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Nutrient Requirements Of Fish

Effect of phytyl side chain of vitamin E on its antioxidant activity.

A review of the methodology of the 2-thiobarbituric acid test

The anisidine test, a measure of secondary oxidation products in glyceride oils, was applied to a number of soybean salad oils processed from sound and damaged soybeans. A highly significant correlation (-0.68) was found between the anisidine values of salad oils from sound soybeans and their flavor scores. Multiple correlations between flavor scores, anisidine, and peroxide values yielded a correlation of 0.81 and provided a method for predicting the initial flavor scores of sound soybean salad oils. Similar data for oils from damaged beans gave a highly significant, but lower, correlation (-0.65). Comparative studies indicated that sound crude oils usually contain lower levels of oxidation products than damaged crude. Oxidation in both sound and damaged etudes increased roughly in proportion to iron content. Reproducibility of the test and the effects of hydrogenation, accelerated storage, and fluorescent light on anisidine values were studied. Analysis of damaged oils before and after deodorization showed that little, if any, reduction of anisidine value occurred. Deodorization of sound oils, however, lowered anisidine values. In comparison with damaged oils, the anisidine values of sound oils were lower at comparable stages of processing. The poor quality of damaged soybean oil was substantiated by organoleptic evaluations. Flavor scores of oils given special processing treatments increased as anisidine values decreased.

http://rd.springer.com/content/pdf/10.1007%2FBF02545207.pdf

Oxidation and Quality of Soybean Oil: A Preliminary

Rapeseed meal and its use in poultry diets. a review

Canadian plant breeders have recently succeeded in producing rapeseed with <1% erucic acid in the oil and with a very low level of glucosinolates in the meal. One suchBrassica napus cultivar, ‘Tower,’ is now licensed. The meal from ‘Tower’ seed has been subjected to extensive chemical and biological testing and has proven to be a markedly superior product as compared with conventional rapeseed meals. This new cultivar is less goitrogenic and more palatable and gives satisfactory productive performance in animals at use levels well in excess of older varieties. The presence of high levels of erucic acid in older varieties made the oils undesirable, particularly because this compound is not well metabolized by cardiac and certain other tissues and results in pathological changes in a number of experimental animals. ‘Tower’ rapeseed oil is less cardiotoxic than high erucic oils and appears to be no more detrimental when used at the 20% level in animal diets than a number of other oils used in human foods.

Improving the nutritional properties of rapessed

Peroxide value (PV), thiobarbituric acid number (TBA), anisidine value (AV), percent free fatty acids (FFA), and carbonyl value (CV) methods were compared in different experiments for their sensitivity and practicality in assessing the oxidative quality of four feeding oils: salmon oil, soybean oil, canola oil (oil from low erucic acid, low glucosinolate rapeseed), and canola soap stocks. In the first experiment, among the four methods (PV, AV, TBA and FFA) studied, PV appeared to be the most practical for its sensitivity, simplicity, and economy when the four oils were oxidized by bubbling air through at room temperature for 792 hr. In the second experiment, using herring oil, all four methods tested (PV, AV, TBA and FFA) were sufficiently sensitive once the oxidation of herring oil had passed the induction period and the oil was highly oxidized. In the third experiment, of the four methods (PV, AV, TBA and CV) compared, AV was the most sensitive for measuring the oxidative quality of canola oil aerated at 100 C for 240 hr. Results of further studies suggested that herring and canola oils stored under commercial conditions were stable for at least one year.

S. J. Slinger

Papers

Improving the nutritional properties of rapessed

Studies of chemical methods for assessing oxidative quality and storage stability of feeding oils