Canola quality Indian mustard oil (Brassica juncea) is more stable to oxidation than conventional Canola oil (Brassica napus)

JAOCS, Journal of the American Oil Chemists' Society

Volumn 85, Issue 8, 2008, Pages 693-699

  Wijesundera, Chakra ^a   Ceccato, Claudio ^a   Fagan, Peter ^a   Shen, Zhiping ^a   Burton, Wayne ^b   Salisbury, Phil ^b,c  

^a CSIRO   (Australia)

^b Dep of Primary Industries   (Australia)

^c UNIVERSITY OF MELBOURNE   (Australia)

Author keywords

Autoxidation; Brassica juncea; Brassica napus; Canola oil; Linolenic acid; Mustard oil; Oxidative stability; Tocopherol; Volatile oxidation products

Indexed keywords

ACIDS; CARBOXYLIC ACIDS; CHEMICAL OXYGEN DEMAND; DIFFRACTIVE OPTICAL ELEMENTS; FARM BUILDINGS; FATTY ACIDS; OIL WELL PRODUCTION; OXIDATION; OXIDATION RESISTANCE; SYSTEM STABILITY; VEGETABLE OILS;

AUSTRALIA; B. NAPUS; BRASSICA JUNCEA; BRASSICA NAPUS; BREEDING LINES; CANOLA OILS; FATTY ACID COMPOSITION; HEXANAL; INDIAN MUSTARD; LINOLEIC ACID (LA); LINOLENIC; LINOLENIC ACIDS; OXIDATION PRODUCTS; OXIDATIVE STABILITY (OSI); POLYUNSATURATED FATTY ACIDS (PUFA); PROPANAL; SECONDARY OXIDATION PRODUCTS;

OILS AND FATS;

BRASSICA; BRASSICA JUNCEA; BRASSICA NAPUS; BRASSICA NAPUS VAR. NAPUS;

EID: 47249131564     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-008-1253-7     Document Type: Article

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