Minor components and oxidative stability of cold-pressed oil from rapeseed cultivars in China

文献类型： 外文期刊

第一作者： Yang, Mei

作者： Yang, Mei;Zheng, Chang;Zhou, Qi;Huang, Fenghong;Liu, Changsheng;Wang, Hui

作者机构：

关键词： Rapeseed cultivar;Rapeseed oil;Minor components;Oxidative stability;Correlation analysis;Principal component analysis;Food analysis;Food composition

期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.556； 五年影响因子：4.89 ）

ISSN： 0889-1575

年卷期： 2013 年 29 卷 1 期

页码：

收录情况： SCI

摘要： The contents of the minor components and induction period (IP) of cold-pressed oils from 203 rapeseed varieties from the Yangtze River Valley in China were determined. The average contents of total phenolics, phytosterols, tocopherols, beta-carotene, lutein and chlorophyll of the samples were 36 mg/100g. 826 mg/100 g, 378 mg/kg, 2.4 mg/kg, 104 mg/kg and 8.2 mg/kg, respectively. There were significant differences (p < 0.0001) among the varieties in the content of these minor components. Correlation analysis revealed there was a positive correlation between the IP and content of total polyphenols (r = 0.303, p < 0.0001), lutein (r = 0.250, p < 0.0001) and total tocopherols (r = 0.225, p = 0.001). Additionally, the IP negatively correlated with total phytosterols and chlorophyll content. Principal component analysis differentiated the rapeseed oils based on their IP and total phenolic, tocopherol, beta-carotene, lutein and chlorophyll content. (C) 2012 Elsevier Inc. All rights reserved.

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