title: Effect of seed roasting on canolol, tocopherol, and phospholipid contents, Maillard type reactions, and oxidative stability of mustard and rapeseed oils.
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 °C, canolol contents of BJ, BJO, and RS oil reached 297.8, 171.6, and 808.5 μg/g, and the phospholipid phosphorus contents reached 453.6, 342.6, and 224.2 μg/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.
authors.affiliation: NutriFOODchem Unit, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University , Coupure Links 653, B-9000 Ghent, Belgium.
authors.forename: Kshitij
authors.initials: K
authors.lastname: Shrestha
authors.forename: Bruno
authors.initials: B
authors.lastname: De Meulenaer
mesh_terms: D000596:Amino Acids / Q000032:analysis; D005229:Fatty Acids, Monounsaturated; D005511:Food Handling / Q000379:methods; D015416:Maillard Reaction; D009149:Mustard Plant / Q000737:chemistry*; D010084:Oxidation-Reduction; D010636:Phenols / Q000032:analysis*; D010743:Phospholipids / Q000032:analysis*; D010938:Plant Oils / Q000737:chemistry*; D000074262:Rapeseed Oil; D012639:Seeds / Q000737:chemistry; D024505:Tocopherols / Q000032:analysis*; D014753:Vinyl Compounds / Q000032:analysis*
chemical_list: D000596:Amino Acids; D005229:Fatty Acids, Monounsaturated; D010636:Phenols; D010743:Phospholipids; D010938:Plant Oils; D000074262:Rapeseed Oil; D014753:Vinyl Compounds; D024505:Tocopherols; C488411:4-vinyl-2,6-dimethoxyphenol