Oxidation on the Stability of Canola Oil Blended with Stinging Nettle Oil at Frying Temperature
Küçük Resim Yok
Tarih
2015
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
TAYLOR & FRANCIS INC
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The present study was carried out to investigate changes in fatty acids composition and their ratio by mixing of canola oil (CLO) with cold pressed stinging nettle oil (SNO) during heating at 180 degrees C for 10 h, and analyzed by gas chromatography-mass spectrometry. The blended oils were prepared by gravimetrically mixing of CLO and SNO at various ratios of 60:40 and 40:60 w/w, respectively. Trans fatty acid in fresh CLO and SNO of 1.1 and 0.05%, whereas fresh blended oils of CLO:SNO (40:60, 60:40 w/w) contained 0.44, 0.91% and heated oils of CLO, SNO and CLO: SNO (40:60, 60:40 w/w) were found from 1.35 -2.49, 0.06 -0.09, and 0.46 -0.51, 1.02 -1.27%, correspondingly. The linolenic fatty acid is more prone to oxidation in heated oils and their percentage in fresh CLO, SNO and blended (40:60, 60:40) CLO:SNO samples of 10.58, 0.00, and 3.94, 6.64%, respectively. The linolenic acid was decreased from 10.27 -6.54, 0.00, and 3.93 -3.79%, 6.47 -5.68% in heated CLO, SNO and CLO:SNO (40:60, 60:40 w/w) oils, respectively. The oxidation parameters were also analyzed such as free fatty acids, peroxide value, iodine value, conjugated diene and triene using standard methods. The best results of free fatty acids, peroxide value, iodine value, conjugated diene and triene were obtained in blended CLO:SNO (40:60 w/w) oil at 0.31%, 0.63 meqO(2)/Kg, 0.79 g/100 g, 60 and 31.36% during 10 h. The obtained results show that mixing of CLO with SNO increased the stability against oxidation and consequently enhanced the worth of CLO during heating/frying route.
Açıklama
Anahtar Kelimeler
Stability, Stinging nettle oil, Heating process, Canola oil, Oxidation, Blending
Kaynak
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
WoS Q Değeri
Q2
Scopus Q Değeri
Q2
Cilt
18
Sayı
7
