title: The effect of microwave pretreatment of seeds on the stability and degradation kinetics of phenolic compounds in rapeseed oil during long-term storage.
abstract: Storage stability and degradation kinetics of phenolic compounds in rapeseed oil pressed from microwave treated seeds (0, 2, 4, 6, 8, 10min, 800W) during long-term storage (12months) at a temperature of 20°C was discussed in the current study. The dominant phenolic compound detected in rapeseed oil was canolol, followed by minor amounts of free phenolic acids and sinapine. The most pronounced effect of seeds microwaving was noted for canolol formation - after 10-min exposure the quantity of this compound was approximately 63-fold higher than in control oil. The degradation of phenolics during storage displayed pseudo first-order kinetics. Differences in the initial degradation rate (r0) demonstrated significant impact of the period of seeds microwave exposure on the degradation rates of phenolic compounds. Results of the half-life calculation (t1/2) showed that the storage stability of phenolic compounds was higher in oils produced from microwave treated rapeseeds than in control oil.
authors.affiliation: Faculty of Food Sciences, Department of Food Technology, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland. Electronic address: agnieszka_rekas@sggw.pl.
authors.forename: Agnieszka
authors.initials: A
authors.lastname: Rękas
authors.affiliation: Faculty of Food Sciences, Department of Food Technology, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland. Electronic address: iwona_scibisz@sggw.pl.
authors.forename: Iwona
authors.initials: I
authors.lastname: Ścibisz
authors.affiliation: Faculty of Food Sciences and Nutrition, Department of Food Biochemistry and Analysis, Poznań University of Life Sciences, Wojska Polskiego St. 28, 60-637 Poznań, Poland. Electronic address: asiger@up.poznan.pl.
authors.forename: Aleksander
authors.initials: A
authors.lastname: Siger
authors.affiliation: Faculty of Food Sciences, Department of Food Technology, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland. Electronic address: malgorzata_wroniak@sggw.pl.
authors.forename: Małgorzata
authors.initials: M
authors.lastname: Wroniak
mesh_terms: D005511:Food Handling / Q000379:methods; D061353:Food Storage; D008872:Microwaves; D010636:Phenols / Q000737:chemistry*; D010938:Plant Oils / Q000737:chemistry*; D000074262:Rapeseed Oil; D012639:Seeds / Q000737:chemistry / Q000528:radiation effects
chemical_list: D010636:Phenols; D010938:Plant Oils; D000074262:Rapeseed Oil
keywords: Canolol; Degradation kinetics; Microwave pretreatment; Phenolic compounds; Rapeseed oil; Stability