Ultra-Short Germination as a Metabolic Priming Strategy to Enhance Oxidative Stability of Cold-Pressed Rapeseed Oil

Cold-pressed rapeseed oil is valued for its nutritional quality, yet its oxidative stability is primarily governed by minor bioactive compounds rather than fatty acid composition. This study evaluated ultra-short germination as a metabolic priming strategy to modulate oil composition and stability. Seeds were germinated for 0.5–4 h prior to cold pressing. Total phenolic content (TPC), antioxidant activity (DPPH), oxidative stability (Rancimat), and fatty acid composition were determined. Short-term germination (0.5–2 h) increased phenolic content, reaching 48.2 mg GAE/100 g oil after 0.5 h (two-fold higher than control). Despite relatively low antioxidant activity (3–13%), oxidative stability improved, with the highest induction time for the 2 h variant (15%). Prolonged germination (4 h) reduced antioxidant activity and did not further enhance stability. Fatty acid composition remained unchanged under the present experimental conditions, suggesting that the observed differences in oxidative stability were not related to changes in the measured fatty acid profile. Ultra-short germination is an effective strategy to improve oxidative stability without altering lipid composition.