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Lipid components and oxidative status of selected specialty oils

Madawala, Samanthi and Kochhar, SP and Dutta, Paresh (2012). Lipid components and oxidative status of selected specialty oils. Grasas y Aceites. 63 :2 , 143-151
[Journal article]

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Official URL: http://dx.doi.org/10.3989/gya.083811


Many vegetable oils are marketed as specialty oils
because of their retained flavors, tastes and distinct
characteristics. Specialty oil samples which were commercially produced and retailed were purchased from local superstores
in Reading, UK, and Uppsala, Sweden and profiled for detailed
lipid composition and oxidative status. These oil samples
include: almond, hazelnut, walnut, macadamia nut, argan,
avocado, grape seed, roasted sesame, rice bran, cold
pressed, organic and cold pressed, warm pressed and refined
rapeseed oils. The levels of PV were quite low (0.5-1.3mEq
/kg) but AV and Rancimat values at 100°C (except for
rapeseed oils) varied considerably at (0.5-15.5) and (4.2-37.0
h) respectively. Macadamia nut oil was found to be the most
stable oil followed by argan oil, while walnut oil was the least
stable. Among the specialty oils, macadamia nut oil had the
lowest (4%) and walnut oil had the highest (71%) level of total
PUFA. The organic cold pressed rapeseed oil had considerably
lower PUFA (27%) compared with other rapeseed oils (28-
35%). In all the samples, α- and γ- tocopherols were the major
tocopherols; nut oils had generally lower levels. Total sterols
ranged from 889 to 15,106 µg/g oil. The major sterols were
β-sitosterol (61-85%) and campesterol (6-20%). Argan oil
contained schottenol (35%) and spinasterol (32%). Compared
with literature values, no marked differences were observed
among the differently processed, organically grown or cold
pressed rapeseed oils and other specialty oils in this study.

Authors/Creators:Madawala, Samanthi and Kochhar, SP and Dutta, Paresh
Title:Lipid components and oxidative status of selected specialty oils
Alternative abstract:

Muchos aceites vegetales se venden como aceites especiales debido a su flavor, gusto y características distintas.
Muestras de aceites especiales de almendra, avellana, nuez,
nuez de macadamia, argán, aguacate, semillas de uva, de
sésamo tostadas, salvado de arroz, y aceites orgánico de
semillas de colza prensado en frío y, prensado caliente, y refinados que se producen y comercializan al por menor, se
obtuvieron en comercios de grandes superficies en Reading,
Reino Unido, y Uppsala, Suecia, y se les determinó su composición detallada de lípidos y su estado oxidativo. Los niveles de peróxidos (PV) fueron bastante bajos (0,5 a 1,3 mEq
/kg), pero la acidez (AV) y los valores de la estabilidad oxidativa Rancimat a 100°C (excepto los aceites de colza) variaron considerablemente (0,5-15,5%) y (4,2 a 37,0 h), respectivamente. El aceite de nuez de macadamia se encontró que
fue el aceite más estable, seguido por el aceite de argán,
mientras que el aceite de nuez fue el menos estable. Entre los
aceites especiales, el aceite de nuez de macadamia, presentó
el menor nivel de ácidos grasos poliinsaturados (AGPI) (4%)
y aceite de nuez el más alto (71%). El aceite ecológico de
colza prensado en frío tenía un contenido considerablemente
menor de AGPI (27%) en comparación con otros aceites de
colza (28-35%). En todas las muestras, α-y γ- fueron los principales tocoferoles, y el aceite de nuez presentó los niveles
más bajos. Los esteroles totales variaron desde 889 hasta
15.106 mg/g de aceite. Los principales esteroles fueron:
β-sitosterol (61-85%) y el campesterol (6-20%). El aceite de
argán contenía schottenol (35%) y espinasterol (32%). En
comparación con los valores de la literatura, no se observaron
diferencias significativas entre los aceites de colza procesados de manera diferente, cultivado ecológicamente y prensado en frío y otros aceites especiales de este estudio.

Series Name/Journal:Grasas y Aceites
Year of publishing :2012
Page range:143-151
Number of Pages:9
Publisher:Consejo Superior de Investigaciones Científicas
Additional Information:Published under a Creative Commons 3.0 license. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.
Publication Type:Journal article
Article category:Scientific peer reviewed
Version:Published version
Copyright:Creative Commons: Attribution-Noncommercial 3.0
Full Text Status:Public
Subjects:(A) Swedish standard research categories 2011 > 4 Agricultural Sciences > 401 Agricultural, Forestry and Fisheries > Food Science
Agrovoc terms:Lipids, Processed plant products
Keywords:Rapeseed oils, Organic rapeseed oil, Lipids , Nut oils, Oxidative status , Rancimat , Specialty oils
Permanent URL:
Additional ID:
Type of IDID
Web of Science (WoS)WOS:000304789900002
ID Code:10515
Department:(NL, NJ) > Dept. of Food Science (until 161231)
Deposited By: SLUpub Connector
Deposited On:16 Sep 2013 08:27
Metadata Last Modified:24 Mar 2015 10:00

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