Ascorbyl Palmitate Efficacy in Enhancing the Accelerated Storage Stability of Canola Oil

Abstract

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 (6X, O-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, O-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.

Effect of natural and synthetic antioxidants on the oxidative stability of walnut oil under different storage conditions

“…It appears that AP can reduce photooxidation in a concentration-depending manner, but the effective concentration could be much higher than those usually allowed for synthetic antioxidants in oils (200 mg/g oil). Thus, McMullen, Hawrysh, Lin, and Tokarska (1991) reported that AP (200 mg/g oil) showed a limited effect on canola oil photo-oxidative degradation, but results from Lee et al (1997) indicated that the addition of 500, 1000 and 1500 mg AP/g oil resulted in 69.3, 83.6 and 94.6% inhibition of linoleic acid photo-oxidation, respectively, after 5-h storage under fluorescent light (3300 Lux).…”

Avaliação do óleo de girassol adicionado de antioxidantes sob estocagem

“…Resultados semelhantes foram encontrados por McMullen et al (1991) ao realizarem o teste acelerado em estufa com a adição do palmitato de ascorbila em óleo de canola na concentração de 200 ppm e, por meio do índice de peróxidos, pois observaram que este antioxidante foi efetivo em promover a estabilidade do óleo durante o armazenamento em estufa a 65 °C por 12 dias. Shyamala et al (2005) ao investigar a atividade antioxidante do coentro, verificaram que o extrato de coentro adicionado em óleo de girassol apresentou melhor resultado que o dos demais vegetais em estudo (repolho e espinafre) e o BHA contra a formação de peróxidos, durante a estocagem à temperatura ambiente por 4 semanas.…”

Fortification of fried potato chips with antioxidant vitamins to enhance their nutritional value and storage ability

“…Ascorbyl palmitate (AP) was effective in promoting canola oil stability in oils subjected to accelerated storage at 65 o C for up to 12 days (Schaal oven test) (McMullen et al, 1991) and preserved -tocopherol in sunflower oil at 95 o C and delayed the onset of rancidity, both effects increasing with AP concentration (Beddows et al, 2001).…”

“…Accelerated storage stability at 65 o C and monitoring the oil deterioration of stability by measuring PV has been used by several other researchers (Liang and Schwarzer, 1998;McMullen et al, 1991;Lolos et al, 1999;Park et al, 2002).…”