Stability and Antioxidant Activity of Beta Carotene in Conventional and High Oleic Canola Oil
Authors:
- M.J. GoulsonMGM.J. Goulson
- J.J. WarthesenJWJ.J. Warthesen
- 1 November 1999
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 64 (6) , 996-999
Abstract
Conventional canola oil (CO) and high oleic canola oil (HOCO) were stored under autoxidative and photooxidative conditions, β‐carotene was added at 0 to 120 ppm. The oils were diluted in mobile phase and injected onto an HPLC column to track β‐carotene changes over time. Peroxide values were followed to assess the oxidative stability of the oils. β‐carotene was more stable in HOCO than in CO under autoxidative conditions, but no difference between oils was observed under photooxidative conditions. The HOCO was more stable against autoxidation, and CO was more stable against photo‐oxidation. Antioxidant activity was shown by β‐carotene in both oils, which contained natural tocopherols, during both autoxidative and photooxidative conditions.Keywords
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