Chemical aspects of chlorophyll breakdown products and their relevance to canola oil stability |
| |
Authors: | C L Tautorus N H Low |
| |
Affiliation: | (1) Department of Applied Microbiology and Food Science, University of Saskatchewan, S7N 0W0 Saskatoon, Saskatchewan, Canada |
| |
Abstract: | The production of prooxidant compounds brought about through subjecting chlorophyll a or pheophytin a to laboratory-scale
processing in the presence of canola oil or tricapryloylglycerol was investigated. The addition of chlorophyll a (60 ppm)
to canola oil prior to processing resulted in an oil of lowered stability. No large contribution to the produced instability
by any one processing step was found when pheophytin a was added (60 ppm) to canola oil prior to processing. To isolate the
effect of processing on the pigment, tricapryloylglycerol was used in the place of unsaturated canola oil as a carrier for
pheophytin a (60 ppm). A control consisted of processed tricapryloylglycerol that had no added pheophytin prior to processing.
The subsequent addition of pigment-treated processed tricapryloylglycerol to linseed oil (1:1, w/w) caused a decrease in the
stability of the latter, when compared with the control. No differences were observed between the prooxidant tricapryloylglycerol
and the control tricapryloylglycerol by methods involving ultraviolet spectroscopy and thin-layer or gas chromatography. |
| |
Keywords: | Autoxidation canola oil chlorophyll pheophytin processing stability |
本文献已被 SpringerLink 等数据库收录! |
|