TY - JOUR
T1 - Different processing practices and the frying life of refined canola oil
AU - Adjonu, Randy
AU - Zhou, Zhongkai
AU - Prenzler, Paul D.
AU - Ayton, Jamie
AU - Blanchard, Christopher L.
N1 - Includes bibliographical references.
PY - 2019/10/24
Y1 - 2019/10/24
N2 - Refined expeller-pressed (RCanO-I and RCanO-II) and expeller-pressed and solvent-extracted blended (RCanO-III and RCanO-IV) canola oils were compared to determine the effect of processing (extraction) practice on the frying life of canola oil. Samples were from the 2016/2017 and 2017/2018 production seasons and were used to fry potato chips for 36 to 48 cycles. Frying life was assessed by the total polar compounds, retention of tocopherols, antioxidant activity, and other quality indices. RCanO-II exhibited significantly, the longest frying life as compared with the other three oils and this correlated with tocopherol retention and antioxidant activity (p < 0.05). The extraction practice influenced the frying life of canola oil, but this was dependent on other processing practices employed by the individual processors. Variations in initial oil quality dictated the rates of chemical reactions occurring in the oils during frying and influenced oil stability.
AB - Refined expeller-pressed (RCanO-I and RCanO-II) and expeller-pressed and solvent-extracted blended (RCanO-III and RCanO-IV) canola oils were compared to determine the effect of processing (extraction) practice on the frying life of canola oil. Samples were from the 2016/2017 and 2017/2018 production seasons and were used to fry potato chips for 36 to 48 cycles. Frying life was assessed by the total polar compounds, retention of tocopherols, antioxidant activity, and other quality indices. RCanO-II exhibited significantly, the longest frying life as compared with the other three oils and this correlated with tocopherol retention and antioxidant activity (p < 0.05). The extraction practice influenced the frying life of canola oil, but this was dependent on other processing practices employed by the individual processors. Variations in initial oil quality dictated the rates of chemical reactions occurring in the oils during frying and influenced oil stability.
KW - Antioxidant activity
KW - Frying life
KW - Refined canola oil
KW - Tocopherols retention
KW - Total polar compounds
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U2 - 10.3390/foods8110527
DO - 10.3390/foods8110527
M3 - Article
C2 - 31652948
AN - SCOPUS:85075081753
SN - 2304-8158
VL - 8
SP - 1
EP - 15
JO - Foods
JF - Foods
IS - 11
M1 - 527
ER -