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Oil Stability (oil + stability)
Selected AbstractsPotato Chip Quality and Frying Oil Stability of High Oleic Acid Soybean OilJOURNAL OF FOOD SCIENCE, Issue 6 2005Kathleen Warner ABSTRACT High oleic soybean (HOSBO) and low linolenic acid soybean (LLSBO) oils were evaluated individually and in a 1:1 blend along with cottonseed oil (CSO) to determine frying oil stabilities and the flavor quality and stability of potato chips. Potato chips were fried in the oils for a total of 25 h. Potato chips and oils were sampled periodically for sensory data, gas chromatographic volatile compounds, free fatty acids, and total polar compounds. Total polar compounds levels decreased with increasing amounts of oleic acid. The LLSBO had the highest overall increase (17.3%) in total polar compounds from 0 to 25 h of frying. Flavor evaluations of fresh and aged (0, 1, 3, 5, and 7 wk at 25 °C) potato chips showed differences between potato chips fried in different oil types. Potato chips fried in either LLSBO or in the 1:1 blend had significantly higher intensities of deep fried flavor than the chips fried in HOSBO. Potato chips fried in HOSBO, which had 2% linolenic acid and 1.3% linoleic acid, had significantly higher fishy flavor intensity than chips fried in the other oils. The presence of linoleic acid at a level lower than the amount of linolenic acid probably allowed for the fishy flavors from the degradation of linolenic acid in HOSBO to become more apparent than if the linoleic acid level was higher than linolenic acid. Hexanal was significantly higher in potato chips fried in LLSBO than in the chips fried in the other oils, indicating low oxidative stability during storage. Blending HOSBO with LLSBO in a 1:1 ratio not only improved flavor quality of chips compared with those fried in HOSBO, but also improved oil fry life and oxidative stability of chips compared with LLSBO. [source] Effectiveness of caffeic acid as an anti-oxidant for cod liver oilINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 4 2003Antonella De Leonardis Summary The effectiveness of caffeic acid and butylated hydroxyanisole (BHA) as anti-oxidants for cod liver oil was investigated. The phenol were added to oil in doses of 300, 600 and 800 mg kg,1 and the samples were oxidized at 100 °C in a rancimat apparatus. Caffeic acid not only improved oil stability, but also developed a further protective action which increased hydrolytic stability, inhibited diene conjugation and reduced losses of polyunsaturated fatty acid (PUFA)-n3. Caffeic acid showed a higher anti-oxidant effect than BHA. [source] Enhancing seed quality and viability by suppressing phospholipase D in ArabidopsisTHE PLANT JOURNAL, Issue 6 2007Shivakumar P. Devaiah Summary Seed aging decreases the quality of seed and grain and results in agricultural and economic losses. Alterations that impair cellular structures and metabolism are implicated in seed deterioration, but the molecular and biochemical bases for seed aging are not well understood. Ablation of the gene for a membrane lipid-hydrolyzing phospholipase D (PLD,1) in Arabidopsis enhanced seed germination and oil stability after storage or exposure of seeds to adverse conditions. The PLD,1-deficient seeds exhibited a smaller loss of unsaturated fatty acids and lower accumulation of lipid peroxides than did wild-type seeds. However, PLD,1 -knockdown seeds were more tolerant of aging than were PLD,1 -knockout seeds. The results demonstrate the PLD,1 plays an important role in seed deterioration and aging in Arabidopsis. A high level of PLD,1 is detrimental to seed quality, and attenuation of PLD,1 expression has the potential to improve oil stability, seed quality and seed longevity. [source] | ||||||||||