Effect of Possible Chlorophyll Breakdown Products on Canola Oil Stability

Three model compounds, maleimide, dimethylpyrrole, and trimethylpyrrole, were chosen as possible chlorophyll breakdown products (CBP), and their effect on the stability of canola oil was investigated. Stability tests were carried out at 60 degrees C in a forced air oven. Addition of these compounds...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1995-06, Vol.43 (6), p.1479-1483
Main Authors: Ramamurthi, Suresh, Low, Nicholas H
Format: Article
Language:English
Subjects:
ACEITE DE COLZA
ALKALI REFINING
ARCILLA
ARGILE
BLANCHISSEMENT
BLANQUEADURA
BLEACHING
CALOR
CHALEUR
CHLOROPHYLLE
CHLOROPHYLLS
CLAY
CLOROFILAS
COMPOSE ORGANIQUE
COMPUESTOS ORGANICOS
DEGRADACION
DEGRADATION
DEODORIZING
DESODORISATION
DESODORIZACION
DIMETHYLPYRROLE
HEAT
HIDROXIDO SODICO
HUILE DE COLZA
HYDROXYDE DE SODIUM
MALEIMIDE
ORGANIC COMPOUNDS
OXIDACION
OXIDATION
OXIDATIVE STABILITY
OXYDATION
PROCESAMIENTO
PROCESSING
RAPESEED OIL
SODIUM HYDROXIDE
TRAITEMENT
TRIMETHYLPYRROLE
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Summary:Three model compounds, maleimide, dimethylpyrrole, and trimethylpyrrole, were chosen as possible chlorophyll breakdown products (CBP), and their effect on the stability of canola oil was investigated. Stability tests were carried out at 60 degrees C in a forced air oven. Addition of these compounds to canola oil either individually (0.05-10.0 ppm) or together (0.05-1.0 ppm) resulted in an oil of lower stability. Bleaching with clay (1-5% w/w of the oil) completely removed dimethylpyrrole and trimethylpyrrole, while maleimide was poorly adsorbed. Citric acid and phosphoric acid treatment did not result in an appreciable decrease in the concentration of any of the three compounds. Alkali refining resulted in complete removal of maleimide. Dimethylpyrrole and trimethylpyrrole were present in trace amounts in the bleached oil along with significant amounts of maleimide. The deodorized oil contained only trace levels of dimethylpyrrole. Trace amounts (5% of the original concentration) of dimethylpyrrole remained in tricapryloylglycerol that had been degummed, refined, bleached, and deodorized
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00054a012