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Open AccessArticle

Different Processing Practices and the Frying Life of Refined Canola Oil

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ARC Industrial Transformation Training Centre for Functional Grains, Charles Sturt University, Wagga Wagga, NSW 2650, Australia
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Graham Centre for Agricultural Innovations, Charles Sturt University, Wagga Wagga, NSW 2650, Australia
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Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
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School of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
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NSW Department of Primary Industries, Wagga Wagga Agriculture Institute, Wagga Wagga, NSW 2650, Australia
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Author to whom correspondence should be addressed.
Foods 2019, 8(11), 527; https://doi.org/10.3390/foods8110527
Received: 9 October 2019 / Revised: 19 October 2019 / Accepted: 21 October 2019 / Published: 24 October 2019
(This article belongs to the Section Food Engineering and Technology)
Refined expeller-pressed (RCanO-I and RCanO-II) and expeller-pressed and solvent-extracted blended (RCanO-III and RCanO-IV) canola oils were compared to determine the effect of processing (extraction) practice on the frying life of canola oil. Samples were from the 2016/2017 and 2017/2018 production seasons and were used to fry potato chips for 36 to 48 cycles. Frying life was assessed by the total polar compounds, retention of tocopherols, antioxidant activity, and other quality indices. RCanO-II exhibited significantly, the longest frying life as compared with the other three oils and this correlated with tocopherol retention and antioxidant activity (p < 0.05). The extraction practice influenced the frying life of canola oil, but this was dependent on other processing practices employed by the individual processors. Variations in initial oil quality dictated the rates of chemical reactions occurring in the oils during frying and influenced oil stability. View Full-Text
Keywords: refined canola oil; tocopherols retention; total polar compounds; frying life; antioxidant activity refined canola oil; tocopherols retention; total polar compounds; frying life; antioxidant activity
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MDPI and ACS Style

Adjonu, R.; Zhou, Z.; Prenzler, P.D.; Ayton, J.; Blanchard, C.L. Different Processing Practices and the Frying Life of Refined Canola Oil. Foods 2019, 8, 527.

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