Abstract
The potential of fluorescence spectroscopy has been utilized for the characterization of three types of canola oil samples: the first type was obtained by dissolving its seeds in hexane solvent, the second by cold press method, and the third from eight commercial brands. Fluorescence spectra from all samples have been acquired by using excitation wavelengths from 280 to 420 nm with step of 10 nm to investigate their valuable ingredients. The emission bands at 375, 525 and 673 nm that represent vitamin E/beta-carotene and chlorophyll, are present only in canola oil samples extracted by chemical and cold press methods and absolutely absent from all commercial brands. The emission band at 440 nm appearing only in the commercial oil brands, is assigned to oxidized products of isomers of vitamin E and fatty acids. In addition, the effect of temperature on the canola oil extracted by cold press method has been investigated which showed that up to 180 oC it does not lose much of its natural molecular composition. However, it showed a trend of thermal oxidation with rise of temperature.
Highlights
Canola oil is extracted from rapeseed and consumed all over the world due to its valuable ingredients [1]
The first type of oil sample, extracted by dissolving crushed canola seeds in hexane in the laboratory will be called chemical method, the second type by pressing canola seeds through the device shown in Fig 1 will be called cold pressed, and the third type taken from commercial canola oil brands will be referred as commercial brands in the discussion
The emission band centered at 440 nm as shown in Fig 3B appeared in all commercial brands, represent oxidized products of isomers of vitamin E [18,24,25] and fatty acids [11,17]
Summary
Canola oil is extracted from rapeseed and consumed all over the world due to its valuable ingredients [1]. It has a low amount of saturated and a substantial amount of monounsaturated fats with roughly 2:1 mono to polyunsaturated fatty acids [2]. Canola oil is second to olive oil in oleic acid content and intermediate among other vegetable oils in polyunsaturated fatty acid (PUFA) It contains high level of PUFA comparing to olive and palm oil but lower level than corn, soybean, and sunflower oils [3]. It contains phytosterols, tocopherols, which are biologically active isomers of vitamin E [3,5], beta-carotenes and chlorophylls [3]
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