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 language | English |
|---|---|
| Pages (from-to) | 444-452 |
| Number of pages | 9 |
| Journal | International Journal of Food Science and Technology |
| Volume | 45 |
| Issue number | 3 |
| DOIs | |
| Publication status | Published - Mar 2010 |
Keywords
- Camelina oil
- Camelina sativa
- Deep-frying
- Oxidative stability
- α-linolenic acid
- ω3 fatty acids