Influence of spices on the quality of rapeseed oil during storage
The paper presents some results of an investigation dealing with the effect of flavouring of rapeseed oil with rosemary,thyme and basil on the oxidative stability, sensory evaluation and content of phenolic compounds of the oils. The oils were stored for 26 weeks at room temperature and 7 days at 50℃, respectively. The addition of spices had some effect on the oxidative stability, but the effect was not much pronounced at room temperature. Only after 22 weeks the oils without spices showed a stronger increase of the peroxide value than the flavoured oils. At 50℃ the effects were clearer. Addition of rosemary and thyme resulted in only a small increase of the peroxide value and also the addition of basil reduced the increase of oxidation in comparison to oil without spices. The sensory quality of the oils changed during storage from an aroma typical for the used spice to a more astringent taste. During storage an increasing amount of volatile compounds from the spices were found in the oil. An increase of the total volatile compounds during storage was observed. Some of the phenolic compounds migrate from the spices into the oil, but the amount was small and the main phenolic compounds of spices were not found.
basil flavouring oxidative stability phenolic compounds rapeseed oil rosemary thyme
Bertrand Matth(a)us Julia Salomon
Institute for Lipid Research, Federal Research Center for Nutrition and Food, Piusallee 68/76, D-481 University of Applied Sciences, Oecotrophology, Corrensstraβe 25, 48151 Münster, Germany
国际会议
第十二届国际油菜大会( The 12th International Rapeseed Congress)
武汉
英文
1767-1770
2007-03-26（万方平台首次上网日期，不代表论文的发表时间）