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Minor Components in Canola Oil and Effects of Refining on These Constituents: A Review
Author(s) -
Ghazani Saeed Mirzaee,
Marangoni Alejandro G.
Publication year - 2013
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/s11746-013-2254-8
Subject(s) - canola , refining (metallurgy) , crude oil , oil refinery , chemistry , pulp and paper industry , environmental science , food science , engineering , petroleum engineering , organic chemistry
Abstract Crude canola oil is composed mainly of triacylglycerols but contains considerable amounts of desirable and undesirable minor components. Crude canola oil is refined in order to remove undesirable minor compounds that make this oil unusable in food products. However, refining can also cause the removal of desirable health‐promoting minor components from the oil. The first section of this review describes the chemical composition of canola oil, followed by a brief introduction to the effects of minor components on canola oil quality and stability. Following a review of traditional canola oil refining methods, the effects of individual refining stages on the removal of both desirable and undesirable components from canola oil are presented and contrasted with other common vegetable oils.