Premium
Ascorbyl Palmitate Efficacy in Enhancing the Accelerated Storage Stability of Canola Oil
Author(s) -
MCMULLEN L.M,
HAWRYSH Z.J.,
LIN C.,
TOKARSKA B.
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb08663.x
Subject(s) - canola , ascorbyl palmitate , butylated hydroxyanisole , chemistry , monoglyceride , food science , autoxidation , antioxidant , chromatography , organic chemistry , fatty acid
The effect of various levels of ascorbyl palmitate (AP) and of butylated hydroxyanisole/toluene (BHA/BHT) on the accelerated storage stability of canola oils was determined by sensory, gas liquid chromatographic (GLC) and chemical evaluations. In Schaal oven tests (65°C, 0–16 days), chemical, GLC and trained sensory panel data indicated that 200 ppm AP retarded autoxidation in stored canola oils. Monoglyceride citrate (MGC) addition to oils containing 200 ppm AP did not enhance oil stability. Fluorescent light tests (7500 lux, 24°C, 0–24 hr) showed that 200 ppm AP, with or without MGC, had a limited effect in protecting canola oil from photooxidation. BHA/ BHT, at 100 ppm each, with MGC, did not improve canola oil stability.