Canola Oil

Eskin, Michael; Aladedunye, Felix; Unger, Ernie H.; Shah, Saleh; Chen, Guanquin; Jones, P. J.

doi:10.1002/047167849x.bio004.pub2

Cited by 6 publications

(3 citation statements)

References 158 publications

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“…The other possible reasons for high peroxide value are transparent packaging, inappropriate storage conditions and distribution. Cooking oil that contains high amount of unsaturated fatty acids, particularly linoleic and linolenic acid, will increase an oxidation rate 25 times greater than that of oleic acid [15,16].…”

Section: Peroxide Valuementioning

confidence: 99%

A study on the physicochemical characteristics of popular cooking oils in Cambodia

Say,

Kong,

Nat

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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Cooking oils tend to deteriorate in quality through oxidation reactions and microbial degradation, causing nutritional loss, consumer unacceptability, health risks such as cancer and inflammation. This study aims to assess the quality of five popular cooking oils sold in Cambodia, including two sunflower oils, two soybean oils, and a refined palm olein cooking oil. All the samples were collected from supermarkets in Phnom Penh, Cambodia. The peroxide value (PV), acid value (AV), and anisidine value (AnV) of the cooking oils ranged from 1.93 to 5.68 meq O2/kg oil, 0.11 to 0.26 mg KOH/g, and 28.71 to 62.49, respectively. The iodine value (IV) of soybean oil, sunflower oil, and refined palm olein oil is 121.53 to 125.91 g I2/100g, 127.39 to 128.89 g I2/100g, and 68.61 g I2/100g, respectively. The colour of the oils was presented as L, a, and b*, which ranged from 32.64 to 34.42, -1.48 to -0.34, and 1.50 to 5.25, respectively. The PV and AV of the cooking oils are within the acceptable range of the FAO’s Codex Alimentarius Standards which is 10 meq O2/kg and 0.6 mg KOH/g, respectively. According to the research findings, the popular cooking oils sold in Cambodia are in good quality for consumption.

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Section: Peroxide Valuementioning

confidence: 99%

A study on the physicochemical characteristics of popular cooking oils in Cambodia

Say,

Kong,

Nat

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

show abstract

“…Peroxides are the major initial products of autoxidation. Unsaturated fatty acids are abundant in cooking oils, particularly linolenic and linoleic acid, which oxidize 25 times faster than oleic acid (Eskin, 1990;Razzaq et al, 2001). Cooking oil oxidation can be inhibited by antioxidants.…”

Section: Introductionmentioning

confidence: 99%

Analysis of Mustard and Sunflower oil available in local market of Baglung Bazaar

Budhathoki,

Punmagar

2024

Pragnya Sarathi

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Two types of oil, including mustard oil and sunflower oil, were gathered for the study from the Baglung bazaar. Five separate physical-chemical characteristics, including moisture content, saponification value, acid value/free fatty acid, iodine value, and peroxide value, were determined. Consumer opinions were collected through a structured questionnaire on these edible oils. The physicochemical data were compared to the normative values advised by the Department of Food Technology and Quality Control (DFTQC), Babarmahal, Kathmandu, Nepal. For mustard oil and sunflower oil, the moisture content was found to be 0.24% and 0.38% respectively, which was greater than the standard value of 0.20%. The saponification value was found to be 157.64 mg KOH/g for mustard oil and 164.37 mg KOH/g for sunflower oil. For mustard oil and sunflower oil, the range of the acid value was 2.24 mg KOH/g and 3.36 mg KOH/g respectively. The iodine values of mustard oil and sunflower oil were found to be 107.95 and 125.60 g /100 g respectively. Finally, the peroxide values for mustard oil and sunflower oil were found to be 4 and 6 meq/kg respectively. Except for moisture content, the other parameters fell within permitted values. The study's findings indicate that all of the oil samples are of acceptable grade and are safe for consumption by humans.

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“…Canola ( Brassica napus L.) is among the leading oilseed crops globally [ 1 ]. A large quantity of co-products, such as defatted meal or cake, are often generated during the oil extraction process owing to the high demand for canola oil.…”

Section: Introductionmentioning

confidence: 99%

Improved Extraction Efficiency and Antioxidant Activity of Defatted Canola Meal Extract Phenolic Compounds Obtained from Air-Fried Seeds

et al. 2022

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This study investigated the efficacy of roasting pre-treatment by air frying to enhance the extraction and recovery of the predominant sinapic acid derivatives (SADs) from roasted canola meal and the antioxidant potential of the methanolic extracts. Canola meal was obtained by air frying canola seed at 160, 170, 180 or 190 °C for 5, 10, 15 or 20 min. Oil was extracted using the Soxhlet method, and the de-oiled meal fraction was air-dried. Phenolic compounds were isolated using ultrasound-assisted extraction with 70% (v/v) methanol and then quantified by high-performance liquid chromatography-diode array detection. The antioxidant potential of the defatted meal methanolic extracts was evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), and metal ion-chelating activity (MIC) assays. The highest total phenolic content of 3.15 mg gallic acid equivalent/g dry weight was recorded in the defatted meal extract from seeds pre-treated with air frying at 190 °C for 15 min. Sinapine, sinapic acid and an unknown compound at a retention time (RT) of 26.6 min were the major sinapates identified in the defatted meal with the highest concentrations of 7572 ± 479.2 µg/g DW, 727 ± 43.45 µg/g DW and 1763 ± 73.5 µg/g DW, respectively, obtained at 160 °C for 5 min. Canolol (151.35 ± 7.65 µg/g DW) was detected after air frying at a temperature of 170 °C for 20 min. The FRAP and MIC correlated positively (r = 0.85) and generally decreased with increased air frying temperature-time conditions. The highest FRAP and MIC values of 0.53 mM and 80% were obtained at 160 °C for 5 and 20 min, respectively. The outcome of this study will contribute new knowledge that could improve the value addition and by-product utilization of canola seeds.

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Canola Oil

Cited by 6 publications

References 158 publications

A study on the physicochemical characteristics of popular cooking oils in Cambodia

A study on the physicochemical characteristics of popular cooking oils in Cambodia

Analysis of Mustard and Sunflower oil available in local market of Baglung Bazaar

Improved Extraction Efficiency and Antioxidant Activity of Defatted Canola Meal Extract Phenolic Compounds Obtained from Air-Fried Seeds

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