TY - JOUR
T1 - Oxidative stability of camelina oil in salad dressings, mayonnaises and during frying
AU - Eidhin, Deirdre Ní
AU - O'Beirne, David
PY - 2010/3
Y1 - 2010/3
N2 - Oxidative stability of omega-3 rich camelina oil in food products and during frying was evaluated and compared with sunflower oil. Camelina oil-based salad dressings were of similar oxidative stability to those prepared with sunflower oil, as indicated by predominantly insignificant (P > 0.05) differences in peroxide values (PV), ρ-anisidine values (AV), total oxidation values (TOTOX), conjugated diene levels (CD) and conjugated triene levels (CT). However, thiobarbituric acid reactive substances (TBARS) were significantly higher (P < 0.05) for camelina oil and salad dressings throughout storage. Camelina and sunflower oils, alone and in salad dressings or mayonnaises, were acceptable to a sensory analysis panel with slightly lower scores for camelina oil. PV, AV and TOTOX values were similar for camelina and sunflower oil during deep frying but while PVs remained low (<10 meq kg-1), AV and TOTOX values increased quickly. TBARS values were significantly higher in deep-frying camelina oil and 'fishy' odours were observed.
AB - Oxidative stability of omega-3 rich camelina oil in food products and during frying was evaluated and compared with sunflower oil. Camelina oil-based salad dressings were of similar oxidative stability to those prepared with sunflower oil, as indicated by predominantly insignificant (P > 0.05) differences in peroxide values (PV), ρ-anisidine values (AV), total oxidation values (TOTOX), conjugated diene levels (CD) and conjugated triene levels (CT). However, thiobarbituric acid reactive substances (TBARS) were significantly higher (P < 0.05) for camelina oil and salad dressings throughout storage. Camelina and sunflower oils, alone and in salad dressings or mayonnaises, were acceptable to a sensory analysis panel with slightly lower scores for camelina oil. PV, AV and TOTOX values were similar for camelina and sunflower oil during deep frying but while PVs remained low (<10 meq kg-1), AV and TOTOX values increased quickly. TBARS values were significantly higher in deep-frying camelina oil and 'fishy' odours were observed.
KW - α-linolenic acid
KW - ω3 fatty acids
KW - Camelina oil
KW - Camelina sativa
KW - Deep-frying
KW - Oxidative stability
UR - http://www.scopus.com/inward/record.url?scp=77955606966&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.2009.02141.x
DO - 10.1111/j.1365-2621.2009.02141.x
M3 - Article
AN - SCOPUS:77955606966
SN - 0950-5423
VL - 45
SP - 444
EP - 452
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
IS - 3
ER -