Author
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Warner, Kathleen |
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Submitted to: Crop Science Society Of America
Publication Type: Abstract Only Publication Acceptance Date: 11/15/2000 Publication Date: 11/15/2000 Citation: WARNER, K.A. RECOMMENDATIONS FOR MODIFYING OILSEEDS FOR IMPROVED OIL QUALITY. CROP SCIENCE SOCIETY OF AMERICA. 2000. Interpretive Summary: Technical Abstract: Traits of many commodity oils generally must be modified by hydrogenation, blending with less polyunsaturated oil or breeding because they may not have optimum compositions to ensure quality and oxidative tolerance in high stability uses. Decreasing linolenic acid to 2-3% will increase stability of salad oils. However, if oil is used for frying, which utilizes 6 billion pounds/yr in the U.S., oleic acid content needs to be higher and linoleic acid needs to be lower. Examples of oils with fatty acid compositions modified by breeding include low linolenic acid canola and soybean oils; high oleic sunflower, safflower, soybean, and canola oils; and mid-oleic corn and sunflower oils. Based on frying tests of oils with very high oleic acid levels, we found that if the oleic acid content was >70% and the linoleic acid level was <20%, fried flavor quality was diminished. Therefore, we recommend oils have moderate levels of oleic acid (60-70%), low levels of linolenic acid (<3%), >20% linoleic acid and <7% saturated fatty acids for a balance of good quality fried food, long fry life and healthful oil. Oils can be further optimized by adjusting levels of tocopherols--the naturally occurring antioxidants. Stability tests with sunflower and soybean oil showed that the tocopherol profile in soybean--high gamma, low delta and low alpha-- produced more stable oil than did the tocopherol profile in sunflower oil--high alpha. We recommend that the tocopherol profiles of oils be altered to increase gamma and delta. |
