Premium
Hydrogenation of canola oil as affected by chlorophyll
Author(s) -
Abraham V.,
Man J. M.
Publication year - 1986
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/bf02663948
Subject(s) - canola , chlorophyll , chemistry , chlorophyll a , food science , horticulture , organic chemistry , biochemistry , biology
Chlorophyll was added to refined and bleached canola oil before hydrogenation, and the effects on hydrogena‐tion rate, fatty acid composition and the percentage trans isomers were determined. The hydrogenation rate was greatly slowed down by chlorophyll under selective (200 C and 48 kPa) and nonselective conditions (165 C and 303 kPa). Higher levels of chlorophyll reduced the reaction rate more than the lower levels under both conditions. Dropping points were slightly higher for the nonselectively hydrogenated samples than for the selectively hydrogenated ones. Addition of 1 mg/kg or more chlorophyll decreased the solid fat content under nonselective conditions. Addition of chlorophyll reduced the trans isomer content under nonselective conditions. Nonselective conditions also resulted in a greater decrease of 18:3 and faster production of 18:0 than selective conditions at all levels of chlorophyll addition.