Extensive studies of rapeseed varieties, meals and rapeseed oils revealed that they are rich sources of natural components having antioxidant properties. In this review the characteristic of bioactive compounds in rapeseed cultivars, meals and oils will be presented. The analytical methods of antioxidants identification and determination are described. The effects of innovations in rapeseed modification and technology improvements on antioxidant capacity of rapeseed oil and products will be discussed.
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Aleksandra Szydłowska‐Czerniak (2013) studied this question.
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