Effect of Seed Heat-Treatment on the Oxidative Stability of Canola Oil Body Emulsions

DOI: 10.4236/fns.2012.37130   PDF   HTML     5,155 Downloads   7,810 Views   Citations

Abstract

Enhancement of oxidative stability of canola oil extracted from seed subjected to prior heat-treatment has been attributed to heat-induced generation of antioxidants from phenolic precursors occurring in canola seed. Dispersion of aqueous extracts of intact seed oil bodies (OBs) in water is a novel and interesting way of producing natural and oxidatively stable food emulsions with minimal use of synthetic antioxidants and emulsifiers. As there is growing interest in natural food emulsions containing unsaturated oils, we investigated whether the oxidative stability of canola OB emulsions could be further improved by subjecting canola seed to heat-treatment prior to oil body extraction. Oil-in-water (5%, w/w) emulsions of OBs extracted from canola seed before and after heat-treatment were considerably more resistant to oxidation than emulsions prepared from refined canola oil and Tween? 40 emulsifier. However, only small amounts (0.9% - 4.5% by weight) of the phenolic compounds present in canola seed were transferred to the OBs after aqueous extraction, and consequently there was no discernible effect on oxidative stability as a result of prior heat-treatment of the seed. Thus, in contrast to oil, there is no oxidative stability benefit to be gained by subjecting canola seed to heat-treatment prior to extraction of OBs.

Share and Cite:

Z. Shen, C. Wijesundera and J. Ye, "Effect of Seed Heat-Treatment on the Oxidative Stability of Canola Oil Body Emulsions," Food and Nutrition Sciences, Vol. 3 No. 7, 2012, pp. 981-990. doi: 10.4236/fns.2012.37130.

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1] A. H. C. Huang, “Oleosins and Oil Bodies in Seeds and Other Organs,” Plant Physiology, Vol. 110, No. 4, 1996, pp. 1055-1061. doi:10.1104/pp.110.4.1055
[2] F. Capuano, F. Beaudoin, J. A. Napier and P. R. Shewry, “Properties and Exploitation of Oleosins,” Biotechnology Advances, Vol. 25, No. 2, 2007, pp. 203-206. doi:10.1016/j.biotechadv.2006.11.006
[3] J. T. C. Tzen, Y. Z. Cao, C. Ratnayake and A. H. C. Huang, “Lipids, Proteins and Structure of Seed Oil Bodies from Diverse Species,” Plant Physiology, Vol. 101, No. 1, 1993, pp. 267-276.
[4] A H. C. Huang, “Structure of Plant Seed Oil Bodies,” Current Opinion in Structural Biology, Vol. 4, No. 4, 1994, pp. 493-498. doi:10.1016/S0959-440X(94)90210-0
[5] T. C. Tzen and A. H. C. Huang, “Surface Structure and Properties of Plant Seed Oil Bodies,” Cell Biology, Vol. 117, No. 2, 1992, pp. 327-335. doi:10.1083/jcb.117.2.327
[6] P. Jolivet, C. Boulard, A. Bellamy, C. Larre, M. Barre, H. Rogniaux, S. D’andrea, T. Chardot and N. Nesi, “Protein Composition of Oil Bodies from Mature Brassica napus Seeds,” Proteomics, Vol. 9, No. 12, 2009, pp. 3268-3284. doi:10.1002/pmic.200800449
[7] A. H. C. Huang, “Oil Bodies and Oleosins in Seeds,” Annual Reviews Plant Physiology Plant Molecular Biology, Vol. 43, 1992, pp. 177-200. doi:10.1146/annurev.pp.43.060192.001141
[8] Z. Purkrtova, P. Jolivet, M. Miquel and T. Chardot, “Sturcture and Function of Seed Lipid Body-Associated Proteins,” C.R. Biologies, Vol. 331, No. 10, 2008, pp. 746-754. doi:10.1016/j.crvi.2008.07.016
[9] D. A. Priestley and A. C. Leopold, “Absence of Lipid Oxidation during Accelerated Aging of Soybean Seeds,” Plant Physiology, Vol. 63, No. 4, 1979, pp. 726-729. doi:10.1104/pp.63.4.726
[10] D. A. Priestley and A. C. Leopold, “Lipid Changes during Natural Aging of Soybean Seeds,” Plant Physiology, Vol. 59, 1983, pp. 467-470. doi:10.1111/j.1399-3054.1983.tb04231.x
[11] J. Lee, R. Welti, M. Roth, W. T. Schapaugh, J. Li and H. N. Trick, “Enhancecd Seed Viability and Lipid Compositional Changes during Natural Aging by Suppressing Phospholipase Da in Soybean Seed,” Plant Biotechnology Journal, Vol. 10, No. 2, 2012, pp. 164-173. doi:10.1111/j.1467-7652.2011.00650.x
[12] I. D. Fisk, D. A. White, M. Lad and D. A. Gray, “Oxidative Stability of Sunflower Oil Bodies,” European Journal of Lipid Science and Technology, Vol. 110, No. 10, 2008, pp. 962-968. doi:10.1002/ejlt.200800051
[13] D. A. Gray, G. Payne, D. J. McClements, E. A. Decker and M. Lad, “Oxidative Stability of Echium Plantagineum Seed Oil Bodies,” European Journal of Lipid Science and Technology, Vol. 112, No. 7, 2010, pp. 741-749. doi:10.1002/ejlt.200900280
[14] US Department of Health and Human Services, “Dietary Guidelines for Americans 2010,” Washington DC, USDA.
[15] M. Naczk, F. Shahidi and A. Sullivan, “Current Research Developments on Polyphenolics of Rapeseed/Canola: A Review,” Food Chemistry, Vol. 62, No. 4, 1998, pp. 489-502. doi:10.1016/S0308-8146(97)00198-2
[16] C. Wijesundera, C. Ceccato, P. Fagan and S. Shen, “Seed Roasting Improves the Oxidative Stability of Canola (B. Napus) and Mustard (B. Juncea) Seed Oils,” European Journal of Lipid Science and Technology, Vol. 110, No. 4, 2008, pp. 360-367. doi:10.1002/ejlt.200700214
[17] A. Spielmeyer, A. Wagner and G. Jahreis, “Influence of Thermal Treatment of Rapeseed on Canolol Content,” Food Chemistry, Vol. 112, No. 4, 2009, pp. 944-948. doi:10.1016/j.foodchem.2008.07.011
[18] A. Koski, S. Pekkarinen, A. Hopia, K. Wahala and M. Heinonen, “Processing of Rapeseed Oil: Effects on Sinapic Acid Derivative Content and Oxidative Stability,” European Food Research and Technology, Vol. 217, No. 2, 2003, pp. 110-114. doi:10.1007/s00217-003-0721-4
[19] W. W. Christie, “Preparation of Lipid Extracts from Tissues,” In: W. W. Christie, Ed., Advances in Lipid Methodology, Oily Press, Dundee, 1993, pp. 195-213.
[20] E. G. Bligh and W. J. Dyer, “A Rapid Method of Total Lipid Extraction and Purification,” Canadian Journal of Physiology and Pharmacology, Vol. 37, 1959, pp. 911-917. doi:10.1139/y59-099
[21] S. Vuorela, A. Meyer and M. Heinonen, “Quantitative Analysis of the Main Phenolics in Rapeseed Meal and Oils Processed Differently using Enzymatic Hydrolysis and HPLC,” European Food Research and Technology, Vol. 217, No. 6, 2003, pp. 517-523. doi:10.1007/s00217-003-0811-3
[22] D. Wakamatsu, S. Morimura, T. Sawa, K. Kida, C. Nakai and H. Maeda, “Isolation, Identification, and Structure of a Potent Alky-Peroxyl Radical Scavenger in Crude Canola Oil, Canolol,” Bioscience Biotechnology Biochemistry, Vol. 69, No. 8, 2005, pp. 1568-1574. doi:10.1271/bbb.69.1568
[23] A. Spielmeyer, A. Wagner and G. Jahreis, “Influence of Thermal Treatment of Rapeseed on the Canolol Content,” Food Chemistry, Vol. 112, No. 4, 2009, pp. 944-948. doi:10.1016/j.foodchem.2008.07.011
[24] M. Li, L. J. Smith, D. C. Clark, R. Wilson and D. J. Murphy, “Secondary Structure of a New Class of Lipid Body Protein from Oilseeds,” Journal of Biological Chemistry, Vol. 267, No. 12, 1992, pp. 8245-8253.
[25] A. Richards, M. Golding, C. Wijesundera and L. Lundin, “The Influence of Secondary Emulsifiers on Lipid Oxidation within Sodium Caseinate-Stabilized Oil-in-Water Emulsions;” Journal of American Oil Chemists’ Society, Vol. 88, No. 1, 2011, pp. 65-73.
[26] E. N. Frankel, “Lipid Oxidation,” 2nd Edition, The Oily Press, Bridgewater, 2005.
[27] D. A. Rickert, L. A. Johnson and P. A. Murphy, “Improved Fractionation of Glycinin and Β-Conglycinin and Partitioning of Phytochemicals,” Journal of Food and Agriculture, Vol. 52, No. 6, 2004, pp. 1726-1734. doi:10.1021/jf035248x
[28] F. Speroni, V. Milesi and M. C. A?ón, “Interactions between Isoflavones and Soybean Proteins: Applications in Soybean-Protein Isolate Production,” LWT Food Science and Technology, Vol. 43, No. 8, 2010, pp. 1265-1270. doi:10.1016/j.lwt.2010.03.011
[29] M. Stefanowska, A. M. Zobel and M. Kuras, “Cytochemical Localization of Phenolic Compounds in Columella Cells of the Root Cap during Maturation of Seeds on Brassica napus L.,” Plant Biology, Vol. 5, No. 4, 2003, pp. 378-382. doi:10.1055/s-2003-42714
[30] I. D. Fisk, D. A. White, A. Carvalho and D. A. Gray, “Tocopherol—An Intrinsic Component of Sunflower Seed Oil Bodies,” Journal of American Oil Chemists’ Society, Vol. 83, No. 2, 2006, pp. 341-344.
[31] A. Richards, C. Wijesundera and P. Salisbury, “Genotype and Growing Environment Effects on the Tocopherol and Fatty Acids of Brassica napus and B. juncea,” Journal of American Oil Chemists’ Society, Vol. 85, No. 2, 2006, pp. 159-168.

  
comments powered by Disqus

Copyright © 2020 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.