A rapid analytical method for bioactives in edible oils

Journal article


Clare Flakelar and Paul D. Prenzler. (2017). A rapid analytical method for bioactives in edible oils. International News on Fats, Oils and Related Materials. 28(1), pp. 22-25. https://doi.org/10.21748/inform.01.2017.22
AuthorsClare Flakelar and Paul D. Prenzler
Abstract

For more than 50 years, the edible canola oil market has been driven by yield and shelflife. To achieve yield and shelf-life targets and satisfy consumer preferences for transparency and neutral flavor, the majority of the oil is heavily processed to remove impurities. During this processing, many important bioactive compounds in the oil are diminished, or lost entirely. More recently, shifting consumer preference toward products that are more natural and less-refined has prompted investigation into processing modifications that improve the retention of bioactives, and ways to obtain seed stocks with enhanced levels of these healthful compounds.

Year2017
JournalInternational News on Fats, Oils and Related Materials
Journal citation28 (1), pp. 22-25
PublisherAmerican Oil Chemists' Society
ISSN0897-8026
Digital Object Identifier (DOI)https://doi.org/10.21748/inform.01.2017.22
Scopus EID2-s2.0-85040966379
Publisher's version
File Access Level
Controlled
Publication process dates
Deposited14 May 2021
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https://acuresearchbank.acu.edu.au/item/8w0ww/a-rapid-analytical-method-for-bioactives-in-edible-oils

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