title: Cold-pressed and hot-pressed rapeseed oil: The effects of roasting and seed moisture on the antioxi- dant activity, canolol, and tocopherol level.
abstract: BACKGROUND
  The paper looks at the levels of canolol, tocopherols and antioxidant activity in cold-pressed and hot-pressed rapeseed oils produced from seeds of various moisture levels (5%, 7.5%, and 10%). The paper also considers the effects of seed roasting on the levels of these compounds.
  
  
  METHODS
  The material used for the tests was rapeseed cv. Adrianna. The quality of the oils obtained is determined using peroxide and acid values. The levels of canolol and tocopherols are analyzed using HPLC. The DPPH radical-scavenging activity method for oil samples and phenolic extract from oils was used.
  
  
  RESULTS
  It has been demonstrated that the oils produced from rapeseeds with a 5% moisture content, and   in particular from cold-pressed oils, were characterized by the lowest peroxide values. Cold-pressed oils produced from rapeseeds with a 5% moisture content were characterized by higher levels of tocopherols and plastochromanol-8. In the case of hot-pressed oils, the highest levels of tocopherols were found in oils pro- duced from seeds with a 7.5% moisture content, and the greatest amount of PC-8 (more than 4 mg/100 g) was found in oils produced from seeds with a 10% moisture content. Hot-pressed oils have been shown to have higher levels of these compounds than cold-pressed oils. Both roasting and hot pressing led to an increase in the amount of canolol in the oils investigated. When analysing the antioxidant activity of the oils and phenolic extracts it was shown that phenolic compounds are responsible for approx. 10% of total antioxidant activity.
  
  
  CONCLUSIONS
  Various levels of biologically active compounds were shown to be present in the rapeseed oil obtained from raw materials of a varying moisture content. The type of pressing process (cold-pressing or hot-pressing) and whether the seeds have undergone roasting has also been shown to affect the resulting oil and the level of native antioxidants it contains.
authors.affiliation: Department of Food Biochemistry and Analysis, Poznań University of Life Sciences, Poland.
authors.forename: Aleksander
authors.initials: A
authors.lastname: Siger
authors.affiliation: Department of Food Biochemistry and Analysis, Poznań University of Life Sciences, Poland.
authors.forename: Marta
authors.initials: M
authors.lastname: Józefiak
authors.affiliation: Latvia State Institute of Fruit-Growing, Latvia.
authors.forename: Paweł
authors.initials: P
authors.lastname: Górnaś
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D002839:Chromans / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D010636:Phenols / Q000032:analysis*; D010938:Plant Oils / Q000737:chemistry*; D000074262:Rapeseed Oil; D012639:Seeds / Q000737:chemistry; D013696:Temperature; D024505:Tocopherols / Q000032:analysis*; D014753:Vinyl Compounds / Q000032:analysis*; D014810:Vitamin E / Q000031:analogs & derivatives / Q000032:analysis
chemical_list: D000975:Antioxidants; D002839:Chromans; D010636:Phenols; D010938:Plant Oils; D000074262:Rapeseed Oil; D014753:Vinyl Compounds; D014810:Vitamin E; C013649:plastochromanol 8; D024505:Tocopherols; C488411:4-vinyl-2,6-dimethoxyphenol
keywords: canolol; cold-pressed; hot-pressed; rapeseed; roasting; tocopherols