Frying stability of canola oil in presence of pumpkin seed and olive oils

2010 ◽  
Vol 112 (8) ◽  
pp. 871-877 ◽  
Author(s):  
Ashraf Gohari Ardabili ◽  
Reza Farhoosh ◽  
Mohammad Hossein Haddad Khodaparast
Keyword(s):  
Canola Oil ◽  
Pumpkin Seed ◽  
Frying Stability ◽  
Olive Oils

Frying Stability of Canola Oil Blended with Palm Olein, Olive, and Corn Oils

2008 ◽  
Vol 86 (1) ◽  
pp. 71-76 ◽  
Author(s):  
Reza Farhoosh ◽  
Reza Esmaeilzadeh Kenari ◽  
Hashem Poorazrang
Keyword(s):  
Canola Oil ◽  
Palm Olein ◽  
Frying Stability

Frying stability of rapeseed Kizakinonatane (Brassica napus) oil in comparison with canola oil

2014 ◽  
Vol 21 (3) ◽  
pp. 163-174 ◽  
Author(s):  
Jin-Kui Ma ◽  
Han Zhang ◽  
Tomohiro Tsuchiya ◽  
Yoshinobu Akiyama ◽  
Jie-Yu Chen
Keyword(s):  
Brassica Napus ◽  
Canola Oil ◽  
Frying Stability

scholarly journals The effects of canola and olive oils consumption compared to sunflower oil, on lipid profile and hepatic steatosis in women with polycystic ovarian syndrome: a randomized controlled trial

2021 ◽  
Vol 20 (1) ◽  
Author(s):  
Maryam Yahay ◽  
Zahra Heidari ◽  
Zahra Allameh ◽  
Reza Amani
Keyword(s):  
Fatty Liver ◽  
Lipid Profile ◽  
Sunflower Oil ◽  
Canola Oil ◽  
Polycystic Ovarian Syndrome ◽  
Dietary Intervention ◽  
Oil Consumption ◽  
Olive Oils ◽  
Sunflower Oils ◽  
Ovarian Syndrome

Abstract Background Polycystic Ovarian Syndrome (PCOS) is one of the most common endocrinopathies and metabolic disorders in women during their reproductive years. It is often associated with dyslipidemia and other risk factors of cardiovascular diseases (CVD). This study was aimed to evaluate dietary intervention effects with canola and olive oils compared to sunflower oil on lipid profile and fatty liver severity among women with PCOS. Method This study was a 10-week intervention including 72 women with PCOS. Patients were randomly assigned to three groups for receiving 25 g/day canola, olive, or sunflower oils for 10 weeks. The primary and secondary outcomes were to assess changes in lipid profile and in fatty liver severity, respectively. Result At the end of the study, 72 patients with a mean age of 29.31 were analysed. Canola oil consumption resulted in a significant reduction in serum levels of TG (P = 0.002) and TC/HDL (P = 0.021), LDL/HDL (P = 0.047), and TG/HDL (P = 0.001) ratios, however, there was no significant reduction in lipid profile following olive oil consumption. Canola (P < 0.001) and olive oils (P = 0.005) could significantly reduce the fatty liver grade. Moreover, HOMA-IR in both canola (P < 0.001) and olive (P = 0.004) groups was significantly decreased. Conclusion In total, compared to olive and sunflower oils, significant improvements in lipid profile, liver function, and HOMA-IR were observed following canola oil consumption in women with PCOS. Trial registration IR.MUI.RESEARCH.REC.1397.315. Registered 30 JUNE 2019 - Retrospectively registered, https://www.irct.ir/trial/38684

scholarly journals São os azeites de oliva mais instáveis que os óleos vegetais frente ao aquecimento? Um estudo comparativo

2021 ◽  
Vol 7 (2) ◽  
pp. 165-175
Author(s):  
Aline Aparecida Ramos ◽  
Taís Júlia de Oliveira ◽  
Bruna Bellincanta Nicoletto ◽  
Gabriela Chilanti ◽  
Catia Dos Santos Branco ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Reactions ◽  
Vegetable Oils ◽  
Canola Oil ◽  
Room Temperature ◽  
Healthy Foods ◽  
Olive Oils ◽  
Acidity Index ◽  
Palabras Clave ◽  
Hydrolytic Acidity

  Resumo A procura por alimentos saudáveis está crescendo e os azeites vêm ganhando atenção. Entretanto, ainda não há consenso no que se refere às melhores formas de sua utilização na culinária. O objetivo desse estudo foi avaliar as possíveis modificações físico-químicas decorrentes do aquecimento em azeites de oliva em comparação a outros óleos vegetais. Amostras de azeites de oliva extravirgem (AOE) ou refinado tipo único (AOU); óleo de canola (OC) e óleo de soja (OS) foram selecionadas considerando as marcas mais procuradas pela população. Essas foram aquecidas a 40, 70, 120 e 180°C e analisadas quanto à rancificação hidrolítica (índice de acidez) e oxidativa (níveis de malondialdeído - MDA). Os resultados mostraram que o aquecimento foi capaz de alterar a disponibilidade de ácidos graxos livres em AOE e AOU (redução de cerca de 30 % no índice de acidez em relação à temperatura ambiente) em comparação à OC e OS. Alterações nesse parâmetro não foram observadas para os óleos. Quanto aos níveis de MDA, observou-se que tanto o AOE quanto o AOU são menos suscetíveis à termoxidação quando aquecidos, em comparação às amostras OC/OS, que apresentaram índices estatisticamente superiores. Quando comparados em conjunto, observou-se o seguinte comportamento para os níveis de acidez (AOE = AOU > OC = OS) e MDA (OS > OC > AOU = AOE). Os dados obtidos no presente estudo indicam uma maior aplicabilidade dos azeites de oliva em preparações aquecidas, no entanto, futuros estudos são necessários para melhor compreender as reações químicas envolvidas nos processos de termoproteção desses. Palavras-chave: Ácidos graxos; estabilidade; rancificação; antioxidantes.   Abstract Are olive oils more unstable than vegetable oils on heating? A comparative study Demand for healthy foods is growing and olive oils are gaining attention. However, there is still no consensus regarding the best ways to use it in cooking. This study aimed to evaluate the possible physicochemical modifications resulting from heating olive oil compared to vegetable oils. Samples of extra virgin (AOE) or refined type (AOU) olive oils; canola oil (OC) and soybean oil (OS) were selected considering the most consumed brands by the population. Samples were heated at 40, 70, 120, and 180 ° C and analyzed for hydrolytic (acidity index) and oxidative (malondialdehyde - MDA) rancidity. The results showed that heating was able to alter the availability of free fatty acids in AOE and AOU (about 30 % reduction in acidity index compared to room temperature) in relation to OC and OS. Changes in this parameter were not observed for oils. Regarding MDA levels, it was observed that both of which olive oils were less susceptible to thermo-oxidation when heated compared to OC or OS, which showed statistically higher rates. When compared together, the following behavior was observed for acidity levels (AOE = AOU> OC = OS) and MDA (OS> OC> AOU = AOE). The data obtained in the present study indicate greater applicability of olive oils in heated preparations, however, further studies are needed to better understand the chemical reactions involved in their thermoprotection processes. Keywords: Fatty acids; stability; rancification; antioxidants.   Resumen ¿Son los aceites de oliva más inestables que los aceites vegetales al calentarlos? Un estudio comparativo La demanda de alimentos saludables es grande y los aceites de oliva están ganando atención. Todavía, no hay consenso sobre las mejores formas de utilizarlo en la cocina. El objetivo de este estudio fue evaluar los posibles cambios físicos y químicos derivados del calentamiento de los aceites de oliva en comparación con otros aceites vegetales. Muestras de aceite de oliva virgen extra (AOE) o refinado de tipo único (AOU); aceite de canola (OC) y aceite de soja (OS) fueron seleccionados considerando las marcas más buscadas por la población. Estos fueron calentados a 40, 70, 120 y 180 ° C y analizados para rancificación hidrolítica (índice de acidez) y oxidativa (malondialdehído - MDA). Los resultados mostraron que el calentamiento puede alterar la disponibilidad de ácidos grasos libres en AOE y AOU (reducción de aproximadamente 30% en el índice de acidez en relación a la temperatura ambiente) en comparación con OC y OS. No se observaron cambios en este parámetro para los aceites. Para los niveles de MDA, se observó que tanto AOE como AOU son menos susceptibles a la termoxidación cuando se calientan, en comparación con las muestras de OC / OS, que mostraron tasas estadísticamente más altas. Cuando se compararon juntos, se observó el siguiente comportamiento para los niveles de acidez (AOE = AOU> OC = OS) y MDA (OS> OC> AOU = AOE). Los datos obtenidos en el presente estudio indican una mayor aplicabilidad de los aceites de oliva en preparaciones calentadas, sin embargo, son necesarios futuros estudios para comprender mejor las reacciones químicas involucradas en sus procesos de termoprotección. Palabras clave: Ácidos grasos; estabilidad; rancificación; antioxidantes.

Effect of Bene Kernel Oil on the Frying Stability of Canola Oil

2010 ◽  
Vol 88 (5) ◽  
pp. 647-654 ◽  
Author(s):  
Parvin Sharayei ◽  
Reza Farhoosh ◽  
Hashem Poorazrang ◽  
Mohammad Hossein Haddad Khodaparast
Keyword(s):  
Canola Oil ◽  
Frying Stability ◽  
Kernel Oil ◽  
Bene Kernel Oil

scholarly journals Frying performance of two virgin oils from Cornicabra olives with different ripeness indices

2018 ◽  
Vol 68 (4) ◽  
pp. 223 ◽  
Author(s):  
R. Olivero-David ◽  
C. Mena ◽  
F. J. Sánchez-Muniz ◽  
M. Á. Pérez-Jiménez ◽  
F. Holgado ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Polar Compounds ◽  
Total Polyphenols ◽  
Frying Stability ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Oil Toxicity ◽  
Frying Performance ◽  
Stability Indices ◽  
Fatty Acid Compositions

The frying performance of two virgin olive oils (VOO) from Cornicabra olives of different ripeness indices, 2.08 for VOO1 and 4.13 for VOO2, was evaluated. Thermal, oxidative and hydrolytic alterations were determined throughout 40 frying operations with potatoes. The initial oils showed similar fatty acid compositions and oxidative stability indices as determined by Rancimat, but VOO1 presented higher amounts of total polyphenols and tocopherols. The oils showed high and similar frying performance. No significant differences in the levels of polar compounds (PC) were found between the two oils during frying. Therefore, the frying stability of Cornicabra VOOs appears to be unconnected with olive fruit ripeness. The limit of degradation at 25% PC as established in different countries was calculated to occur at 55 frying operations in the two oils. As oil toxicity is related to the levels of compounds formed, the use of Cornicabra VOOs for frying is highly recommended.

Improvement of Canola Oil Frying Stability by Bene Kernel Oil’s Unsaponifiable Matter

2011 ◽  
Vol 88 (7) ◽  
pp. 993-1000 ◽  
Author(s):  
Parvin Sharayei ◽  
Reza Farhoosh ◽  
Hashem Poorazrang ◽  
Mohammad Hossein Haddad Khodaparast
Keyword(s):  
Unsaponifiable Matter ◽  
Canola Oil ◽  
Frying Stability
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