Oxidative Stability as Affected by Triacylglycerol Composition and Structure of Purified Canola Oil Triacylglycerols from Genetically Modified Normal and High Stearic and Lauric Acid Canola Varieties

Neff, W. E.; Mounts, T. L.; Rinsch, W. M.

doi:10.1006/fstl.1997.0274

Cited by 25 publications

(23 citation statements)

References 15 publications

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“…Because of its very-low-linolenic and higher-oleic acid composition, SBO E had better stability than any of the other SBO samples studied. For the natural oils, the experimental and predicted oxidative stability order was in agreement for SBO samples B, C, and D. For these samples, the oleic, linoleic, and linolenic concentration played the major role in regard to oxidative stability (10)(11)(12). However, for oil A, which had greater experimental than predicted oxidative stability, TAG composition (Tables 4 and 5) was high for LOO or LOS and SLS, which are known to be oxidatively stable (10,12).…”

Section: Table 1 Fatty Acid (Fa) Composition Of High-palmitic-acid Ansupporting

confidence: 53%

“…For the natural oils, the experimental and predicted oxidative stability order was in agreement for SBO samples B, C, and D. For these samples, the oleic, linoleic, and linolenic concentration played the major role in regard to oxidative stability (10)(11)(12). However, for oil A, which had greater experimental than predicted oxidative stability, TAG composition (Tables 4 and 5) was high for LOO or LOS and SLS, which are known to be oxidatively stable (10,12). Therefore, for natural oil A, the types of TAG were apparently more important than the total amount of L and Ln in the determination of actual oxidative stability (10)(11)(12).…”

Section: Table 1 Fatty Acid (Fa) Composition Of High-palmitic-acid Anmentioning

confidence: 53%

“…Oxidative stability was determined by ∆PV, the PV change with oxidation time for each oil (duplicate samples from each SBO variety, analysis precision of ±0.0015 ∆PV units per hour) from the linear regression of the PV vs. time plot for 0 to 72 h. A control SBO was common to each oxidation experiment to verify reproducibility of oxidation conditions (10,12).…”

Section: Methodsmentioning

confidence: 99%

“…Correlation of fat physical properties can be made with TAG composition (quantity of individual TAG in the structured fat) (7). Also, it is important to know the oxidative or storage stability of the structured fat in regard to TAG composition and structure (8)(9)(10)(11)(12). We report here studies on the oxidative stability of SBO high in palmitic and stearic acid, which had previously been found to be suitable margarine base stock candidates after randomization.…”

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confidence: 96%

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Oxidative stability of natural and randomized high‐palmitic‐and high‐stearic‐acid oils from genetically modified soybean varieties

Neff

List

1999

J Americ Oil Chem Soc

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The oxidative stability of soybean oil triacylglycerols (TAG) obtained from genetically modified soybeans was determined before and after chemical randomization. Soybean oil oxidative studies were carried out under static oxygen headspace at 60°C in the dark and oxidative deterioration was monitored by peroxide value, monomeric and oligomeric oxidation products, and volatile compounds. Randomization of the soybean oil TAG improved the oxidative stability compared to the natural soybean oil TAG. Oxidative stability was improved by three factors. Factor one was the genetic modification of the fatty acid composition in which polyunsaturated acids (such as linolenic and linoleic acids) were decreased and in which monounsaturated fatty acids (such as oleic) and saturated acids (palmitic and stearic) were increased. Factor two was the TAG compositional modification with a decrease in linolenic and linoleic-containing TAG and an increase in TAG with stearic and palmitic acids in combination with oleic acid. Factor three was the TAG structure modification accomplished by an increase in saturated fatty acids and a decrease in linoleic and linolenic acids at the glycerol moiety carbon 2.Research has been directed toward the improvement, through plant genetic manipulation, of the properties of vegetable oils for uses such as frying oils, salad oils, margarines, confectionery products, and baking shortenings by altering the fatty acid (FA) composition and the triacylglycerol (TAG) composition (1-6). Also, food products can be prepared from blends by randomization of vegetable oils and by interesterification of vegetable oils such as cottonseed, peanut, soybean, corn, and canola with hydrogenated soybean or cottonseed hard stocks (7). The physical properties (solid fat index and drop melting point) of the soybean oil (SBO) for food formulation requirements (margarines) were previously found to be improved after randomization. The interesterification reaction may be chemically or enzymatically catalyzed, and the result is a slight change in TAG composition and a major change in TAG structure to produce improved food products (3-7). In addition to analysis of structured fat physical properties such as melting range, solid fat index, and crystal structure as determined by dropping point, dilatometry, pulsed nuclear magnetic resonance, differential scanning calorimetry, and X-ray analyses (7), it is important to analyze TAG composition and structure. Correlation of fat physical properties can be made with TAG composition (quantity of individual TAG in the structured fat) (7). Also, it is important to know the oxidative or storage stability of the structured fat in regard to TAG composition and structure (8-12). We report here studies on the oxidative stability of SBO high in palmitic and stearic acid, which had previously been found to be suitable margarine base stock candidates after randomization. EXPERIMENTAL PROCEDURESMaterials. SBO were laboratory-refined, -bleached, and -deodorized oils (13). Non-TAG components were removed...

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Section: Table 1 Fatty Acid (Fa) Composition Of High-palmitic-acid Ansupporting

confidence: 53%

Section: Table 1 Fatty Acid (Fa) Composition Of High-palmitic-acid Anmentioning

confidence: 53%

Section: Methodsmentioning

confidence: 99%

mentioning

confidence: 96%

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Oxidative stability of natural and randomized high‐palmitic‐and high‐stearic‐acid oils from genetically modified soybean varieties

Neff

List

1999

J Americ Oil Chem Soc

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“…Some earlier studies on animals show that erucic acid (C22:1), when consumed in large quantities may adversely affect heart tissues and thus promotes myocardial lesions (Kramer et al, 1973;Clandinin and Yamashiro 1982). Glucosinolates (GSL) and their decomposition products can cause several health hazards in animals, including enlargement of the thyroid, and negative effects on adrenal glands and kidneys (Zukalova and Vasak 2002;Barillari et al, 2005 (Hu et al, 1997;Neff et al, 1997). Currently, canola oil which is generally available in the market contains only traces of erucic acid, 5 to 8% saturated, 60 to 65% monosaturated, and 30 to 35% polyunsaturated fatty acids.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of canola seeds of different cultivars with special emphasis on the quantification of erucic acid and glucosinolates

Ali¹,

Anwar²,

Ashraf³

et al. 2008

Grasas y Aceites

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Transgenic Oils

McKeon

2005

Bailey's Industrial Oil and Fat Products

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Currently, the four genetically engineered (transgenic) crops that have been adopted are all oilseed crops: soy, corn, cotton, and canola. They are a commercial success and account for 99% of transgenic crops planted worldwide. Transgenic technology remains a powerful tool for developing a broad range of useful food and industrial oils. To date, attempts to use this technology have been limited to crop input traits, but in the long term, novel crops with altered output traits will fill important niches in the food supply and will help to shift the petroleum economy to renewable resources.

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Oxidative Stability as Affected by Triacylglycerol Composition and Structure of Purified Canola Oil Triacylglycerols from Genetically Modified Normal and High Stearic and Lauric Acid Canola Varieties

Cited by 25 publications

References 15 publications

Oxidative stability of natural and randomized high‐palmitic‐and high‐stearic‐acid oils from genetically modified soybean varieties

Oxidative stability of natural and randomized high‐palmitic‐and high‐stearic‐acid oils from genetically modified soybean varieties

Evaluation of canola seeds of different cultivars with special emphasis on the quantification of erucic acid and glucosinolates

Transgenic Oils

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