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United States Department of Agriculture

Agricultural Research Service

Research Project: ENHANCING FLAVOR QUALITY AND OXIDATIVE STABILITY OF EDIBLE VEGETABLE OILS WITH PHYTOCHEMICAL ANTIOXIDANTS Project Number: 3620-44000-049-00
Project Type: Appropriated

Start Date: Jun 15, 2009
End Date: Jun 01, 2010

Objective:
To develop new knowledge about natural antioxidants that affect the quality and inherent stability of vegetable oils by investigating effects of tocopherols, tocopheron oxidation products and phytosterols and evaluating alternative technologies of oil processing.

Approach:
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.

Last Modified: 11/28/2014
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