Abstract:

Canolol is a potential antioxidation ingredient in rapeseed oil. Rapeseed oil with two levels of canolol (528.9 vs. 250.5 mg/kg) was used for stir-frying different foods (potatoes, tofu, and vegetables). Comprehensive evaluations indicated that the canolol content in high canolol rapeseed oil (HCR) and low canolol rapeseed oil (LCR) after stir-frying were in the range of 187.8-237.7 and 45.6-96.4 mg/kg, respectively. The degradation rate of total phenol was 58.4% and 80.3% in HCR and LCR, respectively. The loss rates of α- and γ-tocopherol were 24.5% and 47.6%, respectively. Phytosterol concentration decreased by 20% and trans-fatty acid was not detected in either rapeseed oil. In addition, the peroxide value, anisidine value, and malondialdehyde content in HCR were lower than those in LCR. The oxidative stability index in HCR was longer, showing lower extent of deterioration. Rapeseed oil with high canolol content displayed good oxidation resistance due to significant positive correlation with oxidation induction time (p < .01).

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Quality evaluation of rapeseed oil in Chinese traditional stir‐frying

^{Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseed Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China,}

Hu Tang, Email: moc.qq@22966055.

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^{Corresponding author.}

^{Correspondence}
Hu Tang and Fenghong Huang, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseed Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Xudong 2 Road, Wu Chang District, 430062 Wuhan, Hubei province, China.
Emails: moc.qq@22966055 (HT); nc.sporclio@hfgnauh (FH)

Received 2019 May 8; Revised 2019 Aug 9; Accepted 2019 Aug 12.

This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

Notes

Zhou Q, Jia X, Deng Q, Chen H, Tang H, Huang F. Quality evaluation of rapeseed oil in Chinese traditional stir‐frying. Food Sci Nutr. 2019;7:3731–3741. 10.1002/fsn3.1232 [CrossRef] [Google Scholar]

Fenghong Huang also has equal contribution to this research.

Notes

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Hu Tang, Email: moc.qq@22966055.

Fenghong Huang, Email: nc.sporclio@hfgnauh.

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