Low linolenic canola oil

Abbreviations LLCO—Low linolenic canola oil HOCO—High oleic canola oil ... 

Abbreviations HEAR—High erucic rapeseed oil CAN—Canola oil LLCAN—Low linolenic canola oil HOCAN—High oleic canola oil HOLLCAN—High oleic low linolenic canola oil SOY—Soybean oil SUN—Sunflower oil. 

Abbreviations LLCO-low-linolenic canola oil HOCO - high-oleic canola oil Ln - linolenic L - linoleic O - oleic S - stearic P - palmitic Others -group of 15 triacylglycerols with contribution below 1 % each. Symbols such as POS (etc) represent all glycerol ester containing these three acyl chains. Adapted from Kallio and Currie 1993. 

Note RCO = Regular canola oil HOCO = high oleic canola oil HOLLCO = High oleic, low Unolenic canola oil LLCO = Low linolenic canola oil. 

Use of High-Oleic, Low-Linolenic Canola Oil during Frying.206... 

USE OF HIGH-OLEIC, LOW-LINOLENIC CANOLA OIL DURING FRYING... 

Note HOLL canola oil = High-oleic, low-linolenic canola oil PHCO = Partially hydrogenated canola oil HOSO = High-oleic sunflower oil PO = Palm olein. 

Fatty acid composition of regular flax oil is different from other commercial oils because of the very high contribution of ALA, usually above 50% (Table 2). Because of the high content of this unique fatty acid, flaxseed and flax oil are often used as food supplements, where enrichment with omega-3 fatty acids is needed. This fatty acid is susceptible to oxidation it oxidizes 20 0 times faster than oleic acid and 2 times faster than linoleic acid (8). This property makes the oil a good material for paint and plastic production where fast oxidation is required. Flax oil contains low amounts of saturated fatty acids (SFA) compared with low linolenic flax oil (Linola), soybean, and sunflower oils however, it is higher than canola oil (Table 2). Canola oil contains the lowest amount of SFA among all commercial oils. 

Australian investigators (Xu et al 1999, 2000) have reported a high-oleic canola oil (71-74% oleic, 13-14% linoleic, and 5.5-7.0% a-linolenic acids) and a high-oleic, low-a-linolenic canola oil (69-74% oleic, 16-21% linoleic, and 2.0-2.7% a-linolenic acids). The latter oil has been designated monola . It is advertised as a superior frying oil and has been available in limited quantities in Australia since 1999 (Anon., 2000). 

The term Omega-9 Oil is referred to by the food industry as an identifier for the high oleic low linolenic canola and sunflower oils developed from Dow AgroSciences NEXERA canola and sunflower seeds. 

Oils and Fats The following industrially processed oils were used in the frying experiments conventional canola (Canola), low linolenic canola (LLCan), Omega-9... 

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... 

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 LLCAN—Low iinoienic acid canola oil HOGAN—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 SUN—Sunflower oil MUFA—Monounsaturated fatty acids PUFA— Polyunsaturated fatty acids. 

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 ... 

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... 

Standard canola oil is high in CIS fatty acids, about 95%, which is higher than the other commodity vegetable oils. It is high in CIS In - 9 oleic acid at about 60%, much higher than any other vegetable oils, and it is relatively low in polyunsaturated fatty acids, linoleic at about 21%, and linolenic at about 10%. Viscosity, cold hlter plugging point, and cetane number are some of the most important biodiesel fuel properties influenced by fatty acid composition. 

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