Optimizing the Stability of Rapeseed Oil Bodies Through Ultrasonic‐Assisted Extraction

ABSTRACT This study investigates the preparation methods and stability analysis of Rapeseed oil bodies under various conditions. Initially, Rapeseed was soaked in water (1:5) for 12 h, mixed with a sucrose solution (1:3), filtered, and centrifuged to collect the oil bodies. Different extraction conditions, including centrifugation and ultrasonic, were tested to evaluate their effects on Rapeseed oil body stability. Statistical analysis demonstrated that Treatment 2, which included an ultrasonic process after centrifugation, exhibits the highest zeta potential, indicating superior stability compared to Treatment 1 (without ultrasonic), and Treatment 3 (ultrasonic before centrifugation). Additionally, peroxide, acidity, TBA, and anisidine indices were measured over a storage period of 1, 90, 180, 270, 360, 720 days to assess oxidative stability. Treatment 2 consistently showed lower oxidation indices, indicating enhanced antioxidant properties. Treatment 2 displayed significantly improved physical and thermal stability compared to the other treatments. Microscopic analyses confirmed smaller and more uniform oil body structures in ultrasonicated samples. Particle size analysis supported these findings, with Treatment 2 demonstrating significantly smaller particle sizes. In conclusion, the results indicated that ultrasonic processing after centrifugation positively enhances the stability of Rapeseed oil bodies.