Effects of Seed Roasting on Tocopherols, Carotenoids, and Oxidation in Mustard Seed Oil During Heating

• DOI: 10.1007/s11746-010-1656-0
• Publication Date: 2010-08-03T18:53:32Z
• Authors: Bipin Vaidya; Eunok Choe
• Keywords: Roasting; Linolenic acid

Abstract Seed roasting is practiced in the mustard oil industry some areas of world, and can affect physicochemical properties for further applications. This research studied differences oxidative stability, tocopherols, carotenoids during heating at 160 °C between extracted from roasted seeds that unroasted seeds. The content free fatty acids, polar compounds (PC), lutein were not significantly different seed oils before heating. acid compositions both also similar, with high amounts erucic, linoleic, oleic moderate linolenic eicosenoic low palmitic stearic acids. However, levels tocopherols conjugated dienoic acids (CDA) higher oil. Heating increased CDA PC oils, but decreased lutein. rates increase degradation lower than Overall, thermo‐oxidative stability by extraction was highly correlated improved heat stabilities