Abstract
The principal objective of this study was to evaluate storage stability of canola oil treated with different levels of tertiary butyl hydroquinone (TBHQ) in the presence and absence of citric acid, compared with a similar oil sample treated with butylated hydrox-yanisole (BHA) butylated hydroxytoluene (BHT)/citric acid. Canola oil without antioxidant served as a control sample. Samples were stored in amber and clear glass bottles in the presence of light for up to 16 weeks. To follow “off” flavor development during storage, gas liquid chromatography was applied. Results obtained indicated that TBHQ, at levels as low as 100ppm, had a substantial effect in retarding oxidative changes in canola oils. Addition of BHA/BHT was of no benefit in improving the storage stability of canola oil. Oxidative changes in stabilized and unstabilized oils stored in amber glass bottles were much lower than in comparable oils stored in clear glass bottles. Light was therefore found to be a very important factor affecting production of “off” flavor in canola oils.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
