With the extension of heat processing, the oxidation and formation of harmful substances in oils appeared. The effect of the high-temperature stages (180 °C, four stages I, II, III, and IV were divided according to the heating-up period) on the fatty acid profile, the thermal properties, the composition of total polar compounds, and the physicochemical properties of rapeseed oil (RSO) were investigated. As the heating processing, carnosic acid (CA) significantly reduces the peroxide value, p-anisidine value, trans-fatty acid, the action of alkyl radicals, and the formation of oxidized triglyceride monomers (Ox-TGM).
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