Degradation of Edible Oil During Deep‐Frying Process by Electron Spin Resonance Spectroscopy and Physicochemical Appreciation

Determining the Oxidation Mechanism through Radical Intermediates in Polysorbates 80 and 20 by Electron Paramagnetic Resonance Spectroscopy

Polysorbates 20 and 80 (PS20 and PS80) are added to many commercial biologic and vaccine pharmaceuticals. It is commonly known that these polysorbates undergo a radical oxidation mechanism; however, the identity of these radical intermediates has not been clearly determined. Furthermore, PS20 and PS80 differ by the presence of a lauric acid instead of an oleic acid, respectively. The oxidation of PS80 is thought to be centered around the double bond of the oleic acid even though PS20 also undergoes oxidation, making the mechanism of oxidation unclear for PS20. Using commercial stocks of PS20 and PS80 alkyl (R•), alkoxyl (C-O•) and peroxyl (C-OO•) radicals were detected by electron paramagnetic resonance spectroscopy likely originating from radical-initiating species already present in the material. When dissolved in water, the peroxyl radicals (C-OO•) originally in the stocks were not detected but poly(ethylene oxide) radicals were. An oxidative pathway for polysorbates was suggested based on the radical species identified in the polysorbate stock material and solutions.

Rapid Assessment of Quality Changes in French Fries during Deep-frying Based on FTIR Spectroscopy Combined with Artificial Neural Network

Fourier transform infrared (FTIR) spectroscopy combined with backpropagation artificial neural network (BP-ANN) were utilized for rapid and simultaneous assessment of the lipid oxidation indices in French fries. The conventional indexes (i.e. total polar compounds, oxidized triacylglycerol polymerized products, oxidized triacylglycerol monomers, triacylglycerol hydrolysis products, and acid value), and FTIR absorbance intensity in French fries were determined during the deep-frying process, and the results showed the French fries had better quality in palm oil, followed by sunflower oil, rapeseed oil and soybean oil. The FTIR spectra of oil extracted from French fries were correlated to the reference oxidation indexes determined by AOCS standard methods. The results of BP-ANN prediction showed that the model based on FTIR fitted well (R² > 0.926, RMSEC < 0.481) compared with partial least-squares model (R² > 0.876). This facile strategy with excellent performance has great potential for rapid characterization quality of French fries during frying.

Filtrates with Hydroxyl Radicals Prepared using Al + Acid + H2O2 for Removing Organic Pollutants

In this work, for the first time, high-activity filtrates were prepared by the reaction of aluminum (Al) powder with hydrogen peroxide (H₂O₂) in acidic solution and then filtration, which were used to degrade various organic pollutants such as phenol, methyl orange, and bisphenol A. It was found that the filtrates can effectively degrade and mineralize various organic pollutants and have a high efficiency comparable to their parent Al + acid + H₂O₂ suspensions. The filtrates can keep their high activity for several weeks under ambient conditions, and the activity depends on their initial pH value. At a pH value of ∼3.5, the reaction activity of filtrates is the best. Electron spin resonance spectroscopy (ESR) analyses indicated that there is a large quantity of stable hydroxyl radicals (OH^•) existing in the filtrates, which are responsible for the removal of organic pollutants. Furthermore, the related factors are discussed.