Improvement of canola oil frying stability by bene kernel oil's unsaponifiable matter

JAOCS, Journal of the American Oil Chemists' Society

Volumn 88, Issue 7, 2011, Pages 993-1000

  Sharayei, Parvin ^a,b   Farhoosh, Reza ^a   Poorazrang, Hashem ^a   Khodaparast, Mohammad Hossein Haddad ^a  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

^b Agricultural and Natural Resources Research Center   (Iran)

Author keywords

Bene kernel oil; Canola oil; Deep frying; Rancidity; Unsaponifiable matter

Indexed keywords

BENE KERNEL OIL; CANOLA OIL; DEEP-FRYING; RANCIDITY; UNSAPONIFIABLE MATTER;

DIMERS; KETONES; LIPIDS; OLEFINS; PHENOLS;

ALCOHOLS;

BRASSICA NAPUS; BRASSICA NAPUS VAR. NAPUS;

EID: 80051552396     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-011-1764-5     Document Type: Article

References (31)

1. RP Mensink MB Katan 1990 Effect of dietary trans fatty acids on high-density and low-density lipoprotein cholesterol levels in healthy subjects New Eng J Med 329 439 445 10.1056/NEJM199008163230703 (Pubitemid 20231555)
2. C Warner D Daniels F Lin F Joe T Fazio 1986 Fate of antioxidants and antioxidant-derived products in deep-fat frying and cookie baking J Agric Food Chem 34 1 5 10.1021/jf00067a001 1:CAS:528:DyaL28Xoslehsg%3D%3D
3. A Tappel 2008 Antioxidant's protection against peroxidation Inform 6 780 783
4. R Farhoosh J Tavakkoli MH Hadad Khodaparast 2008 Chemical composition and oxidative stability of kernel oils from two current subspecies of Pistacia atlantica in Iran J Am Oil Chem Soc 85 723 729 10.1007/s11746-008-1258-2 1:CAS:528:DC%2BD1cXosVOjt7o%3D
5. Sharayei P, Farhoosh R, Poorazrang H, Haddad Khodaparast MH (2011) Effect of bene kernel oil on the frying stability of canola oil. J Am Oil Chem Soc (in press)
6. HAM Mohamed II Awatif 1998 The use of sesame oil unsaponifiable matter as a natural antioxidant Food Chem 62 269 276 10.1016/S0308-8146(97)00193-3 1:CAS:528:DyaK1cXkvFKntL8%3D (Pubitemid 28369409)
7. AG Gopala Krishna PA Prashanth A Pragasam KV Raghavendra S Matoon 2003 Unsaponifiable matter and oxidative stability of commercially produced Indian rice bran oils J Food Lipids 10 329 340 10.1111/j.1745-4522.2003.tb00025.x (Pubitemid 38137131)
8. YF Lozano C Dhuique Mayer C Bannon EM Gaydou 1993 Unsaponifiable matter, total sterol and tocopherol contents of avocado oil varieties J Am Oil Chem Soc 70 561 565 10.1007/BF02545319 1:CAS:528:DyaK3sXkslGjs70%3D (Pubitemid 23679521)
9. N Frega G Lercker 1985 Composition of lipids of olive drupe during ripening. 2. Unsaponifiable fraction Agrochim 29 310 321 1:CAS:528: DyaL28XkvFCnu7s%3D
10. VK Tyagi AK Vasishtha 1996 Changes in the characteristics and composition of oils during deep-fat frying J Am Oil Chem Soc 73 499 506 10.1007/BF02523926 1:CAS:528:DyaK28XisVers7w%3D (Pubitemid 126547288)
11. ML Wong RE Timms EM Goh 1988 Colorimetric determination of total tocopherols in palm oil, olein and stearin J Am Oil Chem Soc 65 258 261 10.1007/BF02636412 1:CAS:528:DyaL1cXhsVyqurw%3D
12. IS Saguy A Shani P Weinberg N Garti 1996 Utilization of jojoba oil for deep-fat frying of foods Leb Wiss u-Technol 29 573 577 10.1006/fstl.1996.0088 1:CAS:528:DyaK28XlslClu7w%3D (Pubitemid 126161765)
13. Y Endo CM Li M Tagiri-Endo K Fugimoto 2001 A modified method for the estimation of total carbonyl compounds in heated and frying oils using 2-propanol as a solvent J Am Oil Chem Soc 10 1021 1024 10.1007/s11746-001-0381-1 (Pubitemid 34043657)
14. R Farhoosh SMR Moosavi 2006 Determination of carbonyl value in rancid oils: a critical reconsideration J Food Lipids 13 298 305 10.1111/j.1745-4522. 2006.00053.x 1:CAS:528:DC%2BD28XhtVSrsL7K (Pubitemid 44229900)
15. E Schulte 2004 Economical micro method for determination of polar components in frying fats Eur J Lipid Sci Technol 106 772 776 10.1002/ejlt.200401004 1:CAS:528:DC%2BD2cXhtVOlsLbM (Pubitemid 39656202)
16. MC Dobarganes MC Perez-Camino G Marquez-Ruiz 1988 High performance size exclusion chromatography of polar compounds in heated and non-heated fats Fat Sci Technol 90 308 311 1:CAS:528:DyaL1cXmt1yrtLw%3D
17. ISO 12228 (1999) Animal and vegetable fats and oil-determination of individual and total sterol contents-Gas chromatography method
18. ISO 9936 (1997) Animal and vegetable fats and oil-Determination of tocopherols and tocotrienols content-Method using high performance liquid chromatography
19. B Matthaus MM Ozcan 2006 Quantitation of fatty acids, sterols, and tocopherols in turpentine (Pistacia terebinthus Chia) growing wild in Turkey J Agric Food Chem 54 7667 7671 10.1021/jf060990t (Pubitemid 44645787)
20. H Weiser M Vecchi 1982 Stereoisomers of alpha-tocopheryl acetate: II: biopotencies of all eight stereoisomers, individually or in mixtures, as determined by rat resorption gestation tests Int J Vitam Nutr Res 52 351 370 1:CAS:528:DyaL38XlvFOht70%3D (Pubitemid 13218384)
21. GG Duthie BM Gonzalez PC Morrice JR Arthur 1991 Inhibitory effects of isomers of tocopherol on lipid peroxidation of microsomes from vitamin E-deficient rats Free Rad Res Commun 15 35 40 10.3109/10715769109049123 1:CAS:528:DyaK3MXlvVWqtr0%3D
22. G Lercker MT Rodriguez-Estrada 2000 Chromatographic analysis of unsaponifiable compounds of olive oils and fat containing foods J Chromatogr A 881 105 129 10.1016/S0021-9673(00)00455-6 1:CAS:528:DC%2BD3cXjslOmsr0%3D (Pubitemid 30332197)
23. RW Owen W Mier M Giacosa WE Hull B Spiegelhalder HB Bartsch 2000 Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, secoiridoids, lignans and squalene Food Chem Toxicol 38 647 659 10.1016/S0278-6915(00)00061-2 1:CAS:528:DC%2BD3cXltVOgsrg%3D (Pubitemid 30447459)
24. GW Britton 1995 Structure and properties of carotenoids in relation to function Fed Am Soc Exp Biol J 9 1551 1558 1:CAS:528:DyaK28XhsVCksw%3D%3D
25. Matsushita S, Terao J (1980) Singlet oxygen-initiated photooxidation of unsaturated fatty acid esters and inhibitory effects of tocopherols and β-carotene. In: Simic MG, Karel M (eds) Autoxidation in food and biological systems. Plenum Press, New York, pp 27-44
26. T Wang KB Hicks R Moreau 1983 Antioxidant activity of phytosterols, oryzanol, and other phytosterol conjugates J Am Oil Chem Soc 79 1201 1206 10.1007/s11746-002-0628-x
27. MH Gordon P Magos 1983 The effect of sterols on the oxidation of edible oils Food Chem 10 141 147 10.1016/0308-8146(83)90030-4 1:CAS:528: DyaL3sXhtVGqsbo%3D (Pubitemid 13156965)
28. SP Kochhar 2000 Stabilisation of frying oils with natural antioxidative components Eur J Lipid Sci Technol 102 552 559 10.1002/1438-9312(200009)102:8/ 9<552::AID-EJLT552>3.0.CO;2-V 1:CAS:528:DC%2BD3cXntlOqsrk%3D
29. B Onal G Ergin 2002 Antioxidative effects of α-tocopherol and ascorbyl palmitate on thermal oxidation of canola oil Nahrung 46 420 426 10.1002/1521-3803(20021101)46:6<420::AID-FOOD420>3.0.CO;2-G 1:CAS:528:DC%2BD3sXlt1Shug%3D%3D (Pubitemid 135742462)
30. Woyewoda AD, Shaw SJ, Ke PJ, Burns BG (1986) Recommended laboratory method for assessment of fish quality. Canadian technical report fisheries and aquatic sciences No 1448
31. TP Pantzaris 1998 Comparison of monounsaturated and polyunsaturated oils in continuous frying Gras Aceit 49 319 352 10.3989/gya.1998.v49.i3-4.733 1:CAS:528:DyaK1MXhtFOiu70%3D