Effects of Processing on Polycyclic Aromatic Hydrocarbon Content and Flavor Quality of Strongly Flavored Rapeseed Oil
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Abstract:
The contents of polycyclic aromatic hydrocarbons (PAHs) in rapeseed and rapeseed oil after processing activities such as seed frying, squeezing, and degumming were studied and the migration patterns of PAHs investigated. The effects of seed frying heating rate and the influences of degumming on the formation of PAHs and the flavor quality of rapeseed oil were determined. Results indicated that the PAH content of rapeseeds and rapeseed oil increased during seed frying and squeezing. The benzo[a]pyrene, PAH4, and EPA16 contents of rapeseeds increased by 0.40, 3.79, and 10.51 μg/kg after frying, respectively, whereas PAH contents was reduced by degumming. In particular, the light PAH content decreased by 7.96 μg/kg. Heating rate had a significant effect on the PAH content of rapeseed oil (P<0.05), with benzo[a]pyrene, PAH4, and EPA16 contents of 0.91, 7.18, and 40.92 μg/kg observed, respectively, under rapid heating and 0.38, 3.21, and 27.99 μg/kg observed, respectively, under slow heating. However, heating rate had no significant effect on either the polyphenols, tocopherol, and sterol contents or the types and content of volatile compounds in the oil (P>0.05). The acidity of the rapeseed oil decreased by 0.45 mg/g and the peroxide value increased by 0.49 mmol/kg after degumming. The L* and b* of the rapeseed oil increased significantly, while the a* value decreased. Lipid oxidation and Maillard reaction products in the rapeseed oil decreased by 31.19 % and 53.05 %, respectively. The results could provide valuable reference for the optimization of parameters in the production of strongly flavored rapeseed oil.
