Influence of de-hulled rapeseed roasting on the physicochemical composition and oxidative state of oil

Influence of de-hulled rapeseed roasting on the physicochemical composition and oxidative state of oil

The effect of roasting time on the contents of bioactive compounds (tocopherols, phytosterols, phenolic compounds), antioxidant capacity and physicochemical properties of rapeseed oil pressed from de-hulled seeds was investigated. The de-hulled seeds were roasted at a temperature of 165 °C for 20, 4...

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Bibliographic Details
Main Authors:	A. Rękas, A. Siger, M. Wroniak, I. Ścibisz, D. Derewiaka, A. Anders
Format:	Article
Language:	English
Published:	Consejo Superior de Investigaciones Científicas 2017-03-01
Series:	Grasas y Aceites
Subjects:	bioactive compounds de-hulling oxidative stability radical scavenging activity rapeseed oil roasting
Online Access:	http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1642

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