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Micronutrient content of cold‐pressed, hot‐pressed, solvent extracted and RBD canola oil: Implications for nutrition and quality
Author(s) -
Ghazani Saeed Mirzaee,
GarcíaLlatas Guadalupe,
Marangoni Alejandro G.
Publication year - 2014
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.201300288
Subject(s) - canola , chemistry , phytosterol , polyphenol , food science , extraction (chemistry) , tocopherol , solvent , chromatography , antioxidant , organic chemistry , vitamin e
In this study the quality characteristics and content of healthy minor components of four crude canola oils as an effect of different oil extraction method (solvent extraction, hot pressing, and cold pressing) were studied. Cold‐pressed canola oils had lower concentrations of FFA, PV, p ‐AV and chlorophylls than solvent‐extracted, and hot‐pressed canola oils. Oils obtained via the different extraction methods had different fatty acid profiles as well as dissimilar amounts of tocopherols, phytosterols, and polyphenols. The amount of total tocopherols in solvent‐extracted canola oil was 493 mg/kg compared to 388 mg/kg for hot‐pressed canola oil. The tocopherol content for two other cold‐pressed and one other RBD canola oil was 366, 354, and 327 mg/kg, respectively. Solvent‐extracted canola oil exhibited the highest free phytosterol content (178 mg/100 g), while RBD canola oil only had 129 mg/100 g of free phytosterols. While cold‐pressed canola oil had the lowest amount of polyphenols, traditional refining resulted in almost complete removal of polyphenols from canola oil.