Optimisation of native plant oils regarding stability and nutritional properties
Abstract
Native (cold-pressed) plant oils combine many positive properties such as physiologically essential or beneficial components. Among those, there are a couple of minor components, which are responsible for sensitivity against heat and oxidation, but others can also act as antioxidants. From the standpoint of nutrition, oils with a high content of omega-3 fatty acids are regarded as healthy, since these essential fatty acids are normally underrepresented in Western diets. Especially linseed oil is particularly rich in onega-3 fatty acids, but also rape seed and soybean oil contain significant amounts. However, most of these oils are quite unstable and cannot be heated to a great extent. One strategy to overcome this problem is to combine oils of different sources to a kind of cuvee, with the aim of optimising the ratio of omega-6 to omega-3 fatty acids and to improve the stability in terms of oxidation and heat resistance. The aim of this study is to obtain oils with clearly defined qualities, which can be advertised and labelled.
plant oils cold pressed oxidation heat stability
Publikationen
Project staff
Matthias Schreiner
Priv.-Doz. Dr. Matthias Schreiner
matthias.schreiner@boku.ac.at
Tel: +43 1 47654-75417
Project Leader
01.03.2013 - 31.03.2014