Evaluation of oxidative stability of canola oils by headspace analysis |
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Authors: | Amy?Richards Email author" target="_blank">Chakra?WijesunderaEmail author Phil?Salisbury |
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Affiliation: | (1) The School of Agriculture and Food Systems, Faculty of Land and Food Resources, The University of Melbourne, 3010 Parkville, Victoria, Australia;(2) The Victorian Department of Primary Industries, 3401 Horsham, Victoria, Australia;(3) CSIRO Food Science Australia, Sneydes Rd., 3030 Werribee, Victoria, Australia |
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Abstract: | Lipid oxidation is a major factor affecting flavor quality and shelf life of vegetable oils. Oxidative stability is therefore
an important criterion by which oils are judged for usefulness in various food applications. In this study a method based
on headspace analysis was developed to evaluate relative oxidative stability of canola oils. The method does not require the
use of chemicals, involves minimal sample preparation, and can be performed on a relatively small sample size in comparison
with traditional wet chemical methods. Canola oils freshly extracted in the laboratory from different seed samples were subjected
to accelerated oxidation and analyzed for PV by standard methods and headspace volatiles by solid phase microextraction/GC-MS.
Forward stepwise regression analysis of the data revealed a relationship between PV and headspace concentration of the volatile
lipid oxidation products hexanal and trans,trans-2,4-heptadienal. The PV calculated using this formula correlated (R
2=0.73) with those measured by conventional methods.
Presented in part at the 96th Annual Meeting of the AOCS, 1–4 May 2005, Salt Lake City, UT. |
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Keywords: | Accelerated oxidation canola oil headspace analysis hexanal lipid oxidation oxidative stability peroxide value solid-phase microextraction trans trans-2 4-heptadienal volatile compounds |
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