Evaluation of canola oil for cooking quality and its effectiveness in management of hyperlipidemia
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Date
2020
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Punjab Agricultural University, Ludhiana
Abstract
The present study was conducted to evaluate the canola oil of raya and gobhi sarson varieties
i.e. RLC 3 and GSC 7 in terms of their physico-chemical properties, oxidative stability and
antioxidant activity, cooking quality, fatty acid composition and its effectiveness in the
management of hyperlipidemia. Both the experimental varieties of canola oil (RLC 3and GSC
7) were compared with their corresponding control varieties of non-canola oil (PBR 357 and
GSL1) in terms of repeated frying process and changes in physico-chemical parameters. GSC
7 variety was found to be the most stable frying medium in terms of physico-chemical
analysis. A significant (p 0.05) increase was observed in the oxidative compounds after
second and third frying, whereas the antioxidant potential and radical scavenging activity
declined in both the varieties. Canola oil of both the varieties has very low level of saturated
fatty acids (< 7% of total fatty acids). Both contain high level of oleic acid (64-66%) and less
than 2 per cent of erucic acid (0.53-1.34%), an intermediate level of PUFA (32%) of which -
linolenic acid is 11 percent of total fatty acid). All the food products were found to be stable
in terms of oxidative stability when prepared in canola oil of both varieties. Intervention study
of canola oil was conducted for five months at Hero DMC Heart Institute, DMCH, Ludhiana
(Punjab). Biochemical analysis was done at three stages i.e. pre, mid (2.5 months) and post (5
months) intervention. A significant impact of canola oil intervention was recorded in the
biochemical parameters along with anthropometric measurements during mid and post
intervention as compared to the values obtained before intervention. Canola oil was found to
be effective in the management of risk factors of CVD i.e. obesity, lipid profile and
inflammatory biomarkers.