Resistance of high-oleic acid penut oil against autoxidation under storage and deep frying conditions
Parkanyiova, L. | Trojakova, L. | Reblova, Z. | Zainuddin, A. | Nguyen, H.T.T. | Pokorny, J. (Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin) | Sakurai, H. | Miyahara, M.
Oil from high-oleic SunOleic peanuts was compared with a conventional peanut oil from Virginia peanuts. In all methods used (Schaal Oven Test, Oxipres method, Active Oxygen Method, storage in emulsions, frying tests), the stability of SunOleic oil against oxidation was found substantially superior to that of Virginia peanut oil. Tocopherols were decomposed at much slower rate in SunOleic oil than in Virginia oil. Natural tocopherol content and differences in phospholipid composition could not explain better stability of SunOleic oil. The chief reason of its better stability was much lower content of polyunsaturated triacylglycerols, compared to conventional peanut oil.
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