Abstract
| Original language | English |
|---|---|
| Pages (from-to) | 36096-36103 |
| Number of pages | 8 |
| Journal | RSC Advances |
| Volume | 8 |
| Issue number | 63 |
| DOIs | |
| Publication status | Published - 23 Oct 2018 |
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Characterization of endogenous antioxidant attributes and its influence on thermal stability of canola oil. / Shang, Wenting; Dong, Huijuan; Strappe, Padraig; Zhou, Zhongkai; Blanchard, Chris.
In: RSC Advances, Vol. 8, No. 63, 23.10.2018, p. 36096-36103.Research output: Contribution to journal › Article
TY - JOUR
T1 - Characterization of endogenous antioxidant attributes and its influence on thermal stability of canola oil
AU - Shang, Wenting
AU - Dong, Huijuan
AU - Strappe, Padraig
AU - Zhou, Zhongkai
AU - Blanchard, Chris
PY - 2018/10/23
Y1 - 2018/10/23
N2 - Difference in thermal stability of two commercially available canola oils prepared by either expeller-extraction (EE) or solvent-extraction (SE) method was investigated. After 5 days consecutive deep-fry, content of oxidized-triacylglycerols (oxTAGs) in SE oil increased by 250.0% compared to its original status. However, 62.5% increase of oxTAGs in EE oil occurred, indicating that EE oil exhibits superior thermal stability to SE oil. Antioxidant capacity of EE oil was highly retained and loss rate of tocopherols in EE oil was much slower than in SE oil during deep-fry. Lipidomics showed that although there was no significant difference in molecular profile of either triacylglycerols or diacylglycerols between two oils, EE oil was characterized with 19 times higher phosphatidylcholine contents than SE oil. Considering no difference in antioxidant capacity between the two oils in their original status, it is proposed that synergetic mechanism is simultaneously initiated by antioxidant compounds and phosphatidylcholines, which plays key roles for maintaining better thermo-stability of vegetable oil during deep-fry.
AB - Difference in thermal stability of two commercially available canola oils prepared by either expeller-extraction (EE) or solvent-extraction (SE) method was investigated. After 5 days consecutive deep-fry, content of oxidized-triacylglycerols (oxTAGs) in SE oil increased by 250.0% compared to its original status. However, 62.5% increase of oxTAGs in EE oil occurred, indicating that EE oil exhibits superior thermal stability to SE oil. Antioxidant capacity of EE oil was highly retained and loss rate of tocopherols in EE oil was much slower than in SE oil during deep-fry. Lipidomics showed that although there was no significant difference in molecular profile of either triacylglycerols or diacylglycerols between two oils, EE oil was characterized with 19 times higher phosphatidylcholine contents than SE oil. Considering no difference in antioxidant capacity between the two oils in their original status, it is proposed that synergetic mechanism is simultaneously initiated by antioxidant compounds and phosphatidylcholines, which plays key roles for maintaining better thermo-stability of vegetable oil during deep-fry.
UR - http://www.scopus.com/inward/record.url?scp=85056079964&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85056079964&partnerID=8YFLogxK
U2 - 10.1039/c8ra02275e
DO - 10.1039/c8ra02275e
M3 - Article
AN - SCOPUS:85056079964
VL - 8
SP - 36096
EP - 36103
JO - RSC Advances: an international journal to further the chemical sciences
JF - RSC Advances: an international journal to further the chemical sciences
SN - 2046-2069
IS - 63
ER -