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Effect of Seed Heat-Treatment on the Oxidative Stability of Canola Oil Body Emulsions

Author(s): Zhiping Shen | Chakra Wijesundera | Jian-Hui Ye

Journal: Food and Nutrition Sciences
ISSN 2157-944X

Volume: 03;
Issue: 07;
Start page: 981;
Date: 2012;
Original page

Keywords: Canola Seed Heat-Treatment | Food Emulsions | Oil Bodies | Oxidative Stability | Phenolic Antioxidants

Enhancement of oxidative stability of canola oil extracted from seed subjected to prior heat-treatment has been attributed to heat-induced generation of antioxidants from phenolic precursors occurring in canola seed. Dispersion of aqueous extracts of intact seed oil bodies (OBs) in water is a novel and interesting way of producing natural and oxidatively stable food emulsions with minimal use of synthetic antioxidants and emulsifiers. As there is growing interest in natural food emulsions containing unsaturated oils, we investigated whether the oxidative stability of canola OB emulsions could be further improved by subjecting canola seed to heat-treatment prior to oil body extraction. Oil-in-water (5%, w/w) emulsions of OBs extracted from canola seed before and after heat-treatment were considerably more resistant to oxidation than emulsions prepared from refined canola oil and Tween® 40 emulsifier. However, only small amounts (0.9% - 4.5% by weight) of the phenolic compounds present in canola seed were transferred to the OBs after aqueous extraction, and consequently there was no discernible effect on oxidative stability as a result of prior heat-treatment of the seed. Thus, in contrast to oil, there is no oxidative stability benefit to be gained by subjecting canola seed to heat-treatment prior to extraction of OBs.
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