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Effect of heating on antioxidative activity of rapeseed and evening primrose extracts

Effect of heating on antioxidative activity of rapeseed and evening primrose extracts

Polish Journal of Food & Nutrition Sciences 5(2): 13-21

The composition and effect of heating (60 degree -110 degree C) on antioxidative activity in plant oil of rapeseed (RE) and evening primrose (EPE) methanolic extracts were studied. Different phenolics characterized the extracts. The EPE contained about 10-fold higher amount of phenolics (862.2 g/kg extract) than RE; flavanols (683.8 g/kg) and proanthocyanidins (760.1 g/kg) prevailed in the former and phenolic acid derivatives in the latter. The phenolic compounds of both extracts differed with the fenolic acids composition. Sinapic acid prevailed in rapeseed phenolics and protocatechic and gentisic adds in evening primrose phenolics. Both extracts had generally similar antioxidative activity in the temperature ranging from 60 degree C to 80 degree C with the oil peroxide values from 3.5 mmol 0/kg to 5.0 mmol 0/kg compared to the range of 6.0-7.0 mmol 0/kg in control oils. 'Me temperatures above 80 degree C decreased the antioxidative activity of both extracts and even made them to be prooxidative.

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