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Improvement of Canola Oil Frying Stability by Bene Kernel Oil's Unsaponifiable Matter
Author(s) -
Sharayei Parvin,
Farhoosh Reza,
Poorazrang Hashem,
Khodaparast Mohammad Hossein Haddad
Publication year - 2011
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/s11746-011-1764-5
Subject(s) - unsaponifiable , chemistry , canola , food science , organic chemistry , tocopherol , triglyceride , campesterol , antioxidant , chromatography , sterol , biochemistry , vitamin e , cholesterol
The anti‐rancidity effect of the unsaponifiable matter fraction of bene kernel (UFB) oil on canola oil (CAO) during frying was compared to that of tert ‐butyl hydroquinone (TBHQ). The UFB was separated into hydrocarbons (12.9%), carotenes (9.6%), tocopherols and tocotrienols (65.8%, mainly γ‐tocopherol), linear and triterpenic alcohols (3.8%), methyl sterols (2.8%), sterols (3.0%, mainly β‐sitosterol, stigmasterol, Δ 5 ‐avenasterol, and Δ 7 ‐avenasterol, respectively), and triterpenic dialcohols (2.2%). The results obtained from the measurements of the total polar compounds, the conjugated diene value, the carbonyl value, and total tocopherols showed that the stability of CAO improves similarly in the presence of UFB or TBHQ, and even more in the presence of UFB in some cases (especially inhibition of oxidized triglyceride monomers and triglyceride dimers). The analysis of polar components showed that the antioxidative additives were more effective to resist the formation of thermo‐oxidative than hydrolytic products during the frying of CAO.