The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics of Rapeseed Oils according to Different Roasting Temperatures

볶음온도에 따른 유채유의 품질특성

  • Da-Hee An (Bioenergy Crop Research Institute, National Institute of Crop Science, Rural Development Administration) ;
  • Gyeong-Dan Yu (Bioenergy Crop Research Institute, National Institute of Crop Science, Rural Development Administration) ;
  • Kwang-Soo Kim (Bioenergy Crop Research Institute, National Institute of Crop Science, Rural Development Administration) ;
  • Young-Lok Cha (Bioenergy Crop Research Institute, National Institute of Crop Science, Rural Development Administration) ;
  • Jae-Hee Jeong (Bioenergy Crop Research Institute, National Institute of Crop Science, Rural Development Administration) ;
  • Ji-Bong Choi (Bioenergy Crop Research Institute, National Institute of Crop Science, Rural Development Administration) ;
  • Koan Sik Woo (Bioenergy Crop Research Institute, National Institute of Crop Science, Rural Development Administration) ;
  • Eom-ji Hwang (Bioenergy Crop Research Institute, National Institute of Crop Science, Rural Development Administration) ;
  • You-Jin Park (Bioenergy Crop Research Institute, National Institute of Crop Science, Rural Development Administration)
  • 안다희 (농촌진흥청 국립식량과학원 바이오에너지작물연구소 ) ;
  • 유경단 (농촌진흥청 국립식량과학원 바이오에너지작물연구소) ;
  • 김광수 (농촌진흥청 국립식량과학원 바이오에너지작물연구소 ) ;
  • 차영록 (농촌진흥청 국립식량과학원 바이오에너지작물연구소) ;
  • 정재희 (농촌진흥청 국립식량과학원 바이오에너지작물연구소 ) ;
  • 최지봉 (농촌진흥청 국립식량과학원 바이오에너지작물연구소) ;
  • 우관식 (농촌진흥청 국립식량과학원 바이오에너지작물연구소 ) ;
  • 황엄지 (농촌진흥청 국립식량과학원 바이오에너지작물연구소) ;
  • 박유진 (농촌진흥청 국립식량과학원 바이오에너지작물연구소)
  • Received : 2023.10.04
  • Accepted : 2023.11.10
  • Published : 2023.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

In this study, quality properties of rapeseed oil by different roasting temperatures (140, 160, 180, and 200℃) were investigated. Roasted-pressed oil (RPO) showed a decrease in lightness and an increase in redness and yellowness with an increase in temperature compared to cold-pressed oil (CPO). In addition, the β-carotene and tocopherol content also increased in RPO as the roasting temperature increased. The tocopherol content increased by 18~20% in RPO at 200℃ compared to CPO. This increase in bioactive components led to improved radical scavenging activity dependent on roasting temperature, and RPO at 200℃ showed a 2.7-fold improvement compared to CPO. Finally, it was observed that higher roasting temperatures resulted in an extended oxidation induction period, increasing by up to 3.3 times. In conclusion, roasting is an effective method for enhancing the oil functionality of domestic rapeseed varieties. This study provides basic data for producing high-quality oil.

Keywords

Acknowledgement

본 연구는 농촌진흥청 작물시험연구사업(과제번호: PJ016815022023)의 지원에 의해 수행되었다.

References

  1. Alasalvar C, Bolling BW. 2015. Review of nut phytochemicals, fat-soluble bioactives, antioxidant components and health effects. Br J Nutr 113:S68-S78 https://doi.org/10.1017/S0007114514003729
  2. Arab R, Casal S, Pinho T, Cruz R, Freidja ML, Lorenzo JM, Hano C, Madani K, Boulekbache-Makhlouf L. 2022. Effects of seed roasting temperature on sesame oil fatty acid composition, lignan, sterol and tocopherol contents, oxidative stability and antioxidant potential for food applications. Molecules 27:4508
  3. Azadmard-Damirchi S, Habibi-Nodeh F, Hesari J, Nemati M, Achachlouei BF. 2010. Effect of pretreatment with microwaves on oxidative stability and nutraceuticals content of oil from rapeseed. Food Chem 121:1211-1215 https://doi.org/10.1016/j.foodchem.2010.02.006
  4. Brys A, Brys J, Mellado AF, Glowacki S, Tulej W, Ostrowska-Ligeza E, Koczon P. 2019. Characterization of oil from roasted hemp seeds using the PDSC and FTIR techniques. J Therm Anal Calorim 138:2781-2786 https://doi.org/10.1007/s10973-019-08640-8
  5. Chew SC. 2020. Cold-pressed rapeseed (Brassica napus) oil: Chemistry and functionality. Food Res Int 131:108997
  6. Durmaz G, Gokmen V. 2011. Changes in oxidative stability, antioxidant capacity and phytochemical composition of Pistacia terebinthus oil with roasting. Food Chem 128:410-414 https://doi.org/10.1016/j.foodchem.2011.03.044
  7. Durmaz G, Karabulut I, Topcu A, Asilturk M, Kutlu T. 2010. Roasting-related changes in oxidative stability and antioxidant capacity of apricot kernel oil. J Am Oil Chem Soc 87:401-409 https://doi.org/10.1007/s11746-009-1518-9
  8. Elouafy Y, El Idrissi ZL, El Yadini A, Harhar H, Alshahrani MM, Al Awadh AA, Goh KW, Ming LC, Bouyahya A, Tabyaoui M. 2022. Variations in antioxidant capacity, oxidative stability, and physicochemical quality parameters of walnut (Juglans regia) oil with roasting and accelerated storage conditions. Molecules 27:7693
  9. Food and Agriculture Organization of the United Nations. 2017. Food and agriculture data. Available from http://www.fao.org/faostat/ [cited 20 November 2023]
  10. Gornas P, Siger A, Juhnevica K, Lacis G, Sne E, Seglina D. 2014. Cold-pressed Japanese quince (Chaenomeles japonica (Thunb.) Lindl. ex Spach) seed oil as a rich source of α-tocopherol, carotenoids and phenolics: A comparison of the composition and antioxidant activity with nine other plant oils. Eur J Lipid Sci Technol 116:563-570 https://doi.org/10.1002/ejlt.201300425
  11. Hwang KM, Bae JW, Hu SJ, Oh KS. 2019. Determination of β-carotene in infant formulas by high-performance liquid chromatography. J Food Hyg Saf 34:334-339 https://doi.org/10.13103/JFHS.2019.34.4.334
  12. Kaseke T, Opara UL, Fawole OA. 2021. Novel seeds pretreatment techniques: Effect on oil quality and antioxidant properties: A review. J Food Sci Technol 58:4451-4464 https://doi.org/10.1007/s13197-021-04981-1
  13. Kim KS, Jang YS, Lee YH, Kim CW, Choi KH, Kang DS, Kim ST, Choi IH. 2014. A rapeseed intermediate parent 'Jungmo 7001' with wide adaptable and large flower. Korean J Breed Sci 46:302-306 https://doi.org/10.9787/KJBS.2014.46.3.302
  14. Kim KS, Kim YB, Jang YS, Bang JK. 2007. Bioenergy crop production and research trends. J Plant Biotechnol 34:103-109 https://doi.org/10.5010/JPB.2007.34.2.103
  15. Kulczynski B, Gramza-Michalowska A, Kobus-Cisowska J, Kmiecik D. 2017. The role of carotenoids in the prevention and treatment of cardiovascular disease -Current state of knowledge. J Func Foods 38:45-65 https://doi.org/10.1016/j.jff.2017.09.001
  16. Lee MJ, Cho MK, Oh SH, Oh CH, Choi DS, Woo JW, Park KH, Jung MY. 2014b. Fatty acid composition, contents of tocopherols and phytosterols, and oxidative stability of mixed edible oil of perilla seed and rice bran oil. Korean J Food Nutr 27:59-65 https://doi.org/10.9799/ksfan.2014.27.1.059
  17. Lee TS, Lee YH, Kim KS, Lee HK, Jang YS, Choi IH, Kim KS. 2014a. Effect of sowing time on oil content and fatty acid composition characteristics in rapeseed cultivars. Korean J Plant Resour 27:202-208 https://doi.org/10.7732/kjpr.2014.27.2.202
  18. Lee YH, Park W, Kim KS, Cha YL, Moon YH, Song YS, Lee JE. 2017. Analysis of patent trends on value added technologies for rapeseed by-product in major producing countries. J Korean Soc Int Agric 29:356-365 https://doi.org/10.12719/KSIA.2017.29.4.356
  19. Lee YY, Park HM, Hwang TY, Kim SL, Kim MJ, Lee SK, Seo MJ, Kim KJ, Kwon YU, Lee SC, Kim YH. 2015. A correlation between tocopherol content and antioxidant activity in seeds and germinating seeds of soybean cultivars. J Sci Food Agric 95:819-827 https://doi.org/10.1002/jsfa.6963
  20. Li H, Han J, Zhao Z, Tian J, Fu X, Zhao Y, Wei C, Liu W. 2023. Roasting treatments affect oil extraction rate, fatty acids, oxidative stability, antioxidant activity, and flavor of walnut oil. Front Nutr 9:1077081
  21. Lim CL, Hong EJ, Son HJ, Kim JE, Noh BS. 2011. Effects of roasting condition and storage time on changes in volatile compounds in rapeseed oils. Korean J Food Sci Technol 43:291-302 https://doi.org/10.9721/KJFST.2011.43.3.291
  22. Lund MN, Ray CA. 2017. Control of Maillard reactions in foods: Strategies and chemical mechanisms. J Agric Food Chem 65:4537-4552 https://doi.org/10.1021/acs.jafc.7b00882
  23. Lyu Y, Bi J, Chen Q, Wu X, Qiao Y, Hou H, Zhang X. 2021. Bioaccessibility of carotenoids and antioxidant capacity of seed-used pumpkin byproducts powders as affected by particle size and corn oil during in vitro digestion process. Food Chem 343:128541
  24. Mazaheri Y, Torbati M, Azadmard-Damirchi S, Savage GP. 2019. Effect of roasting and microwave pre-treatments of Nigella sativa L. seeds on lipase activity and the quality of the oil. Food Chem 274:480-486 https://doi.org/10.1016/j.foodchem.2018.09.001
  25. McDowell D, Elliott CT, Koidis A. 2017. Characterization and comparison of UK, Irish, and French cold pressed rapeseed oils with refined rapeseed oils and extra virgin olive oils. Eur J Lipid Sci Technol 119:1600327
  26. Mohamed Ahmed IA, Musa Ozcan M, Uslu N, Juhaimi FAL, Osman MA, Alqah HAS, Ghafoor K, Babiker EE. 2020. Effect of microwave roasting on color, total phenol, antioxidant activity, fatty acid composition, tocopherol, and chemical composition of sesame seed and oils obtained from different countries. J Food Process Preserv 44:e14807
  27. Potocnik T, Cizej MR, Kosir IJ. 2018. Influence of seed roasting on pumpkin seed oil tocopherols, phenolics and antiradical activity. J Food Compos Anal 69:7-12 https://doi.org/10.1016/j.jfca.2018.01.020
  28. Rabiej-Koziol D, Krzeminski MP, Szydlowska-Czerniak A. 2021. Steryl sinapate as a new antioxidant to improve rapeseed oil quality during accelerated shelf life. Materials 14:3092
  29. Rekas A, Wroniak M, Rusinek R. 2015. Influence of roasting pretreatment on high-oleic rapeseed oil quality evaluated by analytical and sensory approaches. Int J Food Sci Technol 50:2208-2214 https://doi.org/10.1111/ijfs.12884
  30. Rozanska MB, Kowalczewski PL, Tomaszewska-Gras J, Dwiecki K, Mildner-Szkudlarz S. 2019. Seed-roasting process affects oxidative stability of cold-pressed oils. Antioxidants 8:313
  31. Rubalya Valantina S, Neelamegam P. 2015. Selective ABTS and DPPH-radical scavenging activity of peroxide from vegetable oils. Int Food Res J 22:289-294
  32. Sampaio KA, Ayala JV, Silva SM, Ceriani R, Verhe R, Meirelles AJA. 2013. Thermal degradation kinetics of carotenoids in palm oil. J Am Oil Chem Soc 90:191-198 https://doi.org/10.1007/s11746-012-2156-1
  33. Sabolova M, Johanidesova A, Hasalikova E, Fisnar J, Dolezal M, Reblova Z. 2017. Relationship between the composition of fats and oils and their oxidative stability at different temperatures, determined using the Oxipres apparatus. Eur J Lipid Sci Technol 119:1600454
  34. Shahidi F. 2005. Bailey's Industrial Oil and Fat Products. Edible Ooil and Fat Products: Processing and Technologies. 6th ed. John Wiley & Sons
  35. Tan M, Chen C, Fu X, Cui FJ, Zhang HB, Ye PP, Zhang W, Shu XQ, Shi JC, Chen ZW. 2022. Roasting treatments affect physicochemical, aroma and nutritional quality of strong fragrant rapeseed oil. J Food Compos Anal 111:104648
  36. Vaidya B, Eun JB. 2013. Effect of roasting on oxidative and tocopherol stability of walnut oil during storage in the dark. Eur J Lipid Sci Technol 115:348-355 https://doi.org/10.1002/ejlt.201200288
  37. Wu Y, Zhou R, Wang Z, Wang B, Yang Y, Ju X, He R. 2019. The effect of refining process on the physicochemical properties and micronutrients of rapeseed oils. PLOS ONE 14:e0212879
  38. Xu T, Yang R, Hua X, Zhao W, Tong Y, Zhang W. 2019. Improvement of the yield and flavour quality of sesame oil from aqueous extraction process by moisture conditioning before roasting. Int J Food Sci Technol 54:471-479 https://doi.org/10.1111/ijfs.13959
  39. Xu YJ, Jiang F, Song J, Yang X, Shu N, Yuan L, Tan CP, Liu Y. 2020. Understanding of the role of pretreatment methods on rapeseed oil from the perspective of phenolic compounds. J Agric Food Chem 68:8847-8854 https://doi.org/10.1021/acs.jafc.0c03539
  40. Yu J, Wang M, Zhang M, Liu Y, Li J. 2021. Effect of infrared ray roasting on oxidation stability and flavor of virgin rapeseed oils. J Food Sci 86:2990-3000 https://doi.org/10.1111/1750-3841.15792
  41. Zhang D, Li X, Cao Y, Wang C, Xue Y. 2020. Effect of roasting on the chemical components of peanut oil. LWT 125:109249
  42. Zhang D, Li X, Zhang Z, Zhang J, Sun Q, Duan X, Sun H, Cao Y. 2022. Influence of roasting on the physicochemical properties, chemical composition and antioxidant activities of peanut oil. LWT 154:112613