Effect of pretreatment and oil extraction methods on oxidative stability of canola oil during storage
Document Type : Complete scientific research article
Abstract
In the present study, oxidative stability of canola oil extracted with hot press at 85-100ºC was compared with unheated canola oil extracted with cold press at 40-45ºC.The Stability of oil was measured every week during a four months storage using free fatty acid, acid value, peroxide value, anisidine value, totex value and rancimat test. The results obtained showed that pretreatment and method of press had significant effect (P<0.01) on stability and quality of canola oil during storage. In addition results showed that canola oil extracted by cold press without pretreatment significantly increased oxidative stability (P<0.05) during storage.
(2012). Effect of pretreatment and oil extraction methods on oxidative stability of canola oil during storage. Food Processing and Preservation Journal, 1(1), 63-72.
MLA
. "Effect of pretreatment and oil extraction methods on oxidative stability of canola oil during storage". Food Processing and Preservation Journal, 1, 1, 2012, 63-72.
HARVARD
(2012). 'Effect of pretreatment and oil extraction methods on oxidative stability of canola oil during storage', Food Processing and Preservation Journal, 1(1), pp. 63-72.
VANCOUVER
Effect of pretreatment and oil extraction methods on oxidative stability of canola oil during storage. Food Processing and Preservation Journal, 2012; 1(1): 63-72.
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