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A rapid analytical method for bioactives in edible oils
Clare Flakelar Paul D. Prenzler
Clare Flakelar
Paul D. Prenzler
Author
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.
Keywords
Date
2017
Type
Journal article
Journal
International News on Fats, Oils and Related Materials
Book
Volume
28
Issue
1
Page Range
22-25
Article Number
ACU Department
School of Behavioural and Health Sciences
Faculty of Health Sciences
Faculty of Health Sciences
Relation URI
Source URL
Event URL
Open Access Status
License
File Access
Controlled