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


Dedebas T., EKİCİ L., SAĞDIÇ O.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2020 (SCI İndekslerine Giren Dergi) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası:
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1111/jfpp.15107
  • Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION

Özet

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.