| Title: | Changes in Volatile Compound Profiles in Cold-Pressed Oils Obtained from Various Seeds during Accelerated Storage |
| Author(s): | Gaca A; Kludska E; Hradecky J; Hajslova J; Jelen HH; |
| Address: | "Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland. Department of Food Analysis and Nutrition, University of Chemistry and Technology, 166 28 Prague 6, Czech Republic. Faculty of Forestry and Wood Sciences, Czech University of Life Sciences, 165 00 Prague, Czech Republic" |
| DOI: | 10.3390/molecules26020285 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "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 accelerate storage test was performed, and oils were kept at 60 degrees 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" |
| Keywords: | Antioxidants/*chemistry Plant Oils/*chemistry Seeds/*chemistry Volatile Organic Compounds/*chemistry GC-HRToFMS cold-pressed oil multivariate analysis volatile compounds; |
| Notes: | "MedlineGaca, Anna Kludska, Eliska Hradecky, Jaromir Hajslova, Jana Jelen, Henryk H eng 2012/07/B/NZ9/01634/Narodowym Centrum Nauki/ Switzerland 2021/01/13 Molecules. 2021 Jan 8; 26(2):285. doi: 10.3390/molecules26020285" |
