Improvement of Canola Oil Frying Stability by Bene Kernel Oil's Unsaponifiable Matter

Abstract

The anti-rancidity effect of the unsaponifiable matter fraction of bene kernel (UFB) oil on canola oil (CAO) during frying was compared to that of tert-butyl hydroquinone (TBHQ). The UFB was separated into hydrocarbons (12.9%), carotenes (9.6%), tocopherols and tocotrienols (65.8%, mainly c-tocopherol), linear and triterpenic alcohols (3.8%), methyl sterols (2.8%), sterols (3.0%, mainly b-sitosterol, stigmasterol, D 5 -avenasterol, and D 7 -avenasterol, respectively), and triterpenic dialcohols (2.2%). The results obtained from the measurements of the total polar compounds, the conjugated diene value, the carbonyl value, and total tocopherols showed that the stability of CAO improves similarly in the presence of UFB or TBHQ, and even more in the presence of UFB in some cases (especially inhibition of oxidized triglyceride monomers and triglyceride dimers). The analysis of polar components showed that the antioxidative additives were more effective to resist the formation of thermo-oxidative than hydrolytic products during the frying of CAO.

Thermal Antioxidative Kinetics of Hydroxytyrosol in Selected Lipid Systems of Different Unsaturation Degree

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and linolenic acids at a favorable ratio, as well as fish oil with a high content of long-chain polyunsaturated ω-3 fatty acids, play important roles in human health and protect the body against many diseases [1,2]. Nevertheless, the low oxidative stability of unsaturated oils and their poor thermal performance, which have restricted their utilization in food products, have been reported many times [3,4]. To overcome this problem, food chemists and technologists are looking for ways to protect such unstable oils.Antioxidant addition is one of the most effective and well-known methods to retard lipid oxidation.

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Effects of packaging and storage conditions on Iranian wild pistachio kernels and assessment of oxidative stability of edible extracted oil

“…The extracted oil from BK is a rich source of tocopherol (725.28 mg/Kg) which is higher than the corresponding value reported for common edible oils such as canola, sunflower, cottonseed, and corn (Gunstone, ) (Table ). In previous investigations which were carried out by Farhoosh et al (), Sharayei et al (), and Tavakoli et al (), the amount of these compounds in Baneh kernel oil has been reported as 845.33, 818.58, and 817.92 mg/Kg, respectively. Tocopherols are the major components of unsaponifiable materials in plant oils that have an antioxidant activity and are found as vitamin E in the active form and play a critical role in human health (Hashemi et al, ).…”

“…Also, the proposed temperature could reduce the adverse effects of storage before processing. and its unsaponifiable matters were evaluated (Sharayei, Farhoosh, Poorazarang, & Haddad Khodaparast, 2011a, 2011b. On the other hand, various studies have been carried out regarding the effects of packaging on the quality of Pistacia species (Esmaeili, Goli, Shirvani, & Shakerardakani, 2018;Ozturk, Sagdic, Yalcin, Capar, & Hakan Asyali, 2016;Raei & Jafari, 2013), but despite the determination of high nutritional value and the excellent oxidative stability of Baneh kernel oil, no research was performed on Baneh kernel packaging.…”

“…Farhoosh et al investigated the chemical composition and oxidative stability of kernel from two Baneh varieties (Mutica and Kurdica) and concluded that Mutica kernel oil is one of the most stable edible oils against lipid oxidation with appropriate nutritional properties (Farhoosh et al, ). In two investigations, improvement in canola oil oxidative stability using Baneh kernel oil and its unsaponifiable matters were evaluated (Sharayei, Farhoosh, Poorazarang, & Haddad Khodaparast, ). On the other hand, various studies have been carried out regarding the effects of packaging on the quality of Pistacia species (Esmaeili, Goli, Shirvani, & Shakerardakani, ; Ozturk, Sagdic, Yalcin, Capar, & Hakan Asyali, ; Raei & Jafari, ), but despite the determination of high nutritional value and the excellent oxidative stability of Baneh kernel oil, no research was performed on Baneh kernel packaging.…”

Oxidative Stability of Virgin Olive Oil as Affected by the Bene Unsaponifiable Matters and Tertiary‐Butylhydroquinone

“…mutica ) kernel and hull oils, which have recently been recognized as new sources of highly stable vegetable oils (Farhoosh and Tavakoli 2008; Farhoosh and others 2009; Sharif and others 2009; Farhoosh and others 2011a; Sharayei and others 2011a), contain considerable amounts of the unsaponifiable matters (∼6%, w/w). The unsaponifiable matters of bene kernel (UKO) and hull (UHO) oils, which naturally contain a number of antioxidative fractions (such as terpene alcohols, sterols, and tocopherols) (Farhoosh and others 2011b), have been able to significantly improve the OS of some vegetable oils (Farhoosh and others 2011a, 2011b; Farhoosh and Tavassoli‐Kafrani 2011; Sharayei and others 2011b). …”