Omega-9 canola oil blended with DHA
阅读说明：本技术 与dha共混的ω-9芸苔油 (Omega-9 canola oil blended with DHA ) 是由 A·赛义德 D·齐塞亚克 R·吉利森 C·C·许 W·王－诺兰 S·P·J·N·森纳那亚克 于 2013-09-10 设计创作，主要内容包括：本发明涉及与DHA共混的Ω-9芸苔油,公开了一种含有Ω-9芸苔油(canola oil)的油组合物,其中芸苔油对于抗氧化是稳定的。Ω-9芸苔油含有多于68％的油酸和少于4％的亚麻酸。在具体的实施方案中,油组合物含有0.1-1.0重量百分数的Ω-3脂肪酸,其可以是DHA,并可含有附加的抗氧化剂,如生育酚类。还公开了含有Ω-9芸苔油及DHA的抗氧化油组合物和食品组合物。还公开了通过添加DHA来增加Ω-9芸苔油的抗氧化稳定性的方法。(The present invention relates to omega-9 canola oil blended with DHA and discloses an oil composition comprising omega-9 canola oil (canola oil), wherein the canola oil is stable against oxidation. Omega-9 canola oil contains more than 68% oleic acid and less than 4% linolenic acid. In a particular embodiment, the oil composition contains 0.1-1.0 weight percent omega-3 fatty acids, which may be DHA, and may contain additional antioxidants, such as tocopherols. Also disclosed are antioxidant oil compositions and food compositions comprising omega-9 canola oil and DHA. Also disclosed are methods of increasing the antioxidant stability of omega-9 canola oil by adding DHA.)
1. A non-aqueous cooking or frying oil composition comprising canola oil and DHA, wherein:
the canola oil is obtained from a Brassica (Brassica) plant and comprises at least 68.0% oleic acid and less than or equal to 4.0 wt% linolenic acid, by weight of the canola oil;
said DHA is obtained from the fermentation of fish oil or algae and represents between 0.1% and 1.0% by weight of the oil composition, and
the canola oil and DHA are blended into a non-aqueous cooking or frying oil.
2. The cooking or frying oil composition of claim 1, wherein the canola oil comprises at least 70 wt% oleic acid and less than 3.0 wt% linolenic acid by weight.
3. The cooking or frying oil composition of claim 1, further comprising an antioxidant.
4. The cooking or frying oil composition of claim 3, wherein the antioxidant is a tocopherol.
5. The cooking or frying oil composition of claim 1, wherein the DHA comprises a concentration of from 0.2 wt% to 0.5 wt% by weight of the oil composition.
6. The cooking or frying oil composition of claim 5, wherein the DHA comprises a concentration of 0.23 wt% by weight of the oil composition.
Technical Field
The present disclosure relates generally to improved canola oil (canola oil), methods for producing improved canola oil, and food compositions having improved canola oil. The combination of omega-9 canola oil and omega-3 fatty acids exhibits increased oxidative stability compared to commercial canola oil. The composition may also contain antioxidants such as tocopherols.
Background
Canola is a genetic variant rapeseed (rapeseed), developed by canadian breeders specifically for its oil and dietary properties, especially its low levels of saturated fats, "canola" refers to a plant of the Brassica species (Brassica species) having less than 2 wt% (byweight) erucic acid (Δ 13-22:1) and less than 30 micromoles of glucosinolates (glucosinolates) per gram of oil-free diet in seed oil generally canola oil contains saturated fatty acids, including palmitic and stearic acids, monounsaturated fatty acids known as oleic acid, and polyunsaturated fatty acids, including linoleic and linolenic acids, which can be described by their carbon chain length and number of double bonds in the chain for example oleic acid can be referred to as C18:1 because it has an 18 carbon chain and 1 linolenic acid, linoleic acid can be referred to as C18:2 because it has an 18 carbon chain and 2 double bonds, while oleic acid can be referred to as C18:3 because it has an 18 carbon chain and 1 double bond, linoleic acid can be referred to as C18:2 because it has an 18 carbon chain and 2 double bonds, and can be referred to as C633: 3 because it has a 3 carbon chain and 3 double bonds (EPA), and 3-3) can be said to be said that the fatty acids are located at the end of the eicosapentaenoic acid (3: 3) and the second fatty acids (20).
Canola oil may contain less than about 7% total saturated fatty acids and greater than 60% oleic acid (as a percentage of total fatty acids). For example, "omega-9 canola oil" is a non-hydrogenated oil having a fatty acid content comprising at least 68.0 wt% oleic acid and less than or equal to 4.0 wt% linolenic acid.
The fatty acid composition of vegetable oils affects the quality, stability and health attributes of the oil. For example, oleic acid has been recognized as having certain health benefits, including efficacy in lowering plasma cholesterol levels, which makes higher oleic acid content levels (> 70%) in seed oils an ideal trait. The main difference in stability between different vegetable oils under the same processing, formulation, packaging and storage conditions is due to their different fatty acid profiles. High oleic vegetable oil is also preferred in cooking applications because of its increased resistance to oxidation in the presence of heat. In the case of oil used as frying oil, poor oxidation stability leads to shorter operating times, since oxidation produces off-flavors and odors (odors) that can greatly reduce the market value of the oil.
The foregoing examples of related art and limitations related thereto are intended to be illustrative and not exclusive. Other limitations of the related art will become apparent to those of skill in the art upon a reading of the specification and a study of the drawings.
Disclosure of Invention
The following embodiments and aspects thereof are intended to be illustrative and illustrative, not limiting in scope. One or more of the above-described problems are reduced or eliminated in many embodiments, while other embodiments are directed to other improvements.
In various aspects, compositions comprising omega-9 canola oil and omega-3 fatty acids are provided having increased oxidative stability. In embodiments, the omega-3 fatty acid may be docosahexaenoic acid (DHA). In some embodiments, DHA may be present in the composition at a concentration of 0.1-1.0 weight percent. In some embodiments, the composition may comprise an additional antioxidant. In some embodiments, the antioxidant may comprise a tocopherol or a related antioxidant.
In another aspect, a method of increasing the oxidative stability of omega-9 canola oil by mixing DHA with the omega-9 canola oil is disclosed. Also disclosed is a method for making a canola oil composition having increased oxidative stability.
In a further aspect, antioxidant food compositions and oil compositions are disclosed comprising omega-9 canola oil and DHA, wherein the omega-9 canola oil comprises at least 68 wt% oleic acid and less than or equal to 4 wt% linolenic acid.
In particular, the invention relates to the following:
1. an antioxidant oil composition comprising omega-9 canola oil (canola oil) and omega-3 fatty acids.
2. The oil composition of
3. The oil composition of
4. The oil composition of
5. The oil composition of
6. The oil composition of
7. The oil composition of
8. The oil composition of
9. A method of increasing the oxidative stability of canola oil, wherein the method comprises mixing DHA with omega-9 canola oil to form an oil composition.
10. The oil composition of
11. The oil composition of
12. The oil composition of item 11, wherein the DHA comprises a concentration of about 0.23 wt% in the oil composition.
13. A method of making a canola oil composition having increased oxidative stability, the method comprising mixing an omega-9 canola oil with an omega-3 fatty acid.
14. The method of item 13, wherein the omega-3 fatty acids comprise DHA.
15. An antioxidant food composition comprising canola oil and DHA, wherein the canola oil comprises at least 68.0 wt% oleic acid and less than or equal to 4.0 wt% linolenic acid; and wherein the DHA comprises from about 0.1 wt% to about 1.0 wt% of the oil composition.
16. An oil composition comprising canola oil and DHA, wherein:
the canola oil comprises at least 68.0% oleic acid and less than or equal to 4.0 wt% linolenic acid, by weight of canola oil; and
DHA comprises from about 0.1 wt% to about 1.0 wt% of the oil composition.
17. The composition of item 16, wherein the canola oil comprises at least 70 wt% oleic acid and the linolenic acid comprises less than 3.0 wt% of canola oil, by weight of canola oil.
18. A method for stabilizing an omega-9 canola oil against oxidation, wherein the method comprises mixing an omega-9 canola oil with DHA to form an oil composition, wherein the DHA is present in the composition at a final concentration of from about 0.1% to about 1.0% by weight of the oil composition.
In addition to the illustrative aspects and embodiments described above, further aspects and embodiments will become apparent by reference to the drawings and by study of the following descriptions.
Brief Description of Drawings
Fig. 1 is a bar graph showing the fatty acid concentration profile of selected canola oil samples, as determined by FAME analysis.
FIG. 2 is a graph showing RANCIMAT at 90 degrees Celsius for selected canola oil samplesTMA graph of values.
Figure 3 is a graph showing the Peroxide Value (PV) (amount of peroxide oxygen per 1 kg of fat or oil) for selected canola oil samples.
Figure 4 is a graph showing p-anisidine (pAnV) values for selected canola oil samples.
Figure 5 is a graph showing the Totox values for selected canola oil samples.
Fig. 6 is a bar graph showing initial fish (fish)/pigment (paint) (initial F/P) odor (aroma) and odor intensity (aromatic intensities) for selected canola oil samples using a 15-point descriptive analysis scale.
Figure 7 is a bar graph showing the initial fish/pigment odor of selected canola oil samples using a 15-point descriptive analysis scale for oil samples stored at room temperature.
Fig. 8 is a bar graph showing the initial fish/pigment odorant for selected canola oil samples using a 15-point descriptive analysis scale for oil samples stored at room temperature.
Figure 9 is a bar graph showing the initial fish/pigment odor of selected canola oil samples using a 15 point descriptive analysis scale for oil samples stored at 32 degrees celsius.
Figure 10 is a bar graph showing the initial fish/pigment odorant for selected canola oil samples using a 15 point descriptive analysis scale for oil samples stored at 32 degrees celsius.
Figure 11 is a bar graph showing the initial fish/pigment odor of selected canola oil samples using a 15-point descriptive analysis scale for oil samples stored under uv exposure.
Figure 12 is a bar graph showing the initial fish/pigment odorant of selected canola oil samples using a 15-point descriptive analysis scale for oil samples stored under uv exposure.
Figure 13 is a graph showing the use of canola oil samples in the preparation of shredded potato chips (shredded potatoes) using a 6-point to control Difference (DFC) scale.
Figure 14 is a graph showing the application of canola oil samples in the preparation of vinegar oil dressing (vinaigrette dressing) using a 6 point to control Difference (DFC) scale.
Figure 15 is a graph showing the use of canola oil samples in the preparation of muffins (muffins) using the difference from 6 points to control (DFC) scale.
Modes for carrying out the invention
In some aspects, oil compositions are provided comprising omega-9 canola oil and omega-3 fatty acids having oxidative stability comparable to or superior to that of a commercially dominant canola oil. As used herein, the term "omega-9 oil" or "omega-9 canola oil" refers to a canola oil composition comprising at least 68.0 wt% oleic acid and less than or equal to 4.0 wt% linolenic acid. In some embodiments, the omega-9 canola oil may comprise at least 70 wt% oleic acid. In some embodiments, the omega-9 canola oil may comprise less than 3.0 wt% linolenic acid. Dow agroscciences (Indianapolis, IN) uses omega-9 canola oil as NATRONTMAre marketed and thus may be referred to herein as "omega-9 canola oil", "DowAgro canola oil", or "DowAgro omega-9 canola oil". Omega-9 canola oil and methods for producing omega-9 canola oil in mustard (Brassica juncea) are disclosed in US2010/
In many embodiments, the omega-3 fatty acids may comprise docosahexaenoic acid (DHA) (22:6w-3), eicosapentaenoic acid (EPA) (20:5w-3), or α -linolenic acid (18:3 w-3). DHA is a long chain fatty acid that acts as a primary structural fatty acid in the brain and eyes and supports brain, eye, and cardiovascular health throughout life (see, e.g., Hashimoto and Hossain, 2011; Kiso, 2011). DHA was originally obtained from fermentation of fish oils and algaeDHA derived from non-fish and algae is used as LIFE' S DHA from Martek Biosciences (Columbia, MD)TMAnd (5) putting the product into the market. In some embodiments, DHA may be added to the omega-9 canola oil to obtain a final concentration of about 0.1% to about 1.0% (w/w) in the oil composition. In some embodiments, DHA may be present in the oil composition at a final concentration of about 0.1%, 0.2%, 0.23%, 0.25%, 0.5%, or 1.0% (w/w). The addition of DHA to omega-9 canola oil is expected to improve the health benefits of the canola oil composition.
A number of chemical methods may be used to determine the fatty acid composition of the oil compositions disclosed herein. For example, the Fatty Acid Methylesterase (FAME) method is widely used for this purpose. FAME analysis involves base-catalyzed reactions between fats (e.g., oils) or fatty acids and methanol. The fatty acid methyl esterase may then be analyzed by Gas Chromatography (GC) or other methods known to those skilled in the art.
As used herein, "oxidative stability" or "oxidative resistance" of a fatty acid or oil refers to its resistance to oxidation and its associated chemical deterioration. Oxidation of oil results in rancidity, unpleasant (fish/fishy) odors, reduced nutritional value, and reduced marketability. Oil oxidation involves a complex series of reactions, first producing primary decomposition products (peroxides, dienes, free fatty acids), then secondary products (carbonyls, aldehydes, trienes), and finally a third product. Secondary products are frequently associated with the odor of rancid oils. Elevated temperatures and prolonged storage increase the rate of oxidation. However, not all fatty acids in vegetable oils are equally susceptible to high temperatures and oxidation. The susceptibility of individual fatty acids to oxidation depends on their degree of unsaturation. For example, linolenic acid with 3 carbon-carbon double bonds (C18:3) is oxidized 98 times as much as oleic acid with only 1 carbon-carbon double bond. Similarly, linoleic acid, which has a 2 carbon-carbon double bond, is oxidized 41 times as much as oleic acid (R.T. Holman and O.C. Elmer, "Therates of oxidation of unsauned fatty acids esters," J.Am.oil chem. Soc.24, 127-1291947). For further information on the relative oxidation rates of oleic, linolenic, AND linoleic fatty acids, see Hawrysh, "Stability of Canola Oil,"
Marine oils (marine oils) are highly susceptible to oxidation due to their large amount of polyunsaturated fatty acids. Saturated fats (including typical animal fats and palm oil) oxidize more slowly because they have fewer, if any, carbon-carbon double bonds in their fatty acids. However, saturated fats are widely considered to be less healthy than fats and oils containing more mono-or polyunsaturated fatty acids.
A number of methods are available for measuring the oxidative stability of an oil composition. These include, but are not limited to, RANCIMATTMA method of measuring the Oxidative Stability Index (OSI) of an oil sample. RANCIMATTMThe principle of the method is to heat the oil sample under constant aeration, trapping volatile components in the water formed by oxidation. The rate of formation of these volatile compounds is monitored by measuring the increase in conductivity, which gives an indication of the time for the oil or oil blend to undergo (develop) rancidity. Higher OSI values are desirable, which reflects longer time to oxidation.
The oxidation of oil compositions can also be measured using the Peroxide Value (PV) method, Anisidine Value (AV) method (i.e., p-anisidine value method), and Totox value method (Miller, 2012). These tests are often combined to give a more complete oxidation spectrum. The PV method measures primary oxidation products, especially hydroperoxides. The PV method is sometimes described as a method of measuring "current" oxidation. Suitable PV methods known to those skilled in the art include the American Oil Chemists Society (AOCS) "Peroxide Value Acetic Acid-Chloroform Method (Peroxide Value Acetic Acid-chlorine Method)" Cd8-53(1997) Method and variants thereof. Similarly, the formation of aldehyde compounds in oil is a measurable indicator of rancidity. AOCS Anethole number (AV) method Cd18-90(1997) is widely used to measure aldehyde content. P-anisidine in oils and fats reacts with aldehydes in the presence of acetic acid, producing a light yellow reaction product that can be quantified by measuring the absorbance at 350 nm. The AV method is sometimes described as a method of measuring "past" oxidation of oil. The Totox value is obtained using the formula AV +2PV, which indicates the overall oxidation state of the oil. Lower Totox values are desirable. Other methods of measuring oxidation and rancidity in oil compositions are known to those skilled in the art, including acid number testing (free fatty acids (FFA)), thiobarbituric acid number (TBA), and iodine number (IV).
Electronic odor detection systems ("artificial noses" which utilize metal oxide sensors) can be used to distinguish between "normal" and abnormal odors associated with rancidity. Controlled heating of oil samples can be used to facilitate comparison with known samples. In this way, an "odor map" was generated and used to evaluate the oxidative stability of various compositions. People trained to detect such odors are also widely used in the field of food research. The odor and odor attributes (fish/pigment odor) of various oil compositions were tested at 15pt SPECTRUM using sensory (sensory) testsTMRanking on a scale or other suitable scale. Taste studies can also be conducted to evaluate the flavor and desirability of various oil compositions (e.g., omega-9 canola oil with or without DHA) in food preparation. Randomized single-blind or double-blind methods known to those skilled in the art can be employed to minimize bias.
For example, the presence of ultraviolet light, various metals (e.g., iron and copper), and humidity may increase the rate of oil oxidation, hi some embodiments, antioxidants may be added to the oil composition, antioxidants may slow the rate of oil oxidation by terminating the oxidation chain reaction and interfering with the formation of oxidation intermediates.
The oils and oil compositions disclosed herein may also be used in a variety of uncooked applications. Some of these uses may be industrial, cosmetic, or pharmaceutical uses where oxidative stability is desirable. In general, the oil composition may be used to replace, for example, mineral oils, esters, fatty acids, or animal fats in a variety of applications (e.g., lubricants, lubricant additives, metal working fluids, hydraulic fluids, and fire-resistant hydraulic fluids). The oil composition disclosed herein may also be used as a material in the production process of the improved oil composition. Examples of techniques for modifying oil compositions include fractionation, hydrogenation, alteration of the oleic or linolenic acid content of an oil, and other modification techniques known to those skilled in the art. In some embodiments, the oil composition may be used in the production of interesterified (interesterified) oils, in the production of tristearin, or in dielectric fluid compositions. These compositions may be included in electrical devices. Examples of industrial uses for the oil compositions disclosed herein include the inclusion portions of lubricating compositions (U.S. Pat. No. 6,689,722; see also WO 2004/0009789A 1); fuels such as biodiesel (U.S. Pat. No. 6,887,283; see also WO 2009/038108A 1); a recording material used in a copying apparatus (U.S. patent No. 6,310,002); crude oil simulant compositions (U.S. patent No. 7,528,097); sealing compositions for concrete (U.S. patent No. 5,647,899); curable (curable) coating agents (U.S. patent No. 7,384,989); industrial frying oil; cleaning formulations (WO 2007/
All references, including publications, patents, and patent applications, discussed herein are provided solely for their disclosure prior to the filing date of the present application. Nothing in this application is to be construed as an admission that the inventors are not entitled to antedate such disclosure by virtue of prior invention.
The following examples are provided to illustrate some specific features and/or aspects. These examples should not be construed as limiting the disclosure to the specific features or aspects described.
Examples
The oxidation and sensory stability of the blended oil samples was evaluated over time as determined by chemical and sensory tests. Dow agro omega-9 canola oil ("Dow agro canola oil") (produced by Dow agro sciences (Indianapolis, IN) as NATRONTMMarketed) was compared to a commercial refined, bleached, and deodorized canola oil ("the dominant canola oil on the market"). Some samples include DHA and/or tocopherol antioxidants.
- 上一篇：一种医用注射器针头装配设备
- 下一篇：一种可移动的茶叶发酵仓