Crude canolol and canola distillate extracts improve the stability of refined canola oil during deep‐fat frying

Autor:	Yougui Chen, Ayyappan Appukuttan Aachary, N.A. Michael Eskin, Usha Thiyam-Holländer
Rok vydání:	2014
Předmět:	food.ingredient Canolol Deep frying Extraction (chemistry) General Chemistry Industrial and Manufacturing Engineering law.invention chemistry.chemical_compound Squalene food chemistry Lipid oxidation law Organic chemistry Food science Methanol Canola Distillation Food Science Biotechnology
Zdroj:	European Journal of Lipid Science and Technology. 116:1467-1476
ISSN:	1438-9312 1438-7697
DOI:	10.1002/ejlt.201300498
Popis:	Crude canolol (CAN) extracted from canola meal by accelerated solvent extraction and phenolic extracts from canola oil deodistillates (DDL) were assessed for their potential to stabilize canola oil during deep-fat frying. Phenolics extracted from DDL with methanol ranged from 0 to 323 μg/g of DDL phenolics. French fries were deep fried in canola oil (3 L) enriched with 200 ppm of BHT, DDL, or CAN at 185 ± 5°C for 5 min. Twelve batches of fries (30 g each) were fried each day, 30 min apart for a total of 6 h of frying for 5 days. Both CAN and DDL extracts exhibited protection against frying oil deterioration compared to BHT with a considerable reduction in the hydroperoxides after the first day of frying. The ability to reduce primary oxidation was highest with CAN followed by DDL compared to BHT and the control (CAN>DD>Control). The total oxidation (TOTOX) and conjugated diene/triene values of oils fried with DDL and CAN were significantly (p
Databáze:	OpenAIRE
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