Temperature-induced storage quality changes in pumpkin and safflower cold-pressed oils

Joanna Banaś , Ireneusz Maciejaszek , Krzysztof Surówka , Agnieszka Zawiślak

Abstract

Cold-pressed pumpkin and safflower seeds oils were stored at 2 ± 1 °C, 20 ± 1 °C and 40 ± 1 °C for 8 weeks. Measurements of lipid quality parameters were performed every 2 weeks. Throughout storage the emission and synchronous fluorimetric spectra of investigated oils were registered and colour L*, a*, b* parameters were determined. It was found that pumpkin oil, regardless of storage temperature, maintains high quality over the entire examined period. Safflower oil demonstrated relatively low oxidative stability, especially when stored at 20 and 40 °C. Evaluated activation energy of oxidation was 82.9 and 36.5 kJ/mol for pumpkin seed and safflower oil, respectively. Emission spectra determined the nature of changes occurring in investigated oils at all storage temperatures. Registered synchronous spectra connected with the principal component analysis (PCA) allowed the crucial factors influencing the oil quality to be identified. In addition, regression models were used to determine the parameters causing the observed colour changes of the examined products.
Author Joanna Banaś (FoFT / DoBaGFT)
Joanna Banaś,,
- Department of Biotechnology and General Food Technology
, Ireneusz Maciejaszek (FoFT / DoRaFC)
Ireneusz Maciejaszek,,
- Department of Refrigeration and Food Concentrates
, Krzysztof Surówka (FoFT / DoBaGFT)
Krzysztof Surówka,,
- Department of Biotechnology and General Food Technology
, Agnieszka Zawiślak (FoFT / DoRaFC)
Agnieszka Zawiślak,,
- Department of Refrigeration and Food Concentrates
Journal seriesJournal of Food Measurement and Characterization, ISSN 2193-4126, e-ISSN 2193-4134, (N/A 40 pkt)
Issue year2020
Vol14
No3
Pages1213-1222
Publication size in sheets60.65
Keywords in EnglishColour, Fluorescence spectroscopy, Lipid oxidation, Pumpkin oil, Safflower oil
ASJC Classification1106 Food Science; 1500 General Chemical Engineering; 2209 Industrial and Manufacturing Engineering; 2213 Safety, Risk, Reliability and Quality
DOIDOI:10.1007/s11694-019-00370-7
URL https://link.springer.com/content/pdf/10.1007/s11694-019-00370-7.pdf
Languageen angielski
LicenseJournal (articles only); author's original; Uznanie Autorstwa (CC-BY); after publication
File
Banaś2020_Article_Temperature-inducedStorageQual.pdf 1,19 MB
Score (nominal)40
Score sourcejournalList
Publication indicators Scopus SNIP (Source Normalised Impact per Paper): 2018 = 0.63; WoS Impact Factor: 2018 = 1.415 (2) - 2018=1.373 (5)
Citation count*
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FinansowanieThis research was financed by the Ministry of Science and Higher Education of the Republic of Poland.
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