Effects of Thermal Treatment of Seeds on Quality and Oxidative Stability of Oils

Sustainable development, among other things, means seeking to improve the life quality associated with raising the requirements both for farmers and manufacturers producing and processing the agricultural goods. One aspect of a healthy diet is getting the good-quality agricultural products and their correct processing to maintain the highest quality and nutritional value. For this purpose, an attempt to assess the oxidative stability of cold-pressed vegetable oils, was undertaken. We analyzed two types of oil seeds and the oil produced therefrom. The study involved winter rape seeds and pumpkin seeds. Prior to the study, seeds were subjected to chemical analysis in order to determine the water, fat and protein contents in seeds and then oils were extruded and contents of carotenoids and chlorophylls, as well as acidic and peroxide numbers were determined. Value of the oxidative stability was determined using Rancimat accelerated oxidation test applying Metrohm 670 device. Among the tested varieties of oilseeds, the highest oxidative stability distinguished the oil made of two varieties of both rapeseed (Abakus and Bellevue) and pumpkin seeds (Miranda and Olga).