Canolol and related phenolics - rapid quantification in canola oil deodistillates and application in frying stability

加拿大的油菜籽研究不断创新。在马尼托巴大学，在Thiyam-Hollander博士的实验室里，除了加强食品加工和功能性食品工业的其他活动外，研究人员正专注于卡诺拉的次要成分的新应用。在全球范围内，主要关注的是油菜籽粉在各种食品和饲料应用中的附加值，而对油加工中的脱油馏出物的兴趣微乎其微。脱油馏分是各种酚类化合物的良好来源，存在开发增值生物活性成分的机会。世界各地的大量平行研究有助于证明卡诺拉酚类化合物的有益效果。最近，从菜籽油的精炼过程中获得的精炼馏出物由于保留复杂多酚化合物的可能性而实现了巨大的研究潜力。这进一步保持了我们对探索Canolol的兴趣，Canolol是deodistillate中有前途的生物活性成分之一。因此，设想与加拿大邦吉公司合作，开展研究，以确定一种方法，确定脱馏物的酚类特征。脱油馏分的组成和特性取决于许多因素，包括所加工的油的类型（菜籽油、大豆油或棕榈油）、精炼方法的类型（化学或物理精炼）以及精炼过程中的操作条件（温度、压力和其他参数）。我们的研究将产生这方面的数据。除了开发一种用于精确定量Canolol的方法外，还将首次评估含有Canolol的deodistillate提取物对改善煎炸油稳定性的有效性。拟议的研究将是跨学科的，并涉及与NSERC，邦吉加拿大和理查森中心功能食品和营养保健品，马尼托巴大学的合作努力。

Canada's canola research continues to innovate. At the University of Manitoba, in Dr. Thiyam-Hollander's laboratory, among other activities to strengthen the food processing and functional food industry, researchers are focusing on minor components of canola for novel applications. Globally the prime focus has been given to value addition of canola meal for various food and feed applications, with negligible interest on deodistillates from oil processing. Opportunities exist for the development of value-added bioactive ingredients from deodistillates, which form a good source of various phenolics. A large number of parallel research throughout the world, helped to achieve proofs of the beneficial effects of canola phenolics. Recently, the deodorizer distillate obtained from the deodorization process of canola oils realizes immense research potential due to the possibility of retention of complex polyphenolic compounds. This further sustained our interest to explore Canolol, one of the promising bioactive components of deodistillate. Thus, research is envisaged to establish a method to establish the phenolic profile of deodistillates by collaborating with Bunge Canada. The composition and characteristics of deodistillate depend on a number of factors, including the type of oil being processed (canola, soybean or palm oil), type of refining method (chemical or physical refining) and operating conditions during the refining process (temperature, pressure and other parameters). Our research will generate data's in this regard. In addition to the development of a method for the precise quantification of Canolol, the effectiveness of deodistillate extracts with Canolol for improved stability of frying oils will be assessed for the first time. The proposed research will be cross-disciplinary and involve collaborative efforts with NSERC, Bunge Canada and Richardson Centre for Functional Foods & Nutraceuticals, University of Manitoba.