Impact of linolenic acid on oxidative stability of rapeseed oils

The objective of this study was to investigate the effects of linolenic acid (LA) on oxidation stability of rapeseed oils. Four kinds of rapeseed were harvested by unified cultivation and management in the same geographical conditions, and then four rapeseed oils with different contents of LA were o...

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Bibliographic Details
Published in:Journal of food science and technology 2020-09, Vol.57 (9), p.3184-3192
Main Authors: Mao, Xiaohui, Chen, Wenjie, Huyan, Zongyao, Sherazi, Syed Tufail Hussain, Yu, Xiuzhu
Format: Article
Language:English
Subjects:
Antioxidants
Brassica napus
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Cultivation
Fatty acids
Fish oils
Food Science
Linolenic acid
Nutrition
Original
Original Article
Oxidation
Phytosterols
Polyunsaturated fatty acids
Rapeseed
Rapeseed oil
Shelf life
Stability analysis
Tocopherols
Vegetable oils
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Summary:The objective of this study was to investigate the effects of linolenic acid (LA) on oxidation stability of rapeseed oils. Four kinds of rapeseed were harvested by unified cultivation and management in the same geographical conditions, and then four rapeseed oils with different contents of LA were obtained. The effects of linolenic acid and antioxidants (tocopherols and phytosterols) on oxidation stability of rapeseed oils were evaluated. Results showed that rapeseed oil with 5.9% LA was the most stable among four rapeseed oils, followed by commercial rapeseed oil, rapeseed oil with 8.4% LA and rapeseed oil with 10.8% LA. The oxidation stability was negatively correlated with the contents of LA (r =  − 0.931, p  
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-020-04349-x