Skip to main content

Canola extract as an alternative natural antioxidant for canola oil

Abstract

The antioxidative activity of ethanolic extracts of canola meal at 100, 200, 500 and 1000 ppm on refined-bleached (RB) canola oil was examined and compared with commonly used synthetic antioxidants, such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), BHA/BHT/monoglyceride citrate (MGC) andtert-butyl-hydroquinone (TBHQ). Stability of RB oil was monitored under Schaal oven test conditions at 65°C over a 17-d period. Progression of oxidation was monitored by weight gain, peroxide, conjugated diene, 2-thiobarbituric acid and total oxidation values. Canola extracts at 500 and 1000 ppm were more active than BHA, BHT and BHA/BHT/MGC and less effective than TBHQ at a level of 200 ppm.

This is a preview of subscription content, access via your institution.

References

  1. Sherwin, E.R., and B.M. Luckadoo,J. Am. Oil Chem. Soc. 47: 19 (1970).

    CAS  Google Scholar 

  2. Sheppard, A.J., J.L. Iverson and J.L. Weihruch, inHandbook of Lipid Research Fatty Acids and Glyceride, edited by A. Kuksis, Plenum Press, New York, 1978, pp. 341–379.

    Google Scholar 

  3. Tokarska, B., Z.J. Hawrysh and M.T. Clandinin,Can. Inst. Food Sci. Technol. J. 19: 130 (1986).

    CAS  Google Scholar 

  4. Ito, N., A. Hagiwara, M. Shibata, T. Ogiso and S. Fukushima,Gann. 73: 332 (1982).

    CAS  Google Scholar 

  5. Marshell, W.E.,Food Technol. 28: 50 (1974).

    Google Scholar 

  6. Pratt, D.E., C.D. Pietro, W. Porter and J.W. Giffee,J. Food Sci. 47: 24 (1981).

    Article  CAS  Google Scholar 

  7. Pratt, D.E., and E.E. Miller,J. Am. Oil. Chem. Soc. 61: 1064 (1984).

    CAS  Google Scholar 

  8. Whittern, C.C., E.E. Miller and D.E. Pratt,61: 1075 (1984).

    CAS  Google Scholar 

  9. Fukuda, Y., T. Osawa, M. Namiki and T. Ozaki,Agric. Biol. Chem. 49: 301 (1985).

    CAS  Google Scholar 

  10. Shahidi, F., inProceedings of the 14th International Conference of Group Polyphenols, August 16–18, 1988, St. Catharines, Ontario, pp. 361–362.

  11. Shahidi, F., and P.K.J.P.D. Wanasundara,CRC Crit. Rev. Food Sci. Nutr. 32: 67 (1992).

    CAS  Article  Google Scholar 

  12. Kozlowska, H., M. Naczk, F. Shahidi and R. Zadernowski, inCanola and Rapeseed, Production, Chemistry, Nutrition and Processing Technology, edited by F. Shahidi, Van Nostrand Reinhold, New York, 1990, pp. 193–210.

    Google Scholar 

  13. Zadernowski, R.,Acta Acad. Agricult. Techn. Olst. Technol. Alimen. 21: 4 (1987).

    Google Scholar 

  14. Zadernowski, R., H. Nowak and H. Kozlowska, inRapeseed in Changing World. Proceedings of the 8th International Rapeseed Congress, Vol. 3, edited by D.I. McGregor, July 9–11, 1991, Saskatoon, pp. 883–887.

  15. Shahidi, F., and M. Naczk,J. Am. Oil. Chem. Soc. 62: 917 (1992).

    Google Scholar 

  16. Clandinin, D.R., and A.R. Robblee,58: 682 (1981).

    CAS  Google Scholar 

  17. Keough, K.M.W., and N. Kariel,Biochim. Biophys. Acta. 902: 11 (1987).

    Article  CAS  Google Scholar 

  18. Official Methods and Recommended Pratices of the American Oil Chemists' Society, 4th edn., edited by D. Firestone, American Oil Chemists' Society, Champaign, 1990.

    Google Scholar 

  19. Olcott, H.S., and E. Einset,J. Am. Oil Chem. Soc. 35: 161 (1958).

    CAS  Google Scholar 

  20. Standard Methods for the Analysis of Oils and Fats and Derivatives, 7th edn., edited by C. Paquot, and A. Hautfenne, Blackwell Scientific Publishers Ltd., Oxford, 1987.

    Google Scholar 

  21. Wanasundara, U.N., and F. Shahidi,J. Food Lipids 1: 15 (1993).

    CAS  Google Scholar 

  22. Snedecor, G.W., and N.G. Cochran,Statistical Methods, 7th edn., The Iowa University Press, Ames, 1980, pp. 365–371.

    Google Scholar 

  23. SAS User's Guide: Statistics, SAS Institute Inc., Cary, 1990.

  24. Vaisey-Genser, M., and N.A.M. Eskin,Canola Oil-Properties and Performance, Canola Council of Canada, Winnipeg, Manitoba, 1982, pp. 8–11.

    Google Scholar 

  25. Evans, C.D., G.R. List, H.A. Moser and J.C. Cowan,J. Am. Oil Chem. Soc. 50: 218 (1973).

    CAS  Google Scholar 

  26. Farmer, E.H., H.P. Koch and D.A. Sutton,J. Chem. Soc.:119 (1943).

  27. Privett, O.S., and C. Nickell,J. Am. Oil Chem. Soc. 33: 156 (1956).

    CAS  Google Scholar 

  28. Labuza, T.P.,CRC Crit. Rev. Food Technol. 2: 355 (1971).

    Article  Google Scholar 

  29. Logani, M.K., and R.E. Davis,Lipids 15: 485 (1980).

    Article  CAS  Google Scholar 

  30. Jackson, H.W.,J. Am. Oil Chem. Soc. 58: 227 (1981).

    CAS  Google Scholar 

  31. Farmer, E.H., and D.A. Sutton,Trans Faraday Soc. 42: 228 (1946).

    Article  CAS  Google Scholar 

  32. St. Angelo, A.J., R.L. Ory and L.E. Brown,J. Am. Oil Chem. Soc. 52: 34 (1975).

    CAS  Google Scholar 

  33. Hawrysh, Z.J., L.M. McMullen, C. Lin, B. Tokarska and R.T. Hardin,Can. Inst. Food Sci. Technol. J. 23: 94 (1990).

    CAS  Google Scholar 

  34. Rossell, J.B., inRancidity in Foods, edited by J.C. Allen, and J. Hamilton, Applied Science Publishers, London, 1983, pp. 21–45.

    Google Scholar 

  35. Osawa, T., and M. Namiki,Agric. Biol. Chem. 45: 735 (1981).

    CAS  Google Scholar 

  36. Ramarathnam, N., T. Osawa, M. Namiki and S. Kawakishi,J. Agric. Food Chem. 36: 732 (1988).

    Article  CAS  Google Scholar 

  37. Onyenebo, S.N., and N. Hettiarachchi,39: 1701 (1991).

    Article  Google Scholar 

  38. Duve, K., and P.J. White,J. Am. Oil Chem. Soc. 68: 365 (1991).

    CAS  Google Scholar 

  39. Duh, P., D. Yeh and G. Yen,69: 814 (1992).

    CAS  Google Scholar 

  40. Rhee, K.S., Y.A. Ziprin and K.C. Rhee,J. Food Sci. 44: 1132 (1979).

    Article  CAS  Google Scholar 

  41. Ziprin, Y.A., K.S. Rhee, Z.L. Carpenter, R.L. Hostetlet, R.N. Terrel and K.C. Rhee,46: 58 (1981).

    Article  Google Scholar 

  42. Dugan, L.R., inAutoxidation in Food and Biological Systems, edited by M.G. Simic, and M. Karel, Plenum Press, New York, 1980, pp. 261–282.

    Google Scholar 

Download references

Author information

Authors and Affiliations

Authors

About this article

Cite this article

Wanasundara, U.N., Shahidi, F. Canola extract as an alternative natural antioxidant for canola oil. J Am Oil Chem Soc 71, 817–822 (1994). https://doi.org/10.1007/BF02540455

Download citation

  • Received:

  • Accepted:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF02540455

Key Words

  • Accelerated oxidation
  • antioxidant activity
  • canola extract
  • canola oil
  • natural antioxidants
  • oxidative stability
  • synthetic antioxidants