| Autor: |
Eskin, N., Vaisey-Genser, M., Durance-Todd, S., Przybylski, R. |
| Zdroj: |
Journal of the American Oil Chemists' Society (JAOCS); Aug1989, Vol. 66 Issue 8, p1081-1084, 4p |
| Abstrakt: |
The effect of heating on the oxidation of low (1.6%) linolenic acid canola oil (C18∶3) at frying temperature (185 ±5°C) under nitrogen and air was examined and then compared to a laboratory deodorized (9.0%, C18∶3) and a commercially deodorized (8.5%, C18∶3) canola oil sample. A significantly lower development of oxidation was evident for the low C18:3 canola oil, based on the measurement of peroxide value (PV), thiobarbituric acid (TBA), free fatty acids (FFA), dienals and carbonyls. The greater stability of the low C18:3 canola oil was also reflected by a corresponding improvement in heated room odor intensity scores. Heating under nitrogen (rather than air) not only improved the odors but limited the oxidation in all oils. While the low C18:3 canola oil heated under nitrogen was acceptable in 94% of odor judgments the same oil heated in air was acceptable in only 44%. This suggests that even low levels of C18:3 may contribute to the development of the heated room odor phenomenon. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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