L’huile de colza : une huile multi-usages en devenir
Ageing tests have been carried out with refined rapeseed oil in different conditions (transparent and non transparent bottles, moderate and dim natural light exposure, room and refrigerator temperature). The results mainly based on sensory evaluation show that rapeseed oil keeps a rather goo...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2006-09-01
|
| Series: | Oléagineux, Corps gras, Lipides |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1051/ocl.2006.0043 |
| _version_ | 1818571725836648448 |
|---|---|
| author | Vigneron Pierre-Yves Caigniez Joel Stoclin Bernard Bregnard Jean-Pierre |
| author_facet | Vigneron Pierre-Yves Caigniez Joel Stoclin Bernard Bregnard Jean-Pierre |
| author_sort | Vigneron Pierre-Yves |
| collection | DOAJ |
| description | Ageing tests have been carried out with refined rapeseed oil in different conditions (transparent and non transparent bottles, moderate and dim natural light exposure, room and refrigerator temperature).
The results mainly based on sensory evaluation show that rapeseed oil keeps a rather good quality if kept in a non transparent bottle and best if stored in the refrigerator. Results of frying tests under household conditions show that chemical degradation of rapeseed oil is lower than for sunflower oil. But for both oils, the level of degradation compounds are below the 25% polar compounds limit, assuming that the consumer does respect the recommendations on the label i.e. temperature ≤ 180°C and not more than 10 fryings. Although the French regulation does not allow until now to use oils for frying purpose with more than 2% of linolenic acid of their fatty acid composition, results demonstrate that rapeseed oil could be used worthwhile for frying. However on the basis of room odor tests, rapeseed oil might not be accepted by some consumers due to its fishy odor during frying operation. Therefore from a marketing point of view, it is advisable to limit the use of rapeseed oil to seasoning and cooking purposes. |
| first_indexed | 2024-12-14T18:48:09Z |
| format | Article |
| id | doaj.art-496b774b09e346d29179e66f96e38001 |
| institution | Directory Open Access Journal |
| issn | 1258-8210 1950-697X |
| language | English |
| last_indexed | 2024-12-14T18:48:09Z |
| publishDate | 2006-09-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | Oléagineux, Corps gras, Lipides |
| spelling | doaj.art-496b774b09e346d29179e66f96e380012022-12-21T22:51:20ZengEDP SciencesOléagineux, Corps gras, Lipides1258-82101950-697X2006-09-0113536336710.1051/ocl.2006.0043ocl2006135p363L’huile de colza : une huile multi-usages en devenirVigneron Pierre-YvesCaigniez JoelStoclin BernardBregnard Jean-PierreAgeing tests have been carried out with refined rapeseed oil in different conditions (transparent and non transparent bottles, moderate and dim natural light exposure, room and refrigerator temperature). The results mainly based on sensory evaluation show that rapeseed oil keeps a rather good quality if kept in a non transparent bottle and best if stored in the refrigerator. Results of frying tests under household conditions show that chemical degradation of rapeseed oil is lower than for sunflower oil. But for both oils, the level of degradation compounds are below the 25% polar compounds limit, assuming that the consumer does respect the recommendations on the label i.e. temperature ≤ 180°C and not more than 10 fryings. Although the French regulation does not allow until now to use oils for frying purpose with more than 2% of linolenic acid of their fatty acid composition, results demonstrate that rapeseed oil could be used worthwhile for frying. However on the basis of room odor tests, rapeseed oil might not be accepted by some consumers due to its fishy odor during frying operation. Therefore from a marketing point of view, it is advisable to limit the use of rapeseed oil to seasoning and cooking purposes.http://dx.doi.org/10.1051/ocl.2006.0043rapeseed oilsensory evaluationageing testfrying degradation |
| spellingShingle | Vigneron Pierre-Yves Caigniez Joel Stoclin Bernard Bregnard Jean-Pierre L’huile de colza : une huile multi-usages en devenir Oléagineux, Corps gras, Lipides rapeseed oil sensory evaluation ageing test frying degradation |
| title | L’huile de colza : une huile multi-usages en devenir |
| title_full | L’huile de colza : une huile multi-usages en devenir |
| title_fullStr | L’huile de colza : une huile multi-usages en devenir |
| title_full_unstemmed | L’huile de colza : une huile multi-usages en devenir |
| title_short | L’huile de colza : une huile multi-usages en devenir |
| title_sort | l huile de colza une huile multi usages en devenir |
| topic | rapeseed oil sensory evaluation ageing test frying degradation |
| url | http://dx.doi.org/10.1051/ocl.2006.0043 |
| work_keys_str_mv | AT vigneronpierreyves lhuiledecolzaunehuilemultiusagesendevenir AT caigniezjoel lhuiledecolzaunehuilemultiusagesendevenir AT stoclinbernard lhuiledecolzaunehuilemultiusagesendevenir AT bregnardjeanpierre lhuiledecolzaunehuilemultiusagesendevenir |