RESUMEN
The aim of this study was to analyse contents of phytosterols, carotenoids, tocochromanols and fatty acid composition in oil from nutlets of linden. Standard determination methods for these compounds were applied using liquid and gas chromatography. In the analysed oils from small and large-leaved lime the dominant acids included linoleic (53.1 and 54.1%), oleic (18.5 and 22.2%), palmitic (15.3 and 11.8%). Linden seed oil was characterised by very high contents of phytosterols (2-2.5 g/100 g). ß-Sitosterol was the dominant phytosterol (80-83%). Additionally squalene was detected at 806 and 607 mg/100 g, respectively, for Tilia cordata and T.platyphyllos. It was found that linden seed oil contains tocopherols (93%) and tocotrienols (7%). In terms of tocochromanol contents this oil is surpassed only by wheat germ oil. In terms of the α-T equivalent these oils contain 95 (Tilia cordata) and 50.6 mg/100 g vitamin E (Tilia platyphyllos).
Asunto(s)
Carotenoides/análisis , Tilia/química , Tocoferoles/análisis , Tocotrienoles/análisis , Cromatografía de Gases , Cromatografía Líquida de Alta Presión , Ácidos Grasos/análisis , Aceites de Plantas/química , Semillas/química , Semillas/metabolismo , Tilia/metabolismoRESUMEN
BACKGROUND: The basic parameter influencing the quality of cold-pressed oil is the quality of seeds used for pressing. Adverse moisture content and storage temperature of rape seeds may affect the quality of oil obtained from them. This paper presents the effects of increased rapeseed moisture content on the quality of the oil pressed. METHODS: The material used for the tests was rapeseed (canola) cv. PR 46 W14. The moisture content of the seeds was adjusted to 10%, 12% and 20%, and the seeds were stored at room temperature for 14 days. The samples were then dried to a seed moisture equal to 7% and oil was pressed from them. Acid and peroxide values, as well as the content of water, tocopherols and phenolic acids, were determined. In addition, a sensory analysis of the oil samples was carried out, and structural changes in the association colloids in the oil were determined using a fluorescent probe. RESULTS: With the increase in seed moisture, the increase in peroxide and acid values of the analyzed oils was recorded. A slight decrease in tocopherol content and a significant increase in phenolic acid concentration, depending on the seed moisture content, was observed. Sensory analysis showed odor sensory profile changes that probably indicate microflora development. CONCLUSIONS: The rapeseed moisture content has a crucial influence on the quality of oil obtained from them. Along with an increase in seed moisture, the possibility of developing undesirable microflora grows, which results in a deterioration in the quality of the obtained oil.