Nutritional Impact of Fatty Acid Composition of Canola Oil and Its Effect on the Oxidative Deterioration

2012 ◽  
pp. 312-329 ◽  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Canola Oil ◽  
Oxidative Deterioration

scholarly journals Fatty acid composition and quality properties of chicken sausage formulated with pre-emulsified perilla-canola oil as an animal fat replacer

2019 ◽  
Vol 98 (7) ◽  
pp. 3059-3066 ◽  
Author(s):  
Dicky Tri Utama ◽  
Hae Seong Jeong ◽  
Juntae Kim ◽  
Farouq Heidar Barido ◽  
Sung Ki Lee
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Canola Oil ◽  
Fat Replacer ◽  
Quality Properties ◽  
Animal Fat

scholarly journals Effects of repeated deep-frying on fatty acid profiles of potato fries and frying oils: soybean oil, canola oil and their 1:1 blend

2020 ◽  
Vol 26 (3) ◽  
pp. 389-399
Author(s):  
Michelle Ting Yun Yeo ◽  
◽  
Xinyan Bi ◽  
Christiani Jeyakumar Henry ◽  
◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Acid Composition ◽  
Canola Oil ◽  
Deep Frying ◽  
Frying Oils ◽  
Frying Process ◽  
Composition Changes

Introduction: This study looked at the fatty acid composition changes in potato fries fried in three different types of oils, namely soybean oil (SO), canola oil (CO), and a 1:1 blend of soybean oil and canola oil (SCO), throughout an intermittent frying process of 80 batches in five consecutive days. The study also examined the fatty acid composition changes in SO, CO and SCO during the frying process. Methods: Fat from potato fries (extracted by Soxtec system) and oil samples from the corresponding frying oil were analysed by gas chromatography-mass spectrometer (GC-MS) to examine the fatty acid profile changes during the deep-frying process. Results: Linoleic acid (LA) and a-linolenic acid (ALA) in all three oils decreased, while oleic acid (C18:1), stearic acid (C18:0), palmitic acid (C16:0) and octanoic acid (C8:0) increased. Formation of C18:1 trans fatty acid was observed as the frying time increased. The fatty acid composition of the potato fries was consistent with the fatty acid composition of the corresponding frying oils. Conclusion: Our results showed that blending soybean oil and canola oil did not significantly improve the frying stability of the resulting oil in terms of fatty acid profile. Due to the formation of trans fatty acids and the decrease in polyunsaturated fatty acids, our study also recommends not to use the same frying oil repeatedly and not to consume food products cooked in reused oil.

Fatty acid composition of milk from Holstein cows fed fish oil, canola oil, or their combination in early lactation

2010 ◽  
Vol 1 (1) ◽  
pp. 290-290
Author(s):  
T Sadat Vafa ◽  
A A Naserian ◽  
A R Heravi Moussavi ◽  
R Valizadeh ◽  
M Danesh Mesgaran ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Fish Oil ◽  
Acid Composition ◽  
Canola Oil ◽  
Holstein Cows ◽  
Early Lactation

scholarly journals Fatty acid composition, cholesterol and antioxidant status of infraspinatus muscle, liver and kidney of goats fed blend of palm oil and canola oil

2016 ◽  
Vol 15 (2) ◽  
pp. 181-190 ◽  
Author(s):  
Kazeem Dauda Adeyemi ◽  
Azad Behnan Sabow ◽  
Mahdi Ebrahimi ◽  
Anjas Asmara Samsudin ◽  
Awis Qurni Sazili
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Palm Oil ◽  
Canola Oil ◽  
Antioxidant Status ◽  
Infraspinatus Muscle ◽  
Liver And Kidney
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