Ascorbyl Palmitate Efficacy in Enhancing the Accelerated Storage Stability of Canola Oil |
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Authors: | L.M MCMULLEN Z.J. HAWRYSH C. LIN B. TOKARSKA |
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Affiliation: | The authors are with the Dept. of Foods &Nutrition, The University of Alberta, Edmonton, Alberta, Canada T6G 2M8 |
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Abstract: | The effect of various levels of ascorbyl palmitate (AP) and of butylated hydroxyanisole/toluene (BHA/BHT) on the accelerated storage stability of canola oils was determined by sensory, gas liquid chromatographic (GLC) and chemical evaluations. In Schaal oven tests (65°C, 0–16 days), chemical, GLC and trained sensory panel data indicated that 200 ppm AP retarded autoxidation in stored canola oils. Monoglyceride citrate (MGC) addition to oils containing 200 ppm AP did not enhance oil stability. Fluorescent light tests (7500 lux, 24°C, 0–24 hr) showed that 200 ppm AP, with or without MGC, had a limited effect in protecting canola oil from photooxidation. BHA/ BHT, at 100 ppm each, with MGC, did not improve canola oil stability. |
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Keywords: | canola-oil storage-stability ascorbyl-palmitate sensory antioxidants |
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