Physicochemical characteristics of cold-pressed blackcurrant-, strawberry-, and raspberry seed oils during storage and its influence on thermo-oxidative stability
Year: 2024
Type: article
Abstract: The storage characteristics of cold-pressed blackcurrant-, strawberry- and raspberry seed oils and the factors influencing thermo-oxidative stability during storage were determined. It was established that throughout one year there were no significant ( p ≤ 0.05) changes of thermo-oxidative stability (OIT at 120 and 140 °C) and fatty acid composition in all berry seed oils (BSO), despite a minor reduction in antioxidant activity (DPPH radical scavenging) and tocopherol content, and an increase in acid value, p-anisidine value, and K 232 , K 268 values. Pigment degradation became noticeable after 6 months, resulting from a decrease in chlorophyll and carotenoid content, and observed in changes of colour parameters (angle hue, chroma, ΔE). The study also showed that many compositional factors play an important role in maintaining the thermo-oxidative stability of berry seed oils at a constant level over a period of one year, among which the most significant parameters influencing OIT values were the content of fatty acid c18:1, tocopherols and carotenoids, as revealed by the multiple linear regression analysis (MLR).
Source: NFS Journal
Institution: Poznań University of Life Sciences
Language: English
Subfield: Organic Chemistry
Field: Chemistry
Domain: Physical Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $1,500
OpenAlex ID: W4403575841