The effect of various processing conditions on the composition and the oxidative stability of mechanically pressed (90–95°C) rapeseed oil was investigated. The five different rapeseed oils included crude (nondegummed), superdegummed, steam stripped (at 140°C for 4h, nondegummed), physically refined (degummed, bleached and deodorized at 240°C), and cold pressed (40°C) oils. Oils were autoxidized in the dark at 60°C and under light at 25°C. Oxidation was followed by measuring changes in the peroxide values (PV) and the consumption of tocopherol and carotenoid was measured. In the dark the oils reached PVs of 10 meq/kg in the order: cold pressed > superdegummed > steam stripped ≅ crude > refined. However, under light conditions the order changed as follows: cold pressed > crude ≅ steam stripped > superdegummed > refined. Processing had no effect on fatty acid composition nor α-tocopherol content of the oils. Superdegumming and steam stripping decreased the carotenoid content of the oils while cold pressing and refining reduced also chlorophyll, γ-tocopherol and phosphorus content of the oils.
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Hopia et al. (1998) studied this question.
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