Fatty Acid Composition and Oxidative Potential of Food Products Prepared Using Low Erucic Brassica Oils
Two newly developed low erucic acid containing varieties of Indian mustard (RLC 3) and rapeseed (GSC 7) were evaluated for cooking quality. Oils extracted from these varieties were analyzed for physicochemical properties, fatty acid composition, antioxidants and oxidative stability. Consequently, GS...
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| Veröffentlicht in: | Proceedings of the National Academy of Sciences, India. Section B: Biological sciences India. Section B: Biological sciences, 2023-03, Vol.93 (1), p.107-117 |
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| container_title | Proceedings of the National Academy of Sciences, India. Section B: Biological sciences |
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| creator | Saklani, Shipra Grover, Kiran Choudhary, Monika Sandhu, Surinder K. Javed, Mohammed |
| description | Two newly developed low erucic acid containing varieties of Indian mustard (RLC 3) and rapeseed (GSC 7) were evaluated for cooking quality. Oils extracted from these varieties were analyzed for physicochemical properties, fatty acid composition, antioxidants and oxidative stability. Consequently, GSC 7 had the highest smoke point (234.3 °C) and was the most stable cooking oil in terms of chemical parameters. The highest value of oleic acid was observed in the RLC 3 oil (66.1%), and the lowest value of erucic acid was observed in the GSC 7 oil (0.5%). GSC 7 oil contained higher value of total antioxidants (616.3 mg/kg). The food products prepared using GSC 7 oil were found to be more stable on the basis of analytical parameters. The study recommends that varieties of canola may be promoted to increase its availability at affordable price. |
| doi_str_mv | 10.1007/s40011-022-01415-6 |
| format | Article |
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Oils extracted from these varieties were analyzed for physicochemical properties, fatty acid composition, antioxidants and oxidative stability. Consequently, GSC 7 had the highest smoke point (234.3 °C) and was the most stable cooking oil in terms of chemical parameters. The highest value of oleic acid was observed in the RLC 3 oil (66.1%), and the lowest value of erucic acid was observed in the GSC 7 oil (0.5%). GSC 7 oil contained higher value of total antioxidants (616.3 mg/kg). The food products prepared using GSC 7 oil were found to be more stable on the basis of analytical parameters. 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Section B: Biological sciences</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Saklani, Shipra</au><au>Grover, Kiran</au><au>Choudhary, Monika</au><au>Sandhu, Surinder K.</au><au>Javed, Mohammed</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Fatty Acid Composition and Oxidative Potential of Food Products Prepared Using Low Erucic Brassica Oils</atitle><jtitle>Proceedings of the National Academy of Sciences, India. Section B: Biological sciences</jtitle><stitle>Proc. Natl. Acad. Sci., India, Sect. B Biol. Sci</stitle><date>2023-03-01</date><risdate>2023</risdate><volume>93</volume><issue>1</issue><spage>107</spage><epage>117</epage><pages>107-117</pages><issn>0369-8211</issn><eissn>2250-1746</eissn><abstract>Two newly developed low erucic acid containing varieties of Indian mustard (RLC 3) and rapeseed (GSC 7) were evaluated for cooking quality. Oils extracted from these varieties were analyzed for physicochemical properties, fatty acid composition, antioxidants and oxidative stability. Consequently, GSC 7 had the highest smoke point (234.3 °C) and was the most stable cooking oil in terms of chemical parameters. The highest value of oleic acid was observed in the RLC 3 oil (66.1%), and the lowest value of erucic acid was observed in the GSC 7 oil (0.5%). GSC 7 oil contained higher value of total antioxidants (616.3 mg/kg). The food products prepared using GSC 7 oil were found to be more stable on the basis of analytical parameters. The study recommends that varieties of canola may be promoted to increase its availability at affordable price.</abstract><cop>New Delhi</cop><pub>Springer India</pub><doi>10.1007/s40011-022-01415-6</doi><tpages>11</tpages><orcidid>https://orcid.org/0000-0002-1996-6986</orcidid></addata></record> |
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| ispartof | Proceedings of the National Academy of Sciences, India. Section B: Biological sciences, 2023-03, Vol.93 (1), p.107-117 |
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| source | Springer Nature - Complete Springer Journals |
| subjects | Antioxidants Behavioral Sciences Biomedical and Life Sciences Brassica juncea canola erucic acid Fatty acid composition India Life Sciences Nucleic Acid Chemistry oils Oleic acid oxidative stability Physicochemical properties Plant Biochemistry prices Research Article smoke point |
| title | Fatty Acid Composition and Oxidative Potential of Food Products Prepared Using Low Erucic Brassica Oils |
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