The influence of nitrogen and carbon dioxide on the oxidative stability of fully refined rapeseed oil

Authors

  • Barbara Sionek,

    Corresponding author
    1. Faculty of Human Nutrition and Consumer Sciences, Department of Food Gastronomy and Food Hygiene, Warsaw University of Life Sciences, Warsaw, Poland
    • Correspondence: Dr. Barbara Sionek, Faculty of Human Nutrition and Consumer Sciences, Department of Food Gastronomy and Food Hygiene, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland

      E-mail: barbara_sionek@sggw.pl

      Fax: +48 22 5937068

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  • Krzysztof Krygier,

    1. Faculty of Food Sciences, Division of Fats, Oils, and Food Concentrates Technology, Department of Food Technology, Warsaw University of Life Sciences, Warsaw, Poland
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  • Krzysztof Ukalski,

    1. Faculty of Applied Informatics and Mathematics, Biometry Division, Department of Econometrics and Statistics, Warsaw University of Life Sciences, Warsaw, Poland
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  • Joanna Ukalska,

    1. Faculty of Applied Informatics and Mathematics, Biometry Division, Department of Econometrics and Statistics, Warsaw University of Life Sciences, Warsaw, Poland
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  • Ryszard Amarowicz

    1. Department of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Olsztyn, Poland
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Abstract

The aim of this research was to assess the effect of nitrogen and carbon dioxide as well as of two methods of their application, i.e. the gas blanket method and the flushing method on the oxidation rate of the fully refined rapeseed oil. Both gases effectively reduced the oxidative changes in the tested rapeseed oil, however, carbon dioxide proved to be more effective in protecting the oil against oxidation compared to nitrogen. The peroxide values obtained in the Schaal oven test and the long-term storage test were, in both methods, significantly lower when using carbon dioxide than when using nitrogen. In the long storing test, carbon dioxide significantly reduced the p-anisidine value compared to nitrogen, regardless of the method used. The continuous flushing of oil with nitrogen or carbon dioxide protected the oil against oxidation almost completely, even at high temperatures (120°C). The oxygen dissolved in oil does not have any impact on oil oxidation.

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