Frying Performance of Canola Oil Triacylglycerides as Affected by Vegetable Oils Minor Components

doi:10.1007/s11746-011-1887-8

LZUFE-KMS

	Frying Performance of Canola Oil Triacylglycerides as Affected by Vegetable Oils Minor Components
	Aladedunye, Felix A.; Przybylski, R.
	2012-01
发表期刊	JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (IF:1.659[JCR-2019],1.869[5-Year])
卷号	89 期号:1 页码:41-53
摘要	The endogenous minor components from canola, rice bran, sesame and palm oils including selected phospholipids, and various combinations of tocopherol isomers were tested during frying using canola oil triacylglycerols as the frying medium. Thermo-oxidative degradation was assessed by measurement of the total polar components, the rate of volatile carbonyl compounds and 4-hydroxynonenal formation. All the tested minor components protected to a different extent canola triacylglycerides from thermo-oxidative degradation during frying. No significant differences were observed in the protection of the triacylglycerides among all the tested tocopherol isomers and their mixtures. Irrespective of the composition of tocopherol homologous, an increase in the added amounts above 1,000 mu g/g did not improve protection. Minor components isolated from rice bran and sesame oils offered better protection during canola triacylglycerides frying than endogenous minor components isolated from canola oil. When 0.2% phosphatidylcholine or phosphatidylethanolamine was added to the canola triacylglycerides, the amount of formed polar components decreased twice as compared to the tocopherol isomers. Accordingly, by optimizing the composition and the concentration of the endogenous minor components, the frying performance of oil can be significantly enhanced.
关键词	Minor components Canola oil Rice bran oil Palm oil Tocopherols Sterols Phospholipids Frying performance
DOI	10.1007/s11746-011-1887-8
收录类别	SCIE
ISSN	0003-021X
语种	英语
WOS研究方向	Chemistry ; Food Science & Technology
WOS类目	Chemistry, Applied ; Food Science & Technology
WOS记录号	WOS:000305289900005
出版者	SPRINGER
原始文献类型	Article
引用统计	被引频次：21[WOS] [WOS记录] [WOS相关记录]
文献类型	期刊论文
条目标识符	http://ir.lzufe.edu.cn/handle/39EH0E1M/31527
专题	兰州财经大学
作者单位	Univ Lethbridge, Dept Chem & Biochem, Lethbridge, AB T1K 3M4, Canada
推荐引用方式 GB/T 7714	Aladedunye, Felix A.,Przybylski, R.. Frying Performance of Canola Oil Triacylglycerides as Affected by Vegetable Oils Minor Components[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY,2012,89(1):41-53.
APA	Aladedunye, Felix A.,&Przybylski, R..(2012).Frying Performance of Canola Oil Triacylglycerides as Affected by Vegetable Oils Minor Components.JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY,89(1),41-53.
MLA	Aladedunye, Felix A.,et al."Frying Performance of Canola Oil Triacylglycerides as Affected by Vegetable Oils Minor Components".JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY 89.1(2012):41-53.