Canola oil processing and implications for frying life

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This study investigated variability in the frying life of refined canola oil obtained by different crude oil processing practices. Refined canola oil samples were drawn from the 2016/2017 and 2017/2018 production seasons and included two expeller-pressed (ExCanO-1 and ExCanO-2) and two solvent/expeller blended (BlCanO-1 and BlCanO-2) canola oils. Oil samples were used to fry potato chips 36 to 48 times, and the total polar compounds, tocopherol content, anisidine value and antioxidative capacity were measured as indices of frying life. The expeller-pressed oil ExCanO-1, exhibited significantly longer frying life and showed the least changes in its quality indices compared to the three other oil types (P < 0.05) for both seasons. The longer frying life of ExCanO-1, correlated with higher retention of tocopherol and antioxidative capacity of the oil during frying, underscoring the beneficial role of tocopherols on canola oil stability during frying. We hypothesize that the greater retention of tocopherol may have resulted from the presence of minor bioactive compounds in the oil, protecting the tocopherols from heat and oxidative deterioration. The differences in the frying life of the oils were driven by different processing practices employed by the different processors during oil extraction, refining and subsequent handling. This has great implications for oil processors in that there exists the potential to increase the frying life of oil products by adopting intelligent processing approaches. This is because the approach used can improve or adversely impact the quality and frying life of the oil.
Original languageEnglish
Publication statusPublished - 09 Feb 2020
EventWorld Congress on Oils and Fats and ISF Lectureship Series in 2020 - International Convention Centre, Sydney, Australia
Duration: 09 Feb 202012 Feb 2020 (full program) (abstract info)


ConferenceWorld Congress on Oils and Fats and ISF Lectureship Series in 2020
OtherWe would like to thank everyone for attending the World Congress on Oils & Fats & ISF Lectureship Series in 2020. The 275 delegates who participated in WCOF 2020 were provided with over 140 Oral Presentations including Invited Speaker sessions, ISF Kaufmann Award Lecture and a Poster session. The Harbour Cruise, with spectacular views of Sydney Harbour and the night lights of the city, served as a lifelong memory for those on-board.
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