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

摘要

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.