Investigation on Polar Compounds Distribution of Canola Oil Using High-Performance Size-Exclusion Chromatography (HPSEC) as Affected by Bene Kernel Oil during Frying Process

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 2, Volume 9, Issue 1 - Serial Number 23, April 2013   

Document Type: Research Article

DOI: 10.22067/ifstrj.v9i1.22968

Authors

Reza Farhoosh¹; Hashem Pourazerang²; Mohammad Hossein Hadad Khodaparast²

¹Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

²Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

Abstract

Measuring the rate of changes in total polar compounds (TPC) content and polar fractions, the oxidative stability of canola oil during frying process as affected by bene kernel oil (BKO, 0.05 and 0.1%) and tert-butylhydroquinone (TBHQ, 100ppm) was investigated. It was observed that the TPC content increased linearly with frying time (R2 > 0.98). The canola oil containing the BKO (especially 0.1%) was significantly capable of increasing oxidative stability. The TPC analysis by high-performance size-exclusion chromatography allowed the separation and quantification of triglyceride polymers (TGP), triglyceride dimers (TGD), oxidised triglyceride monomers (oxTGM), diglycerides (DG), and free fatty acids (FFA) during frying. The ability of the BKO to resist the TGP and oxTGM formations was near to that of the TBHQ, whereas the ability of the BKO to resist the DG and FFA formations was better than that of the TBHQ.

Keywords

Canola oil; Bene kernel oil; Thermo-oxidative and hydrolytic degradations; High-performance size-exclusion chromatography; Frying; Polar compounds

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