Nav: Home

Maintaining canola oil quality

January 12, 2018

Canola and other edible oils are easily affected by light irradiation or heat treatment. Since such processes deteriorate the oil quality such as flavor or taste, understanding this process, called oxidation, is imperative to identify effective measures to control the oil quality such as the best way to package or store oil.

A team of researchers from Tohoku University and their colleagues have provided the most detailed picture to date of canola oil's oxidation process by high performance liquid chromatography (HPLC) combined with tandem mass spectrometry (MS/MS). HPLC pumps liquid under high pressure through a granular adsorbent material to separate the different components contained in the liquid. MS/MS bombards the compound molecules separated by HPLC with neutral molecules (e.g. nitrogen) to break it apart into smaller components, and then measures the mass-to-charge ratio of the pieces.

Triacylglycerol (TG), a major component of edible oil, is known to form different oxidation compounds, or isomers, depending on how TG was oxidized. The researchers developed a new technique to analyze isomers using HPLC-MS/MS. Using the method, they identified the specific oxidation compounds in canola oil resulting from heat (25-180°C) and light (office lighting-direct sunlight).

Moreover, they found that marketed canola oil tends to be oxidized by light around room temperature. This suggests that canola oil should be packaged in dark containers to extend shelf life by reducing light exposure. Another method to reduce oxidation could be to add antioxidants such as carotenoids, that trap oxygen before it interacts with the oil.

The new method enables a more detailed quantitative analysis of oxidized edible oil compared to other existing methods. The researchers suggest in their paper recently published in the journal npj Science of Food that this approach would be valuable in understanding oil and food oxidation processes, and the development of preventive methods against food deterioration.

Tohoku University

Related Food Articles:

Food or fraud?
Is the food on the shelf really that what is written on the label?
To ensure constant food supply edible dormice rather give up their favorite food
Edible dormice feed preferably on high-energy seeds for reproduction and putting on fat reserves.
Money, not access, key to resident food choices in 'food deserts'
A new study finds that, while access to healthy foods is a significant challenge, the biggest variable limiting diet choices in so-called 'food deserts' is limited financial resources.
Food on Mars, food on Earth: NASA taps USU scientists for space quest
To survive on Mars, explorers will have to be self-sufficient.
Fast food packaging contains potentially harmful chemicals that can leach into food
A comprehensive analysis of fast food packaging in the US shows that many restaurants use food packaging containing highly fluorinated chemicals, or PFASs.
New categorization of food scares will prevent food chain being compromised
Researchers from the University of Surrey have developed a new comprehensive categorization of food scares, a new study in the British Food Journal reports.
Nutrition program improves food stamp family's food security
Food stamp participants who participated in a supplemental nutrition education program were able to improve their food security by 25 percent, according to a study by Purdue University.
Food is hard to forget
A SISSA research study published in a special issue of Brain and Cognition analyzes the lexical-semantic deficits of the food category in patients suffering from neurodegenerative diseases like Alzheimer's.
Confusing food labels place consumers with food allergy at risk
Consumers with food allergies often misunderstand food labels
New food-ordering formula could lead to less food waste in buffet-style restaurants
Although food waste occurs in all stages of food production, some of the largest losses occur at all-you-care-to-eat, buffet-style facilities.

Related Food Reading:

Food: What the Heck Should I Eat?
by Mark Hyman M.D. (Author)

#1 New York Times bestselling author Dr. Mark Hyman sorts through the conflicting research on food to give us the skinny on what to eat.

Did you know that eating oatmeal actually isn't a healthy way to start the day? That milk doesn't build bones, and eggs aren't the devil?

Even the most health conscious among us have a hard time figuring out what to eat in order to lose weight, stay fit, and improve our health. And who can blame us? When it comes to diet, there's so much changing and conflicting information flying around that it's impossible to know where to look... View Details

Genius Foods: Become Smarter, Happier, and More Productive While Protecting Your Brain for Life
by Max Lugavere (Author), Paul Grewal M.D. (Author)

Discover the critical link between your brain and the food you eat and change the way your brain ages, in this cutting-edge, practical guide to eliminating brain fog, optimizing brain health, and achieving peak mental performance from media personality and leading voice in health Max Lugavere.

After his mother was diagnosed with a mysterious form of dementia, Max Lugavere put his successful media career on hold to learn everything he could about brain health and performance. For the better half of a decade, he consumed the most up-to-date scientific... View Details

Simple Thai Food: Classic Recipes from the Thai Home Kitchen
by Leela Punyaratabandhu (Author)

Thai takeout meets authentic, regional flavors in this collection of 100 recipes for easy, economical, and accessible Thai classics--from the rising star behind the blog She Simmers.

Who can say no to a delicious plate of Pad Thai with Shrimp; a fresh, tangy Green Papaya Salad; golden Fried Spring Rolls; or a rich, savory Pork Toast with Cucumber Relish? Thai food is not only one of the most vibrant, wonderfully varied cuisines in the world, it also happens to be one of the tastiest, and a favorite among American eaters.

The good news is, with the right... View Details

Medical Medium Life-Changing Foods: Save Yourself and the Ones You Love with the Hidden Healing Powers of Fruits & Vegetables
by Anthony William (Author)

The highly anticipated new release from the groundbreaking, New York Times best-selling author of Medical Medium!

Experience the next level of medical revelations. Packed with information you won’t find anywhere else about the Unforgiving Four—the threats responsible for the rise of illness—and the miraculous power of food to heal, this book gives you the ability to become your own health expert, so you can protect yourself, friends, family, and loved ones from symptoms, suffering, and disease. Unleash the hidden powers of fruits and... View Details

Hot for Food Vegan Comfort Classics: 101 Recipes to Feed Your Face
by Lauren Toyota (Author)

A fun and irreverent take on vegan comfort food that's saucy, sweet, sassy, and most definitely deep-fried, from YouTube sensation Lauren Toyota of Hot for Food.

In this bold collection of more than 100 recipes, the world of comfort food and vegan cooking collide as Lauren Toyota shares her favorite recipes and creative ways to make Philly cheesesteak, fried chicken, and mac 'n' cheese, all with simple vegan ingredients. Never one to hold back, Lauren piles plates high with cheese sauce, ranch, bacon, and barbecue sauce, all while sharing personal stories and tips in her... View Details

Food Rules: An Eater's Manual
by Michael Pollan (Author)

#1 New York Times Bestseller

A definitive compendium of food wisdom

Eating doesn’t have to be so complicated. In this age of ever-more elaborate diets and conflicting health advice, Food Rules brings welcome simplicity to our daily decisions about food. Written with clarity, concision, and wit that has become bestselling author Michael Pollan’s trademark, this indispensable handbook lays out a set of straightforward, memorable rules for eating wisely, one per page, accompanied by a concise explanation. It’s an easy-to-use guide that draws from a... View Details

The Food Lab: Better Home Cooking Through Science
by J. Kenji López-Alt (Author)

A New York Times Bestseller
Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award

"The one book you must have, no matter what you’re planning to cook or where your skill level falls."―New York Times Book Review

Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a... View Details

Food for Life: Delicious & Healthy Comfort Food from My Table to Yours!
by Laila Ali (Author)

Four-time undefeated boxing world champion, cooking personality, and passionate health advocate, Laila Ali’s Food For Life features over 100 sassy recipes that will help you “swap it out.”

In Laila’s kitchen, nutrition is King, but flavor is Queen! In her debut cookbook, Laila shows you how to make knockout meals in ways that work with your busy and demanding life, so you can eat healthy, delicious food without feeling hungry!

Food for Life shares more than 100 of Laila's favorite recipes. Whether you’re new to cooking, busy feeding a family, or... View Details

The Food Explorer: The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats
by Daniel Stone (Author)

The true adventures of David Fairchild, a late-nineteenth-century food explorer who traveled the globe and introduced diverse crops like avocados, mangoes, seedless grapes--and thousands more--to the American plate.

In the nineteenth century, American meals were about subsistence, not enjoyment. But as a new century approached, appetites broadened, and David Fairchild, a young botanist with an insatiable lust to explore and experience the world, set out in search of foods that would enrich the American farmer and enchant the American eater.

Kale from Croatia, mangoes from... View Details

The Food Therapist: Break Bad Habits, Eat with Intention, and Indulge Without Worry
by Shira Lenchewski (Author)

Media darling and registered dietitian Shira Lenchewski helps readers improve their relationship with food, conquer cravings, and feel their best.If you asked people to post a status update on their relationship with food, most would say "It's Complicated." We aspire to eat healthfully, but find ourselves making hasty food choices driven by stress and convenience. Or we treat ourselves to a decadent dessert, but feel so guilty we don't even enjoy it. The truth is we can't make good food decisions if we don't examine our relationship with food. In THE FOOD THERAPIST, Shira... View Details

Best Science Podcasts 2018

We have hand picked the best science podcasts for 2018. Sit back and enjoy new science podcasts updated daily from your favorite science news services and scientists.
Now Playing: TED Radio Hour

The Consequences Of Racism
What does it mean to be judged before you walk through the door? What are the consequences? This week, TED speakers delve into the ways racism impacts our lives, from education, to health, to safety. Guests include poet and writer Clint Smith, writer and activist Miriam Zoila Pérez, educator Dena Simmons, and former prosecutor Adam Foss.
Now Playing: Science for the People

#465 How The Nose Knows
We've all got a nose but how does it work? Why do we like some smells and not others, and why can we all agree that some smells are good and some smells are bad, while others are dependant on personal or cultural preferences? We speak with Asifa Majid, Professor of Language, Communication and Cultural Cognition at Radboud University, about the intersection of culture, language, and smell. And we level up on our olfactory neuroscience with University of Pennsylvania Professor Jay Gottfried.