Premium
Canola extract as an alternative natural antioxidant for canola oil
Author(s) -
Wanasundara Udaya N.,
Shahidi Fereidoon
Publication year - 1994
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02540455
Subject(s) - butylated hydroxyanisole , butylated hydroxytoluene , canola , chemistry , food science , antioxidant , monoglyceride , thiobarbituric acid , peroxide , organic chemistry , lipid peroxidation , fatty acid
The antioxidative activity of ethanolic extracts of canola meal at 100, 200, 500 and 1000 ppm on refined‐bleached (RB) canola oil was examined and compared with commonly used synthetic antioxidants, such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), BHA/BHT/monoglyceride citrate (MGC) and tert ‐butyl‐hydroquinone (TBHQ). Stability of RB oil was monitored under Schaal oven test conditions at 65°C over a 17‐d period. Progression of oxidation was monitored by weight gain, peroxide, conjugated diene, 2‐thiobarbituric acid and total oxidation values. Canola extracts at 500 and 1000 ppm were more active than BHA, BHT and BHA/BHT/MGC and less effective than TBHQ at a level of 200 ppm.