A rapid analytical method for bioactives in edible oils

Clare L. Flakelar, Paul D. Prenzler

Research output: Contribution to specialist publicationArticle

Abstract

For more than 50 years, the edible canola oil market has been driven by yield and shelflife. To achieve yield and shelf-life targets and satisfy consumer preferences for transparency and neutral flavor, the majority of the oil is heavily processed to remove impurities. During this processing, many important bioactive compounds in the oil are diminished, or lost entirely. More recently, shifting consumer preference toward products that are more natural and less-refined has prompted investigation into processing modifications that improve the retention of bioactives, and ways to obtain seed stocks with enhanced levels of these healthful compounds.

Original languageEnglish
Pages22-25
Number of pages4
Volume28
No.1
Specialist publicationInternational News on Fats, Oils and Related Materials
Publication statusPublished - Jan 2017

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