Pre-processing effects on cold pressed rapeseed oil quality indicators and phenolic compounds

Daniel McDowell, Christopher T. Elliott, Anastasios Koidis

Research output: Contribution to journalArticlepeer-review

31 Citations (Scopus)


This study looks to determine the affect cultivar and pre-processing have on important oil parameters associated with health and flavour. Results showed that neither pre-processing nor cultivar is a significant factor regarding oil quality. The total phenols of oils from unprocessed seeds ranged from 0.005-2.468 mg/kg oil, however pre-processing seeds had a greater effect on phenolic acids with the roasted group averaging 10.386 mg/kg and the microwaved group averaging 8.015 mg/kg. Part of this increase was due to the formation of canolol in these groups. Microwaved and roasted groups had significantly higher DPPH radical scavenging potential than the other groups. The thermal pre-processing techniques also significantly altered the volatile composition of the roasted and microwaved groups. Cultivar had little impact on the variation regarding oil volatiles or health properties, while microwaving and roasting greatly altered the subsequent cold pressed rapeseed oil. Ultrasound pre-processing had no significant impact on any of the parameters studied. 
Original languageEnglish
Article number1600357
Number of pages10
JournalEuropean Journal of Lipid Science and Technology
Issue number9
Early online date10 Mar 2017
Publication statusPublished - 01 Sept 2017


  • Antioxidants
  • Cold pressed rapeseed oil
  • Cultivar
  • Pre-processing
  • Quality
  • Volatiles


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