Table 1 Quality characteristics and total antioxidant activity of different rapeseed oils

C16:0

3.78

3.70

3.78

3.78

C16:1 trans

0.04

0.03

0.04

0.04

C16:1 cis

0.20

0.19

0.20

0.20

C18:0

2.43

2.00

2.43

2.43

C18:1 trans

0.09

0.11

0.09

0.09

C18:1 cis

62.78

66.43

62.78

62.78

C18:2 trans

0.19

ND

0.19

0.19

C18:2 cis

17.36

17.02

17.36

17.36

C18:3 trans

0.83

ND

0.83

0.83

C18:3 cis

6.93

7.73

6.93

6.93

∑SFA

6.21

5.70

6.21

6.21

∑MUFA

63.11

66.76

63.11

63.11

∑PUFA

25.31

24.75

25.31

25.31

Total trans fatty acids

1.15 ± 0.02

0.33 ± 0.01*

1.15 ± 0.02^#

1.15 ± 0.02^#

Acid Value (mgKOH/g)

0.15

1.14

0.15

0.15

Peroxide value (meq/kg)

1.19

1.38

1.19

1.19

Water and volatile matter (%)

0.057 ± 0.002

0.087 ± 0.005*

0.057 ± 0.002^#

0.057 ± 0.002^#

Total phenolics (mg/100 g)

13.3 ± 1.2

25.4 ± 2.0*

13.3 ± 1.2^#

13.3 ± 1.2^#

Phospholipids (mg/100 g)

8.0 ± 0.2

66.4 ± 1.5*

8.0 ± 0.2^#

8.0 ± 0.2^#

OSI(120°C)

7.06 ± 0.10

6.61 ± 0.12*

7.66 ± 0.25*^#

8.54 ± 0.19*^#

DPPH (μmol Trolox/100 g)

72.18 ± 0.51

131.71 ± 0.47*

105.41 ± 0.63*^#

262.39 ± 0.92*^#

FRAP (μmol Trolox/100 g)

243.64 ± 2.37

547.85 ± 2.32*

378.99 ± 3.45*^#

968.28 ± 4.22*^#