Monitoring stability and volatile oxidation compounds of cold-pressed flax seed, grape seed and black cumin seed oils upon photo-oxidation
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Dosyalar
Tarih
2018
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Cold-pressed oils (CPOs), rich in unsaturated fatty acids and bioactive lipids, are considered as healthy oils. Photo-oxidation is a major deterioration reaction for edible oils. In this work, cold-pressed flax (Linum usitatissimum) seed, grape (Vitis vinifera) seed and black cumin (Nigella sativa) seed oils were stored under photo-oxidation conditions for 6 days. The oxidation was monitored by measuring peroxide value (PV), and conjugated diene value (CD). Volatile oxidation compounds (VOOs) were detected using headspace solid-phase micro-extraction (HS-SPME) and capillary gas chromatographic (GC) technique. PV of flax, black cumin and grape seed oils reached up to 87.10, 329.0 and 355.7 meq O-2/kg at the end of storage, respectively. CD values in flax seed oil were lower than in grape and black cumin seeds oil during storage. Hexanal was the main compound in flax seed oil during storage while (E)-2-heptenal was detected at the 5th day of storage. Alkadienals including 2,4-hexadienal, and 2,4-heptadienal were formed in flax seed oil after 4 days of storage. Hexanal, (E)-2-heptenal and 2-octenal were the measured aldehydes in grape seed oil. Hexanal and (E)-2-heptenal were the major VOOs from black cumin seed oil during the oxidation experiment. The information obtained in this study are useful in the quality control of CPOs during storage.
Açıklama
Anahtar Kelimeler
Storage Quality, Volatile Compounds, Oxidation, Cold-press Extraction, Linum Usitatissimum, Vitis Vinifera, Nigella Sativa, Edible Oils, Oxidative Stability
Kaynak
Journal Of Food Measurement And Characterization
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
12
Sayı
1
