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A high drying temperature causes degradation of sterols and tocopherols in yellow‐seeded Brassica napus oils
Author(s) -
GawrysiakWitulska Marzena,
Rudzińska Magdalena,
Siger Aleksander,
BartkowiakBroda Iwona
Publication year - 2015
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.201400353
Subject(s) - phytosterol , brassica , tocopherol , chemistry , food science , fatty acid , degradation (telecommunications) , botany , antioxidant , vitamin e , biochemistry , biology , telecommunications , computer science
The aim of the conducted investigations was to determine the effect of drying temperature on the changes in free fatty acid, phytosterol and tocopherol (T) contents in yellow‐seeded Brassica napus oils. Seeds were dried in a thin layer at 40, 60, 80, 100 and 120°C. Changes in phytosterols were assessed using GC‐MS, while tocopherols were assessed by HPLC. Degradation of phytosterols and tocopherols and an increased content of free fatty acids followed the applied drying temperature. During drying at 40 and 60°C, changes were statistically non‐significant, while at 120°C, losses of phytosterols reached 29% and tocopherols 23%. Practical applications: Drying of rapeseeds is an important stage of its production. However, we need to remember that these seeds are biological material highly sensitive to thermal treatment. Thus we need to search for the most advantageous conditions for their drying, with special emphasis on the preservation of bioactive components affecting human health. The analyses conducted compared the range of losses of bioactive components—phytosterols, tocopherols and plastochromanol‐8 during drying. Yellow‐seeded Brassica napus were dried in a thin layer at 40, 60, 80, 100 and 120°C. The effect of drying temperature on the free fatty acid, phytosterol and tocopherol content changes in oils was determined. Degradation of phytosterols, tocopherols and the increase in free fatty acid content were related to the applied drying temperature.