Document Type : Research Article
Authors
Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
Abstract
Measuring the rate of changes in total polar compounds (TPC) content and polar fractions, the oxidative stability of canola oil during frying process as affected by bene kernel oil (BKO, 0.05 and 0.1%) and tert-butylhydroquinone (TBHQ, 100ppm) was investigated. It was observed that the TPC content increased linearly with frying time (R2 > 0.98). The canola oil containing the BKO (especially 0.1%) was significantly capable of increasing oxidative stability. The TPC analysis by high-performance size-exclusion chromatography allowed the separation and quantification of triglyceride polymers (TGP), triglyceride dimers (TGD), oxidised triglyceride monomers (oxTGM), diglycerides (DG), and free fatty acids (FFA) during frying. The ability of the BKO to resist the TGP and oxTGM formations was near to that of the TBHQ, whereas the ability of the BKO to resist the DG and FFA formations was better than that of the TBHQ.
Keywords
بخش آمار و اطلاعات اداره منابع طبیعی و جنگلداری استان فارس.1387.
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