Different Processing Practices and the Frying Life of Refined Canola Oil

被引：16

作者：

Adjonu, Randy ^{[1
,2
]}

Zhou, Zhongkai ^{[1
,3
,4
]}

Prenzler, Paul D. ^{[1
,2
]}

Ayton, Jamie ^{[5
]}

Blanchard, Christopher L. ^{[1
,2
]}

机构：

[1] Charles Sturt Univ, ARC Ind Transformat Training Ctr Funct Grains, Wagga Wagga, NSW 2650, Australia

[2] Charles Sturt Univ, Graham Ctr Agr Innovat, Wagga Wagga, NSW 2650, Australia

[3] Tianjin Univ Sci & Technol, Key Lab Food Nutr & Safety, Minist Educ, Tianjin 300457, Peoples R China

[4] Tianjin Univ Sci & Technol, Sch Food Engn & Biotechnol, Tianjin 300457, Peoples R China

[5] Wagga Wagga Agr Inst, NSW Dept Primary Ind, Wagga Wagga, NSW 2650, Australia

来源：

FOODS | 2019年 / 8卷 / 11期

关键词：

refined canola oil; tocopherols retention; total polar compounds; frying life; antioxidant activity; ANTIOXIDANT ACTIVITY; NUTRITIONAL QUALITY; VEGETABLE-OILS; FRENCH FRIES; RAPESEED OIL; SOYBEAN OILS; FATTY-ACIDS; PALM OIL; STABILITY; DEGRADATION;

D O I：

10.3390/foods8110527

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Refined expeller-pressed (RCanO-I and RCanO-II) and expeller-pressed and solvent-extracted blended (RCanO-III and RCanO-IV) canola oils were compared to determine the effect of processing (extraction) practice on the frying life of canola oil. Samples were from the 2016/2017 and 2017/2018 production seasons and were used to fry potato chips for 36 to 48 cycles. Frying life was assessed by the total polar compounds, retention of tocopherols, antioxidant activity, and other quality indices. RCanO-II exhibited significantly, the longest frying life as compared with the other three oils and this correlated with tocopherol retention and antioxidant activity (p < 0.05). The extraction practice influenced the frying life of canola oil, but this was dependent on other processing practices employed by the individual processors. Variations in initial oil quality dictated the rates of chemical reactions occurring in the oils during frying and influenced oil stability.

引用

页数：15

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