effect of various conditions (storage temperature, exposure to light, access of oxygen) and different packaging material (amber glass, amber polyethylene terephthalate) on the nutritional value of cold-pressed rapeseed oil during 12 months of storage was investigated. Quantified quality parameters included: acidity, peroxide value, spectrophotometric indices (K₂₃₂, K₂₆₈), fatty acid composition, tocopherols and sterols. Storage of oil at 4 °C was found to be most appropriate for maintaining the quality of cold-pressed rapeseed oil. Exposure of oil samples stored at room temperature to light in combination with the access of oxygen caused the most pronounced losses in the total tocopherols (ca. 90–91 % of α-T, and ca. 80–81 % of γ-T), total phytosterols (ca. 15–16 %) and substantial deterioration in oil qualitative properties. Although storage at room temperature is common for use in households, storage of at low temperatures (4 °C) significantly increases the possibility of prolonged shelf life of cold-pressed rapeseed oil.KeywordsAccess of oxygenLight exposureLong-term storageNutritional valuePackaging materialRapeseed oilStorage temperature