Stability of low linolenic acid canola oil to accelerated storage at 60°c

Abstract

A crude commercial canola oil (Westar) and an oil obtained from a genetically reduced linolenic acid cultivar, were laboratory processed under commercial conditions to finished, deodorized oils. Fatty acid analysis indicated that the linolenic acid content of the low linolenic canola oil (LLCO) was 3.1%, compared to 11.5% for Westar. The LLCO exhibited markedly improved stability during accelerated storage at 60°C (Schaal Oven Test) as evident by negligible changes in chemical indices of rancidity. No significant changes were observed in overall odor intensity or odor pleasantness for the LLCO over the 12 d storage period, whereas significant changes were found for the Westar oil. Comparison of volatiles produced by these oils during storage confirmed enhanced storage stability of LLCO. © 1993 Academic Press. All rights reserved.