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. 2025 Apr 22;14(9):1444.
doi: 10.3390/foods14091444.

The Valorization of Rapeseed Meal as Hydrolyzed and Lyophilized Extract to Improve the Antioxidant Properties of Refined Rapeseed Oil During Frying and Fried French Fries

Dobrochna Rabiej-Kozioł  1 , Aleksandra Szydłowska-Czerniak  1
Affiliations

The Valorization of Rapeseed Meal as Hydrolyzed and Lyophilized Extract to Improve the Antioxidant Properties of Refined Rapeseed Oil During Frying and Fried French Fries

Dobrochna Rabiej-Kozioł et al. Foods. .

Abstract

In the present study, methanolic extracts from rapeseed meal, an oil industry by-product, were treated with alkaline hydrolysis, acid hydrolysis, and lyophilization to enhance their antioxidant features. Antioxidant activity (AA) of the prepared rapeseed meal extracts was determined using three modified spectrophotometric methods: 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP) methods. The effect of acid-hydrolyzed and lyophilized rapeseed meal extract (HLRME) at 200 ppm on the antioxidant properties of refined rapeseed oil heating at 180 °C for 24 h and French fries fried in it was estimated. Moreover, the total phenolic content (TPC) in rapeseed meal extracts, enriched rapeseed oils before and after the thermo-degradation processes, and fried French fries was analyzed. The addition of HLRME affected the oxidation stability of refined rapeseed oil heated for 8 h daily for 3 days at 180 °C by preventing an increase in the peroxide values (PV), anisidine values (p-AnV), TOTOX and INTOX indexes, conjugated dienes (K232), and total polar material (TPM). However, thermal degradation generated similar amounts of conjugated trienes (K268) in non-supplemented and supplemented rapeseed oils. Fortified rapeseed oils after each heating cycle and French fries fried in them revealed higher antioxidant properties than those prepared in refined rapeseed oils without HLRME. Results from the present study suggest that HLRME, as a potential source of natural antioxidants from oil industry by-products, can prevent the degradation of refined rapeseed oil and help improve the quality of French fries.

Keywords: Brassica napus seed oil; antioxidant activity; food matrix; hydrolysis; oil by-products; oxidation parameters; polar fraction; thermo-degradation process.

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Conflict of interest statement

The authors declare no conflicts of interest.

Figures

Figure 1
Figure 1
Flow chart of the preparation of hydrolyzed and lyophilized rapeseed meal extracts and their analysis.
Figure 2
Figure 2
Flow chart of enrichment rapeseed oil preparation, heat treatment, and frying French fries.
Figure 3
Figure 3
Biplot of scores and loadings of data obtained for antioxidant properties of fried French fries and non-supplemented and supplemented rapeseed oils utilized for their preparation after different heating times. Big circles separate the frying media (dashed line) from fried French fries in them (solid line).
Figure 4
Figure 4
Dendrograms depicting the hierarchical clustering of (a) the frying media and (b) their antioxidative and oxidative parameters.
Figure 5
Figure 5
Color matrix of correlations between analyzed antioxidant features and oxidative status parameters of non-supplemented and supplemented rapeseed oils utilized for frying French fries after different heating times.
See this image and copyright information in PMC

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