ArticleFood science & nutrition2019
Quality evaluation of rapeseed oil in Chinese traditional stir-frying.
Article in Food science & nutrition, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
6 citing papers in PubMed, 29 citations in OpenAlex.
- Comparative fatty acid profiling of irradiated canola varieties: insights from GC-MS metabolomics and molecular docking.RSC advances · 2026Article
- Comparative Analysis of Frying Performance: Assessing Stability, Nutritional Value, and Safety of High-Oleic Rapeseed Oils.Foods (Basel, Switzerland) · 2024Article
- Comparative Study of the Nutritional and Chemical Composition of New Oil Rape, Safflower and Mustard Seed Varieties Developed and Grown in Serbia.Plants (Basel, Switzerland) · 2023Article
- Chemical Properties of Peanut Oil fromMolecules (Basel, Switzerland) · 2022Article
- Erucic acid concentration of rapeseed (Food science & nutrition · 2021Article
- Quality evaluation of rapeseed oil in Chinese traditional stir-frying.Food science & nutrition · 2019Article
Corrections and comments
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
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Abstract
Canolol is a potential antioxidation ingredient in rapeseed oil. Rapeseed oil with two levels of canolol (528.9 vs. 250.5 mg/kg) was used for stir-frying different foods (potatoes, tofu, and vegetables). Comprehensive evaluations indicated that the canolol content in high canolol rapeseed oil (HCR) and low canolol rapeseed oil (LCR) after stir-frying were in the range of 187.8-237.7 and 45.6-96.4 mg/kg, respectively. The degradation rate of total phenol was 58.4% and 80.3% in HCR and LCR, respectively. The loss rates of α- and γ-tocopherol were 24.5% and 47.6%, respectively. Phytosterol concentration decreased by 20% and trans-fatty acid was not detected in either rapeseed oil. In addition, the peroxide value, anisidine value, and malondialdehyde content in HCR were lower than those in LCR. The oxidative stability index in HCR was longer, showing lower extent of deterioration. Rapeseed oil with high canolol content displayed good oxidation resistance due to significant positive correlation with oxidation induction time (
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