Title : ( Frying stability of canola oil in presence of pumpkin seed and olive oils )
Authors: Ashraf Gohari Ardabili , Reza Farhoosh , Mohammad Hossein Haddad khodaparast ,
Full TextAbstract
Frying performance of canola oil (CO) was investigated in the presence of 5, 10, and 15% levels of virgin olive oil (VOO) and pumpkin seed oil (PSO) during frying of potatoes at 1808C. Acid value, carbonyl value, total polar compounds content, and total tocopherols content of the oil samples were determined during the frying process. VOO and PSO addition improved the frying stability of the CO. Frying performance of theCOincreased more in the presence of PSO than in the presence of the VOO. The PSO levels higher than 5% exerted pro-oxidant effects, indicating the necessity of investigation at lower levels. The better antioxidative effect of PSO was attributed to its probably different phenolic composition.
Keywords
, Canola oil, Frying stability, Natural antioxidant, Pumpkin seed oil, Virgin olive oil
@article{paperid:1016825,
author = {Gohari Ardabili, Ashraf and Farhoosh, Reza and Haddad Khodaparast, Mohammad Hossein},
title = {Frying stability of canola oil in presence of pumpkin seed and olive oils},
journal = {European Journal of Lipid Science and Technology},
year = {2010},
volume = {112},
number = {8},
month = {August},
issn = {1438-7697},
pages = {871--877},
numpages = {6},
keywords = {Canola oil; Frying stability; Natural antioxidant; Pumpkin seed oil; Virgin olive oil},
}
%0 Journal Article
%T Frying stability of canola oil in presence of pumpkin seed and olive oils
%A Gohari Ardabili, Ashraf
%A Farhoosh, Reza
%A Haddad Khodaparast, Mohammad Hossein
%J European Journal of Lipid Science and Technology
%@ 1438-7697
%D 2010
