Abstract
Enhancement of oxidative stability of canola oil extracted from seed subjected to prior heat-treatment has been attributed to heat-induced generation of antioxidants from phenolic precursors occurring in canola seed. Dispersion of aqueous extracts of intact seed oil bodies (OBs) in water is a novel and interesting way of producing natural and oxidatively stable food emulsions with minimal use of synthetic antioxidants and emulsifiers. As there is growing interest in natural food emulsions containing unsaturated oils, we investigated whether the oxidative stability of canola OB emulsions could be further improved by subjecting canola seed to heat-treatment prior to oil body extraction. Oil-in-water (5%, w/w) emulsions of OBs extracted from canola seed before and after heat-treatment were considerably more resistant to oxidation than emulsions prepared from refined canola oil and Tween? 40 emulsifier. However, only small amounts (0.9% - 4.5% by weight) of the phenolic compounds present in canola seed were transferred to the OBs after aqueous extraction, and consequently there was no discernible effect on oxidative stability as a result of prior heat-treatment of the seed. Thus, in contrast to oil, there is no oxidative stability benefit to be gained by subjecting canola seed to heat-treatment prior to extraction of OBs.
Highlights
Triacylglycerols (TAGs) are stored within oilseeds in the form of discrete spherical deposits referred to as oil bodies (OBs)
As there is growing interest in natural food emulsions containing unsaturated oils, we investigated whether the oxidative stability of canola OB emulsions could be further improved by subjecting canola seed to heat-treatment prior to oil body extraction
Only small amounts (0.9% - 4.5% by weight) of the phenolic compounds present in canola seed were transferred to the OBs after aqueous extraction, and there was no discernible effect on oxidative stability as a result of prior heat-treatment of the seed
Summary
Triacylglycerols (TAGs) are stored within oilseeds in the form of discrete spherical deposits referred to as oil bodies (OBs). Studies have shown that aqueous dispersions of intact OBs extracted from sunflower [12] and echium seeds [13] are more resistant to oxidative deterioration compared to equivalent emulsions of extracted canola oil stabilized with added emulsifier. The enhanced oxidative stability of canola oil extracted from heattreated seed has been attributed to 4-vinyl-2,6-dimethoxyphenol (vinyl syringol) produced by thermal decarboxylation of sinapic acid derived from sinapine occurring in canola seed [17,18] It is not known whether the oxidative stability of canola OBs could be further improved, in the same way as the oxidative stability of bulk canola oil is improved, by subjecting the seed to heat treatment prior to extraction of OBs. Here we report on the oxidative stability of aqueous dispersions of intact OBs isolated from heated and unheated canola seeds relative to that of oil in water emulsions prepared from refined canola oil and Tween® 40 emulsifier. We describe the transfer routes of phenolic compounds during the aqueous extraction process typically used to extract OBs from canola seed
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