A high drying temperature causes degradation of sterols and tocopherols in yellow‐seeded Brassica napus oils. Issue 4 (12th November 2014)

• Record Type: Journal Article
• Authors: Gawrysiak‐Witulska, Marzena; Rudzińska, Magdalena; Siger, Aleksander; Bartkowiak‐Broda, Iwona
• Is Part Of: European journal of lipid science and technology. Volume 117:Issue 4(2015:Apr.)
• Page Start: 483
• Page End: 490
• Publication Date: 2014-11-12
• Subjects: Oils and fats, Edible -- Periodicals; Lipids -- Periodicals; 660.63
• DOI: 10.1002/ejlt.201400353
• Languages: English
• ISSNs: 1438-7697

Abstract

<abstract abstract-type="main"> <title> <x xml:space="preserve">Abstract</x> </title> <sec id="ejlt201400353-sec-0001" sec-type="section"> <p>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 <italic>Brassica napus</italic> 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%.</p> <p> <bold>Practical applications:</bold> 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.</p> <p> <inline-graphic xlink:href="ark:/27927/pgjf84rk5f" content-type="ejlt201400353-gra-0001" xlink:type="simple" xmlns:xlink="http://www.w3.org/1999/xlink" /> </p> <p>Yellow‐seeded <italic>Brassica napus</italic> 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.</p> </sec> </abstract>