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What makes Meadowfoam oil so stable, compared to Rapeseed oil?
Meadowfoam seed oil is
considered very stable with 5 year shelf life without getting rancid. What
exactly makes meadowfoam seed oil so stable? Other oils seem similar, such as Rapeseed
(canola) oil, Grapeseed oil, etc.Don’t most of these
oils contain “polyunstaturated fatty acids”?
Aren’t polyunsaturated fatty acids naturally unstable and prone to short
shelf life and quick rancidity?Note how Meadowfoam
contains 61% gadoleic acid, along with other unsaturated fats, yet it is
considered very stable.Grapeseed oil contains
67% linoleic acid (unsaturated) , along with other unsaturated fats, yet it is
considered NOT stable, with a very short shelf life, only ONE year, compared to
meadowfoam seed oil, which has FIVE year shelf life.Coconut oil, on the
other hand, is mostly saturated fats, and it is considered very stable.I know coconut oil, and
palm oil, and others that contain high saturated fats have a long shelf life
and do not get rancid easily.However, I do not understand
why some of the other oils, particularly the ones containing polyunsaturated
fats, have such a high variability in
shelf life? Grapeseed oil, pomegranate seed oil, almond oil, and avocado oil :
these oils have shelf life of only ONE year.MAIN QUESTION:
On the other hand,
you have meadowfoam seed oil and castor oil, which also contain high level of
polyunsaturated fats, yet they have a shelf life of FIVE years.Why is that? Is
there something special about meadowfoam seed oil and castor oil which
separates them from the rest and allows them to have such a stable shelf life?This is a nice short 2
minute video of some common cooking oils, and their shelf life; the results do not surprise me: They found
almond oil , avocado oil, grapeseed oil,
ricebran oil, and sesame seed oil to last only 3-7 months! This was even
WITH storage at 20 degrees C.https://www.youtube.com/watch?v=v7RYDVPZoLo&feature=youtu.be
I cannot find data about
canola/rapeseed oil, a common cooking oil in some places, however I suspect its
true shelf life will be similar to grapeseed and avocado oil, less than 12
months.See some details about certain
oils:MEADOWFOAM SEED OIL:
shelf life: FIVE yearsFatty Acid Composition
Brassic- 17.9%
Erucic- 12.7%
Gadoleic- 61.5%
Oleic- 3.2%
http://www.gardenofwisdom.com/catalog/item/3987807/6064003.htm
Grapeseed oil: Shelf
life: only ONE YEARFatty Acid Composition
Palmitic acid .6.7%
Palmitoleic acid 0.2%
Stearic acid 4.1%
Oleic acid 20.9%
Linoleic acid 66.8%
Linolenic acid 0.4%
Arachidic acid 0.1%
http://www.gardenofwisdom.com/catalog/item/3987807/7057208.htm
Coconut oil: Shelf
life: 4 years: note: mostly SATURATED, thus stable.Fatty Acid Composition
Caproic……………….0.3
Caprylic………………5.7
Capric………………..5.5
Lauric………………..48.3
Myristic………………20.2
Palmitic………………9.6
Stearic……………….3.4
Oleic…………………5.9
Linoleic………………1.1
http://www.gardenofwisdom.com/catalog/item/3987807/5588916.htm
Castor oil:
Shelf Life: 5 years
Fatty Acids
Oleic- 3.93%
Stearic 1.0%
Palmitic- 1.0%
Linoleic- 4.32%
Linolenic- 0.3%
Ricinoleic- 87.74%
http://www.gardenofwisdom.com/catalog/item/3987807/6727215.htm
Pomegranate seed oil:
Shelf Life: 1 year
Fatty Acid Profile % by weight
Stearic 1.7
Palmitic 2.47
Oleic acid (Omega 9) 4.63
Linoleic acid (Omega 6) 9.78
Linolenic acid (Omega 3) < 1.0
Punicic acid (Omega 5) 66.7-80.0
Fatty Acid Distribution
Saturated Fat 6.45%
Monounsaturated Fat 5.06%
Polyunsaturated
Fatty Acids 68.34%Total Fatty Acids 80.08%
http://www.gardenofwisdom.com/catalog/item/3987807/3778907.htm
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2 Replies
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Check your definitions of “monounsaturated and “polyunsaturated”.
Ricinoleic acid is unique in being a monounsaturated hydroxystearic acid.
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According to Elementis (the leading distributor of Meadowfoam Oil in the World), the reason that it’s much more resistant to rancidity and oxidation is its inherent antioxidants content and most importantly, the unsaturated double bonds on the fatty acids are located at
the Δ5 and Δ13 position. The lack of conjugated double bonds and natural antioxidants delivers oxidative stability, thus making it resistant to heat breakdown and oxidation.
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