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Influence of Seeds’ Age and Clarification of Cold-Pressed Raspberry (Rubus idaeus L.) Oil on the DSC Oxidative Stability and Phase Transition Profiles

After cold-pressing, small particles of seed residue remain in raspberry seed oil (RSO), even after passing it through cold filtration. The removal of the remaining seed residue is rather an alternative option to improve the visual properties of RSO. This study investigated the influence that the se...

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Autores principales: Rajagukguk, Yolanda Victoria, Islam, Mahbuba, Tomaszewska-Gras, Jolanta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9858312/
https://www.ncbi.nlm.nih.gov/pubmed/36673450
http://dx.doi.org/10.3390/foods12020358
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author Rajagukguk, Yolanda Victoria
Islam, Mahbuba
Tomaszewska-Gras, Jolanta
author_facet Rajagukguk, Yolanda Victoria
Islam, Mahbuba
Tomaszewska-Gras, Jolanta
author_sort Rajagukguk, Yolanda Victoria
collection PubMed
description After cold-pressing, small particles of seed residue remain in raspberry seed oil (RSO), even after passing it through cold filtration. The removal of the remaining seed residue is rather an alternative option to improve the visual properties of RSO. This study investigated the influence that the seeds’ age (0, 10, 20 months) and clarification process after pressing has on the oxidative stability and phase transition of RSO by means of differential scanning calorimetry (DSC). The results proved that the oil centrifugation process reduces the DPPH radical scavenging activity and oxidative stability measured by p-anisidine value (p-AnV) and DSC oxidation induction time (OIT) at 120 °C of all RSO samples, regardless of the age of the seeds (p ≤ 0.05). No significant differences were observed on the DSC melting and crystallization properties at 1 °C/min after the oil clarification by centrifugation (p > 0.05). The storage time of raspberry seeds, i.e., 10 and 20 months after expiry date, influenced the quality deterioration of RSO, as measured by higher p-AnV, lower DPPH, and OIT values (p ≤ 0.05). The results presented provide new information about oil production processing, suggesting that producers should reconsider giving up the clarification process of oil, since it lowers all quality parameters.
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spelling pubmed-98583122023-01-21 Influence of Seeds’ Age and Clarification of Cold-Pressed Raspberry (Rubus idaeus L.) Oil on the DSC Oxidative Stability and Phase Transition Profiles Rajagukguk, Yolanda Victoria Islam, Mahbuba Tomaszewska-Gras, Jolanta Foods Communication After cold-pressing, small particles of seed residue remain in raspberry seed oil (RSO), even after passing it through cold filtration. The removal of the remaining seed residue is rather an alternative option to improve the visual properties of RSO. This study investigated the influence that the seeds’ age (0, 10, 20 months) and clarification process after pressing has on the oxidative stability and phase transition of RSO by means of differential scanning calorimetry (DSC). The results proved that the oil centrifugation process reduces the DPPH radical scavenging activity and oxidative stability measured by p-anisidine value (p-AnV) and DSC oxidation induction time (OIT) at 120 °C of all RSO samples, regardless of the age of the seeds (p ≤ 0.05). No significant differences were observed on the DSC melting and crystallization properties at 1 °C/min after the oil clarification by centrifugation (p > 0.05). The storage time of raspberry seeds, i.e., 10 and 20 months after expiry date, influenced the quality deterioration of RSO, as measured by higher p-AnV, lower DPPH, and OIT values (p ≤ 0.05). The results presented provide new information about oil production processing, suggesting that producers should reconsider giving up the clarification process of oil, since it lowers all quality parameters. MDPI 2023-01-12 /pmc/articles/PMC9858312/ /pubmed/36673450 http://dx.doi.org/10.3390/foods12020358 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Communication
Rajagukguk, Yolanda Victoria
Islam, Mahbuba
Tomaszewska-Gras, Jolanta
Influence of Seeds’ Age and Clarification of Cold-Pressed Raspberry (Rubus idaeus L.) Oil on the DSC Oxidative Stability and Phase Transition Profiles
title Influence of Seeds’ Age and Clarification of Cold-Pressed Raspberry (Rubus idaeus L.) Oil on the DSC Oxidative Stability and Phase Transition Profiles
title_full Influence of Seeds’ Age and Clarification of Cold-Pressed Raspberry (Rubus idaeus L.) Oil on the DSC Oxidative Stability and Phase Transition Profiles
title_fullStr Influence of Seeds’ Age and Clarification of Cold-Pressed Raspberry (Rubus idaeus L.) Oil on the DSC Oxidative Stability and Phase Transition Profiles
title_full_unstemmed Influence of Seeds’ Age and Clarification of Cold-Pressed Raspberry (Rubus idaeus L.) Oil on the DSC Oxidative Stability and Phase Transition Profiles
title_short Influence of Seeds’ Age and Clarification of Cold-Pressed Raspberry (Rubus idaeus L.) Oil on the DSC Oxidative Stability and Phase Transition Profiles
title_sort influence of seeds’ age and clarification of cold-pressed raspberry (rubus idaeus l.) oil on the dsc oxidative stability and phase transition profiles
topic Communication
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9858312/
https://www.ncbi.nlm.nih.gov/pubmed/36673450
http://dx.doi.org/10.3390/foods12020358
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