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UBC Theses and Dissertations
Blending palm oil with flaxseed oil or menhaden fish oil to produce enriched omega-3 oils for deep-fat-frying Soewono, Adri A.
Abstract
Two of the major dietary food sources of omega-3 fatty acids are flaxseed oil and fish oil; the former being a rich source of PUFA (e.g. α-linolenic acid (α-LA)), while the latter is a source of HUFA (e.g. eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)). In this study, palm oil, a commonly used vegetable oil that is widely available in Asian and African countries, was blended with flaxseed (omega 3-PUFA) and fish oil (menhaden oil) (omega-3 HUFA); respectively, to obtain blended oils that both contained a 1: 4 ratio of omega-3 :omega 6 fatty acids. Rosemary extract (0.02% w/w) was added to the oil blends to stabilize the oil during use for deep-fat frying. Eight hours of heating at 180 °C was used to determine the stability of omega-3 fatty acids and uptake from the omega-3 enriched palm oil into fried potatoes. Lipid oxidation and thermal degradation of the palm oil blends, along with retention of α-LA , EPA, and DHA were measure of oil blends stability. Linoleic acid content in flax-palm oil blend did not change during frying when in the presence of different antioxidant treatments. The α-LA content of heated flax-palm oil blend was significantly reduced (P
Item Metadata
Title |
Blending palm oil with flaxseed oil or menhaden fish oil to produce enriched omega-3 oils for deep-fat-frying
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Creator | |
Publisher |
University of British Columbia
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Date Issued |
2007
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Description |
Two of the major dietary food sources of omega-3 fatty acids are flaxseed oil and
fish oil; the former being a rich source of PUFA (e.g. α-linolenic acid (α-LA)), while the
latter is a source of HUFA (e.g. eicosapentaenoic acid (EPA) and docosahexaenoic acid
(DHA)). In this study, palm oil, a commonly used vegetable oil that is widely available in
Asian and African countries, was blended with flaxseed (omega 3-PUFA) and fish oil
(menhaden oil) (omega-3 HUFA); respectively, to obtain blended oils that both contained
a 1: 4 ratio of omega-3 :omega 6 fatty acids. Rosemary extract (0.02% w/w) was added to
the oil blends to stabilize the oil during use for deep-fat frying. Eight hours of heating at
180 °C was used to determine the stability of omega-3 fatty acids and uptake from the
omega-3 enriched palm oil into fried potatoes. Lipid oxidation and thermal degradation
of the palm oil blends, along with retention of α-LA , EPA, and DHA were measure of
oil blends stability. Linoleic acid content in flax-palm oil blend did not change during
frying when in the presence of different antioxidant treatments. The α-LA content of
heated flax-palm oil blend was significantly reduced (P
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Genre | |
Type | |
Language |
eng
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Date Available |
2011-03-11
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Provider |
Vancouver : University of British Columbia Library
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Rights |
For non-commercial purposes only, such as research, private study and education. Additional conditions apply, see Terms of Use https://open.library.ubc.ca/terms_of_use.
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DOI |
10.14288/1.0101105
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URI | |
Degree (Theses) | |
Program (Theses) | |
Affiliation | |
Degree Grantor |
University of British Columbia
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Campus | |
Scholarly Level |
Graduate
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Aggregated Source Repository |
DSpace
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Item Media
Item Citations and Data
Rights
For non-commercial purposes only, such as research, private study and education. Additional conditions apply, see Terms of Use https://open.library.ubc.ca/terms_of_use.