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The effects of seed pretreatments and extraction conditions on the amount of minor components in seed oils. I. Lipid peroxides
Author(s) -
Appelqvist L. Ɨ.
Publication year - 1967
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02545268
Subject(s) - rapeseed , peroxide value , extraction (chemistry) , peroxide , chemistry , food science , chromatography , botany , horticulture , biology , organic chemistry
Procedures are described for careful extraction of rape and mustard seeds resulting in oils with no detectable peroxides (<0.02 meq/kg) if high quality viable seeds are used. Oils from heatdamaged seeds contain peroxides even after very careful extraction of the seeds. The effects of separate precautions such as prewashing of equipment and the exclusion of light and heat on the peroxide value of the oil extracted are shown to differ, depending on the kind and quality of seed. Oils from white mustard seed obtain lower peroxide values than oils from rapeseed when subjected to pro‐oxidative conditions during extraction.