Oxidative stability canolol effect

In the literature, canolol is described as an effective antioxidant (Koski et al., 2003 Kuwahara et al., 2004 Vuorela et al., 2005 Wakamatsu et al., 2005). Figure 17.8 shows increased oxidative stability of canola oil accompanied increasing amounts of canolol. Using the Rancimat test at 120°C canolol contents below 200 itg/g in canola oil from roasted seeds resulted in slight decrease of the oxidative stability. In contrast, amounts of canolol higher than 200 g/g improved oxidative stability of the oil dramatically. Wijesundera et al. (2008) also showed an improvement in... 

FIGURE 17.8 Formation of canolol during roasting of canola seeds and its effect on the oxidation stability of the resulting oil in the Rancimat test at 120°C. 

The effect of canolol on the storage stability was confirmed by storing canola oil at 60°C over 168 h. The parameters used to monitor the oxidative state of the oil were diene absorption as well as the hexanal content. An increase of absorption at 240 nm was found as a resnlt of a shift of the double bond in unsaturated fatty acids during oxidation. Hexanal, a key compound of the oxidation of fats and oil can be used as an indicator to follow the extent of oxidation. 

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