Research Progress on the Effect of Rapeseed Oil Preparation Technology on Polyphenols

ZHANG Lu; LI Feng; ZHENG Jiejia; XIONG Shuangli; XU Chengjian; LI Anlin; XIONG Dequan; TANG Dan

doi:10.13386/j.issn1002-0306.2022100053

Volume 44 Issue 15

Jul. 2023

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Science and Technology of Food Industry > 2023 > 44(15): 434-439. > DOI: 10.13386/j.issn1002-0306.2022100053

ZHANG Lu, LI Feng, ZHENG Jiejia, et al. Research Progress on the Effect of Rapeseed Oil Preparation Technology on Polyphenols[J]. Science and Technology of Food Industry, 2023, 44(15): 434−439. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022100053.

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Research Progress on the Effect of Rapeseed Oil Preparation Technology on Polyphenols

1.
School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China
2.
College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China
3.
Chengdu Wuhou Experimental Middle School, Chengdu 610043, China

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Received Date: October 08, 2022
Available Online: June 05, 2023

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Abstract

Abstract

Polyphenols are important active ingredients in rapeseed oil with biological activities such as antioxidant, anti-inflammatory and antibacterial. However, since crude rapeseed oil contains gums, pigments, free fatty acids and other substances that affect its product quality, it can only be consumed after degumming, decolorization and deodorization processes. Different processing technologies have great influence on their contents. The main contents of this review focuses on the effects of modern rapeseed pretreatment, oil extraction methods, rapeseed oil extraction methods and refining processes on polyphenols in rapeseed oil. This may provide valuable references for further elucidating the changes of polyphenols during processing, improving rapeseed oil processing technology and enhancing product quality control.
- rapeseed oil,
- polyphenols,
- processing technology

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