Journal of Food, Agriculture and Environment

The effect of heating on the physicochemical and quality characteristics of grape seed oil

Author(s):

Chang Zheng ^{1, 2}, Qianchun Deng ^{1, 2}, Mei Yang ^{1, 2}, Qi Zhou ^{1, 2}, Fenghong Huang ^{1, 2*}

Recieved Date: 2013-11-20, Accepted Date: 2014-01-26

Abstract:

This study evaluated the effect of heating on the physicochemical and quality characteristics of grape seed oil. The oil was heated at two different temperatures (150 and 210°C), and the fatty acid composition, peroxide and acid value, tocopherol composition, total phytosterols, total phenolic compounds, the induction period, viscosity and total polar compounds were measured. The results showed that the contents of polyunsaturated fatty acids (PUFAs), tocopherols, total phytosterols and the induction period decreased with an increase in the heating temperature and time, while the viscosity and total polar compounds increased. Correlation analysis revealed that the oxidation induction time was positively correlated with the content of total tocopherols (at 150°C, R² = 0.903, p < 0.001; at 210°C, R² = 0.846, p < 0.001) and total phytosterols (at 150°C, R² = 0.946, p < 0.001; at 210°C, R² = 0.889, p < 0.001) and was negatively correlated with the total phenolic content (at 150°C, R² = 0.788, p < 0.001; at 210°C, R² = 0.911, p < 0.001). The viscosity was positively correlated with total polar compounds (at 150°C, R² = 0.917, p < 0.001; at 210°C, R² = 0.912, p < 0.001) and negatively correlated with C18:2 (at 150°C, R² = 0.983, p < 0.001; at 210°C, R² = 0.992, p < 0.001). The results obtained from the polar compounds and viscosity indicated that grape seed oil may be safely used to cook at 210°C for no more than 240 min.

Keywords:

Grape seed oil, heating, quality characteristics, thermal oxidation

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Journal: Journal of Food, Agriculture and Environment
Year: 2014
Volume: 12
Issue: 1
Category: Food and Health
Pages: 73-79

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