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Phytosterol, Tocopherol and Carotenoid Retention during Commercial Processing of Brassica napus (Canola) Oil. Processes (Basel) 2022. [DOI: 10.3390/pr10030580] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023] Open
Abstract
Brassica napus (canola) seed is a rich source of phytosterols, tocopherols and carotenoids, which all have recognized health benefits, although these are reduced or lost during crude oil refinement. Many studies are now outdated, so new research to monitor bioactive retention through current processing techniques is warranted. In this work, canola seed, in-process seed, and oil samples were collected from the major stages of five commercial canola oil processes. Analysis of phytosterols, tocopherols and carotenoids indicated seed pre-treatment enhanced bioactive concentrations in the crude oil. Although the bleaching step in each process eliminated all carotenoids, high concentrations of phytosterols and tocopherols remained in the refined oil across all processes, with losses notably lower than those found in previous reports. Moreover, crude oil samples from a two-stage cold pressing process showed greatly enriched concentrations of tocopherols (+122%), sterols (+140%) and carotenoids (+217%). The results show that modern Australian canola oil processing retains high phytosterol and tocopherol concentrations and warrants further investigation into bioactive enrichment strategies. Given the growing interest in health-enhanced foods, this study provides opportunities for nutrition and health-enhanced oil products and the potential for adding value in the edible oil industry.
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Hussain N, Ishak I, Coorey R, Ghani MA, Ping TC. Tocopherols. A CENTUM OF VALUABLE PLANT BIOACTIVES 2021:707-731. [DOI: 10.1016/b978-0-12-822923-1.00011-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
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3
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Kraljić K, Brkan V, Škevin D, Srček VG, Radošević K. Canolol Dimer, a Biologically Active Phenolic Compound of Edible Rapeseed Oil. Lipids 2019; 54:189-200. [PMID: 30891791 DOI: 10.1002/lipd.12132] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2018] [Revised: 11/29/2018] [Accepted: 01/11/2019] [Indexed: 11/10/2022]
Abstract
Rapeseed and its oil are the source of many biologically active substances. From crude rapeseed oil, canolol is isolated and from edible oil its dimer. Herein, we tested the biological activity of those two compounds isolated from the oils by determining their antioxidant capacity and in vitro cytotoxicity on human tumor cell lines. Canolol and its dimer showed antiproliferative activity on both cell lines with IC50 values of 46.45 μM in HeLa, and 51.19 μM in MCF7 cells, respectively. Evaluation of cell death was also done, while the oxygen radical absorbance capacity method confirmed that the canolol dimer has higher antioxidant potential than canolol. Stability of canolol and its dimer under different storage conditions showed that for a longer period of time both compounds should be stored in a freezer, but also that the dimer is more stable against degradation than canolol. Presented results indicate possible applications of canolol and its dimer in the food and pharmaceutical industry as a natural antioxidant and an anticancer agent, respectively.
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Affiliation(s)
- Klara Kraljić
- Laboratory for Oil and Fat Technology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
| | - Veronika Brkan
- Laboratory for Cell Technology, Application and Biotransformations, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
| | - Dubravka Škevin
- Laboratory for Oil and Fat Technology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
| | - Višnja Gaurina Srček
- Laboratory for Cell Technology, Application and Biotransformations, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
| | - Kristina Radošević
- Laboratory for Cell Technology, Application and Biotransformations, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
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Improving Oil Extraction from Canola Seeds by Conventional and Advanced Methods. FOOD ENGINEERING REVIEWS 2018. [DOI: 10.1007/s12393-018-9182-1] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Flakelar CL, Doran GS, Howitt JA, Luckett DJ, Prenzler PD. Effects of Storage Temperature and Duration on Bioactive Concentrations in the Seed and Oil of
Brassica napus
(Canola). EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201700335] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Clare L. Flakelar
- School of Agricultural and Wine SciencesCharles Sturt UniversityWagga Wagga 2650NSWAustralia
- Graham Centre for Agricultural Innovation (an alliance between Charles Sturt University and NSW, Department of Primary Industries)Pugsley PlaceWagga Wagga 2795NSWAustralia
| | - Gregory S. Doran
- School of Agricultural and Wine SciencesCharles Sturt UniversityWagga Wagga 2650NSWAustralia
- Graham Centre for Agricultural Innovation (an alliance between Charles Sturt University and NSW, Department of Primary Industries)Pugsley PlaceWagga Wagga 2795NSWAustralia
| | - Julia A. Howitt
- School of Agricultural and Wine SciencesCharles Sturt UniversityWagga Wagga 2650NSWAustralia
- Institute for Land, Water and SocietyCharles Sturt UniversityWagga Wagga 2650NSWAustralia
| | - David J. Luckett
- Graham Centre for Agricultural Innovation (an alliance between Charles Sturt University and NSW, Department of Primary Industries)Pugsley PlaceWagga Wagga 2795NSWAustralia
- NSW Department of Primary IndustriesAgricultural InstitutePine Gully RoadWagga Wagga 2650NSWAustralia
| | - Paul D. Prenzler
- School of Agricultural and Wine SciencesCharles Sturt UniversityWagga Wagga 2650NSWAustralia
- Graham Centre for Agricultural Innovation (an alliance between Charles Sturt University and NSW, Department of Primary Industries)Pugsley PlaceWagga Wagga 2795NSWAustralia
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Rękas A, Siger A, Wroniak M, Ścibisz I, Derewiaka D, Anders A. Influence of de-hulled rapeseed roasting on the physicochemical composition and oxidative state of oil. GRASAS Y ACEITES 2017. [DOI: 10.3989/gya.0806162] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The effect of roasting time on the contents of bioactive compounds (tocopherols, phytosterols, phenolic compounds), antioxidant capacity and physicochemical properties of rapeseed oil pressed from de-hulled seeds was investigated. The de-hulled seeds were roasted at a temperature of 165 °C for 20, 40, 60, 80, and 100 min. The results of this study show that a roasting pre-treatment led to a gradual increase in canolol content (from 1.34 to 117.33 mg/100 g), total phytosterols (from 573.51 to 609.86 mg/100 g) and total carotenoids (0.82 to 2.41 mg/100 g), while only slight changes in the contents of tocopherols were noted. With the increase in roasting time a gradual increase in oxidative stability (from 4.27 to 6.85 h), and antioxidant capacity, seen mainly in the hydrophilic fraction of oil (from 0.32 to 2.30 mmol TEAC/l) was found. Although roasting resulted in the formation of primary and secondary oxidation products, the quality parameters of oils were within Codex Alimentarius limits.
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Flakelar CL, Luckett DJ, Howitt JA, Doran G, Prenzler PD. Canola (Brassica napus) oil from Australian cultivars shows promising levels of tocopherols and carotenoids, along with good oxidative stability. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2015.03.010] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Fine F, Brochet C, Gaud M, Carre P, Simon N, Ramli F, Joffre F. Micronutrients in vegetable oils: The impact of crushing and refining processes on vitamins and antioxidants in sunflower, rapeseed, and soybean oils. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400400] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Frederic Fine
- Technical Center for Oilseed Crops and Industrial Hemp (CETIOM); Pessac France
| | - Claire Brochet
- Technical Center for Oilseed Crops and Industrial Hemp (CETIOM); Pessac France
| | - Marie Gaud
- French Institute of oils and fats (ITERG); Pessac France
| | | | - Noemie Simon
- Organisation Nationale Interprofessionnelle des Graines et fruits oléagineux (ONIDOL); Paris France
| | - Fatiha Ramli
- Organisation Nationale Interprofessionnelle des Graines et fruits oléagineux (ONIDOL); Paris France
| | - Florent Joffre
- French Institute of oils and fats (ITERG); Pessac France
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Rękas A, Wroniak M, Rusinek R. Influence of roasting pretreatment on high-oleic rapeseed oil quality evaluated by analytical and sensory approaches. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12884] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Agnieszka Rękas
- Department of Food Technology; Warsaw University of Life Sciences; Nowoursynowska St. 159c 02-787 Warsaw Poland
| | - Małgorzata Wroniak
- Department of Food Technology; Warsaw University of Life Sciences; Nowoursynowska St. 159c 02-787 Warsaw Poland
| | - Robert Rusinek
- Institute of Agrophysics; Polish Academy of Science (PAS); Doświadczalna St. 4 20-290 Lublin Poland
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Rękas A, Wroniak M, Krygier K. Effects of different roasting conditions on the nutritional value and oxidative stability of high-oleic and yellow-seeded Brassica napus oils. GRASAS Y ACEITES 2015. [DOI: 10.3989/gya.1299142] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Ambrosewicz-Walacik M, Tańska M, Rotkiewicz D. Phospholipids of Rapeseeds and Rapeseed Oils: Factors Determining Their Content and Technological Significance—A Review. FOOD REVIEWS INTERNATIONAL 2015. [DOI: 10.1080/87559129.2015.1022831] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Niu Y, Rogiewicz A, Wan C, Guo M, Huang F, Slominski BA. Effect of microwave treatment on the efficacy of expeller pressing of Brassica napus rapeseed and Brassica juncea mustard seeds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:3078-3084. [PMID: 25765856 DOI: 10.1021/jf504872x] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
A study was conducted to evaluate the effect of microwave heating on the efficacy of expeller pressing of rapeseed and mustard seed and the composition of expeller meals in two types of Brassica napus rapeseed (intermediate- and low-glucosinolate) and in Brassica juncea mustard (high-glucosinolate). Following microwave treatment, the microstructure of rapeseed using transmission electron microscopy showed a significant disappearance of oil bodies and myrosin cells. After 6 min of microwave heating (400 g, 800 W), the oil content of rapeseed expeller meal decreased from 44.9 to 13.5% for intermediate-glucosinolate B. napus rapeseed, from 42.6 to 11.3% for low-glucosinolate B. napus rapeseed, and from 44.4 to 14.1% for B. juncea mustard. The latter values were much lower than the oil contents of the corresponding expeller meals derived from the unheated seeds (i.e., 26.6, 22.6, and 29.8%, respectively). Neutral detergent fiber (NDF) contents showed no differences except for the expeller meal from the intermediate-glucosinolate B. napus rapeseed, which increased from 22.7 to 29.2% after 6 min of microwave heating. Microwave treatment for 4 and 5 min effectively inactivated myrosinase enzyme of intermediate-glucosinolate B. napus rapeseed and B. juncea mustard seed, respectively. In low-glucosinolate B. napus rapeseed the enzyme appeared to be more heat stable, with some activity being present after 6 min of microwave heating. Myrosinase enzyme inactivation had a profound effect on the glucosinolate content of expeller meals and prevented their hydrolysis to toxic breakdown products during the expelling process. It appeared evident from this study that microwave heating for 6 min was an effective method of producing expeller meal without toxic glucosinolate breakdown products while at the same time facilitating high yield of oil during the expelling process.
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Affiliation(s)
- Yanxing Niu
- †Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, Hubei Province 430062, People's Republic of China
- ‡Department of Animal Science, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2
| | - Anna Rogiewicz
- ‡Department of Animal Science, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2
| | - Chuyun Wan
- †Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, Hubei Province 430062, People's Republic of China
| | - Mian Guo
- †Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, Hubei Province 430062, People's Republic of China
| | - Fenghong Huang
- †Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, Hubei Province 430062, People's Republic of China
| | - Bogdan A Slominski
- ‡Department of Animal Science, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2
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Minor Constituents in Canola Oil Processed by Traditional and Minimal Refining Methods. J AM OIL CHEM SOC 2013. [DOI: 10.1007/s11746-013-2215-2] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Kraljić K, Škevin D, Pospišil M, Obranović M, Neđeral S, Bosolt T. Quality of Rapeseed Oil Produced by Conditioning Seeds at Modest Temperatures. J AM OIL CHEM SOC 2013. [DOI: 10.1007/s11746-012-2195-7] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Klara Kraljić
- ; Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6 Zagreb 10000 Croatia
| | - Dubravka Škevin
- ; Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6 Zagreb 10000 Croatia
| | - Milan Pospišil
- ; Faculty of Agriculture; University of Zagreb; Svetošimunska cesta 25 Zagreb 10000 Croatia
| | - Marko Obranović
- ; Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6 Zagreb 10000 Croatia
| | - Sandra Neđeral
- ; Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6 Zagreb 10000 Croatia
| | - Tina Bosolt
- ; Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6 Zagreb 10000 Croatia
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Savoire R, Lanoisellé JL, Vorobiev E. Mechanical Continuous Oil Expression from Oilseeds: A Review. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0947-x] [Citation(s) in RCA: 70] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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16
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Chua W, Chapman P, Stachowiak GW. Surface-Enhanced Raman Spectroscopy of Tribochemically Formed Boundary Films of Refined and Unrefined Canola Oils. J AM OIL CHEM SOC 2012. [DOI: 10.1007/s11746-012-2075-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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17
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SzydłOwska-Czerniak A. Rapeseed and its Products—Sources of Bioactive Compounds: A Review of their Characteristics and Analysis. Crit Rev Food Sci Nutr 2011; 53:307-30. [DOI: 10.1080/10408398.2010.529959] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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18
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Liu C, Yang M, Huang F. Influence of Extraction Processing on Rheological Properties of Rapeseed Oils. J AM OIL CHEM SOC 2011. [DOI: 10.1007/s11746-011-1892-y] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Szydłowska-Czerniak A, Karlovits G, Hellner G, Dianoczki C, Szłyk E. Effect of enzymatic and hydrothermal treatments of rapeseeds on quality of the pressed rapeseed oils. Process Biochem 2010. [DOI: 10.1016/j.procbio.2009.07.016] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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21
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Szydłowska-Czerniak A, Karlovits G, Sosna-Sárdi Á, Dianoczki C, Szłyk E. Effect of Hydrothermal Treatment of Rapeseed on Antioxidant Capacity of the Pressed Rapeseed Oil. J AM OIL CHEM SOC 2009. [DOI: 10.1007/s11746-009-1407-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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22
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Hidalgo FJ, Zamora R. Peptides and proteins in edible oils: Stability, allergenicity, and new processing trends. Trends Food Sci Technol 2006. [DOI: 10.1016/j.tifs.2005.10.006] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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24
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Tobares L, Guzmán C, Maestri D. Effect of the extraction and bleaching processes on jojoba (Simmondsia chinensis) wax quality. EUR J LIPID SCI TECH 2003. [DOI: 10.1002/ejlt.200300841] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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25
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Kim SJ, Yoon HN, Rhee JS. The effects of roasting temperatures on the formation of headspace volatile compounds in perilla seed oil. J AM OIL CHEM SOC 2000. [DOI: 10.1007/s11746-000-0073-x] [Citation(s) in RCA: 20] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Suk Ju Kim
- ; Department of Biological Sciences; Korea Advanced Institute of Science and Technology; 373-1, Jusong-gu 305-701 Taejon Korea
| | - Hee Nam Yoon
- Foods R&D Center; Cheiljedang Co.; 152-050 Seoul Korea
| | - Joon Shick Rhee
- ; Department of Biological Sciences; Korea Advanced Institute of Science and Technology; 373-1, Jusong-gu 305-701 Taejon Korea
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Wanasundara PK, Shahidi F. Process-induced changes in edible oils. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 1998; 434:135-60. [PMID: 9598197 DOI: 10.1007/978-1-4899-1925-0_13] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Lipids are one of the main dietary components that serve several functions in foods and nutrition. They could be endogenous or deliberately included in food. The basic molecules of lipids undergo different chemical reactions during refining, processing and storage. Some of these chemical reactions enhance the usage and functionality of food lipids. This chapter discusses the chemical changes of lipids during various processing operations. Specific changes in the minor constituents of lipids are also included.
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Affiliation(s)
- P K Wanasundara
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NF, Canada
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PARK DONKEUN, MAGA JOSEPHA, JOHNSON DUANEL. CHEMICAL CHANGES IN STORED TOASTED CRUDE CANOLA AND SESAME SEED OILS. ACTA ACUST UNITED AC 1996. [DOI: 10.1111/j.1745-4522.1996.tb00050.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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PARK DONKEUN, MAGA JOSEPHA, JOHNSON DUANEL, MORINI GABRIELLA. MAJOR VOLATILES IN TOASTED CANOLA OIL. ACTA ACUST UNITED AC 1995. [DOI: 10.1111/j.1745-4522.1995.tb00047.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Neff WE, Mounts TL, Rinsch WM, Konishi H, El-Agaimy MA. Oxidative stability of purified canola oil triacylglycerols with altered fatty acid compositions as affected by triacylglycerol composition and structure. J AM OIL CHEM SOC 1994. [DOI: 10.1007/bf02675903] [Citation(s) in RCA: 64] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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