The quality, composition and colour of 11 oils from six different berries were evaluated before and after
filtering of the cold-pressed oils. The filtering did not lead to significant compositional or quality differences,
except a minor reduction in oxidative stability. Due to their high degree of unsaturation, the peroxide
and p-anisidine values were high for all oils. However, the high level of tocopherols and
tocotrienols appears to protect the oils during the oil stability test (significant correlation; r = 0.803;
p = 0.003). Tocopherol contents between 138 mg/kg (kiwi seed oil, filtered) and 1639 mg/kg (blackberry
seed oil, non-filtered) were found. Phenolic compounds, identified and quantified by HPLC, ranged from
90 mg/kg (blackberry seed oil, filtered) to 15,810 mg/kg (strawberry seed oil, filtered). No correlation was
found between the quantified phenolic compounds and the oxidative stability of the oils, suggesting that
in these oils the tocopherols were the main antioxidants protecting the lipids during storage.
The quality, composition and colour of 11 oils from six different berries were evaluated before and afterfiltering of the cold-pressed oils. The filtering did not lead to significant compositional or quality differences,except a minor reduction in oxidative stability. Due to their high degree of unsaturation, the peroxideand p-anisidine values were high for all oils. However, the high level of tocopherols andtocotrienols appears to protect the oils during the oil stability test (significant correlation; r = 0.803;p = 0.003). Tocopherol contents between 138 mg/kg (kiwi seed oil, filtered) and 1639 mg/kg (blackberryseed oil, non-filtered) were found. Phenolic compounds, identified and quantified by HPLC, ranged from90 mg/kg (blackberry seed oil, filtered) to 15,810 mg/kg (strawberry seed oil, filtered). No correlation wasfound between the quantified phenolic compounds and the oxidative stability of the oils, suggesting thatin these oils the tocopherols were the main antioxidants protecting the lipids during storage.
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