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ARS Home » Research » Publications at this Location » Publication #114152
Title: MODIFYING FATTY ACID AND TOCOPHEROL COMPOSITIONS OF OILS TO INHIBIT OXIDATION

Author
item Warner, Kathleen

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 9/19/2000
Publication Date: 9/19/2000
Citation: WARNER, K.A. MODIFYING FATTY ACID AND TOCOPHEROL COMPOSITIONS OF OILS TO INHIBIT OXIDATION. MEETING ABSTRACT. 2000.

Interpretive Summary:

Technical Abstract: The flavor and oxidative stability of low linolenic acid canola and soybean oils; high oleic sunflower, safflower, soybean, and canola oils; and mid-oleic corn and sunflower oils were evaluated as salad oils and as frying oils. Oils which only had the linolenic acid lowered showed less improvement than oils with either higher oleic acid or a combination of higher oleic acid and lower linolenic acid. Increasing the oleic acid and decreasing the linolenic acid also improved frying stability as measured by instrumental and chemical analyses. However, flavor analyses by trained, experienced analytical sensory panelists showed that food fried in oils with high levels of oleic acid--above 70%--with corresponding low levels of linoleic acid have low intensities of desirable deep fried flavor. To study the effects of tocopherol amounts and ratios on oil stability, soybean and sunflower oils were stripped of all minor oil constituents. Tocopherols in the amounts and ratios found in soybean oil (high gamma, lo delta and low alpha) were added to the purified soybean oil and to the purified sunflower oil. The tocopherol amounts and ratios in sunflower oil (high alpha) were added to the purified soybean oil and to the purified sunflower oil. Adding the tocopherol ratio of soybean oil to sunflower oil improved the storage stability in the dark of the sunflower oil because of the additional delta and gamma tocopherols which were <10 ppm in regular sunflower oil. Soybean oil containing the tocopherol profile of sunflower oil had less storage stability in the dark than the soybean oil with soybean tocopherols. Purified sunflower oil containing the high alpha tocopherol content of sunflower oil had better inhibition to photooxidation than did the sunflower oil containing a regular profile of soy tocopherols.