Current Status of High Oleic Seed Oils in Food Processing. (1st December 2020)

• Record Type: Journal Article
• Authors: Zambelli, Andres
• Is Part Of: Journal of the American Oil Chemists' Society. Volume 98:Number 2(2021)
• Page Start: 129
• Page End: 137
• Publication Date: 2020-12-01
• Subjects: Health -- oilseed -- oxidative stability; Oils and fats -- Periodicals; Soap -- Periodicals; Fats -- Periodicals; Food-Processing Industry -- Periodicals; Acides gras -- Périodiques; Aliments -- Industrie et commerce -- Périodiques; Huiles et graisses -- Périodiques; Savon -- Périodiques; Oliën; Chemie; Oils and fats; Soap; Periodicals; 547.77
• DOI: 10.1002/aocs.12450
• Languages: English
• ISSNs: 0003-021X

Abstract

Abstract: Dietary trans fatty acids (TFA) from industrial partial hydrogenation continue to occupy the attention of health and regulatory authorities, prompting renewed recommendations and regulations around the world. Partial hydrogenation of liquid oils was widely used because it increases the oxidative stability and plasticity of vegetable oils. The development of high oleic (HO) oils appeared as an efficient and healthy strategy to replace partially hydrogenated vegetable oils. At present, the main sources of HO oils are the HO varieties of sunflower, canola, and soybean, covering almost the entire market. Although all these HO crops show oleic acid contents higher than 70%, they can be differentiated by their fatty acid profiles. Recent clinical evidence suggests that polyunsaturated content should also be considered since its intake has been associated with coronary heart disease. Comparison of the fatty acid compositions, places HO sunflower as the best option in terms of oxidative stability and beneficial effects on the health of consumers.