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. 2020 Nov 8;9(11):1630.
doi: 10.3390/foods9111630.

Characteristics and Antioxidant Potential of Cold-Pressed Oils-Possible Strategies to Improve Oil Stability

Magdalena Grajzer  1 , Karolina Szmalcel  2 , Łukasz Kuźmiński  3 , Mateusz Witkowski  1 , Anna Kulma  4 , Anna Prescha  1
Affiliations

Characteristics and Antioxidant Potential of Cold-Pressed Oils-Possible Strategies to Improve Oil Stability

Magdalena Grajzer et al. Foods. .

Abstract

The relations of the antiradical capacity to oxidative stability parameters and the contents of fatty acids, sterols, tocopherols, phenols, flavonoids, chlorophyll, Cu, and Fe were assessed in 33 cold-pressed seed oils: Walnut (7 brands of oils), rosehip (3), camelina (6), milk thistle (5), flax (6), and pumpkin (6). The antiradical capacity of oils depended strongly on tocopherol contents with a synergistic effect with polyphenols. The efficacy of tocopherols in cold-pressed oils was accompanied by a negative correlation of their antioxidant capacity with the peroxide value increase after 3 months of shelf life. This study also showed a positive correlation between the content of phytosterols and the antiradical capacity in the lipophilic fraction of cold-pressed oils rich in n-3 polyunsaturated fatty acids (PUFAs). Multiple regression analysis identified groups of antioxidants naturally occurring in cold-pressed oils in relation to their fatty acid composition, which added to the cold-pressed oils could provide possible strategies to improve their stability. Achieving high stability is primarily a result of high phytosterol content exceeding the molar ratio of 1:100 for total phytosterols to α-linolenic acid. However, the molar ratios of tocopherols to linoleic acid below 1:2000 and polyphenols to linoleic acid below 1:3000 does not prevent oxidation in oils with the predominance of linoleic acid.

Keywords: antioxidant capacity; antioxidants; cold-pressed seed oils; lipid oxidation; oxidative stability; shelf life.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
The antiradical scavenging activity of oils and their fractions—DPPH assay [TEAC, mM/kg]; median and range.
Figure 2
Figure 2
Oxidative stability parameters in fresh oils (blue bars) and % of change after 3 months of shelf life storage (orange bars); median and range. AV—acid value [mg KOH/g], PV—peroxide value [mEq O2/kg], p–AV—p–anisidine value, CD—conjugated diene [µmol/g], CT—conjugated triene [µmol/g].
Figure 2
Figure 2
Oxidative stability parameters in fresh oils (blue bars) and % of change after 3 months of shelf life storage (orange bars); median and range. AV—acid value [mg KOH/g], PV—peroxide value [mEq O2/kg], p–AV—p–anisidine value, CD—conjugated diene [µmol/g], CT—conjugated triene [µmol/g].
See this image and copyright information in PMC

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