Canola is a major source of vegetable oil in the world. Canada is the main producer and exporter of canola products. The content of saturated fatty acids of canola oil is the lowest among all common sources of vegetable oil. However, stabilization of canola oil is required in order to prevent the formation of undesirable flavors during storage and heating. Stability of canola oil as such and as affected by a number of synthetic antioxidants and novel natural ingredients, under Schaal oven test conditions at 65 degrees C, was monitored by determining the weight gain, content of peroxides and thiobarbituric acid reactive substances (TBARS). Novel canola extracts and a number of flavonoids of natural origin were tested. Oxidative stability of the oils treated with natural ingredients was considerably better than that of the control, and in many cases were equivalent or superior to that imparted by commonly used synthetic antioxidants.
显示更多 [+] 显示较少 [-]
AGRIS - 国际农业科技情报系统
Share
页码
v.301-314
其它主题
Oxidacion
语言
英语
注释
references. In the series analytic: Lipids in food flavors / edited by C.T. Ho and T.G. Hartman. AVAILABILITY: US (DNAL QD1.A45).
类型
Journal Article; Journal Part
来源
ACS-symposium-series (USA). (1994). (no. 558) p. 301-314.
团体作者
Memorial University of Newfoundland, St. John' s, Newfoundland, Canada.
Monoufeyia Univ., Shebin El-Kom (Egypt). Faculty of Agriculture.
2012-11-15
2026-02-03
AGRIS AP