Journal of the American Oil Chemists Society最新文献

{"title":"Effect of Solvent Polarity on the Antioxidant Interactions of γ-Tocopherol, β-Sitosterol, and Ellagic Acid in Iron Walnut Oil","authors":"Pan Gao,&nbsp;Yu Li,&nbsp;Yong Yang,&nbsp;Yuling Zheng,&nbsp;Jiaojiao Yin,&nbsp;Xinghe Zhang,&nbsp;Xingguo Wang","doi":"10.1002/aocs.70015","DOIUrl":"https://doi.org/10.1002/aocs.70015","url":null,"abstract":"<div>\u0000 \u0000 <p>This study investigates the antioxidant interactions of γ-tocopherol, β-sitosterol, and ellagic acid in iron walnut oil within ethanol and ethyl acetate, assessing their impact on oxidative stability. In ethanol, γ-tocopherol and ellagic acid display initial synergistic effects, enhancing free radical scavenging beyond their individual capabilities. Conversely, γ-tocopherol and β-sitosterol show antagonistic effects, reducing their combined scavenging abilities. Kinetic analysis indicates ellagic acid's robust scavenging, generally outperforming combinations of antioxidants. Fourier-transform infrared spectroscopy revealed that solvent polarity significantly impacts hydrogen bonding interactions. Ethanol, with its higher polarity, promoted more extensive hydrogen bonding compared to ethyl acetate, which imposed constraints on such interactions due to its lower polarity. Notably, despite its poor solubility in ethyl acetate, ellagic acid exhibits enhanced synergy with γ-tocopherol, likely via electron transfer. These findings underscore the intricate dynamics of antioxidant interactions, further emphasizing the pivotal role of solvent polarity in modulating these interactions. These results indicated that solvent properties significantly influence antioxidant behavior, yet they also introduce novel insights specific to the iron walnut oil system.</p>\u0000 </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 10","pages":"1591-1600"},"PeriodicalIF":2.4,"publicationDate":"2025-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145248744","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Oil Structuring Using Stearin Fractions Derived From Slaughterhouse By-Products: Effect of Gelator and Oil Type on Physicochemical Characteristics of Structured Oil","authors":"Maryam Abdollahi,&nbsp;Sayed Amir Hossein Goli,&nbsp;Nafiseh Soltanizadeh,&nbsp;Sonia Calligaris","doi":"10.1002/aocs.70012","DOIUrl":"https://doi.org/10.1002/aocs.70012","url":null,"abstract":"<div>\u0000 \u0000 <p>This study evaluated the potential of utilizing the stearin fraction of sheep tail and ostrich fats, as by-products of slaughterhouses, to structure various oils (canola, sesame, sunflower, and flaxseed oils). A stable gel was formed at 25% sheep tail stearins (STS) and 30% ostrich stearins (OSS). STS-based structured oils showed needle-like crystals, longer gelling time (19.14–24.75 min), and firmer structure (1.65–2.09 N) alongside higher elastic modulus (<i>G</i>′) and lower oil loss (&lt; 11%) compared to OSS-based, which contained bigger rosette-like crystals. Moreover, oils with higher unsaturation levels and iodine values resulted in lower viscosity, accelerated crystallization rate, improved firmness, and enhanced oil retention. STS-based structured oil showed <i>β</i>'-polymorph, leading to a stronger network and higher melting enthalpy, which completely melted near body temperature, in contrast to the <i>β</i>-polymorph structure of the OSS-based counterpart. Hence, the type of structurant and oil significantly affected the oil structuring process. The oleogel containing flaxseed oil and STS can replace hydrogenated fats (such as shortenings) in food formulations, offering similar textural and melting properties while improving their nutritional profile.</p>\u0000 </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 10","pages":"1577-1590"},"PeriodicalIF":2.4,"publicationDate":"2025-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145248544","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physicochemical, Rheological, and Sensory Properties of Low-Fat Mayonnaises Formulated With Flaxseed Oil-Based Sunflower and Whale Wax Oleogels","authors":"Emin Yılmaz,&nbsp;Eda Keskin Uslu","doi":"10.1002/aocs.70013","DOIUrl":"https://doi.org/10.1002/aocs.70013","url":null,"abstract":"<p>This study aimed to prepare and characterize low-fat mayonnaises containing 50% of total weight as fat by incorporating oleogels based on sunflower wax–flaxseed oil (SWO-M) and whale wax–flaxseed oil (WWO-M). These oleogel-based samples were compared with a control mayonnaise (CNT-M) and a commercial low-fat mayonnaise (COM-M). All samples showed acceptable physicochemical properties, including pH, color, free fatty acidity, and peroxide value. Rheological analysis revealed a decreasing order of stiffness: COM-M &gt; CNT-M &gt; SWO-M &gt; WWO-M. The samples demonstrated good thermal stability, attributed to the presence of egg yolk and the stabilizing effects of the oleogels. The number of aromatic volatile compounds detected was eight in COM-M, 23 in CNT-M, 36 in SWO-M, and 35 in WWO-M. A trained sensory panel evaluated 17 sensory attributes. The SWO-M and WWO-M samples showed higher intensities of spicy, eggy, vinegar, and cooling notes, while sweet, sour, and mouth-coating attributes were lower compared to COM-M. Consumer evaluations indicated that appearance, flavor, aroma, consistency, spreadability, and overall acceptability of the oleogel-containing samples were rated lower than COM-M. However, all scores remained above the neutral point (3.0 on a 5.0-point scale). In conclusion, low-fat mayonnaise samples incorporating oleogels were successfully formulated. Future research is recommended to explore alternative oleogels and base oils to further enhance the quality of low-fat mayonnaise products.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 10","pages":"1563-1575"},"PeriodicalIF":2.4,"publicationDate":"2025-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://aocs.onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.70013","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145248429","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Frying Stability, Fatty Acid Composition, and Nutritional Evaluation of Cottonseed Oil, Sesame Oil, and Their Blend: A Comparative Study","authors":"Kanika Sharma,&nbsp;Akansha Pawar,&nbsp;Sujata Saxena,&nbsp;Manoj Kumar,&nbsp;Anjali Singanjude,&nbsp;Rajesh Narkar,&nbsp;Venkatesh Anabattula","doi":"10.1002/aocs.70010","DOIUrl":"https://doi.org/10.1002/aocs.70010","url":null,"abstract":"<div>\u0000 \u0000 <p>This study aimed to assess the fatty acid profiles and frying stability of cottonseed oil (CSO), sesame oil (SO), and their 1:1 blend. Oils were evaluated by determining their nutritional quality, including the fatty acid profile and key nutritional quality indicators such as atherogenicity index (AI), thrombogenicity index (TI), hypocholesterolemic/hypercholesterolemic (HH) ratio, and ratios of polyunsaturated fatty acids (PUFA) to monounsaturated (MUFA) and saturated fatty acids (SFA). Furthermore, the oils were characterized using FTIR, and the thermal degradation behavior of the oils was assessed using a thermal gravimetric analyzer (TGA) at a 100°C to 600°C temperature range. Frying stability was determined by subjecting the oils to frying at 180°C and measuring acid value and p-anisidine value (p-AV) pre- and postfrying, alongside changes in color, viscosity, and fatty acid profiles. The 1:1 blend of CSO and SO showed an improved fatty acid profile, with PUFA/MUFA and PUFA/SFA ratios of 2.03 and 2.45 compared to 3.26 and 1.95, respectively, in unblended CSO. Furthermore, the blend showed more balanced nutritional indices with lower AI and TI values (0.23 and 0.52) versus CSO (0.34 and 0.78) owing to modified fatty acid composition. After ten frying cycles, the CSO:SO blend exhibited a significantly lower p-AV (79.04 ± 0.8) compared to unblended CSO (95.22 ± 0.8), and also exhibited moderate changes in color and viscosity values as compared to unblended oils, indicating reduced formation of secondary oxidation products. TGA results revealed less thermal degradation between 100°C and 400°C for the blend. The findings suggest that blending CSO with SO not only enhances oxidative resistance during frying but also provides a more nutritionally balanced fatty acid profile, making it a potentially healthier option for high-temperature culinary applications.</p>\u0000 </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 10","pages":"1535-1546"},"PeriodicalIF":2.4,"publicationDate":"2025-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145248609","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Role of GPR120 on the Fatty Orosensation in Humans and Sensory Characteristics of GPR120 Agonists in Low-Fat Oil-In Water (O/W) Emulsified Foods","authors":"Naoya Iwasaki,&nbsp;Seiji Kitajima,&nbsp;Kazuhiro Sakamoto,&nbsp;Motonaka Kuroda","doi":"10.1002/aocs.70008","DOIUrl":"https://doi.org/10.1002/aocs.70008","url":null,"abstract":"<p>The addition of GPR120 agonists to vegetable oil or a fat-containing food system enhances the fatty orosensation, an oily mouth-coating sensed 5–10 s after tasting, in humans, although they have no fatty orosensation by themselves. To elucidate the role of GPR120 in the fatty orosensation in humans, the effects of GPR120 agonists and an antagonist were investigated. The addition of the GPR120 antagonist to whipped cream significantly decreased the intensity of the mouth-coating sensed at 5–10 s after tasting (<i>p</i> &lt; 0.05). A descriptive sensory analysis revealed that when the potent GPR120 agonist TUG-891 was added to reduced-fat Chinese noodle (ramen) soup, significant increases were observed in the intensity of the pork fat flavor sensed 5–10 s after tasting (<i>p</i> &lt; 0.01), mouth-coating sensed 0–10 s after tasting (<i>p</i> &lt; 0.05), and continuity of taste (<i>p</i> &lt; 0.01), while saltiness sensed 2–10 s after tasting was significantly suppressed (<i>p</i> &lt; 0.05). Furthermore, the mouth-coating and thickness of taste of low-fat Ranch dressing were enhanced following the addition of TUG-891, IRM-31, and Compound BY2, which are potent GPR120 agonists. The correlation between GPR120 activity and the sensory intensities of the GPR120 agonists tested (<i>r</i> = 0.945, <i>p</i> = 0.002) indicates that GPR120 agonists enhance the fatty orosensation in humans. The present results also suggest that GPR120 agonists enhance the fatty orosensation of various low-fat oil-in-water (o/w) emulsified foods.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 10","pages":"1513-1524"},"PeriodicalIF":2.4,"publicationDate":"2025-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://aocs.onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.70008","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145248582","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Methyl Substituted Long Chain 1,4-O-Bridged-1,3-Dienes—Novel Suitable Internal Standards for the GC/MS Analysis of Furan Fatty Acids in Fish Oil","authors":"Vanessa Bauer,&nbsp;Tobias Haspel,&nbsp;Uwe Beifuss,&nbsp;Walter Vetter","doi":"10.1002/aocs.70009","DOIUrl":"https://doi.org/10.1002/aocs.70009","url":null,"abstract":"<p>Furan fatty acids (FuFAs) are excellent antioxidants but rather unexplored because of their high instability and low contributions to the total lipids of food and biota samples. Therefore, the use of internal standards (IS) is essential for the correct determination of FuFAs in food. However, suitable IS, such as isotope-labeled FuFAs, are currently unavailable, and alternative solutions have to be considered. Since degradation of FuFAs occurs in the furan moiety, the IS must not necessarily carry a carboxyl group. Therefore, one monomethylated (M-11-5) and one dimethylated (D-11-5) 1,4-<i>O</i>-bridged-1,3-diene (oxaDE) were synthesized and applied in the GC/MS analysis of β-methyl substituted (M-FuFAs) and β,β'-dimethyl substituted FuFAs (D-FuFAs). GC/MS measurements verified a similar fragmentation as for FuFA methyl esters (FuFA-MEs), along with favorable low quantification limits (0.8–0.9 pg). Transesterification of two FuFA-EE (9M5, 11D5) along with two oxaDEs (M-11-5, D-11-5) enabled monitoring the recovery of FuFAs and verified the lower stability of D-FuFAs compared to M-FuFAs. Problems caused by unstable reagents in the transesterification step could be identified and solved with the newly introduced IS. The final application of the method to six fish oils enabled the detection of eight FuFAs with amounts up to 1.2 g/100 g fish oil.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 10","pages":"1525-1533"},"PeriodicalIF":2.4,"publicationDate":"2025-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://aocs.onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.70009","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145248584","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of Monoglyceride Content and Acyl Chain Length on Crystal Structure and Physical Properties of Cottonseed Oil Stearin","authors":"Tong Wang,&nbsp;Ruinan Yang,&nbsp;Guolong Yang,&nbsp;Wei Liu,&nbsp;Jingnan Chen,&nbsp;Pengcheng Meng","doi":"10.1002/aocs.70011","DOIUrl":"https://doi.org/10.1002/aocs.70011","url":null,"abstract":"<div>\u0000 \u0000 <p>The investigation aimed to elucidate the influence of monoglyceride (MGs) content and acyl chain length on the crystal structure and physical properties of cottonseed oil stearin/monoglyceride (COS/MG) blends. Three MGs with distinct acyl chain lengths were investigated at five different concentrations. Compared to pure COS, the addition of MGs facilitated earlier nucleation in the samples. MGs with acyl chains structurally similar to those triglycerides (TGs) in COS promoted COS crystallization, whereas MGs with less similar acyl chains inhibited the crystallization. Regarding the crystal structure, the blends containing MGs with longer acyl chains exhibited a higher proportion of sub-α crystals. Moreover, MGs actively participated in the formation of lamellar structures in the COS. When the acyl chains of MGs closely resembled those high-melting TGs in COS, MGs intercalated into these TGs lamellae, resulting in mixed lamellar arrangements. Modifications to the crystal structure consequently altered the crystal micromorphology. In the COS/MG blends, the MGs initially crystallized to serve as nucleation sites, leading to the subsequent crystallization of COS and generating numerous smaller crystals than those in pure COS. Increasing the MGs content progressively influenced the micromorphology, which was ultimately dominated by MGs crystals. This increase of MG content enhanced solid fat content (SFC), the mean crystal size, fractal dimension, and hydrogen bonding interactions, forming a denser crystalline network characterized by increased hardness and improved oil binding capacity. At identical MG concentrations, differences in the micromorphology, fractal dimension, and SFC of the COS/MG blends led to distinct physical properties. This study would provide theoretical insights to support the formulation and development of COS-based plastic fats.</p>\u0000 </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 10","pages":"1547-1561"},"PeriodicalIF":2.4,"publicationDate":"2025-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145248583","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Temperature-Controlled Mechanical Pressing of Black Soldier Fly Larvae (BSFL): Yields and Qualities of Oil and Protein Meal","authors":"Zhi Ling Chew,&nbsp;Yin Leng Kua,&nbsp;Jun Kit Mah,&nbsp;Niroshiny Ra,&nbsp;Terri Zhuan Ean Lee,&nbsp;Samuel Kian Chee Yap","doi":"10.1002/aocs.70007","DOIUrl":"https://doi.org/10.1002/aocs.70007","url":null,"abstract":"<div>\u0000 \u0000 <p>Black soldier fly larvae (BSFL) decompose numerous organic wastes into valuable oil and protein for promising biofuel, cosmetic, food, and feed applications. In this paper, temperature-controlled mechanical pressing (70°C, 90°C, 110°C, and 130°C) was employed to extract BSFL oil and defatted protein meal simultaneously. A higher pressing temperature of BSFL produced a higher oil yield without a significant impact on the yield of protein meal and material losses. BSFL oil extracted at 110°C showed a good yield (18.83%), fatty acid profile, and saturation level (53.48 g I₂/100 g iodine value and 219.10 mg KOH/g saponification value) similar to palm oil. It exhibited the lowest peroxide value (12.90 mEq/kg) and free fatty acid content (1.14%), with a high carotenoids content (192.60 mg/kg). Due to the potent antioxidant capacity, the accumulation of carotenoids help to maintain the quality and protect the BSFL oil against oxidative attack. As a result, a lower degree of oxidation ultimately reduced the peroxide value and improved the oxidative stability of BSFL oil. Moreover, the high protein dispersibility index (71.25%) of BSFL meal defatted at 110°C also indicated superior quality and bioavailability. Hence, the optimum extraction temperature was found at 110°C, which produced lower oil rancidity, higher stability, and quality of both oil and protein meal for diverse applications.</p>\u0000 </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 10","pages":"1501-1512"},"PeriodicalIF":2.4,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145248655","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Quantitative Analysis of Tocopherol Degradation and Radical Scavenging Activity During Lipid Oxidation in Bulk Soybean and Corn Oils","authors":"Carolina Cantele,&nbsp;Ipek Bayram,&nbsp;Anna Nuccitelli,&nbsp;Sida Li,&nbsp;Vladimiro Cardenia,&nbsp;Eric A. Decker","doi":"10.1002/aocs.70006","DOIUrl":"https://doi.org/10.1002/aocs.70006","url":null,"abstract":"<div>\u0000 \u0000 <p>Accurate shelf-life prediction for fats and oils is essential, yet traditional lipid oxidation models are often time-consuming and unreliable. Since antioxidants deplete as oxidation progresses, tracking their loss alongside oxidation products could improve lag phase predictions. This study investigates a rapid, cost-effective spectrophotometric test to quantify antioxidant depletion in soybean and corn oils for potential use in mathematical modeling. Results showed that <i>α</i>-tocopherol was fully degraded by the end of the oxidation lag phase, while (<i>γ</i> + <i>β</i>)- and <i>δ</i>-tocopherols concentrations remained at &gt; 70% (soybean oil) and 65% (corn oil). DPPH scavenging activity initially declined with tocopherol loss but later increased (up to 79%), likely due to lipid radical interference. Further analysis confirmed DPPH reacts with free radicals, compromising its specificity to only detecting antioxidants. To address this, the ABTS assay was tested, requiring prior antioxidant extraction from oil due to its water-soluble nature. Unlike DPPH, ABTS inhibition dropped to zero once all tocopherols were depleted, confirming its higher specificity. However, this depletion did not align with the oxidation lag phase, as (<i>γ</i> + <i>β</i>)- and <i>δ</i>-tocopherols were not completely depleted at the end of the lag phase. These findings highlight three key insights: (i) (<i>γ</i> + <i>β</i>)- and <i>δ</i>-tocopherols are less effective than <i>α</i>-tocopherol in inhibiting lipid oxidation in commercial oils, persisting even after oxidation begins; (ii) the direct application of DPPH in lipid-containing matrices can yield misleading results, as it reacts with lipid radicals during oxidation; (iii) while ABTS specifically tracks antioxidant depletion, it might be unsuitable for kinetic modeling due to minimal change during the lag phase.</p>\u0000 </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 10","pages":"1489-1499"},"PeriodicalIF":2.4,"publicationDate":"2025-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145248602","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Adverse Storage Conditions on Oil Quality and Tocochromanol Content in Yellow-Seeded Breeding Lines of Brassica napus L.","authors":"Aleksander Siger,&nbsp;Marzena Gawrysiak-Witulska,&nbsp;Joanna Szczechowiak-Pigłas,&nbsp;Iwona Bartkowiak-Broda","doi":"10.1002/aocs.70005","DOIUrl":"10.1002/aocs.70005","url":null,"abstract":"<div>\u0000 \u0000 <p>This study evaluated the contents of tocopherols and plastochromanol-8, as well as the acid values, in oils extracted from yellow-seeded \u0000 <i>Brassica napus</i>\u0000 L. lines stored under adverse post-harvest conditions. Seeds were stored at temperatures of 25°C and 30°C, with adjusted seed moisture contents of 10.5%, 12.5%, and 15.5%, corresponding to relative humidity levels of 81%, 85%, and 91%, respectively. A statistically significant reduction in total tocopherol content—up to 22% (<i>p</i> &lt; 0.05)—was observed in seeds with the highest moisture content (15.5%) stored at 30°C. In contrast, seeds with 12.5% moisture stored at 25°C exhibited a smaller but still significant decrease of 11%–14% (<i>p</i> &lt; 0.05). The lowest tocopherol degradation (2%–5%) occurred in seeds with 10.5% moisture stored at 25°C. Additionally, degradation rates differed between tocopherol homologues: α-tocopherol decreased more rapidly than γ-tocopherol, as evidenced by a significant decline in the α-T/γ-T ratio under high-moisture and high-temperature conditions. The most pronounced reduction in this ratio was recorded in seeds stored with 15.5% moisture at 30°C. Plastochromanol-8 was also highly sensitive to storage parameters, exhibiting an even more pronounced reduction than tocopherols under high-moisture conditions (<i>p</i> &lt; 0.05). A significant increase in acid value was also observed under high temperature and moisture conditions, exceeding the acceptable threshold of 3.0 mg KOH/g in some cases, indicating advanced lipid hydrolysis during storage.</p>\u0000 </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 9","pages":"1477-1486"},"PeriodicalIF":2.4,"publicationDate":"2025-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145062568","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}