Chemical characteristics and storage stabilities of different cold-pressed seed oils

Dedebas T., EKİCİ L., SAĞDIÇ O.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.45, no.2, 2021 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 45 Issue: 2
  • Publication Date: 2021
  • Doi Number: 10.1111/jfpp.15107
  • Journal Name: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, Business Source Elite, Business Source Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Yıldız Technical University Affiliated: Yes

Abstract

The objective of the study was to evaluate the storage stabilities and chemical characteristics of cold-pressed seed oils, stored for a period of 12 months in a refrigerator (4 degrees C), at room temperature (20 degrees C), and at an elevated temperature (37 degrees C). The physicochemical and bioactivity properties of seed oils were investigated during storage. The total phenolic content and antioxidant activity for coriander seed oil (157.26 mg GAE/100 g; IC 50:560.47 mu g/mL) were higher than those of the others seed oils. The results showed that peroxide value, oxidative indices (K232 and K270), and p-anisidine values changed with the rise in temperature. In this study, it was demonstrated that the magnitude of oxidative deterioration in the samples was the highest when stored at 37 degrees C. Additionally, the storage time and temperature severely affected the shelf life of the oils.