Title : ( Antioxidative Effects of Bene Oil on the Accumulation of Polar Compounds in Canola Oil during Deep-fat Frying )
Authors: Reza Farhoosh , parvin sharayei , Hashem Puorazrang ,
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Abstract
The antioxidative effect of Bene oil (BO) on the stability of Canola oil (CAO) during frying was studied. The deterioration of canola oil samples with or without different concentrations of BO, especially the accumulation of polar compounds, were studied during frying at 180°C for 48h.The addition of 0.1% of BO to CAO showed the highest effect in retarding the oxidation deterioration of oil during frying of potato chips. This study showed that the addition of BO to CAO lead to significant decreases in polimerizes diglycerides (PDG) and oxidized triglyceride (oxTG) contents. Increasing the amounts of BO from 0.1 to 0.4% caused to decrease the oxidative stability of the CAO, indicating the pro-oxidant effect of the oils added at these levels.
Keywords
, Antioxidative Effects, Bene Oil, Polar Compounds, Canola Oil, Deep-fat Frying
@inproceedings{paperid:1021065,
author = {Farhoosh, Reza and Sharayei, Parvin and Puorazrang, Hashem},
title = {Antioxidative Effects of Bene Oil on the Accumulation of Polar Compounds in Canola Oil during Deep-fat Frying},
booktitle = {8th Euro Fed Lipid Congress},
year = {2010},
location = {GERMANY},
keywords = {Antioxidative Effects; Bene Oil; Polar Compounds; Canola Oil; Deep-fat Frying},
}
%0 Conference Proceedings
%T Antioxidative Effects of Bene Oil on the Accumulation of Polar Compounds in Canola Oil during Deep-fat Frying
%A Farhoosh, Reza
%A Sharayei, Parvin
%A Puorazrang, Hashem
%J 8th Euro Fed Lipid Congress
%D 2010
