How Good Oil Goes Bad
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1 How Good Oil Goes Bad Ryan Elias, Ph.D. Assistant Professor Department of Food Science College of Agricultural Sciences The Pennsylvania State University
2 Definitions Lipid Fatty acid (FA) Triglycerides (TG) Others (cholesterol, phospholipids, waxes, etc.)
3 What s in Canola? Other stuff, 1% Saturated fats, 7% Polyunsaturated fats, 32% Monounsaturated fats, 60% in other words, 99% TG s and 1% other F.D. Gunstone. Rapeseed and Canola Oil. CRC Press. 2004
4 Triglycerides Often solid at RT Chemically stable Unhealthy? Examples: Margarine, lard, tropical oils Often liquid at RT Chemically unstable (go rancid) Healthy? Examples: Fish oil, vegetable oils
5 Hydrolytic rancidity Types of Rancidity Cause: Enzymes (lipases) present in seed Consequences: Free fatty acids that taste like soap Oxidative rancidity Cause: Free radicals / Oxidation Consequences: Small lipid fragments (aldehydes) that stink
6 Hydrolytic Rancidity of Oils Off-flavor development Decreases temperature at which frying oils begin to smoke (smoke point) Dealing with hydrolytic rancidity in oils 1. Prevent their formation Keep things cool to reduce enzyme activity Preheat seeds ( C) before pressing to destroy enzymes 2. Remove them by neutralization Means to remove free fatty acids from your oil Weak (e.g. 12%) caustic solution (Na +, Ca 2+ )
7 Hydrolytic Rancidity of Oils Reaction of unsaturated fatty acids with oxygen Accelerated in the presence of a metal catalyst and/or UV light The most common cause of lipid-related flavor problems in foods
8 Ways to Inhibit Lipid Oxidation 1. Get rid of unsaturated lipids Hydrogenated oils (e.g., soybean oil to margarine) Improve shelf stability Make liquid oils into hard fats Unsaturated lipids = healthy Saturated lipids = unhealthy + Hydrogen soybean oil Things you need for lipid oxidation: 1. TAGs with double bonds (substrate) 2. Free radicals (initiators) 3. Oxygen (the fuel) 4. Transition metals (the catalysts) vegetable shortening
9 Ways to Inhibit Lipid Oxidation 2. Prevent or scavenge free radicals Use Antioxidants Sacrificial lambs Antioxidants oxidize preferentially to oil e.g., tocopherol, BHT, propyl gallate Prevent exposure to light (UV) Avoid clear packaging materials Store oils in the dark Avoid high temperatures Oxidation reaction rates increase with heat Things you need for lipid oxidation: 1. TAGs with double bonds (substrate) 2. Free radicals (initiators) 3. Oxygen (the fuel) 4. Transition metals (the catalysts)
10 Ways to Inhibit Lipid Oxidation 3. Limit exposure to oxygen Packaged foods Vacuum packaging Oxygen absorbers Bulk vegetable oils Minimize air exposure Inert gases (N 2, CO 2, Ar) Things you need for lipid oxidation: 1. TAGs with double bonds (substrate) 2. Free radicals (initiators) 3. Oxygen (the fuel) 4. Transition metals (the catalysts)
11 Ways to Inhibit Lipid Oxidation 4. Remove or bind transition metals Metals chelators Synthetic examples: EDTA, DTPA Natural examples: citric acid, phytic acid Good for emulsions (e.g., dressings, mayo), not really effective for bulk oils Things you need for lipid oxidation: 1. TAGs with double bonds (substrate) 2. Free radicals (initiators) 3. Oxygen (the fuel) 4. Transition metals (the catalysts)
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13 Why Refine?
14 Why refine? to get rid of this Other stuff, 1% Saturated fats, 7% Polyunsaturated fats, 32% Monounsaturated fats, 60%
15 Minor Components (<1%) in Canola Antioxidants Tocopherols (vitamin E) Carotenoids (xanthophylls, lutein) Water Pro-Oxidants Transition metals (Fe, Cu) Polar lipids Chlorophyll (chlorophyll a, chlorophyll b)
16 Oil is Not a Homogeneous System Reverse micelle Oxidation sites water surfactant, e.g. monoacylglycerols diacylglycerols phospholipids free fatty acids sterols lipid oxidation products Bulk oil VIRONOVA AB (PUBL), STOCKHOLM, SWEDEN
17 Refining of vegetable oils 1. Neutralization 2. Degumming 3. Bleaching 4. Deodorization 5. Winterization Oil Extraction & Refining
18 Refining of vegetable oils 1. Neutralization Oil Extraction & Refining Means to remove FFA s Weak (e.g. 12%) caustic solution (Na +, Ca 2+ ) O HO + NaOH O Na+ O
19 Refining of vegetable oils 2. Degumming Oil Extraction & Refining Water or weak acid solution Remove phospholipids AOCS
20 Bleaching Improves oil color Involves use of activated earth (bentonite) to strip: Chlorophylls Carotenoids Soaps Phospholipids Aroma & flavor? Health-promoting minor components? Relatively quick process Done under vacuum
21 Can We Skip Bleaching? Potential Upside Cost & energy savings Retain characteristic flavor and aroma Retain color Retain healthy components? Marketing Potential Downside Limited shelf life Retain characteristic flavor and aroma Retain color Limitations for direct use in engines and high heat culinary applications (frying)
22 Refining of vegetable oils 4. Deodorization Oil Extraction & Refining Drive off volatiles under low pressure / vacuum Plant-associated volatiles Rancid notes
23 Refining of vegetable oils 5. Winterization Oil Extraction & Refining Hold oil at low temperature Filter
24 Can We Skip Refining? Potential Downside Limited shelf life? Retain characteristic flavor and aroma Retain color Limitations for direct use in engines and high heat culinary applications (frying) Potential Upside Cost & energy savings Retain characteristic flavor and aroma Retain color Retain healthy, bioactive components? Marketing
25 ffdsa (~$95/gallon)
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27 Food Applications Ingredient % Formula (w/w) Water PSU Canola Oil (unbleached) Vinegar Lemon Juice 2.49 Salt 2.19 Onion Powder 0.10 Garlic Powder 0.10 Italian Seasoning 0.20 Xanthan 0.30 Pectin 0.30 Creamy-style Italian salad dressing developed by PSU undergraduate students
28 (break for tasting)
29 Measuring Culinary Oil Quality 1. Hydrolytic rancidity 2. Oxidative rancidity
30 Hydrolytic Rancidity How do I measure hydrolytic rancidity? test strips manual titration automated titration
31 Hydrolytic Rancidity How do I measure hydrolytic rancidity?
32 Oxidative Rancidity How do I measure oxidative rancidity? spectrophotometry titration
33 Oxidative Rancidity How do I measure oxidative rancidity?
34 Measuring Oil Quality
35 Measuring Oil Quality
36 Measuring Oil Quality
37 Questions? Ryan Elias
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