1
|
Choi Y, Lee D, Yim J, Lee KG. Analysis of 8-oxooctanoate, 9-oxononanoate, fatty acids, oxidative stability, and iodine value during deep-frying of French fries in edible oils blended with palm oil. Food Sci Biotechnol 2024; 33:2761-2775. [PMID: 39184976 PMCID: PMC11339210 DOI: 10.1007/s10068-024-01615-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2023] [Revised: 05/04/2024] [Accepted: 05/20/2024] [Indexed: 08/27/2024] Open
Abstract
Four blended oils including palm + corn oil (PC), palm + grapeseed oil (PG), corn + grapeseed oil (CG), and palm + corn + grapeseed oil (PCG) were used as frying media. The 8-oxo and 9-oxo content, fatty acid composition, oxidative stability index, and iodine value of samples (n = 42) were analyzed. As the frying cycles increased, the content of 8-oxo and 9-oxo also increased significantly (p < 0.05) and showed the highest content of 965.56 ± 0.706 μg/g in 100 frying cycles of PCG. After 20-40 frying cycles in CG, the amount of palmitic, stearic, oleic and linoleic acid increased up to 15.5% (p < 0.05). The oxidative stability of palm oil was the highest at 16.76-18.33 h (p < 0.05). The iodine value of grapeseed oil was the highest at 144.96 ± 2.569-153.64 ± 2.233 g iodine/100 g oil (p < 0.05). Among the examined oils, PC was the most suitable alternative to palm oil.
Collapse
Affiliation(s)
- Yejin Choi
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang, Gyeonggi-do 10326 Republic of Korea
| | - Dohyoung Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang, Gyeonggi-do 10326 Republic of Korea
| | - Jonggab Yim
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang, Gyeonggi-do 10326 Republic of Korea
| | - Kwang-Geun Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang, Gyeonggi-do 10326 Republic of Korea
| |
Collapse
|
2
|
Sadeghi Vahid G, Farhoosh R. Frying Performance of Gallic Acid and/or Methyl Gallate Accompanied by Phosphatidylcholine. Foods 2023; 12:3560. [PMID: 37835212 PMCID: PMC10573040 DOI: 10.3390/foods12193560] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2023] [Revised: 09/11/2023] [Accepted: 09/23/2023] [Indexed: 10/15/2023] Open
Abstract
This study shows the possibility of using gallic acid (GA) and/or methyl gallate (MG) accompanied by phosphatidylcholine (PC) instead of tert-butylhydoquinone (TBHQ) for frying purposes. The antioxidants and PC were added in the concentrations of 1.2 mM and 500-2000 mg/kg, respectively. Oxidative stability index (OSI) and the kinetics of change in conjugated dienes (LCD), carbonyls (LCO), and acid value (AV) were used to assess the antioxidative treatments. GA alone and GA/MG (50:50) plus PC at 2000 mg/kg yielded the same OSI as that of TBHQ (18.4 h). The latter was of the highest frying performance in preventing the formation of LCD (rn = 0.0517/h and tT = 10.6 h vs. rn = 0.0976/h and tT = 4.5 h for TBHQ), LCO (rn = 0.0411/h and tT = 12.7 h vs. rn = 0.15/h and tT = 4.3 h for TBHQ), and hydrolytic products (AVm = 37.8 vs. 24.0 for TBHQ); rn: normalized the maximum rate of LCD/LCO accumulation; tT: the time at which the rate of LCD/LCO accumulation is maximized; AVm: quantitative measure of hydrolytic stability.
Collapse
Affiliation(s)
| | - Reza Farhoosh
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad P.O. Box 91775-1163, Iran;
| |
Collapse
|
3
|
Hosseinkhani M, Farhoosh R. Kinetics of chemical deteriorations over the frying protected by gallic acid and methyl gallate. Sci Rep 2023; 13:11059. [PMID: 37422505 DOI: 10.1038/s41598-023-38385-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Accepted: 07/07/2023] [Indexed: 07/10/2023] Open
Abstract
The present work shows the possibility of use of gallic acid (GA) and methyl gallate (MG) as natural antioxidants replacing the powerful synthetic antioxidant TBHQ in frying process. Oxidative stability index (OSI) and the kinetics of change in lipid-peroxidation conjugated dienes (LCD), carbonyls (LCO), and acid value were adopted for the evaluation purposes. GA alone (1.2 mM) and in combination with MG (75:25) provided OSI values comparable to that of TBHQ (18.5-19.0 h). The GA/MG 75:25 exerted a frying performance quite better than TBHQ (rn = 0.1351 vs. 0.1784 h-1) in preventing the LCD formation. From the LCO formation standpoint, the GA/MG 75:25 (rn = 0.0758 h-1) and then MG (rn = 0.1004 h-1) provided better performances than TBHQ (rn = 0.1216 h-1). Lipid hydrolysis was also inhibited well by GA (AVm = 8.6) and GA/MG 75:25 (AVm = 7.9), respectively (AVm = 9.2 for TBHQ).
Collapse
Affiliation(s)
- Maedeh Hosseinkhani
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, P.O. Box 91775-1163, Mashhad, Iran
| | - Reza Farhoosh
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, P.O. Box 91775-1163, Mashhad, Iran.
| |
Collapse
|
4
|
Impact of Moringa oleífera leaves extract in the stabilization of margarine under accelerated storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01714-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
5
|
An Evaluation Model for the Quality of Frying Oil Using Key Aldehyde Detected by HS-GC/MS. Foods 2022; 11:foods11162413. [PMID: 36010412 PMCID: PMC9407462 DOI: 10.3390/foods11162413] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 07/27/2022] [Accepted: 08/09/2022] [Indexed: 11/17/2022] Open
Abstract
To establish a practical model for evaluating the oxidation of frying oil using aldehydes, the aldehydes of 10 commercial oils during frying at 180 °C were identified using headspace-gas chromatography/mass spectrometry, and the changes of common aldehydes and their correlation with carbonyl values (CV) were analyzed. The results showed that the total peak area of aldehydes increased significantly with heating time, which was related to the fatty acid and tocopherol contents of the oils. There were four common aldehydes with different trends during frying, namely, pentanal, hexanal, (E)-hept-2-enal, and nonanal. Moreover, pentanal with a high correlation with CV was selected as the quality evaluating index of frying oil due to its stable accumulation over time. Based on the linear fitting relationships between CV and pentanal, as well as the initial content ratio of linoleic acid to palmitic acid and total tocopherols in oils, a predictive model was established for evaluating the quality of frying oils with high precision and non-reagent by using mass spectrometry. In summary, this work provides theoretical support for using aldehyde as the quality evaluation index of frying oil and provides a new idea for evaluating oil deterioration from the perspective of volatile compounds.
Collapse
|
6
|
Ahmad MH, Saeed N, Imran M, Kamran Khan M, Muhammad N, Sahar A, Khan MI. Rapid and nondestructive characterization of multiple frying sunflower oil blend using fourier transform infrared spectroscopy and chemometrics. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2027442] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Muhammad Haseeb Ahmad
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Nimra Saeed
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Imran
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Kamran Khan
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | | | - Amna Sahar
- Department of Food Engineering, Faculty of Agriculture Engineering, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Imran Khan
- Department of Mathematics & Statistics, Faculty of Sciences, University of Agriculture, Faisalabad, Pakistan
| |
Collapse
|
7
|
Ceylan MM, Basturk A. Investigation of the effects of uckun (
Rheum ribes
L.), quinoa (
Chenopodium quinoa
Willd.), and propolis extracts on the thermal oxidation of palm olein oil during the deep‐frying process. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Ayhan Basturk
- Department of Food Engineering Faculty of Engineering Van Yüzüncü Yil University Van Turkey
| |
Collapse
|
8
|
Xu L, Wu G, Zhang Y, Wang Q, Zhao C, Zhang H, Jin Q, Wang X. Evaluation of glycerol core aldehydes formation in edible oils under restaurant deep frying. Food Res Int 2020; 137:109696. [PMID: 33233270 DOI: 10.1016/j.foodres.2020.109696] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 07/30/2020] [Accepted: 09/06/2020] [Indexed: 01/28/2023]
Abstract
Glycerol core aldehydes (GCAs) are potentially toxic lipid oxidation products characterized by aldehydic acids bonded to glycerol via acyl groups. This study investigated the profile and change of GCAs in rapeseed oil (RO), high-oleic sunflower oil (HOSO) and cottonseed oil (CO) after frying chicken nuggets (CNs), fish nuggets (FNs) and French fries (FFs) for 60 h in real restaurant frying systems. Three GCAs (8-oxo, 9-oxo, and 10-oxo-8) were identified, with the GCAs (9-oxo) accounting for the highest value (60%), followed by GCAs (10-oxo-8) and GCAs (8-oxo). The total GCAs increased from 1.12 to 2.02 mg/g with frying time from 0 to 60 h in RO used for frying FNs. The FN frying systems produced the largest amount of GCAs, whereas the FF frying systems produced the least. RO contained more GCAs than CO and HOSO owing to its higher unsaturated fatty acid content (91.81%). Furthermore, the GCAs showed a high correlation with polymerized and oxidized products, indicating that the formation of GCAs were related to the oxidative stability of oils. These results may provide insight into the formation of GCAs and their control during frying.
Collapse
Affiliation(s)
- Lirong Xu
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue Wuxi, Jiangsu 214122, PR China
| | - Gangcheng Wu
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue Wuxi, Jiangsu 214122, PR China
| | - Yiren Zhang
- Department of Chemistry, School of Physical Science, University of Liverpool, Cambridge Court, Liverpool, UK
| | - Qiaojun Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue Wuxi, Jiangsu 214122, PR China
| | - Chenwei Zhao
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue Wuxi, Jiangsu 214122, PR China
| | - Hui Zhang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue Wuxi, Jiangsu 214122, PR China
| | - Qingzhe Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue Wuxi, Jiangsu 214122, PR China
| | - Xingguo Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue Wuxi, Jiangsu 214122, PR China.
| |
Collapse
|
9
|
Li X, Wu G, Zheng L, Huang J, Zhang H, Jin Q, Wang X. Model prediction of color reversion of soybean oil and its quantitative relationship with oxidation under accelerated conditions. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.051] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
10
|
Zhu Y, Li X, Huang J, Zhao C, Qi J, Jin Q, Wang X. Correlations between polycyclic aromatic hydrocarbons and polar components in edible oils during deep frying of peanuts. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.12.011] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
11
|
Winkler-Moser JK, Bakota EL, Hwang HS. Stability and Antioxidant Activity of Annatto (Bixa orellana L.) Tocotrienols During Frying and in Fried Tortilla Chips. J Food Sci 2018; 83:266-274. [PMID: 29337368 DOI: 10.1111/1750-3841.14037] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2017] [Revised: 11/27/2017] [Accepted: 12/09/2017] [Indexed: 11/30/2022]
Abstract
Annatto tocotrienols (AnT3), which contain approximately 90% δ-tocotrienol (δ-T3), were added to mid-oleic sunflower oil used for frying tortilla chips over 3 d. The objectives were to evaluate their stability during frying, absorption by the fried food, and activity as antioxidants in frying oil and in tortilla chips during storage. AnT3 did not significantly affect the stability of the oil during frying or the sensory profiles of freshly fried chips. The naturally present α-tocopherol (α-T) in the oil degraded at a lower rate in the presence of AnT3, resulting in significantly higher α-T by the end of the frying study. Levels of tocopherols and tocotrienols in the chips mirrored oil levels. AnT3 did not affect the sensory profile of the chips after 1 wk of storage at 50 °C, but after 3 wk of storage, the control chips had higher levels of painty and rancid flavors compared to chips with AnT3. Headspace hexanal was also significantly higher in the control chips compared to the chips with AnT3 after 3 wk of storage. PRACTICAL APPLICATION Annatto tocotrienols, containing primarily delta- and gamma-tocotrienols, were added to mid-oleic sunflower oil used for frying tortilla chips. The tocotrienols were absorbed by the chips along with the oil. They slowed the degradation of α tocopherol during frying, and reduced levels of painty and rancid flavor scores as well as headspace hexanal in chips that were stored for 3 wk at elevated temperatures. The results indicated that fried snack foods such as tortilla chips may be a suitable and convenient vehicle for enriching tocotrienols in the diet, and that tocotrienols may also enhance the shelf-life of fried foods.
Collapse
Affiliation(s)
- Jill K Winkler-Moser
- USDA, ARS, NCAUR, Functional Foods Research Unit, 1815 N. Univ., St. Peoria, IL, U.S.A
| | - Erica L Bakota
- USDA, ARS, NCAUR, Functional Foods Research Unit, 1815 N. Univ., St. Peoria, IL, U.S.A.,Harris County Inst. of Forensic Sciences, 1861 Old Spanish Trail, Houston, TX, U.S.A
| | - Hong-Sik Hwang
- USDA, ARS, NCAUR, Functional Foods Research Unit, 1815 N. Univ., St. Peoria, IL, U.S.A
| |
Collapse
|
12
|
Rudzińska M, Hassanein MMM, Abdel-Razek AG, Kmiecik D, Siger A, Ratusz K. Influence of composition on degradation during repeated deep-fat frying of binary and ternary blends of palm, sunflower and soybean oils with health-optimised saturated-to-unsaturated fatty acid ratios. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13678] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Magdalena Rudzińska
- Faculty of Food Sciences and Nutrition; Poznań University of Life Sciences; Wojska Polskiego 28 60-637 Poznań Poland
| | - Minar M. M. Hassanein
- Fats and Oils Department; National Research Centre; 33 El Buhouth St. Dokki 12622 Cairo Egypt
| | - Adel G. Abdel-Razek
- Fats and Oils Department; National Research Centre; 33 El Buhouth St. Dokki 12622 Cairo Egypt
| | - Dominik Kmiecik
- Faculty of Food Sciences and Nutrition; Poznań University of Life Sciences; Wojska Polskiego 28 60-637 Poznań Poland
| | - Aleksander Siger
- Faculty of Food Sciences and Nutrition; Poznań University of Life Sciences; Wojska Polskiego 28 60-637 Poznań Poland
| | - Katarzyna Ratusz
- Faculty of Food Sciences; Warsaw University of Life Sciences - SGGW; Nowoursynowska 159 02-776 Warsaw Poland
| |
Collapse
|
13
|
Comparison of OXITEST and RANCIMAT methods to evaluate the oxidative stability in frying oils. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2995-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
14
|
Frying disposal time of sunflower oil using hybrid electronic nose-fuzzy logic approach. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.01.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
15
|
Merkle S, Giese E, Dietz N, Lösche K, Fritsche J. Development and technofunctional-sensory characterization of virtually TFA free deep-frying fats for artisan bakery products. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201500572] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Sybille Merkle
- Faculty of Life Sciences/Food Science; Hamburg University of Applied Sciences; Hamburg Germany
| | - Editha Giese
- Faculty of Life Sciences/Food Science; Hamburg University of Applied Sciences; Hamburg Germany
| | | | - Klaus Lösche
- University of Applied Sciences Bremerhaven; Bremerhaven Germany
| | - Jan Fritsche
- Faculty of Life Sciences/Food Science; Hamburg University of Applied Sciences; Hamburg Germany
- Department of Safety and Quality of Milk and Fish Products; Max Rubner-Institut; Federal Research Institute of Nutrition and Food; Kiel Germany
| |
Collapse
|
16
|
Hashempour-Baltork F, Torbati M, Azadmard-Damirchi S, Savage GP. Vegetable oil blending: A review of physicochemical, nutritional and health effects. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.09.007] [Citation(s) in RCA: 106] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
|
17
|
Electronic nose guided determination of frying disposal time of sunflower oil using fuzzy logic analysis. Food Chem 2016; 221:379-385. [PMID: 27979217 DOI: 10.1016/j.foodchem.2016.10.089] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2016] [Revised: 09/30/2016] [Accepted: 10/20/2016] [Indexed: 11/22/2022]
Abstract
An electronic nose (e-nose), having 18 metal oxide semiconductor (MOS) sensors, guided determination of frying disposal time of sunflower oil is reported. The ranking and screening of MOS sensors, specific for volatile organic compounds, was performed using fuzzy logic. A correlation was examined between rancidity indices of fried oil (total polar compounds (TPC), and triglyceride dimers-polymers (TGDP), among others) and e-nose based odor index. Fuzzy logic screened 6 MOS sensors (LY2/G, LY2/AA, LY2/GH, LY2/gCT1, T30/1, and P30/1) to deconvolute the rancid fried oils using hierarchical clustering on principal component space. A good relationship was noted between rancidity indices and odor index (R2>0.85). Based on maximum discard limits of rancidity indices (25% TPC and 10% TGDP), the frying disposal time of 15.2h (TPC) vs. 15.8h (e-nose) and 15.5h (TGDP) vs. 16.3h (e-nose) was determined. The demonstrated methodology holds a potential extension to different fried oils and products.
Collapse
|
18
|
Arslan FN, Şapçı AN, Duru F, Kara H. A study on monitoring of frying performance and oxidative stability of cottonseed and palm oil blends in comparison with original oils. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1177544] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Fatma Nur Arslan
- Department of Chemistry, Faculty of Science, University of Karamanoglu Mehmetbey, Karaman, Turkey
- Department of Chemistry, Faculty of Science, University of Selcuk, Konya, Turkey
| | - Ayça Nesibe Şapçı
- Department of Chemistry, Faculty of Science, University of Selcuk, Konya, Turkey
| | - Fatma Duru
- Department of Chemistry, Faculty of Science, University of Selcuk, Konya, Turkey
| | - Huseyin Kara
- Department of Chemistry, Faculty of Science, University of Selcuk, Konya, Turkey
| |
Collapse
|
19
|
Gonçalves Albuquerque T, Oliveira MBPP, Sanches-Silva A, Cristina Bento A, Costa HS. The impact of cooking methods on the nutritional quality and safety of chicken breaded nuggets. Food Funct 2016; 7:2736-46. [PMID: 27213579 DOI: 10.1039/c6fo00353b] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The impact of cooking methods (industrial pre-frying, deep-fat frying and baking) on the nutritional quality and safety of chicken breaded nugget samples from supermarket and commercial brands was evaluated. The changes in the quality characteristics (nutritional composition, fatty acids profile, cholesterol and salt) of the fried food and frying oil, after ten consecutive frying operations, were evaluated. The total fat content of nuggets varied between 10.9 and 22.7 g per 100 g of edible portion and the salt content ranged from 0.873 to 1.63 g per 100 g. Taking into account one portion of nuggets, the daily intake of salt can reach 49%, which can have a significant impact on the health of those who regularly consume this type of food, especially considering the prevalence of hypertension around the world. The analysed chicken breaded nuggets are rich in unsaturated fatty acids, which have been related with potential health benefits, namely regarding cardiovascular diseases. The cholesterol content of baked samples was two times higher when compared with the fried ones. The trans fatty acids and polar compounds contents of the frying oil used for frying significantly increased, but the values were still away from the maximum recommended by legal entities for its rejection. From a nutritional point of view, it is possible to conclude that the applied cooking methods can significantly influence the nutritional quality and safety of the analysed chicken breaded nuggets. This study will contribute to important knowledge on how the applied cooking methods can change the nutritional quality and safety of foods, namely of chicken nuggets, and can be very useful for dietary recommendations and nutritional assessment.
Collapse
Affiliation(s)
- Tânia Gonçalves Albuquerque
- Research and Development Unit, Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, I.P., Av. Padre Cruz, 1649-016 Lisbon, Portugal.
| | | | | | | | | |
Collapse
|
20
|
The effect of frying on glycidyl esters content in palm oil. Food Chem 2016; 203:95-103. [PMID: 26948594 DOI: 10.1016/j.foodchem.2016.02.028] [Citation(s) in RCA: 49] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2015] [Revised: 12/25/2015] [Accepted: 02/02/2016] [Indexed: 11/21/2022]
Abstract
The changes in palm oil, as affected by frying temperature, and content of the glycidyl esters (GEs) were studied. Potato chips were fried intermittently in palm oil, which was heated for 8 h daily over five consecutive days. Frying was conducted at three frying temperatures: 150, 165 and 180 °C. Thermo-oxidative alterations of the oil were measured by acid and anisidine values, changes in fatty acid composition, total polar components, polar fraction composition and colour components formation. Content of GE was measured by liquid chromatography-mass spectrometry. Results showed that amount of products of hydrolysis, oxidation and polymerization (excluding decrease of degree of unsaturation) increased significantly as a function of frying temperature and time. Between GEs of fatty acids the most abundant were esters of palmitic and oleic acids. With increasing temperature and frying time, the content of GE decreased. The extent of GE decrease was correlated with degree of oil degradation.
Collapse
|
21
|
Wang SN, Sui XN, Wang ZJ, Qi BK, Jiang LZ, Li Y, Wang R, Wei X. Improvement in thermal stability of soybean oil by blending with camellia oil during deep fat frying. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500085] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Sheng-Nan Wang
- College of Food Science; Northeast Agricultural University; Harbin P. R. China
| | - Xiao-Nan Sui
- College of Food Science; Northeast Agricultural University; Harbin P. R. China
| | - Zhong-Jiang Wang
- College of Food Science; Northeast Agricultural University; Harbin P. R. China
| | - Bao-Kun Qi
- College of Food Science; Northeast Agricultural University; Harbin P. R. China
| | - Lian-Zhou Jiang
- College of Food Science; Northeast Agricultural University; Harbin P. R. China
| | - Yang Li
- College of Food Science; Northeast Agricultural University; Harbin P. R. China
| | - Rui Wang
- College of Food Science; Northeast Agricultural University; Harbin P. R. China
| | - Xun Wei
- China Rural Technology Development Center; Beijing P. R. China
| |
Collapse
|
22
|
Zribi A, Jabeur H, Matthäus B, Bouaziz M. Quality control of refined oils mixed with palm oil during repeated deep-frying using FT-NIRS, GC, HPLC, and multivariate analysis. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500149] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Akram Zribi
- Laboratoire d'Électrochimie et Environnement, École Nationale d'Ingénieurs de Sfax; Université de Sfax; Sfax Tunisia
| | - Hazem Jabeur
- Laboratoire d'Électrochimie et Environnement, École Nationale d'Ingénieurs de Sfax; Université de Sfax; Sfax Tunisia
| | - Bertrand Matthäus
- Department for Safety and Quality of Cereals Working Group for Lipid Research, Max Rubner-Institut (MRI); Detmold Germany
| | - Mohamed Bouaziz
- Laboratoire d'Électrochimie et Environnement, École Nationale d'Ingénieurs de Sfax; Université de Sfax; Sfax Tunisia
- Institut Supérieur de Biotechnologie de Sfax; Université de Sfax; Sfax Tunisia
| |
Collapse
|
23
|
Mba OI, Dumont MJ, Ngadi M. Palm oil: Processing, characterization and utilization in the food industry – A review. FOOD BIOSCI 2015. [DOI: 10.1016/j.fbio.2015.01.003] [Citation(s) in RCA: 245] [Impact Index Per Article: 27.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
24
|
Siddique BM, Muhamad II, Ahmad A, Ayob A, Ibrahim MH, AK MO. Effect of frying on the rheological and chemical properties of palm oil and its blends. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:1444-52. [PMID: 25745212 PMCID: PMC4348297 DOI: 10.1007/s13197-013-1124-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/11/2013] [Accepted: 07/25/2013] [Indexed: 11/24/2022]
Abstract
The aim of this research was to determine the changes in the physicochemical properties of palm oil and its blends by FTIR and rheological measurements. Application of heat produces some chemical compounds as impurities and even toxic compounds in oils and fats that give absorbance at different region. FTIR spectra of pure palm olein shows an absorbance at 3002 cm(-1) whereas other pure oils show maximum absorption at around 3007 cm(-1) due to C-H stretching vibration of cis-double bond (=C-H). By blending of high unsaturated oils with palm olein, a clear shift of 3007 cm(-1) band to 3005 cm(-1) occurs. Viscosity of palm olein was found higher among all oils while it subsequently and substantially reduced by blending with other oils. Since it is a function of temperature, viscosity of pure oils and their blends decreases with the increase of temperature. The loss modulus (G''), for all oil blends before and after frying, in rheological experiment was found higher for all oils than the storage modulus (G'), therefore, the viscous property was found higher than elastic property of oils and blends. However, the critical stress for all oil blends was found higher than that of pure oils.
Collapse
Affiliation(s)
- Bazlul Mobin Siddique
- />School of Industrial Technology, Universiti Sains Malaysia, Pulau Penang, 11800 Minden Malaysia
- />Faculty of Chemical Engineering, Universiti Teknologi Malaysia, Skudai, 81300 Johor Malaysia
| | - Ida Idayu Muhamad
- />Faculty of Chemical Engineering, Universiti Teknologi Malaysia, Skudai, 81300 Johor Malaysia
| | - Anees Ahmad
- />Analytical & Environmental Chemistry Division, Department of Chemistry, Aligarh Muslim University, Aligarh, 202002 India
| | - Afizah Ayob
- />School of Environmental Science, Universiti Malaysia Perlis, Jejawi, 6200 Perlis Malaysia
| | - Mahamad Hakimi Ibrahim
- />School of Industrial Technology, Universiti Sains Malaysia, Pulau Penang, 11800 Minden Malaysia
| | - Mohd Omar AK
- />School of Industrial Technology, Universiti Sains Malaysia, Pulau Penang, 11800 Minden Malaysia
| |
Collapse
|
25
|
Maskan M, İnanç T. Effect of carvacrol on the oxidative stability of palm oil during frying. GRASAS Y ACEITES 2014. [DOI: 10.3989/gya.0350141] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
26
|
Abbas Ali M, Bamalli Nouruddeen Z, Idayu Muhamad I, Abd Latip R, Hidayu Othman N. Effect of palm olein addition on the quality characteristics of sunflower oil during deep fat frying. ACTA ALIMENTARIA 2014; 43:288-296. [DOI: 10.1556/aalim.43.2014.2.13] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
|
27
|
De Almeida DT, Felzenszwalb I, Da Costa Mazzei JL, Feitosa S, Fortes Aiub CA. Toxicological assessment of crude palm oil ( Elaeis guineensis Jacq.) used in deep frying of akara (cowpea paste finger food). GRASAS Y ACEITES 2014. [DOI: 10.3989/gya.086913] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
28
|
Tarmizi AHA, Ismail R. Use of pilot plant scale continuous fryer to simulate industrial production of potato chips: thermal properties of palm olein blends under continuous frying conditions. Food Sci Nutr 2013; 2:28-38. [PMID: 24804062 PMCID: PMC3951548 DOI: 10.1002/fsn3.76] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2013] [Revised: 10/10/2013] [Accepted: 10/16/2013] [Indexed: 11/07/2022] Open
Abstract
Binary blends of palm olein (PO) with sunflower oil (SFO), canola oil (CNO), and cottonseed oil (CSO) were formulated to assess their stability under continuous frying conditions. The results were then compared with those obtained in PO. The oil blends studied were: (1) 60:40 for PO + SFO; (2) 70:30 for PO + CNO; and (3) 50:50 for PO + CSO. The PO and its blends were used to fry potato chips at 180°C for a total of 56 h of operation. The evolution of analytical parameters such as tocols, induction period, color, p-anisidine value, free fatty acid, smoke point, polar compounds, and polymer compounds were evaluated over the frying time. Blending PO with unsaturated oils was generally proved to keep most qualitative parameters comparable to those demonstrated in PO. Indeed, none of the oils surpassed the legislative limits for used frying. Overall, it was noted that oil containing PO and SFO showed higher resistance toward oxidative and hydrolytic behaviors as compared to the other oil blends.
Collapse
Affiliation(s)
| | - Razali Ismail
- Malaysian Palm Oil Board 6 Persiaran Institusi, Bandar Baru Bangi, 43000, Kajang, Selangor, Malaysia
| |
Collapse
|
29
|
Zribi A, Gargouri B, Jabeur H, Rebaï A, Abdelhedi R, Bouaziz M. Enrichment of pan-frying refined oils with olive leaf phenolic-rich extract to extend the usage life. EUR J LIPID SCI TECH 2013. [DOI: 10.1002/ejlt.201300037] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Akram Zribi
- Laboratoire d'Électrochimie et Environnement, École Nationale d'Ingénieurs de Sfax; Université de Sfax; Sfax Tunisia
| | - Boutheina Gargouri
- Laboratoire d'Électrochimie et Environnement, École Nationale d'Ingénieurs de Sfax; Université de Sfax; Sfax Tunisia
| | - Hazem Jabeur
- Laboratoire d'Électrochimie et Environnement, École Nationale d'Ingénieurs de Sfax; Université de Sfax; Sfax Tunisia
- Laboratoire de l'Office National de l'Huile à Sfax-3000; Sfax Tunisia
| | - Ahmed Rebaï
- Unité de Bioinformatique; Centre de Biotechnologie de Sfax, Université de Sfax; Sfax Tunisia
| | - Ridha Abdelhedi
- Laboratoire d'Électrochimie et Environnement, École Nationale d'Ingénieurs de Sfax; Université de Sfax; Sfax Tunisia
| | - Mohamed Bouaziz
- Laboratoire d'Électrochimie et Environnement, École Nationale d'Ingénieurs de Sfax; Université de Sfax; Sfax Tunisia
- Institut Supérieur de Biotechnologie de Sfax; Université de Sfax; Sfax Tunisia
| |
Collapse
|
30
|
De Almeida DT, Nunes IL, Conde PL, Rosa RP, Rogério WF, Machado ER. A quality assessment of crude palm oil marketed in Bahia, Brazil. GRASAS Y ACEITES 2013. [DOI: 10.3989/gya.118412] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
31
|
Romano R, Giordano A, Le Grottaglie L, Manzo N, Paduano A, Sacchi R, Santini A. Volatile compounds in intermittent frying by gas chromatography and nuclear magnetic resonance. EUR J LIPID SCI TECH 2013. [DOI: 10.1002/ejlt.201200341] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Raffaele Romano
- Department of Food Science; University of Napoli “Federico II”; Portici; Napoli; Italy
| | - Anella Giordano
- Department of Food Science; University of Napoli “Federico II”; Portici; Napoli; Italy
| | - Laura Le Grottaglie
- Department of Food Science; University of Napoli “Federico II”; Portici; Napoli; Italy
| | - Nadia Manzo
- Department of Food Science; University of Napoli “Federico II”; Portici; Napoli; Italy
| | - Antonello Paduano
- Department of Food Science; University of Napoli “Federico II”; Portici; Napoli; Italy
| | - Raffaele Sacchi
- Department of Food Science; University of Napoli “Federico II”; Portici; Napoli; Italy
| | - Antonello Santini
- Department of Pharmacy; University of Napoli “Federico II”; Napoli; Italy
| |
Collapse
|
32
|
Ahmad Tarmizi AH, Niranjan K, Gordon M. Physico-chemical changes occurring in oil when atmospheric frying is combined with post-frying vacuum application. Food Chem 2013; 136:902-8. [DOI: 10.1016/j.foodchem.2012.08.001] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2012] [Revised: 07/30/2012] [Accepted: 08/01/2012] [Indexed: 11/24/2022]
|
33
|
De Leonardis A, Macciola V. Heat-oxidation stability of palm oil blended with extra virgin olive oil. Food Chem 2012; 135:1769-76. [DOI: 10.1016/j.foodchem.2012.06.046] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2012] [Revised: 05/17/2012] [Accepted: 06/11/2012] [Indexed: 10/28/2022]
|
34
|
Al-Khusaibi M, Gordon MH, Lovegrove JA, Niranjan K. Frying of potato chips in a blend of canola oil and palm olein: changes in levels of individual fatty acids and tocols. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03024.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
35
|
Kalogianni EP, Karastogiannidou C, Karapantsios TD. Effect of potato presence on the degradation of extra virgin olive oil during frying. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02188.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
36
|
Tabee E, Jägerstad M, Dutta PC. Frying Quality Characteristics of French Fries Prepared in Refined Olive Oil and Palm Olein. J AM OIL CHEM SOC 2009. [DOI: 10.1007/s11746-009-1417-0] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
37
|
Peris M, Escuder-Gilabert L. A 21st century technique for food control: Electronic noses. Anal Chim Acta 2009; 638:1-15. [DOI: 10.1016/j.aca.2009.02.009] [Citation(s) in RCA: 334] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2008] [Revised: 02/03/2009] [Accepted: 02/03/2009] [Indexed: 10/21/2022]
|
38
|
|
39
|
Tabee E, Azadmard-Damirchi S, Jägerstad M, Dutta PC. Lipids and phytosterol oxidation in commercial French fries commonly consumed in Sweden. J Food Compost Anal 2008. [DOI: 10.1016/j.jfca.2007.09.008] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
40
|
Tarmizi AHA, Lin SW. Quality Assessment of Palm Products upon Prolonged Heat Treatment. J Oleo Sci 2008; 57:639-48. [DOI: 10.5650/jos.57.639] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
|
41
|
Tabee E, Jägerstad M, Dutta PC. Lipids and phytosterol oxidation products in commercial potato crisps commonly consumed in Sweden. Eur Food Res Technol 2007. [DOI: 10.1007/s00217-007-0783-9] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|