Low linolenic acid canola oil

High oleic acid canola oil is another development pursued in Canada, the United States, Sweden, Australia, and elsewhere (137). As with low linolenic acid canola oil, the aim was to produce stable frying oil, which will not need hydrogenation and thus avoid fraui-isomers formation. The oleic acid content in oil from seed developed in Canada is at about 78%, whereas linoleic and linoleic acids are lowered to approximately 8% and 3% respectively (see Table 2). Saturated fatty acid content is unchanged from the standard canola oil. There is limited commercial seed production for export to Japan. Also, there is increasing acceptance of the oil in Canada and the United States. The frying performance in tests was found to be similar to... 

A study on the effect of heating on the oxidation of low linolenic acid canola oil at frying temperatures under nitrogen and air clearly showed that a significantly lower development of oxidation was evident for the low linolenic acid canola oil. Reduction in the linolenic acid content of canola oil reduced the development of room odor at frying temperatures. 

Abbreviations LLCAN - low-linolenic acid canola oil HOCAN - high-oleic acid canola oil GLCO - canola oil with gamma linolenic acid LLFlax - flaxseed oil with reduced content of linolenic acid LTCAN - canola oil with high content of lauric acid MUFA - monounsaturated fatty acids PUFA -polyunsaturated fatty acids. 

Przybylski, R., Eskin, N.A.M., Malcolmson, J., Durance-Tod, S., Carr, R. and Mickle, M. (1993b) Stability of low linolenic acid canola oil in accelerated storage at 60°C. Lebensm. Wiss. Technol., 26, 205-209. 

Seedfats are characterized by low contents of saturated fatty acids. They contain palmitic, oleic, linoleic, and linolenic acids. Sometimes unusual fatty acids may be present, such as erucic acid in rapeseed oil. Recent developments in plant breeding have made it possible to change the fatty acid composition of seed oils dramatically. Rapeseed oil in which the erucic acid has been replaced by oleic acid is known as canola oil. Low linolenic acid soybean oil can be obtained, as... 

Effects of Heating on the Chemical and Sensory Indices of Oxidation of Low and High Linolenic Acid Canola Oils (Average of Duplicate Values in Two Replications)... 

Two additional low-linolenic acid double-low rapeseed (canola) cultivars with incremental improvements in agronomic performance, Apollo (Scarth et al. 1995) and Allons (Scarth et al. 1997), were developed and released by the University of Manitoba. There was limited commercial production of these low-linolenic acid, double-low rapeseed (canola) cultivars in Canada. More recently, high-stability oil double-low rapeseed (canola) cultivars that have low linolenic acid concentrations (<3%) and high oleic acid concentrations (>70%) have been developed. These new high-oleic acid, low-linolenic acid, high-stability oil, double-low rapeseed (canola) cultivars have competitive seed yields and are commercially successful (Canola Council of Canada 2008). 

As was pointed out earlier in this chapter, canola oil is a natural salad oil and normally does not require winterizing. However, when there is a requirement for a liquid oil of improved stability, Teasdale (1966) has shown that canola oil offers a better source than either HEAR oil or soybean oil. Low erucic acid rapeseed oil, hydrogenated to 0.8% linolenic acid, was winterized to give a yield of 94-95% of salad oil having a cold test of 12 hr. HEAR oil, also hydrogenated to the 0.8% linolenic level, gave a yield of 75% having a cold test of 6 hr. 

In canola, the most important fatty acids are oleic acid (C18 l), a-linolenic acid (ALA, C18 3), erucic acid and the sum of the total saturated fatty acids. Canola is often referred as a double low rapeseed, low in total glucosinolate—<30 pmol/g oil-free solid dry basis, and low erucic acid—<2% (http //canolacouncil.org/canola the offlcial deflnition.aspx). To ensure that the seeds conform to the definition of canola, it is important to analyse the erucic acid content. Nowadays monthly monitoring of Canadian canola exports showed that erucic acid content is weU below the 2% mark, in fact, the erucic acid content average was below 0.15%. Canola oil has been modified in response to industry demand for an oil that allows deep-frying. It was necessary to develop an oil more stable to oxidation, to allow the high deep-frying temperatures. Low a-linolenic acid canola (LowLin) was developed. The new varieties could be grouped into low a-linolenic acid (below 5%) with an oleic acid content of around 65%, or into very low a-linolenic add (below 3%) with a content... 

Canadian investigators have bred Brassica juncea (orienal mustard) from an Australian line with low erucic acid and low glucosinolate so that it has a fatty acid composition (palmitic 3%, stearic 2%, oleic 64%, linoleic 17%, and linolenic acid 10%) similar to that of canola oil from B. napus and B. rapa. This makes it possible to expand the canola growing area of Western Canada (143). 

Canola Oil Canola oil is obtained from low erucic acid, low glucosinolate rapeseed. The unique polyunsaturated fatty acid and low saturated composition of canola oil differentiates it from other oils. It has a higher oleic acid (18 1) content (55%) and lower linoleic acid (18 2) content (26%) than most other vegetable oils, but it contains 8-12% of linolenic acid (18 3) (58). Canola oil is most widely used in Canada and is considered a nutritionally balanced oil because of its favorable ratio of near 2 1 for linoleic to linolenic acid content. Unlike most other edible oils, the major breakdown products of canola oil are the cis, trans- and tram, trans-2,4-heptadienals with an odor character generally described as oily, fatty, and putty. Stored canola oil shows a sharp increase in the content of its degradation products, which are well above their odor detection thresholds. The aroma is dominated by cis, tram-, tram, frani-2,4-heptadienals, hexanal, nonanal, and the cis, trans- and... 

Abbreviations HEAR—High erucic acid rapeseed LLCanola—Canola oil with low content of linolenic acid HOCanola—Canola oil with high content of oleic acid LLFlax—Flax oil with low content of linolenic acid P-8—Plastochromanol-8. 

The current interest in dietary fat, however, stems primarily from its implication in the origin of several chronic diseases. Interest has centered on both the amount and type of dietary fat in the development of cardiovascular disease, cancer, hypertension, and obesity. As a result, dietary recommendations in many countries call for a reduction in total fat intake, to 30% of energy, and in saturated fat intake, to less than 10% of energy. In addition, some nutrition recommendations specify recommended levels of n-6 and n-3 fatty acids in the diets. Hence, the source of fat in the diet has assumed considerable importance over the past few years. Interest in the nutritional properties of canola oil developed because of its fatty acid composition (Table 2). Canola oil is characterized by a low level of saturated fatty acids, a relatively high level of monounsaturated fatty acids, and an appreciable amount of the n-3 fatty acid ot-linolenic acid (18 3 n-3). 

Canola oil is characterized by a low level of saturated fatty acids (less than 4% palmitic acid) and relatively high levels of oleic acid (60%) and a-linolenic acid (10%). It is second only to olive oil, among the common fats and oils, in oleic acid level and, except for soybean oil, the only common dietary fat that contains a significant amount of a-linolenic acid. Furthermore, there is a favorable balance in the levels of linolenic and linoleic acids (viz., 18 3/18 2 ratio of 1 2) in canola oil. Canola oil has been found equally as effective as soybean oil, safflower oil, and sunflower oil in reducing plasma total and LDL cholesterol levels in normolipi-demic subjects. It also was effective in reducing plasma total and LDL cholesterol levels in hyperlipidemic subjects when it replaced saturated fat in their diets. Canola oil diets also have been shown to affect the fatty acid composition of blood... 

The low total polyunsaturation of canola oil, about 30% versus 58% for soybean oil, along with the high content of monounsaturates, about 60% versus about 25% for soybean oil, are responsible for the good flavour stability of this oil, despite the presence of linolenic acid. Additional minor, but important reasons, for better oxidative stability of canola oil compared with soybean oil are as follows ... 

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