Changes in volatile compound profiles in cold-pressed oils obtained from various seeds during accelerated storage

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F21%3A43922678" target="_blank" >RIV/60461373:22330/21:43922678 - isvavai.cz</a>

Alternative codes found

RIV/60460709:41320/21:89717

Result on the web

<a href="https://www.mdpi.com/1420-3049/26/2/285" target="_blank" >https://www.mdpi.com/1420-3049/26/2/285</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/molecules26020285" target="_blank" >10.3390/molecules26020285</a>

Result language

angličtina

Original language name

Changes in volatile compound profiles in cold-pressed oils obtained from various seeds during accelerated storage

Original language description

Cold-pressed oils are highly valuable sources of unsaturated fatty acids which are prone to oxidation processes, resulting in the formation of lipid oxidation products, which may deteriorate the sensory quality of the produced oil. The aim of the study was to determine the main volatile compounds which differentiate examined oils and could be used as the markers of lipid oxidation in various oils. In the experiment, cold-pressed oils—brown flaxseed, golden flaxseed, hempseed, milk thistle, black cumin, pumpkin, white poppy seed, blue poppy seed, white sesame, black sesame and argan oils from raw and roasted kernels—were analyzed. To induce oxidative changes, an ac-celerate storage test was performed, and oils were kept at 60◦ C for 0, 2, 4, 7 and 10 days. Volatile compound profiling was performed using SPME-GC-HRToFMS. Additionally, basic measurements such as fatty acid composition, peroxide value, scavenging activity and phenolic compound contents were carried out. Multivariate statistical analyses with volatile compound profiling allow us to differentiate oils in terms of plant variety, oxidation level and seed treatment before pressing. Comparing black cumin cold-pressed oil with other oils, significant differences in volatile compound profiles and scavenging activity were observed. Compounds that may serve as indicators of undergoing oxidation processes in flaxseed, poppy seed, milk thistle and hemp oils were determined. © 2021 by the authors. Licensee MDPI, Basel, Switzerland.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

40401 - Agricultural biotechnology and food biotechnology

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2021

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Molecules

ISSN

1420-3049

e-ISSN

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Volume of the periodical

26

Issue of the periodical within the volume

2

Country of publishing house

CH - SWITZERLAND

Number of pages

14

Pages from-to

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UT code for WoS article

000611461200001

EID of the result in the Scopus database

2-s2.0-85099996501