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A New Insight into the Evaluation of Used Frying Oils Based on the Kinetics of Chemical Changes during the Process. Foods 2023; 12:foods12020316. [PMID: 36673408 PMCID: PMC9858444 DOI: 10.3390/foods12020316] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2022] [Revised: 12/28/2022] [Accepted: 01/05/2023] [Indexed: 01/11/2023] Open
Abstract
Kinetics of change in total polar compounds (TPC), carbonyl value (CV), and conjugated diene value (CDV) were simultaneously investigated during the frying of potato strips in eight oil samples at 170 °C. The CDV at the turning point of the sigmoidal kinetic curves (CDVT) with an average of ~19 mmol/L, which was almost equivalent to the TPC and CV of ~14% and ~24 μmol/g, respectively, was found to be as a sensory cut-off value for rejection. To discard frying oils from a toxicological standpoint, the CDV at the mean of the times required to reach the CDVT and the CDVmax with an average of ~28 mmol/L (almost equivalent to the TPC and CV of ~22% and ~41 μmol/g, respectively) was determined as the corresponding cut-off value.
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Erickson MD, Yevtushenko DP, Lu ZX. Oxidation and Thermal Degradation of Oil during Frying: A Review of Natural Antioxidant Use. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2039689] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Maxwell D. Erickson
- Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, Lethbridge, AB, Canada
- Department of Biological Sciences, University of Lethbridge, Lethbridge, AB, Canada
| | | | - Zhen-Xiang Lu
- Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, Lethbridge, AB, Canada
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Effect of phenolic extracts from Camellia oleifera seed cake on the formation of polar compounds, core aldehydes, and monoepoxy oleic acids during deep-fat frying. Food Chem 2022; 372:131143. [PMID: 34601419 DOI: 10.1016/j.foodchem.2021.131143] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 08/13/2021] [Accepted: 09/14/2021] [Indexed: 01/22/2023]
Abstract
The frying process is an excellent way to obtain food with desirable sensory. However, some harmful substances, such as aldehydes and monoepoxy oleic acids, could also be produced. This study mainly explores the inhibition of polyphenols from the Camellia oleifera seed cake extract (CSCE) on the formation of polar compounds, core aldehydes, and monoepoxy oleic acids during deep-fat frying. The results showed that the CSCE could significantly decrease peroxide, p-anisidine, total polar, and monoepoxy oleic acids compared with other groups. In addition, the CSCE could significantly inhibit the generation of oxidized triacylglycerol polymer (TGP) and oxidized triacylglycerol (ox-TG), indicating its anti-polymerization activity. The total amount of core aldehydes and glycerol ester core aldehydes (9-oxo) in soybean oil was significantly reduced. Furthermore, CSCE had a better inhibitory effect on monoepoxy fatty acids than TBHQ. Our results might be helpful to provide a basis for the search for new natural antioxidants.
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Khor YP, Wan SY, Tan CP, Zhao G, Li C, Wang Y, Li Y. Potential of using basa catfish oil as a promising alternative deep-frying medium: A thermo-oxidative stability study. Food Res Int 2021; 141:109897. [PMID: 33641946 DOI: 10.1016/j.foodres.2020.109897] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2020] [Revised: 11/03/2020] [Accepted: 11/05/2020] [Indexed: 10/23/2022]
Abstract
Basa catfish is a good source for fish oil extraction, which was believed to have good thermo-oxidative stability because of its similar fatty acid composition to that of palm olein (PO). The thermo-oxidative stability of PO, basa catfish oil (FO), and palm olein-basa fish oil blend (PO-FO; ratio 1:1) was evaluated after 75 frying cycles. No significant difference was observed in p-anisidine value, TOTOX value, conjugated trienes, monomeric oxidized triacylglycerols, and free fatty acids concentration after frying. Moreover, compared to PO, FO exhibited lighter color, lower acid value, conjugated dienes, polymerized triacylglycerol, and total polar content. The PO-FO blend also demonstrated a more favorable frying stability compared to the other two frying systems. These findings indicated that FO could be proposed as a promising alternative to common PO, and its blending with other vegetable oils at an appropriate ratio might improve the overall oil frying quality for future industrial applications.
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Affiliation(s)
- Yih Phing Khor
- Guangdong International Joint Research Center for Oilseeds Biorefinery, Nutrition and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; UPM-JNU International Joint Laboratory on Plant Oils Processing and Safety (POPS), Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Suet Ying Wan
- Guangdong International Joint Research Center for Oilseeds Biorefinery, Nutrition and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; UPM-JNU International Joint Laboratory on Plant Oils Processing and Safety (POPS), Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Chin Ping Tan
- UPM-JNU International Joint Laboratory on Plant Oils Processing and Safety (POPS), Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Guanli Zhao
- Chongqing Honoroad Grain & Oil Co., Ltd, 400000 Chongqing, China
| | - Changyu Li
- Chongqing Honoroad Grain & Oil Co., Ltd, 400000 Chongqing, China
| | - Yong Wang
- Guangdong International Joint Research Center for Oilseeds Biorefinery, Nutrition and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
| | - Ying Li
- Guangdong International Joint Research Center for Oilseeds Biorefinery, Nutrition and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
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Ahmad Tarmizi AH, Abd Razak RA, Abdul Hammid AN, Kuntom A. Effect of Anti-Clouding Agent on the Fate of 3-Monochloropropane-1,2-Diol Esters and Glycidyl Esters in Palm Olein during Repeated Frying. Molecules 2019; 24:E2332. [PMID: 31242570 PMCID: PMC6630994 DOI: 10.3390/molecules24122332] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2019] [Revised: 06/15/2019] [Accepted: 06/20/2019] [Indexed: 11/18/2022] Open
Abstract
Issues on 3-monochloropropane-diol-1,2-diol (MCPD) esters and glycidyl esters in refined oil have gained much attention when these heat-induced contaminants are associated with health implications. Oil that undergoes the frying process could influence the fates of 3-MCPD esters and glycidyl esters, especially with the addition of an anti-clouding agent. In this study, we investigated the effect of polyglycerol fatty acid esters (PGE) on the transients of 3-MCPD esters and glycidyl esters in palm olein (POo) during intermittent frying. Thermal resistance of POo fortified with PGE (0.1% to 0.4%) was assessed for 8 h of daily frying operations at 180 °C across five consecutive days. The addition of PGE decelerated the reduction of 3-MCPD esters and glycidyl esters with the progression of frying. The presence of these compounds coincided with the amount of oil taken up by the fried product. The inclusion of PGE in POo also induced higher augmentation of polar compound fractions, i.e., oxidised triacylglycerols (OxTAG) and polymerised triacylglycerols (PTAG), but gave comparable free fatty acid (FFA), p-anisidine value (AnV), total chloride and fatty acid composition (FAC) with control oil (POo). The results also showed that the presence of chloride in POo did not onset further formation of 3-MCPD esters and glycidyl esters throughout the frying period. As the behaviours of 3-MCPD esters and glycidyl esters were affected by PGE, only a sufficient amount should be added into POo to ensure oil clarity at a realistic period.
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Affiliation(s)
| | - Raznim Arni Abd Razak
- Malaysian Palm Oil Board, 6, Persiaran Institusi, Bandar Baru Bangi, Kajang 43000, Selangor, Malaysia.
| | | | - Ainie Kuntom
- Malaysian Palm Oil Board, 6, Persiaran Institusi, Bandar Baru Bangi, Kajang 43000, Selangor, Malaysia.
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Ahmad Tarmizi AH, Hishamuddin E, Abd Razak RA. Impartial assessment of oil degradation through partitioning of polar compounds in vegetable oils under simulated frying practice of fast food restaurants. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.10.010] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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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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Farahmandfar R, Ramezanizadeh MH. Oxidative stability of canola oil by Biarum bovei bioactive components during storage at ambient temperature. Food Sci Nutr 2018; 6:342-347. [PMID: 29564101 PMCID: PMC5849893 DOI: 10.1002/fsn3.560] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2017] [Revised: 10/12/2017] [Accepted: 10/31/2017] [Indexed: 12/02/2022] Open
Abstract
In this study, antioxidative activities of aqueous extract of Biarum bovei (BBE) in stabilizing of canola oil during storage at 20°C was evaluated. For this purpose, the total phenolic (TP), flavonoids (TFC), and tocopherol content (TTC) of the extract were determined and β-carotene bleaching system was used to assess the antioxidant efficacy of BBE. The amount of TP, TFC, and TTC in BBE indicated high antioxidant activity. So, different concentrations (0, 200, 800, and 1400 ppm) of BBE and butylatedhydroxyanisole (BHA; 100 ppm), were added to canola oil for 60 days at 20°C. Peroxide value (PV), carbonyl value (CV), Total polar compounds (TPC), acid value (AV), iodine values (IV), and conjugated dienes (CD) were employed to evaluate the BBE effect on canola oil stabilizing. Results indicated that 1,400 ppm of BBE exhibited stronger antioxidant activity in canola oil than BHA.
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Affiliation(s)
- Reza Farahmandfar
- Department of Food Science and TechnologySari Agricultural Sciences & Natural Resources UniversitySariIran
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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]
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