Grasas y Aceites, Vol 69, No 3 (2018)

The impact of saturated monoacylglycerols on the oxidative stability of Canola oil under various time/temperature conditions


https://doi.org/10.3989/gya.0346181

M. Naderi
Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Iran, Islamic Republic of
orcid http://orcid.org/0000-0002-2369-2471

J. Farmani
Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Iran, Islamic Republic of
orcid http://orcid.org/0000-0003-2963-3090

L. Rashidi
Faculty of Food Industry and Agriculture, Standards Research Institute, Iranian National Standards Organization, Iran, Islamic Republic of
orcid http://orcid.org/0000-0002-2205-7759

Abstract


Due to the inconsistency of monoacylglycerols’ (MAGs) impacts and the lack of research concerning the weight of saturated monoacylglycerols on the oxidative stability of oils, the current study was designed. For this purpose, saturated MAGs at 0.5, 3.0 and 5.0% were added to canola oil and subsequently exposed to a Schaall oven test at 60 °C for 31 days (to assimilate moderate thermal conditions and a prolonged treatment time) and a Rancimat test at 110 °C (to assimilate extreme thermal conditions and shorter treatment time). To evaluate the quality and oxidative stability parameters of MAG-containing canola oil, free fatty acids (FFA), peroxide value (PV), and the oxidative stability index (OSI) were determined. The findings indicated that with the increase in MAG levels, the FFA increased from 0.05 up to 0.2%. The PV increased from 2 to 100 meq/L with the increase in MAG concentration. Also, it was shown that OSI increased from 12.20 to 13.10 h, which was proportional to MAG concentration.

Keywords


Canola oil; Monoacylglycerols; Oxidative stability; Rancimat test; Schaal oven test

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