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Effect of seed roasting on canolol, tocopherol, and phospholipid contents, Maillard type reactions, and oxidative stability of mustard and rapeseed oils

Kshitij Shrestha (UGent) and Bruno De Meulenaer (UGent)
(2014) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 62(24). p.5412-5419
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Abstract
This work was carried out to study the effect of roasting on different compositional parameters and oil oxidative stability of three Brassica species (Brassica juncea (BJ), B. juncea var. oriental (BJO), and Brassica napus (rapeseed, RS)). After 10 min of roasting at 165 degrees C, canolol contents of BJ, BJO, and RS oil reached 297.8, 171.6, and 808.5 mu g/g, and the phospholipid phosphorus contents reached 453.6, 342.6, and 224.2 mu g/g oil, respectively. The BJ and BJO seeds showed more prominent browning reactions than RS, due to the presence of higher amounts of reducing sugars, lysine, arginine and the occurrence of Maillard type browning reactions of phospholipids. The UV visible spectra, fluorescence, and pyrrole content showed the presence of browning reaction products in the roasted seed oils. Roasting increased the oxidative stability of all varieties. Canolol formation could only partially explain such observations. Other roasting effects such as phospholipid extraction and Maillard type browning reaction products were also responsible for the increased stability.
Keywords
6-dimethoxy-4-vinylphenol (canolol), 2, mustard, rapeseed, lipid oxidation, seed roasting, phospholipid browning, Maillard type reactions, CHEMICAL-COMPOSITION, RADICAL SCAVENGER, REACTION-PRODUCTS, PHOSPHATIDYLETHANOLAMINE, IDENTIFICATION, STORAGE, DARK

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Citation

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MLA
Shrestha, Kshitij, and Bruno De Meulenaer. “Effect of Seed Roasting on Canolol, Tocopherol, and Phospholipid Contents, Maillard Type Reactions, and Oxidative Stability of Mustard and Rapeseed Oils.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 62, no. 24, 2014, pp. 5412–19, doi:10.1021/jf500549t.
APA
Shrestha, K., & De Meulenaer, B. (2014). Effect of seed roasting on canolol, tocopherol, and phospholipid contents, Maillard type reactions, and oxidative stability of mustard and rapeseed oils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 62(24), 5412–5419. https://doi.org/10.1021/jf500549t
Chicago author-date
Shrestha, Kshitij, and Bruno De Meulenaer. 2014. “Effect of Seed Roasting on Canolol, Tocopherol, and Phospholipid Contents, Maillard Type Reactions, and Oxidative Stability of Mustard and Rapeseed Oils.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 62 (24): 5412–19. https://doi.org/10.1021/jf500549t.
Chicago author-date (all authors)
Shrestha, Kshitij, and Bruno De Meulenaer. 2014. “Effect of Seed Roasting on Canolol, Tocopherol, and Phospholipid Contents, Maillard Type Reactions, and Oxidative Stability of Mustard and Rapeseed Oils.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 62 (24): 5412–5419. doi:10.1021/jf500549t.
Vancouver
1.
Shrestha K, De Meulenaer B. Effect of seed roasting on canolol, tocopherol, and phospholipid contents, Maillard type reactions, and oxidative stability of mustard and rapeseed oils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2014;62(24):5412–9.
IEEE
[1]
K. Shrestha and B. De Meulenaer, “Effect of seed roasting on canolol, tocopherol, and phospholipid contents, Maillard type reactions, and oxidative stability of mustard and rapeseed oils,” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 62, no. 24, pp. 5412–5419, 2014.
@article{5806510,
  abstract     = {{This work was carried out to study the effect of roasting on different compositional parameters and oil oxidative stability of three Brassica species (Brassica juncea (BJ), B. juncea var. oriental (BJO), and Brassica napus (rapeseed, RS)). After 10 min of roasting at 165 degrees C, canolol contents of BJ, BJO, and RS oil reached 297.8, 171.6, and 808.5 mu g/g, and the phospholipid phosphorus contents reached 453.6, 342.6, and 224.2 mu g/g oil, respectively. The BJ and BJO seeds showed more prominent browning reactions than RS, due to the presence of higher amounts of reducing sugars, lysine, arginine and the occurrence of Maillard type browning reactions of phospholipids. The UV visible spectra, fluorescence, and pyrrole content showed the presence of browning reaction products in the roasted seed oils. Roasting increased the oxidative stability of all varieties. Canolol formation could only partially explain such observations. Other roasting effects such as phospholipid extraction and Maillard type browning reaction products were also responsible for the increased stability.}},
  author       = {{Shrestha, Kshitij and De Meulenaer, Bruno}},
  issn         = {{0021-8561}},
  journal      = {{JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}},
  keywords     = {{6-dimethoxy-4-vinylphenol (canolol),2,mustard,rapeseed,lipid oxidation,seed roasting,phospholipid browning,Maillard type reactions,CHEMICAL-COMPOSITION,RADICAL SCAVENGER,REACTION-PRODUCTS,PHOSPHATIDYLETHANOLAMINE,IDENTIFICATION,STORAGE,DARK}},
  language     = {{eng}},
  number       = {{24}},
  pages        = {{5412--5419}},
  title        = {{Effect of seed roasting on canolol, tocopherol, and phospholipid contents, Maillard type reactions, and oxidative stability of mustard and rapeseed oils}},
  url          = {{http://doi.org/10.1021/jf500549t}},
  volume       = {{62}},
  year         = {{2014}},
}
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