Location: Functional Foods Research Unit
Project Number: 3620-44000-049-00
Start Date: Jun 15, 2009
End Date: Jun 01, 2010
We will conduct frying studies to evaluate the effects of various ratios of tocopherols for enhancing both the fry life of the oil and the shelf life of fried food. The effects of various phytosterols as antipolymerization agents will be investigated. Oxidation products from tocopherols such as quinones will be investigated as potential antioxidants. In addition, new cultivars of high gamma sunflower oil will be evaluated for frying stability in comparison with traditional low gamma/high alpha sunflower oil. We will use this information to recommend optimum levels and ratios of tocopherols in edible vegetable oils for both food manufacturers and plant geneticists. We will study alternative technologies such as pressing to retain better yields of natural antioxidants and produce oils with enhanced quality and oxidative stability. We will identify those inherent phytochemicals in pressed oils that positively affect oil quality and stability.