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46961 Supelco

Canola oil

analytical standard

Synonym: Rapeseed oil

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Description

General description

This reference material is offered as a qualitative standard. Use the chromatographic fingerprint of our reference material to check for the presence of canola oil in your sample. A Certificate of Composition which includes a chromatogram is shipped with each product.

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BCR® certified Reference Material

BCR® certified Reference Material

Safety & Documentation

Safety Information

Personal Protective Equipment 
WGK Germany 
3

Documents

Certificate of Analysis

Protocols & Articles

Peer-Reviewed Papers

References

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Meal triacylglycerol profile modulates postprandial absorption of carotenoids in humans. Goltz SR, Campbell WW, Chitchumroonchokchai C, et al. Mol. Nutr. Food. Res. 56(6), 866-77, (2012)

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Lipase-catalysed interesterification between canola oil and fully hydrogenated canola oil in contact with supercritical carbon dioxide. Jenab E, Temelli F, and Curtis JM Food Chem. 141(3), 2220-8, (2013)

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Functional characterization of the chicken fatty acid elongases. Gregory MK, Geier MS, Gibson RA, et al. J. Nutr. 143(1), 12-6, (2013)

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Transparent testa16 plays multiple roles in plant development and is involved in lipid synthesis and embryo development in canola. Deng W, Chen G, Peng F, et al. Plant Physiol. 160(2), 978-89, (2012)

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Antioxidant activity of capsaicinoid in canola oil. Si W, Liang Y, Ma KY, et al. J. Agric. Food Chem. 60(24), 6230-4, (2012)

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Dietary intake of unsaturated fatty acids modulates physiological properties of entorhinal cortex neurons in mice. Arsenault D, Julien C, Chen CT, et al. J. Neurochem. 122(2), 427-43, (2012)

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Dietary oils and FADS1-FADS2 genetic variants modulate [13C]α-linolenic acid metabolism and plasma fatty acid composition. Gillingham LG, Harding SV, Rideout TC, et al. Am. J. Clin. Nutr. 97(1), 195-207, (2013)

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Catalytic pyrolysis of microalgae and their three major components: carbohydrates, proteins, and lipids. Du Z, Hu B, Ma X, et al. Bioresour. Technol. 130, 777-82, (2013)

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Ask the doctor. I use a lot of canola oil in cooking, because it's heart-healthy. My husband has prostate cancer, and I just heard that canola oil might make it worse. Is that really true and should I stop using it for cooking? Komaroff AL Harv. Health Lett. 37(11), 2, (2012)

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Influence of oilseed supplement ranging in n-6/n-3 ratio on fatty acid composition and Δ5-, Δ6-desaturase protein expression in steer muscles. Turner TD, Mitchell A, Duynisveld J, et al. Animal 6(12), 1973-84, (2012)

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Evidence of health benefits of canola oil. Lin L, Allemekinders H, Dansby A, et al. Nutr. Rev. 71(6), 370-85, (2013)

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New cost-effective method for conversion of vegetable oil to biodiesel. Pal KD and Prakash A Bioresour. Technol. 121, 13-8, (2012)

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The antioxidants in oils heated at frying temperature, whether natural or added, could protect against postprandial oxidative stress in obese people. Perez-Herrera A, Rangel-Zuñiga OA, Delgado-Lista J, et al. Food Chem. 138(4), 2250-9, (2013)

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Oxidation of frying oils during intermittent usage. Totani N, Tateishi S, Mori T, et al. J. Oleo Sci. 61(11), 601-7, (2012)

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Relationships between molecular structure and kinetic and thermodynamic controls in lipid systems. Part I: propensity for oil loss of saturated triacylglycerols. Bouzidi L, Omonov TS, Garti N, et al. Food Funct. 4(1), 130-43, (2013)

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The effect of palm oil or canola oil on feedlot performance, plasma and tissue fatty acid profile and meat quality in goats. Karami M, Ponnampalam EN, and Hopkins DL Meat Science 94(2), 165-9, (2013)

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Effects of genotype and dietary oil supplementation on performance, carcass traits, pork quality and fatty acid composition of backfat and intramuscular fat. Bertol TM, de Campos RM, Ludke JV, et al. Meat Science 93(3), 507-16, (2013)

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Dietary fish oil replacement with canola oil up-regulates glutathione peroxidase 1 gene expression in yellowtail kingfish (Seriola lalandi). Bowyer JN, Rout-Pitt N, Bain PA, et al. Comp. Biochem. Physiol. B Biochem. Mol. Biol. 162(4), 100-6, (2012)

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Reduction in resident microflora, and experimentally inoculated Salmonella enterica, on spinach leaves treated with vinegar and canola oil. Faith NG, Waldron T, and Czuprynski CJ J. Food Prot. 75(3), 567-72, (2012)

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Monola oil versus canola oil as a fish oil replacer in rainbow trout feeds: effects on growth, fatty acid metabolism and final eating quality. Turchini GM, Moretti VM, Hermon K, et al. Food Chem. 141(2), 1335-44, (2013)

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Effect of high-oleic canola and flaxseed oils on energy expenditure and body composition in hypercholesterolemic subjects. Gillingham LG, Robinson KS, and Jones PJ Metabolism 61(11), 1598-605, (2012)

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Dietary linoleic acid and α-linolenic acid differentially affect renal oxylipins and phospholipid fatty acids in diet-induced obese rats. Caligiuri SP, Love K, Winter T, et al. J. Nutr. 143(9), 1421-31, (2013)

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Short communication: effect of oilseed supplementation of an herbage diet on ruminal fermentation in continuous culture. Soder KJ, Brito AF, and Rubano MD J. Dairy Sci. 96(4), 2551-6, (2013)

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Textural, physicochemical and sensory properties compensation of fat replacing in pork liver pâté incorporating emulsified canola oil. Morales-Irigoyen EE, Severiano-Pérez P, Rodriguez-Huezo ME, et al. Food Sci. Technol. Int. 18(4), 413-21, (2012)

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Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase. Jiang J and Xiong YL Meat Science 93(3), 469-76, (2013)

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Effect of canola oil emulsion injection on processing characteristics and consumer acceptability of three muscles from mature beef. Pietrasik Z, Wang H, and Janz JA Meat Science 93(2), 322-8, (2013)

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Effects of fatty acid composition and β-carotene on the chlorophyll photosensitized oxidation of W/O emulsion affected by phosphatidylcholine. Lee Y and Choe E J. Food Sci. 78(1), C31-6, (2013)

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Adhesion-preventing properties of 4% icodextrin and canola oil: a comparative experimental study. Yigitler C, Karakas DO, Kucukodaci Z, et al. Clinics (Sao. Paulo.) 67(11), 1303-8, (2012)

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Formation of trans fats during food preparation. Przybylski O and Aladedunye FA Can. J. Diet. Pract. Res. 73(2), 98-101, (2012)

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Stability of canola oil encapsulated by co-extrusion technology: effect of quercetin addition to alginate shell or oil core. Waterhouse GI, Wang W, and Sun-Waterhouse D Food Chem. 142, 27-38, (2014)

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