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Ruiz-Méndez MV, Velasco J, Lastrucci AS, Márquez-Ruiz G. Lipid Quality Changes in French Fries, Chicken Croquettes, and Chicken Nuggets Fried with High-Linoleic and High-Oleic Sunflower Oils in Domestic Deep Fryers. Foods 2024; 13:2419. [PMID: 39123609 PMCID: PMC11311935 DOI: 10.3390/foods13152419] [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: 07/07/2024] [Revised: 07/25/2024] [Accepted: 07/26/2024] [Indexed: 08/12/2024] Open
Abstract
The quality of fried products greatly depends on the changes occurring during frying. The purpose of this work was to study the lipid quality changes taking place in selected frozen foods after domestic deep-frying. Conventional, high-linoleic sunflower oil (HLSO) and high-oleic sunflower oil (HOSO) were used, and the frozen foods selected were French fries, croquettes, and nuggets. The foods were fried in domestic fryers under discontinuous conditions. Analyses included fatty acid composition, sterols, tocopherols, squalene, and lipid alteration levels. In all fried foods, the content of lipids increased after frying, which is consistent with previous findings. However, the lipid exchange between the food and the oil greatly depended on the food characteristics. Specifically, the levels of frying oil in the food lipids were about 90, 40, and 58% for French fries, croquettes, and nuggets, respectively. The main results obtained showed that lipid alteration levels considerably decreased and amounts of sterols and tocopherols significantly increased in French fries' lipids after frying. In both chicken products, croquettes and nuggets, the best quality improvement observed was a significant decrease in cholesterol in food lipids due to the lipid exchange. Overall, frying with HLSO and HOSO improved the quality and nutritional properties of all products tested.
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Affiliation(s)
- María-Victoria Ruiz-Méndez
- Instituto de la Grasa (IG), Consejo Superior de Investigaciones Científicas (CSIC), Campus Bd 46, Ctra. de Utrera km 1, 41013 Sevilla, Spain; (J.V.)
| | - Joaquín Velasco
- Instituto de la Grasa (IG), Consejo Superior de Investigaciones Científicas (CSIC), Campus Bd 46, Ctra. de Utrera km 1, 41013 Sevilla, Spain; (J.V.)
| | - Adriana Salud Lastrucci
- Instituto de la Grasa (IG), Consejo Superior de Investigaciones Científicas (CSIC), Campus Bd 46, Ctra. de Utrera km 1, 41013 Sevilla, Spain; (J.V.)
| | - Gloria Márquez-Ruiz
- Instituto de Ciencia y Tecnología de los Alimentos y Nutrición (ICTAN), Consejo Superior de Investigaciones Científicas (CSIC), José Antonio Novais, 10, 28040 Madrid, Spain;
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2
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Pop F, Dippong T. The Antioxidant Effect of Burdock Extract on the Oxidative Stability of Lard and Goose Fat during Heat Treatment. Foods 2024; 13:304. [PMID: 38254605 PMCID: PMC10814581 DOI: 10.3390/foods13020304] [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: 01/04/2024] [Revised: 01/16/2024] [Accepted: 01/17/2024] [Indexed: 01/24/2024] Open
Abstract
Concerns regarding product quality and nutrition are raised due to the effects of high temperatures on frying fats. The aim of this research was to examine the effects of temperature and burdock extract addition in relation to quality parameters for dietary lard and goose fat exposed to heating. In order to monitor quality changes, animal fats and 0.01% additivated fats were heated at different temperatures (110, 130, 150, 170, 190, and 210 °C for 30 min). Thiobarbituric acid-reactive substances test (TBARS), peroxide value (PV), iodine value (IV), acid value (AV), saponification value (SV), total polar compounds (TPoC), total phenolic content (TPC), fatty acid (FA) content, and microscopic examination were established in order to quantify the level of oxidative rancidity. Heating temperature and additivation had a significant (p < 0.001) effect on peroxide value. In all fats, values of thiobarbituric acid-reactive substances significantly (p < 0.001) increased with heating temperature, but values decreased when burdock extract was added in a proportion of 0.01%. Positive correlations were found between AV and PV for lard (r = 0.98; p < 0.001) and goose fat (r = 0.96; p < 0.001). The heating temperature had a significant effect on total MUFAs in both lard and goose fat (mostly in non-additivated fat). Statistical analysis of the data showed that the addition of burdock extract at a concentration of 0.01% significantly (p < 0.01) reduced the installation of oxidation process in alimentary fats heated at different temperatures. Animal fats were well protected from oxidation by burdock extract, which demonstrated its efficacy as an antioxidant; it may be used to monitor the fats oxidation and to estimate their shelf-life stability.
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Affiliation(s)
| | - Thomas Dippong
- Department of Chemistry and Biology, Faculty of Science, Technical University of Cluj-Napoca, 76A Victoriei St., 430122 Baia Mare, Romania;
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3
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Efficacy of exogenous natural antioxidants in stability of polyunsaturated oils under frying temperature. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01601-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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4
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Physicochemical and Morphological Study of the Saccharomyces cerevisiae Cell-Based Microcapsules with Novel Cold-Pressed Oil Blends. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12136577] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Vegetable oils rich in polyunsaturated fatty acids are a valuable component of the human diet. Properly composed oil blends are characterized by a 5:1 ratio of ω6/ω3 fatty acids, which is favorable from a nutritional point of view. Unfortunately, their composition makes them difficult to use in food production, as they are susceptible to oxidation and are often characterized by a strong smell. Encapsulation in yeast cells is a possible solution to these problems. This paper is a report on the use of native and autolyzed yeast in the encapsulation of oils. The fatty acid profile, encapsulation efficiency, morphology of the capsules obtained, and thermal behavior were assessed. Fourier transform infrared analysis and low-field nuclear magnetic resonance relaxation time measurements were also performed. The process of yeast autolysis changed the structure of the yeast cell membranes and improved the loading capacity. Lower encapsulation yield was recorded for capsules made from native yeast; the autolysis process significantly increased the value of this parameter. It was observed that NY-based YBMCs are characterized by a high degree of aggregation, which may adversely affect their stability. The average size of the AY capsules for each of the three oil blends was two times smaller than the NY-based capsules. The encapsulation of oils in yeast cells, especially those subjected to the autolysis process, ensured better oxidative stability, as determined by DSC, compared to fresh blends of vegetable oils. From LF NMR analysis of the relaxation times, it was shown that the encapsulation process affects both spin-lattice T1 and spin-spin T2* relaxation times. The T1 time values of the YBMCs decreased relative to the yeast empty cells, and the T2* time was significantly extended. On the basis of the obtained results, it has been proven that highly unsaturated oils can be used as an ingredient in the preparation of functional food via protection through yeast cell encapsulation.
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5
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Gubaev R, Boldyrev S, Martynova E, Chernova A, Kovalenko T, Peretyagina T, Goryunova S, Goryunov D, Mukhina Z, Ben C, Gentzbittel L, Khaitovich P, Demurin Y. Genetic mapping of loci involved in oil tocopherol composition control in Russian sunflower ( Helianthus annuus L.) lines. G3 GENES|GENOMES|GENETICS 2022; 12:6527637. [PMID: 35150257 PMCID: PMC8982403 DOI: 10.1093/g3journal/jkac036] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Accepted: 01/25/2022] [Indexed: 11/14/2022]
Abstract
Abstract
Tocopherols are antioxidants that preserve oil lipids against oxidation and serve as a natural source of vitamin E in the human diet. Compared with other major oilseeds like rapeseed and soybean, sunflower (Helianthus annuus L.) exhibits low phenotypic diversity of tocopherol composition, both in wild and cultivated accessions from germplasm collections. Two major mutations that alter tocopherol composition were identified in genetic collections, and several studies suggested additional loci controlling tocopherol composition, with their expression possibly depending on the genetic background. In the present study, we performed QTL mapping of tocopherol composition in two independent F2 crosses between lines with contrasting tocopherol composition from the Pustovoit All-Russia Research Institute of Oil Crops (VNIIMK) collection. We used genotyping-bysequencing (GBS) to construct single nucleotide polymorphism-based genetic maps, and performed QTL mapping using quantitative and qualitative encoding for phenotypic traits. Our results support the notion that the tocopherol composition in the assessed crosses is controlled by two loci. We additionally selected and validated two single nucleotide polymorphism markers for each cross which could be used for marker-assisted selection.
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Affiliation(s)
- Rim Gubaev
- Skolkovo Institute of Science and Technology, Moscow 121205, Russia
- LLC “Oil Gene”, Moscow 121205, Russia
| | - Stepan Boldyrev
- Skolkovo Institute of Science and Technology, Moscow 121205, Russia
- LLC “Oil Gene”, Moscow 121205, Russia
| | - Elena Martynova
- Skolkovo Institute of Science and Technology, Moscow 121205, Russia
| | - Alina Chernova
- Skolkovo Institute of Science and Technology, Moscow 121205, Russia
- LLC “Oil Gene”, Moscow 121205, Russia
| | - Tatyana Kovalenko
- Pustovoit All-Russia Research Institute of Oil Crops, Krasnodar 350038, Russia
| | - Tatyana Peretyagina
- Pustovoit All-Russia Research Institute of Oil Crops, Krasnodar 350038, Russia
| | - Svetlana Goryunova
- Skolkovo Institute of Science and Technology, Moscow 121205, Russia
- Russian Potato Research Center, Kraskovo 140051, Russia
- Vavilov Institute of General Genetics, Russian Academy of Sciences, Moscow 119333, Russia
| | - Denis Goryunov
- Skolkovo Institute of Science and Technology, Moscow 121205, Russia
- Belozersky Institute of Physico-Chemical Biology, Lomonosov Moscow State University, Moscow 119992, Russia
| | - Zhanna Mukhina
- All-Russia Rice Research Institute, Krasnodar 350921, Russia
| | - Cecile Ben
- Skolkovo Institute of Science and Technology, Moscow 121205, Russia
| | | | | | - Yakov Demurin
- Pustovoit All-Russia Research Institute of Oil Crops, Krasnodar 350038, Russia
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6
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Liu Y, Ma X, Li J, Fan L, Huang S. Study on the antioxidative mechanism of tocopherol loaded ethyl cellulose particles in thermal-oxidized soybean oil. Carbohydr Polym 2022; 276:118734. [PMID: 34823770 DOI: 10.1016/j.carbpol.2021.118734] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2021] [Revised: 09/07/2021] [Accepted: 10/02/2021] [Indexed: 12/15/2022]
Abstract
Our previous study proposed preparation method of tocopherol (Toc) loaded ethyl cellulose (EC) particles as antioxidant due to instability of Toc under high temperature. The present study aimed to explore the antioxidant mechanism of loaded particles. Results showed that loaded particles prepared by EC of different viscosities (EC9, EC70, EC200) had antioxidative effect, and the antioxidant activity increased with EC viscosity. Fourier transform infrared analysis demonstrated that the interaction between EC and tocopherol was mainly hydrogen bond. Loaded particles retained effectively the thermal degradation of Toc and thus enhanced the antioxidant activity. Further investigation into thermal oxidation of EC inferred the possible antioxidative mechanism included two aspects. One was that Toc was fixed in the network structure of loaded particles formed by EC to provide a barrier for avoiding degradation. Another was that EC and Toc acted on different stages of lipid oxidation, playing the antioxidative effect together.
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Affiliation(s)
- Ying Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Xin Ma
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
| | - Shengquan Huang
- Nuspower Greatsun (Guangdong) Biotechnology Co., Ltd., Guangzhou, Guangdong Province, 510931, China.
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7
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Stability of Bioactive Compounds in Olive-Pomace Oil at Frying Temperature and Incorporation into Fried Foods. Foods 2021; 10:foods10122906. [PMID: 34945457 PMCID: PMC8700722 DOI: 10.3390/foods10122906] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 11/19/2021] [Accepted: 11/22/2021] [Indexed: 01/02/2023] Open
Abstract
The stability of minor bioactive compounds in olive-pomace oils (OPOs) was evaluated at frying temperature under the conditions of a thermoxidation test. Bioactive compounds analyzed included squalene, tocopherols, sterols, triterpenic acids and alcohols, and aliphatic alcohols. In order to determine the amount of OPO bioactive compounds incorporated into foods after frying, three different kinds of frozen products were selected, i.e., pre-fried potatoes (French fries), pre-fried battered chicken nuggets, and chicken croquettes (breaded patties), and were used in discontinuous frying experiments. Results obtained in both the thermoxidation and frying studies showed high stability of triterpenic alcohols (erythrodiol and uvaol), oleanolic acid, and aliphatic alcohols, naturally present in OPOs. In all fried foods, the content of lipids increased after frying, as expected, although the extent of absorption of OPOs into fried foods and the exchange with food lipids depended on the food characteristics. Overall, frying with OPOs improved the nutritional properties of all products tested by increasing the level of oleic acid and by the incorporation of squalene, triterpenic acids and alcohols, and aliphatic alcohols, in significant quantities.
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8
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Yu N, Ye Q, Nie X, Xia C, Meng X. Distribution of 2-tert-butyl-1,4-benzoquinone and its precursor, tert-butylhydroquinone, in typical edible oils and oleaginous foods marketed in Hangzhou City, China. Food Chem 2021; 361:130039. [PMID: 34022482 DOI: 10.1016/j.foodchem.2021.130039] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2021] [Revised: 03/08/2021] [Accepted: 05/03/2021] [Indexed: 01/22/2023]
Abstract
This study aimed to obtain a reliable evaluation about addition of tert-butylhydroquinone (TBHQ), and distribution of TBHQ and 2-tert-butyl-1,4-benzoquinone (TBBQ) contents in typical edible oils and oleaginous foods marketed in Hangzhou City. Briefly, the probability of labeled with addition of TBHQ in foods decreased from 36.45 ± 2.6% to 28.78 ± 3.7% in the period from 2018 to 2020. In the 135 analyzed samples, TBHQ contents were far less than the maximum legal additive amount, and TBBQ contents ranged from below its limit of quantification (LOQ) to 13.54 ± 1.15 mg/kg. The conversion rate from TBHQ to TBBQ in edible oils was 2.94 ± 1.17%, much lower than that in other food categories. Further research determined that the process method and food composition were the main factors for different conversion rates from TBHQ to TBBQ in various food categories. In addition, oil consumption was found to be the primary source of dietary intake of TBHQ and TBBQ.
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Affiliation(s)
- Ningxiang Yu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China
| | - Qin Ye
- Institute of Food Sciences, Zhejiang Academy of Agricultural Sciences, Hangzhou 310014, China
| | - Xiaohua Nie
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China
| | - Chaosheng Xia
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China
| | - Xianghe Meng
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China.
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9
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Kyselka J, Cihelková K, Lopes‐Lutz D, Chudoba J, Váchalová T, Alishevich K, Hrádková I, Berčíková M, Mikolášková M, Filip V. Mechanism Controlling High‐Temperature Degradation of Sunflower Oil Triacylglycerols in the Absence of Oxygen. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.202000228] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Jan Kyselka
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology University of Chemistry and Technology Prague Technická 5 Prague 166 28 Czech Republic
| | - Klára Cihelková
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology University of Chemistry and Technology Prague Technická 5 Prague 166 28 Czech Republic
| | - Daise Lopes‐Lutz
- Department of Agricultural, Food and Nutritional Science University of Alberta 4‐10 Agriculture/Forestry Centre Edmonton AB T6G 2P5 Canada
| | - Josef Chudoba
- Central Laboratories, Mass Spectrometry University of Chemistry and Technology Prague Technická 5 Prague 166 28 Czech Republic
| | - Tereza Váchalová
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology University of Chemistry and Technology Prague Technická 5 Prague 166 28 Czech Republic
| | - Katsiaryna Alishevich
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology University of Chemistry and Technology Prague Technická 5 Prague 166 28 Czech Republic
| | - Iveta Hrádková
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology University of Chemistry and Technology Prague Technická 5 Prague 166 28 Czech Republic
| | - Markéta Berčíková
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology University of Chemistry and Technology Prague Technická 5 Prague 166 28 Czech Republic
| | - Monika Mikolášková
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology University of Chemistry and Technology Prague Technická 5 Prague 166 28 Czech Republic
| | - Vladimír Filip
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology University of Chemistry and Technology Prague Technická 5 Prague 166 28 Czech Republic
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10
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Ye Q, Xia C, Nie X, Meng X. Accumulation of 2‐tert‐Butyl‐1,4‐Benzoquinone in Frying Oil and Fried Food during Repeated Deep Fat Frying Processes. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12353] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Qin Ye
- Institute of Food SciencesZhejiang Academy of Agricultural Sciences Hangzhou 310014 People's Republic of China
- College of Food Science and TechnologyZhejiang University of Technology Hangzhou 310014 People's Republic of China
| | - Chaosheng Xia
- College of Food Science and TechnologyZhejiang University of Technology Hangzhou 310014 People's Republic of China
| | - Xiaohua Nie
- College of Food Science and TechnologyZhejiang University of Technology Hangzhou 310014 People's Republic of China
| | - Xianghe Meng
- College of Food Science and TechnologyZhejiang University of Technology Hangzhou 310014 People's Republic of China
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11
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Kmiecik D, Fedko M, Siger A, Kulczyński B. Degradation of Tocopherol Molecules and Its Impact on the Polymerization of Triacylglycerols during Heat Treatment of Oil. Molecules 2019; 24:E4555. [PMID: 31842452 PMCID: PMC6943668 DOI: 10.3390/molecules24244555] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2019] [Revised: 12/10/2019] [Accepted: 12/11/2019] [Indexed: 11/17/2022] Open
Abstract
The aim of the study was to analyze the influence of the surface area to volume ratio of pressed and refined rapeseed oils on the changes in tocopherol content and polymerization of triacylglycerols during heating. In the study the pressed and refined rapeseed oil was heated at 170 °C, during 6, 12, and 18 h with three different surface area to volume (s/v) ratios (0.378, 0.189, and 0.126 cm-1). During heating, a decrease in tocopherols and increases in dimers, trimers, and oligomers of triacylglycerols were observed. However, the changes were dependent on the surface area to volume ratio used, type of oil and time of heating. The biggest changes were observed in oil with the biggest s/v ratio (0.378 cm-1), and the lowest when the s/v ratio was 0.126 cm-1. The pressed oil was characterized by faster degradation of tocopherols and slower increase of triacylglycerol polymer levels compared to refined oil.
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Affiliation(s)
- Dominik Kmiecik
- Department of Gastronomy Science and Functional Food, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland; (M.F.); (B.K.)
| | - Monika Fedko
- Department of Gastronomy Science and Functional Food, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland; (M.F.); (B.K.)
| | - Aleksander Siger
- Department of Biochemistry and Food Analysis, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland;
| | - Bartosz Kulczyński
- Department of Gastronomy Science and Functional Food, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland; (M.F.); (B.K.)
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12
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Ben Hammouda I, Márquez-Ruiz G, Holgado F, Freitas F, Da Silva MDRG, Bouaziz M. Comparative study of polymers and total polar compounds as indicators of refined oil degradation during frying. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3202-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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13
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Tavakoli J, Hashemi SMB, Mousavi Khaneghah A, Barba FJ, Amorati R, Esmaeilzadeh Kenari R, Amarowicz R. Improving the Frying Performance and Oxidative Stability of Refined Soybean Oil by Tocotrienol-Rich Unsaponifiable Matters of Kolkhoung (Pistacia khinjuk) Hull Oil. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12065] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Javad Tavakoli
- Department of Food Science and Technology, Faculty of Agriculture; Jahrom University, Khalij Fars Street, P.O. Box 74131-88941; Jahrom Fars Iran
| | | | - Amin Mousavi Khaneghah
- Department of Food Science, Faculty of Food Engineering; State University of Campinas (UNICAMP), Monteiro Lobato, 80. Caixa Postal 6121, CEP 13083-862; Campinas São Paulo Brazil
| | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy; Universitat de València, Avda. Vicent Andrés Estellés, s/n, Burjassot; 46100 València Spain
| | - Riccardo Amorati
- Chemistry Department “G. Ciamician”; University of Bologna; Via S. Giacomo 11, 40126, Bologna Italy
| | - Reza Esmaeilzadeh Kenari
- Food Science and Technology Department, Faculty of Agricultural Engineering; Sari Agricultural Sciences and Natural Resources University; Km 9, Farah Abad Road, P.O. Box 48181-68984, Sari Mazandaran Iran
| | - Ryszard Amarowicz
- Institute of Animal Reproduction and Food Research; Polish Academy of Science, Tuwima 10; 10-748 Olsztyn Poland
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14
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Anti-polymerization activity of tea and fruits extracts during rapeseed oil heating. Food Chem 2018; 239:858-864. [DOI: 10.1016/j.foodchem.2017.07.025] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2017] [Revised: 06/05/2017] [Accepted: 07/07/2017] [Indexed: 12/20/2022]
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15
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Sghaier L, Cordella CBY, Rutledge DN, Lefèvre F, Watiez M, Breton S, Sassiat P, Thiebaut D, Vial J. Synergetic Use of Principal Component Analysis Applied to Normed Physicochemical Measurements and GC × GC-MS to Reveal the Stabilization Effect of Selected Essential Oils on Heated Rapeseed Oil. J Food Sci 2017; 82:1333-1343. [PMID: 28452124 DOI: 10.1111/1750-3841.13712] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2016] [Revised: 03/07/2017] [Accepted: 03/18/2017] [Indexed: 01/08/2023]
Abstract
Lipid oxidation leads to the formation of volatile compounds and very often to off-flavors. In the case of the heating of rapeseed oil, unpleasant odors, characterized as a fishy odor, are emitted. In this study, 2 different essential oils (coriander and nutmeg essential oils) were added to refined rapeseed oil as odor masking agents. The aim of this work was to determine a potential antioxidant effect of these essential oils on the thermal stability of rapeseed oil subject to heating cycles between room temperature and 180 °C. For this purpose, normed determinations of different parameters (peroxide value, anisidine value, and the content of total polar compounds, free fatty acids and tocopherols) were carried out to examine the differences between pure and degraded oil. No significant difference was observed between pure rapeseed oil and rapeseed oil with essential oils for each parameter separately. However, a stabilizing effect of the essential oils, with a higher effect for the nutmeg essential oil was highlighted by principal component analysis applied on physicochemical dataset. Moreover, the analysis of the volatile compounds performed by GC × GC showed a substantial loss of the volatile compounds of the essential oils from the first heating cycle.
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Affiliation(s)
- Lilia Sghaier
- Lesieur, R&D Center ESPCI ParisTech - CNRS, Coudekerque-Branche, France.,AgroParisTech, UMR1145 GENIAL Analytical Chemistry Laboratory, 16 rue Claude Bernard, 75005, Paris, France
| | | | - Douglas N Rutledge
- AgroParisTech, UMR1145 GENIAL Analytical Chemistry Laboratory, 16 rue Claude Bernard, 75005, Paris, France
| | - Fanny Lefèvre
- Lesieur, R&D Center ESPCI ParisTech - CNRS, Coudekerque-Branche, France
| | - Mickaël Watiez
- Lesieur, R&D Center ESPCI ParisTech - CNRS, Coudekerque-Branche, France
| | - Sylvie Breton
- Lesieur, R&D Center ESPCI ParisTech - CNRS, Coudekerque-Branche, France
| | - Patrick Sassiat
- Dept. of Analytical, Bioanalytical Sciences and Miniaturization (LSABM), Inst. of Chemistry, Biology and Innovation (CBI) - ESPCI ParisTech, CNRS UMR 8231, PSL* Research Univ., 10 rue Vauquelin, 75231, Paris, Cedex 05, France
| | - Didier Thiebaut
- Dept. of Analytical, Bioanalytical Sciences and Miniaturization (LSABM), Inst. of Chemistry, Biology and Innovation (CBI) - ESPCI ParisTech, CNRS UMR 8231, PSL* Research Univ., 10 rue Vauquelin, 75231, Paris, Cedex 05, France
| | - Jérôme Vial
- Dept. of Analytical, Bioanalytical Sciences and Miniaturization (LSABM), Inst. of Chemistry, Biology and Innovation (CBI) - ESPCI ParisTech, CNRS UMR 8231, PSL* Research Univ., 10 rue Vauquelin, 75231, Paris, Cedex 05, France
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16
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Factors Impacting the Formation of 3-MCPD Esters and Glycidyl Esters During Deep Fat Frying of Chicken Breast Meat. J AM OIL CHEM SOC 2017. [DOI: 10.1007/s11746-017-2991-1] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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17
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Oxidative stability of a heme iron-fortified bakery product: Effectiveness of ascorbyl palmitate and co-spray-drying of heme iron with calcium caseinate. Food Chem 2016; 196:567-76. [DOI: 10.1016/j.foodchem.2015.09.031] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2015] [Revised: 09/08/2015] [Accepted: 09/10/2015] [Indexed: 01/10/2023]
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18
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Aladedunye FA. Curbing thermo-oxidative degradation of frying oils: Current knowledge and challenges. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500047] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Felix A. Aladedunye
- Human Nutritional Sciences; University of Manitoba; Winnipeg Manitoba Canada
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19
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Alemán M, Bou R, Polo J, Rodríguez C, Tres A, Codony R, Guardiola F. Co‐spray‐drying of a heme iron ingredient to decrease its pro‐oxidant effect in lipid‐containing foods. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400377] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Mercedes Alemán
- Nutrition and Food Science Department–XaRTA–INSAFaculty of Pharmacy, University of BarcelonaBarcelonaSpain
| | - Ricard Bou
- Nutrition and Food Science Department–XaRTA–INSAFaculty of Pharmacy, University of BarcelonaBarcelonaSpain
| | - Javier Polo
- R&D Department, APC Europe S.A.Avinguda Sant Julià, Polígon Industrial El CongostGranollersSpain
| | - Carmen Rodríguez
- R&D Department, APC Europe S.A.Avinguda Sant Julià, Polígon Industrial El CongostGranollersSpain
| | - Alba Tres
- Nutrition and Food Science Department–XaRTA–INSAFaculty of Pharmacy, University of BarcelonaBarcelonaSpain
| | - Rafael Codony
- Nutrition and Food Science Department–XaRTA–INSAFaculty of Pharmacy, University of BarcelonaBarcelonaSpain
| | - Francesc Guardiola
- Nutrition and Food Science Department–XaRTA–INSAFaculty of Pharmacy, University of BarcelonaBarcelonaSpain
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