Oxidative stability of camelina oil in salad dressings, mayonnaises and during frying

Deirdre Ní Eidhin, David O'Beirne

Research output: Contribution to journalArticlepeer-review

Abstract

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.

Original languageEnglish
Pages (from-to)444-452
Number of pages9
JournalInternational Journal of Food Science and Technology
Volume45
Issue number3
DOIs
Publication statusPublished - Mar 2010

Keywords

  • α-linolenic acid
  • ω3 fatty acids
  • Camelina oil
  • Camelina sativa
  • Deep-frying
  • Oxidative stability

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