Different Processing Practices and the Frying Life of Refined Canola Oil

Adjonu, Randy; Zhou, Zhongkai; Prenzler, Paul D.; Ayton, Jamie; Blanchard, Christopher L.

doi:10.3390/foods8110527

Cited by 15 publications

(12 citation statements)

References 30 publications

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“…The AnV of PO after 18 h of deep frying were 34.66 (potatoes) and 51.9 (tofu) (Figure 1C). A significant increase of secondary oxidation products during deep frying was also observed by other authors [35,36]. In other studies, a bigger increase and much higher values of AnV were also noticed after deep frying, compared to the peroxide values (PV) of palm olein and rapeseed oils [35].…”

Section: Acid Value Peroxide Value and P-anisidine Valuesupporting

confidence: 75%

Effect of Deep Frying of Potatoes and Tofu on Thermo-Oxidative Changes of Cold Pressed Rapeseed Oil, Cold Pressed High Oleic Rapeseed Oil and Palm Olein

et al. 2021

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One of the commonly used food preparation methods is frying. Fried food is admired by consumers due to its unique taste and texture. Deep frying is a process of dipping food in oil at high temperature, usually 170–190 °C, and it requires a relatively short time. The aim of this study was to analyze the thermo-oxidative changes occurring during the deep frying of products such as potatoes and tofu in cold pressed rapeseed oils and palm olein. Cold pressed rapeseed oil from hulled seeds (RO), cold pressed high oleic rapeseed oil from hulled seeds (HORO), and palm olein (PO) (for purposes of comparison) were used. Characterization of fresh oils (after purchase) and oils after 6, 12, and 18 h of deep frying process of a starch product (potatoes) and a protein product (tofu) was performed. The quality of oils was analyzed by determining peroxide value, acid value, p-anisidine value, content of carotenoid and chlorophyll pigments, polar compounds, smoke point, color (CIE L*a*b*), fatty acids content and profile, calculation of lipid nutritional quality indicators, and oxidative stability index (Rancimat). Cold pressed high oleic rapeseed oil was more stable during deep frying compared to cold pressed rapeseed oil, but much less stable than palm olein. In addition, more thermo-oxidative changes occurred in the tested oils when deep frying the starch product (potatoes) compared to the deep frying of the protein product (tofu).

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Section: Acid Value Peroxide Value and P-anisidine Valuesupporting

confidence: 75%

Effect of Deep Frying of Potatoes and Tofu on Thermo-Oxidative Changes of Cold Pressed Rapeseed Oil, Cold Pressed High Oleic Rapeseed Oil and Palm Olein

et al. 2021

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“…The main fatty acids in both refined oils were oleic (C18:1) and linoleic (C18:2) unsaturated fatty acids. The saturated, monounsaturated, and polyunsaturated fatty acid contents were in according to other results reported in previous studies for refined canola oil (Adjonu, Zhou, Prenzler, Ayton, & Blanchard, 2019; Szydłowska‐Czerniak et al, 2019). However, the values of saturated, monounsaturated, and polyunsaturated acids were statistically significantly different between C3 and C5 refined oils ( p < .05).…”

Section: Resultssupporting

confidence: 88%

Improving quality of refined canola oil byliquid–liquidextraction on pilot scale apparatus

Tiritan

Tonial

Dalmolin

et al. 2020

J Food Process Engineering

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The aim of this work was to refine expeller‐pressed crude canola oil by pilot scale liquid–liquid extraction with hydrated ethanol as solvent. Quality indices were determined, and shelf life was estimated in the accelerated test. The scale projection was performed based on the results of the pilot scale. The experimental device operates in a batch process with 89.6% yield deacidification and an average of 4.4 contacts per assay. In this process, without bleaching and deodorization steps, physicochemical parameters were according to the Codex Alimentarius standards, except moisture. In this way, it will be necessary to apply nonthermal techniques to remove water. The major fatty acids identified were oleic and linoleic acid and the absence of trans fatty acids. For the shelf life, the refined oil presented free fatty acids 0.28% and peroxide value 12.65 meq O2 kg−1 after 24 hr at 65°C. The pilot scale results showed that the technique is suitable to produce edible oils. A liquid–liquid extractor was designed for industrial scale with the total volume will be 12,000 L. To process 6 tons of crude canola oil per day, the unit will be able to produce 1.3 thousand tons per year of refined canola oil. Practical applications After acid degumming, canola oil was submitted to liquid–liquid extraction, using ethanol as solvent. As a result, two traditional steps of refining vegetable oils have been eliminated: bleaching and deodorization. This fact directly impacts on physical space of industry, maintenance of equipment and need for operators. Trans fats were not detected in canola oil, pointing that the technique is efficient in the production of healthier oils, with less environmental impact.

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“…However, according to the results in our study, the tocol content level in the oil could not be directly estimated based on the oil grade. The final content of tocols in the oil is affected not only by the refining degree, but also by a variety of other factors, such as the growing season, climatic conditions during the growing and harvesting of oil crops, seed storage and handling, seed variety, crude oil extraction, blending, and so on [51][52][53]. All the different grades of oil samples used in this study were supplied by different edible oil production factories.…”

Section: Influence Of Oil Grades On Tocopherol and Tocotrienol Contenmentioning

confidence: 99%

Assessing the Impact of Oil Types and Grades on Tocopherol and Tocotrienol Contents in Vegetable Oils with Chemometric Methods

Wen

Xue

et al. 2020

Molecules

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The consumption of vegetable oil is an important way for the body to obtain tocols. However, the impact of oil types and grades on the tocopherol and tocotrienol contents in vegetable oils is unclear. In this study, nine types of traditional edible oils and ten types of self-produced new types of vegetable oil were used to analyze eight kinds of tocols. The results showed that the oil types exerted a great impact on the tocol content of traditional edible oils. Soybean oils, corn oils, and rapeseed oils all could be well distinguished from sunflower oils. Both sunflower oils and cotton seed oils showed major differences from camellia oils as well as sesame oils. Among them, rice bran oils contained the most abundant types of tocols. New types of oil, especially sacha inchi oil, have provided a new approach to obtaining oils with a high tocol content. Oil refinement leads to the loss of tocols in vegetable oil, and the degree of oil refinement determines the oil grade. However, the oil grade could not imply the final tocol content in oil from market. This study could be beneficial for the oil industry and dietary nutrition.

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Different Processing Practices and the Frying Life of Refined Canola Oil

Cited by 15 publications

References 30 publications

Effect of Deep Frying of Potatoes and Tofu on Thermo-Oxidative Changes of Cold Pressed Rapeseed Oil, Cold Pressed High Oleic Rapeseed Oil and Palm Olein

Effect of Deep Frying of Potatoes and Tofu on Thermo-Oxidative Changes of Cold Pressed Rapeseed Oil, Cold Pressed High Oleic Rapeseed Oil and Palm Olein

Improving quality of refined canola oil byliquid–liquidextraction on pilot scale apparatus

Assessing the Impact of Oil Types and Grades on Tocopherol and Tocotrienol Contents in Vegetable Oils with Chemometric Methods

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