8th Euro Fed Lipid Congress , 2010-11-21

Title : ( Frying Stability of Canola Oil in the Presence of Pumpkin Seed and Olive Oils )

Authors: Reza Farhoosh , Ashraf Gohari Ardabili , Mohammad Hossein Haddad khodaparast ,

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Abstract

The frying performance of the canola oil (CO) was investigated in the presence of 5, 10, and 15% levels of the virgin olive (VOO) and pumpkin seed (PSO) oils during the frying of potatoes at 180°C. The degradation rate of oil samples was monitored using a range of parameters, including acid value, conjugated diene value, carbonyl value, total polar compounds content and total tocopherols content. The VOO and PSO addition improved the frying stability of the CO. Frying performance of the CO increased more in the presence of the PSO than in the presence of the VOO. The PSO levels higher than 5% exerted the pro-oxidant effects, indicating the necessity of the investigation on its lower levels. The better antioxidative effect of the PSO was attributed to its probably different phenolic composition.

Keywords

, Frying Stability, Canola Oil, Pumpkin Seed, Olive Oil
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@inproceedings{paperid:1021063,
author = {Farhoosh, Reza and Gohari Ardabili, Ashraf and Haddad Khodaparast, Mohammad Hossein},
title = {Frying Stability of Canola Oil in the Presence of Pumpkin Seed and Olive Oils},
booktitle = {8th Euro Fed Lipid Congress},
year = {2010},
location = {GERMANY},
keywords = {Frying Stability; Canola Oil; Pumpkin Seed; Olive Oil},
}

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%0 Conference Proceedings
%T Frying Stability of Canola Oil in the Presence of Pumpkin Seed and Olive Oils
%A Farhoosh, Reza
%A Gohari Ardabili, Ashraf
%A Haddad Khodaparast, Mohammad Hossein
%J 8th Euro Fed Lipid Congress
%D 2010

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