Improvement of Canola Oil Frying Stability by Bene Kernel Oil's Unsaponifiable Matter

摘要

The anti-rancidity effect of the unsaponifiable matter fraction of bene kernel (UFB) oil on canola oil (CAO) during frying was compared to that of tert-butyl hydroquinone (TBHQ). The UFB was separated into hydrocarbons (12.9%), carotenes (9.6%), tocopherols and tocotrienols (65.8%, mainly gamma-tocopherol), linear and triterpenic alcohols (3.8%), methyl sterols (2.8%), sterols (3.0%, mainly beta-sitosterol, stigmasterol, Delta(5)-avenasterol, and Delta(7)-avenasterol, respectively), and triterpenic dialcohols (2.2%). The results obtained from the measurements of the total polar compounds, the conjugated diene value, the carbonyl value, and total tocopherols showed that the stability of CAO improves similarly in the presence of UFB or TBHQ, and even more in the presence of UFB in some cases (especially inhibition of oxidized triglyceride monomers and triglyceride dimers). The analysis of polar components showed that the antioxidative additives were more effective to resist the formation of thermo-oxidative than hydrolytic products during the frying of CAO.