Are vegetable oil and canola oil interchangeable?
By
Dr Tayse Ferreira F. Da Silveira PhD
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Tayse has extensive experience in Food Science, especially through studying the chemical composition and stability of foods, as well as their bioactive properties. She writes and reviews content on these topics.
Dr Tayse da Silveira´s Highlights:
- Lecturer at the State University of São Paulo (Unesp), Brazil, for Food Engineering students
- Post-doctorate in Food Science, with a one-year training period at Cirad – France.
- PhD in Food Science, with a one-year scholarship at the University of Reading/United Kingdom.
- Bachelor of Food Engineering at the Federal University of Pará, Brazil.
“Food Science is exciting because it touches our lives in such personal and intimate ways. Understanding food systems and gaining knowledge of how to manipulate them, helps society evolve as a whole” – Dr Tayse da Silveira.
Professional experience:
In her doctorate at the University of Campinas, Dr Tayse studied the effect of emergent preservation techniques, such as high-pressure processing, on the chemical and microbial properties of foods.
After completing her doctorate, Tayse da Silveira worked as a postdoctoral fellow in the Pharmaceutical Science Department at the University of São Paulo (USP), with a one-year training at CIRAD, Montpellier, France.
During this period, Dr Tayse worked on the development and evaluation of innovative antioxidant molecules for the preservation of fatty food products.
Dr Tayse also taught in public and private universities in Brazil for Nutrition, Food Engineering, and Enology students, always on food science and food technology-related subjects, including microbiology, milk technology, and wine-making technology.
She has also been involved in a number of studies evaluating the chemical composition and bioactive properties of food products, with emphasis on the development of analytical techniques to achieve that.
Currently, Dr Tayse works at the Centro de Investigação de Montanha (MRC), Portugal. She continues to work on the study of the chemical composition of foods, with a focus on identifying and isolating molecules with potential for application as food ingredients.
In her research, she targets molecules able to provide health and nutritional improvement, and antioxidant and antimicrobial properties (natural food additives).
She regularly publishes in high-impact, specialized scientific journals in her field, and feels encouraged to expand her knowledge domain by doing new scientific partnerships.
Education
- 2017 – PhD in Food Science at the University of Campinas Brazil, with a one-year training period at the University of Reading/United Kingdom.
- 2013 – Master’s Degree in Food Science at the University of Campinas, Brazil.
- 2011 – Bachelor of Food Engineering at the Federal University of Pará, Brazil.
Relevant Published work
- Roschel GG, da Silveira TFF, Cajaíba LM, Ferrari RA, Castro IA. Combination of natural strategies to improve the oxidative stability of echium seed oil. Journal of Food Science. 2021;86(2):411-9.
- de Moraes MR, da Silveira TFF, Coutinho JP, Souza DS, Duarte MCT, Duarte RT, et al. Bioactivity of atemoya fruits and by-products. Food Bioscience. 2021;41:101036.
- Ferreira da Silveira TF, Laguerre M, Bourlieu-Lacanal C, Lecomte J, Durand E, Figueroa-Espinoza MC, et al. Impact of surfactant concentration and antioxidant mode of incorporation on the oxidative stability of oil-in-water nanoemulsions. LWT. 2021;141:110892.
- da Silveira TFF, Cajaíba LM, Valentin L, Baréa B, Villeneuve P, Castro IA. Effect of sinapic acid ester derivatives on the oxidative stability of omega-3 fatty acids rich oil-in-water emulsions. Food Chemistry. 2020;309:125586.
- Roschel GG, da Silveira TFF, Cajaiba LM, Castro IA. Combination of Hydrophilic or Lipophilic Natural Compounds to Improve the Oxidative Stability of Flaxseed Oil. European Journal of Lipid Science and Technology. 2019;121(5):1800459.
- da Silveira TFF, Cristianini M, Kuhnle GG, Ribeiro AB, Filho JT, Godoy HT. Anthocyanins, non-anthocyanin phenolics, tocopherols and antioxidant capacity of açaí juice (Euterpe oleracea) as affected by high pressure processing and thermal pasteurization. Innovative Food Science & Emerging Technologies. 2019;55:88-96.
- da Silveira TFF, de Souza TCL, Carvalho AV, Ribeiro AB, Kuhnle GGC, Godoy HT. White açaí juice (Euterpe oleracea): Phenolic composition by LC-ESI-MS/MS, antioxidant capacity and inhibition effect on the formation of colorectal cancer related compounds. Journal of Functional Foods. 2017;36:215-23.
You can view some of Dr Tayse´s work below and links to her professional profile:
ResearchGate: https://www.researchgate.net/profile/Tayse-Ferreira?ev=hdr_xprf
Scopus: https://www.scopus.com/authid/detail.uri?authorId=55901968900
Google Scholar: https://scholar.google.com/citations?user=l4zi0d8AAAAJ&hl=pt-PT
Linkedin: https://www.linkedin.com/in/tayse-ferreira-a2311947/
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this article, we will answer the question “Are vegetable oil and canola oil interchangeable”? We are going to discuss how vegetable oil is different from canola oil, as well as go through the safety aspects, and health benefits of canola and vegetable oils.
Are vegetable oil and canola oil interchangeable?
Yes, vegetable oil and canola oil are interchangeable. See ahead the fat composition and the smoke point of selected vegetable oils compared with canola oil, adapted from Alvarenga and others [1].
| Oil type | Saturated fat (%) | Monounsaturated fat (%) | Polyunsaturated fat (%) | Smoke point (°C) |
| Canola | 10 | 58 | 32 | 238 |
| Virgin olive | 14 | 75 | 9 | 210 |
| Soybean | 15 | 23 | 62 | 234 |
| Sunflower | 10 | 20 | 70 | 230 |
| Corn | 13 | 31 | 55 | 230 |
As you can see, the fat profile of different vegetable oils varies considerably. This reflects in how healthy the oil is and in its stability due to heating. The content of monounsaturated fat in canola oil is greater than in other vegetable oils.
It contains about 11% of omega-3 fatty acids, which is an essential nutrient widely associated with health-promoting effects, such as anti-inflammatory action and cardiovascular protection [2,3].
While other vegetable oils, like corn and soybean, have lower concentrations of omega-3 fatty acids (from 1% to 8%) and much higher concentrations of omega-6 (60%) than canola oil.
On the other hand, all of them show near smoke points, indicating that they are all suitable for cooking and frying.
Furthermore, canola and vegetable oil are both mild in taste, which means that replacing one for another will not impact your recipe sensorily.
What is vegetable oil?
Vegetable oil is the broad term used for oils that have a plant-based origin. These include corn, soybean, avocado, peanut, flaxseed oil, sunflower, and olives, for instance. They are usually refined.
Vegetable oils are naturally good sources of healthy fats (namely mono and polyunsaturated fats), and free of trans fats. However, the fat profile can vary greatly between different types of vegetable oil.
Just to give you a few examples, linseed oil has 70% of polyunsaturated fats (mostly omega-3), while olive oil is rich in monounsaturated fats (80%), but is poor in polyunsaturated fats (14% or below) [1].
On the other hand, soybean and corn oils are low in omega-3, but high in omega-6 fatty acids (about 60% of total fats) [4].
What is canola oil?
Canola oil is produced from rapeseed using plant breeding techniques aiming to reduce erucic acid levels, a fat component that is potentially harmful to health [2,3]. Commercial canola oil contains less than 2% of erucic acid in its composition.
Canola oil is low in saturated fats, free from trans fats, and a good source of mono and polyunsaturated fatty acids.
According to Lin and others [2], canola oil is characterized by 7% of saturated fats, about 61% of monounsaturated fats, and 30% of polyunsaturated fats. It is also refined.
Do vegetable oil and canola oil have a higher smoke point?
Vegetable oil and canola oil have a high smoke point (around 230°C), particularly if compared with other plant-derived oils like olive oil (195-210°C) [1].
The smoke point is a temperature at which oil degrades and starts smoking. When oil is heated at the smoke point it results in an unpleasant smell and burnt taste in the food [1].
Both vegetable oil and canola oil has a high smoke point (230°C), so you can use both oils in frying, deep frying, and searing.
Is canola oil safe?
Yes, canola oil is stated by the U.S. Food and Drug Administration as “generally recognized as safe” (GRAS) since 1985 [2].
Canola oil has a low content of erucic acid as a result of rapeseed oil being bred to contain low levels of this fatty acid (less than 2%). Erucic acid at high levels of consumption is associated with adverse effects on the heart in several species [5].
Therefore, canola oil is safe for consumption.
Is canola oil healthier than vegetable oil?
It depends on the oil and on the ratio of ingestion of each of them. When consumed in balanced amounts in an equilibrated diet, both are healthy.
Vegetable oils are most of the time sunflower, soybean, corn, or a mixture of them. These oils are higher in omega-6 fatty acids and lower in omega-3 and monounsaturated fats than canola oil.
Particularly, canola oil contains 60% of monounsaturated fat, 21% of omega-6, and 11% of omega-3 fatty acids.
Due to this fat profile, evidence now shows that canola oil can bring benefits to your health when consumed in adequate amounts and combined with an equilibrated diet.
With regard to the high monounsaturated fats content of canola oil, Lin and others [2] highlighted the evidence supporting the positive effects of them compared with saturated fats on cardiovascular health.
Cited underlying mechanisms for cardiovascular protection include the regulation of plasma lipids and lipoproteins, susceptibility of low-density lipoprotein (LDL) to oxidation, and insulin sensitivity [2,3].
Also, canola oil has been recommended for achieving daily omega-3 fatty acids requirements of 1 g/day [2,3], as it contains about 11% of this compound in relation to the total fat content.
Omega-3 fatty acids have also been implicated with anti-inflammatory properties, reduction of blood pressure, and lowering of serum triglycerides and cholesterol levels [2,3].
Despite omega-6 fatty acids being essential nutrients that must be obtained from the diet, unbalanced ingestion of this fat compound has been linked with pro-inflammatory outcomes.
Thus, the best thing to do is not to extinguish vegetable oils from your diet because they also have important nutrients in their composition. Rather, limit the consumption of oils high in omega-6 by partially replacing them with sources rich in omega-3.
Cooking with vegetable or canola oil
Both canola oil and vegetable oils have a mild flavor and high smoke point, so you can use them to prepare different dishes, interchangeably.
- It can be used for baking, grilling, stir-frying, etc.
- It can be used to make sauces and salad dressings.
- It can be used to coat the non-stick pan.
- Can be used as a replacement for butter or margarine.
Conclusion
In this brief guide, we answered the question “Are vegetable oil and canola oil interchangeable?” We discussed how vegetable oil is different from canola oil, as well as we went through the safety aspects and health benefits of canola and vegetable oils.
Citations
- Alvarenga, BR, Xavier, FAN., Soares, FLF. et al. Thermal Stability Assessment of Vegetable Oils by Raman Spectroscopy and Chemometrics. Food Anal. Methods. 2022; 11:1969–1976.
- Lin Lin, Hanja Allemekinders, Angela Dansby, Lisa Campbell, Shaunda Durance-Tod, Alvin Berger, Peter JH Jones, Evidence of health benefits of canola oil. Nutrition Reviews. 2013;71(6):370–385.
- Ghazani, SM, Marangoni, AG. Minor Components in Canola Oil and Effects of Refining on These Constituents: A Review. J Am Oil Chem Soc. 2013; 90: 923–932.
- Frankel N E. Lipid oxidation. Oily Print, 2005.
