Pretražite po imenu i prezimenu autora, mentora, urednika, prevoditelja

Napredna pretraga

Pregled bibliografske jedinice broj: 1085150

Influence of Conditioning Temperature on the Quality, Nutritional Properties and Volatile Profile of Virgin Rapeseed Oil


Kraljić, Klara; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, Zagreb, Croatia; Stjepanović, Tatjana; Obranović, Marko; Pospišil, Milan; Balbino, Sandra; Škevin, Dubravka; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, Zagreb, Croatia; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, Zagreb, Croatia; University of Zagreb, Faculty of Agriculture, Svetošimunska cesta 25, Zagreb, Croatia et al.
Influence of Conditioning Temperature on the Quality, Nutritional Properties and Volatile Profile of Virgin Rapeseed Oil // Food Technology and Biotechnology, 56 (2018), 4; 562-572 doi:10.17113/ftb.56.04.18.5738 (međunarodna recenzija, članak, ostalo)


CROSBI ID: 1085150 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Influence of Conditioning Temperature on the Quality, Nutritional Properties and Volatile Profile of Virgin Rapeseed Oil

Autori
Kraljić, Klara ; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, Zagreb, Croatia ; Stjepanović, Tatjana ; Obranović, Marko ; Pospišil, Milan ; Balbino, Sandra ; Škevin, Dubravka ; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, Zagreb, Croatia ; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, Zagreb, Croatia ; University of Zagreb, Faculty of Agriculture, Svetošimunska cesta 25, Zagreb, Croatia ; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, Zagreb, Croatia ; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, Zagreb, Croatia

Izvornik
Food Technology and Biotechnology (1330-9862) 56 (2018), 4; 562-572

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, ostalo

Ključne riječi
rapeseed oil, seed conditioning, nutritional value, volatile components, sensory analysis

Sažetak
Heating the rapeseed prior to the oil extraction is conducted to increase the oil yield but it can also induce changes of various components of the seed. These changes may affect the composition of the volatile and non- volatile compounds of produced virgin rapeseed oil. The aim of our study is to determine the impact of different conditioning temperatures (60, 80 and 100 °C) on the quality, nutritional value, aroma profile and sensory characteristics of virgin rapeseed oil. Conditioning the seeds at all three temperatures had no influence on the quality and major nutritional components (fatty acids and tocopherols) of the produced oil. However, temperature increase caused an exponential increase of canolol and significant changes in the aroma and sensory profile of the produced oil samples. The dominant volatile compounds of cold-pressed and virgin oil produced at 60 °C were enzymatic degradation products of glucosinolates (isothiocyanates and epithionitriles), responsible for pronounced seed-like flavour of these types of oil. Increasing production temperature deactivated enzymes and caused thermal decomposition of seed components and increment of nitriles, aldehydes, pyrazines and furanes, carriers of nutty and roasty flavour. These results can help producers to design virgin rapeseed oil with specific and desirable sensory characteristics.

Izvorni jezik
Engleski



POVEZANOST RADA


doi

Citiraj ovu publikaciju

Kraljić, Klara; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, Zagreb, Croatia; Stjepanović, Tatjana; Obranović, Marko; Pospišil, Milan; Balbino, Sandra; Škevin, Dubravka; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, Zagreb, Croatia; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, Zagreb, Croatia; University of Zagreb, Faculty of Agriculture, Svetošimunska cesta 25, Zagreb, Croatia et al.
Influence of Conditioning Temperature on the Quality, Nutritional Properties and Volatile Profile of Virgin Rapeseed Oil // Food Technology and Biotechnology, 56 (2018), 4; 562-572 doi:10.17113/ftb.56.04.18.5738 (međunarodna recenzija, članak, ostalo)
Kraljić, K., University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, Zagreb, Croatia, Stjepanović, T., Obranović, M., Pospišil, M., Balbino, S., Škevin, D., University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, Zagreb, Croatia, University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, Zagreb, Croatia & University of Zagreb, Faculty of Agriculture, Svetošimunska cesta 25, Zagreb, Croatia et al. (2018) Influence of Conditioning Temperature on the Quality, Nutritional Properties and Volatile Profile of Virgin Rapeseed Oil. Food Technology and Biotechnology, 56 (4), 562-572 doi:10.17113/ftb.56.04.18.5738.
@article{article, year = {2018}, pages = {562-572}, DOI = {10.17113/ftb.56.04.18.5738}, keywords = {rapeseed oil, seed conditioning, nutritional value, volatile components, sensory analysis}, journal = {Food Technology and Biotechnology}, doi = {10.17113/ftb.56.04.18.5738}, volume = {56}, number = {4}, issn = {1330-9862}, title = {Influence of Conditioning Temperature on the Quality, Nutritional Properties and Volatile Profile of Virgin Rapeseed Oil}, keyword = {rapeseed oil, seed conditioning, nutritional value, volatile components, sensory analysis} }
@article{article, year = {2018}, pages = {562-572}, DOI = {10.17113/ftb.56.04.18.5738}, keywords = {rapeseed oil, seed conditioning, nutritional value, volatile components, sensory analysis}, journal = {Food Technology and Biotechnology}, doi = {10.17113/ftb.56.04.18.5738}, volume = {56}, number = {4}, issn = {1330-9862}, title = {Influence of Conditioning Temperature on the Quality, Nutritional Properties and Volatile Profile of Virgin Rapeseed Oil}, keyword = {rapeseed oil, seed conditioning, nutritional value, volatile components, sensory analysis} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


Citati





    Contrast
    Increase Font
    Decrease Font
    Dyslexic Font