The role of endogenous oil components in the oxidative stability of vegetable oils.

摘要

The purpose of the project presented in this thesis was to investigate the contribution of endogenous oil components to the oxidative stability of vegetable oils. The project was performed in three studies. Study 1 was designed as a model for the accelerated storage method to be used in Study 2, the main storage study. Canola, flax, solin, soybean and sunflower oils were extracted at room temperature, evaluated for fatty acid profile and tocopherol content, and then stored in open vials in the dark at either room temperature or at 60°C.; In Study 2, the oils from traditional and modified cultivars of canola, flax, solin and soybean grown at different locations or in different years were extracted at room temperature.; Study 3 examined the antioxidant protection offered to oils by flax and solin meals. The Reconstituted Flax and Solin Study consisted of an initial "crossover" study, in which samples of flax and solin seed were extracted, and the resulting flax and solin oils returned to either the flax meal or to the solin meal. (Abstract shortened by UMI.)