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.
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语言
英语
注释
In the series analytic: lipids in food flavors / edited by c.t. ho and t.g. hartman.
类型
Journal Article; Text
2024-02-28
2026-02-03
MODS