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Wroniak M, Raczyk M, Kruszewski B, Symoniuk E, Dach D. Effect of Deep Frying of Potatoes and Tofu on Thermo-Oxidative Changes of Cold Pressed Rapeseed Oil, Cold Pressed High Oleic Rapeseed Oil and Palm Olein. Antioxidants (Basel) 2021; 10:1637. [PMID: 34679771 PMCID: PMC8533521 DOI: 10.3390/antiox10101637] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 10/12/2021] [Accepted: 10/13/2021] [Indexed: 11/20/2022] Open
Abstract
One of the commonly used food preparation methods is frying. Fried food is admired by consumers due to its unique taste and texture. Deep frying is a process of dipping food in oil at high temperature, usually 170-190 °C, and it requires a relatively short time. The aim of this study was to analyze the thermo-oxidative changes occurring during the deep frying of products such as potatoes and tofu in cold pressed rapeseed oils and palm olein. Cold pressed rapeseed oil from hulled seeds (RO), cold pressed high oleic rapeseed oil from hulled seeds (HORO), and palm olein (PO) (for purposes of comparison) were used. Characterization of fresh oils (after purchase) and oils after 6, 12, and 18 h of deep frying process of a starch product (potatoes) and a protein product (tofu) was performed. The quality of oils was analyzed by determining peroxide value, acid value, p-anisidine value, content of carotenoid and chlorophyll pigments, polar compounds, smoke point, color (CIE L*a*b*), fatty acids content and profile, calculation of lipid nutritional quality indicators, and oxidative stability index (Rancimat). Cold pressed high oleic rapeseed oil was more stable during deep frying compared to cold pressed rapeseed oil, but much less stable than palm olein. In addition, more thermo-oxidative changes occurred in the tested oils when deep frying the starch product (potatoes) compared to the deep frying of the protein product (tofu).
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Affiliation(s)
- Małgorzata Wroniak
- Department of Food Technology and Assessment, Division of Fats & Oils and Food Concentrates Technology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland; (M.W.); (E.S.); (D.D.)
| | - Marianna Raczyk
- Department of Food Technology and Assessment, Division of Fruit, Vegetable and Cereal Technology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland
| | - Bartosz Kruszewski
- Department of Food Technology and Assessment, Division of Fruit, Vegetable and Cereal Technology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland
| | - Edyta Symoniuk
- Department of Food Technology and Assessment, Division of Fats & Oils and Food Concentrates Technology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland; (M.W.); (E.S.); (D.D.)
| | - Dominika Dach
- Department of Food Technology and Assessment, Division of Fats & Oils and Food Concentrates Technology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland; (M.W.); (E.S.); (D.D.)
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Goh KM, Low SS, Nyam KL. The changes of chemical composition of microencapsulated roselle (
Hibiscus sabdariffa
L.) seed oil by co‐extrusion during accelerated storage. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15363] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Kok Ming Goh
- Department of Food Science and Nutrition Faculty of Applied Sciences UCSI University Kuala Lumpur 56000 Malaysia
| | - Soo San Low
- Department of Food Science and Nutrition Faculty of Applied Sciences UCSI University Kuala Lumpur 56000 Malaysia
| | - Kar Lin Nyam
- Department of Food Science and Nutrition Faculty of Applied Sciences UCSI University Kuala Lumpur 56000 Malaysia
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Wang C, Sun Y, Zhou Y, Cui Y, Yao W, Yu H, Guo Y, Xie Y. Dynamic monitoring oxidation process of nut oils through Raman technology combined with PLSR and RF-PLSR model. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111290] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Muangrat R, Chalermchart Y, Pannasai S, Osiriphun S. Effect of Roasting and Vacuum Microwave Treatments on Physicochemical and Antioxidant Properties of Oil Extracted from Black Sesame Seeds. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2020. [DOI: 10.12944/crnfsj.8.3.12] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Unroasted, roasted (at roasting temperatures of 100, 150 and 200 C and roasting times of 10, 20 and 30 min) and vacuum microwaved (at microwave watt powers of 800, 1440, 2400 and 3600 watts/kg black sesame seeds, for heating times of 10, 20 and 30 min) black sesame seeds were processed to extract oil using a single screw press at a constant pressing temperature of 50 C. The results revealed that different heat pre-treatments significantly affected yield and physiochemical and antioxidant properties of extracted oils. The extracted oil samples exhibited significantly different levels of total phenolic compounds, sesamin, sesamolin, and DPPH• and ABTS•+ scavenging activity. Additionally, it was found that these values of roasted and vacuum microwaved black sesame seed oils were significantly higher than those of unroasted oil. Sesamin, sesamolin, total content of phenolic compounds, and DPPH• and ABTS•+ scavenging activity of extracted black sesame oils increased when the roasting temperature and watt power increased. Black sesame oil obtained from unroasted, roasted and vacuum microwaved dried black sesame seeds contained linoleic and oleic acids as major fatty acids. Black sesame oil extracted from roasting and vacuum microwave treatments for 10 min at higher roasting temperature and microwave watt power had higher total phenolic content leading to a reduction of peroxide value and elevated stability of soybean oil when it was added during storage time at temperature of 65 °C.
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Affiliation(s)
- Rattana Muangrat
- Division of Food Process Engineering, Faculty of Agro-Industry, Chiang Mai University, Mae-Here, Muang, Chiang Mai 50100 Thailand and Food Drying Technology Research Unit, Faculty of Agro-Industry, Chiang Mai University, Mae-Here, Muang, Chiang Mai 50100 Thailand
| | - Yongyut Chalermchart
- Division of Food Process Engineering, Faculty of Agro-Industry, Chiang Mai University, Mae-Here, Muang, Chiang Mai 50100 Thailand and Food Drying Technology Research Unit, Faculty of Agro-Industry, Chiang Mai University, Mae-Here, Muang, Chiang Mai 50100 Thailand
| | - Supachet Pannasai
- Division of Food Process Engineering, Faculty of Agro-Industry, Chiang Mai University, Mae-Here, Muang, Chiang Mai 50100 Thailand and Food Drying Technology Research Unit, Faculty of Agro-Industry, Chiang Mai University, Mae-Here, Muang, Chiang Mai 50100 Thailand
| | - Sukhuntha Osiriphun
- Division of Food Process Engineering, Faculty of Agro-Industry, Chiang Mai University, Mae-Here, Muang, Chiang Mai 50100 Thailand
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5
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Canada's Cinderella crop. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1002/fsat.3402_13.x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Lashko N, Chausovsky G, Derevianko N, Brazhko O. EFFECT OF LIGHT ON THE KINETICS OF OXIDATION REACTIONS IN VEGETABLE OILS. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.15673/fst.v13i3.1475] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The article deals with the effect the lighting conditions of storage have on the oxidation stability of vegetable oils of various unsaturation degrees and made by different technologies (raw-pressed and unrefined sunflower oil and flaxseed oil) according to the main oxidation parameters: peroxide value (PV), acid value (AV), and colour value. It has been experimentally established that in natural lighting, at the end of the shelf life, the PV of flaxseed oil increased most significantly, from 0.55·10-3 to 11.2·10-3 mmolO2/kg (20 times). The PV of sunflower oils varied less: in unrefined oil, it changed from 0.48·10-3 to 4.5·10-3 mmolO2/kg (9 times), in raw-pressed, from 0.3·10-3 to 4.4·10‑3 mmolO2/kg (14.7 times). Under artificial UV radiation, the PV of sunflower oil increased from 0.3 to 0.55 mmol O2/kg after 2 hours of the experiment, and remained practically unchanged. In the case of flaxseed oil, after a slight increase from 0.55 to 0.7 mmol O2/kg, within the same period of time, there was then a decrease in the PV to 0.45 mmol O2/kg, which may indicate a relative instability of hydroperoxides that, due to their degradation, converted into more stable secondary compounds. The analysis of the oil oxidation kinetics by the PV has shown that the average rates of peroxide compounds accumulation in unrefined, raw-pressed, and flaxseed oils was 47·10-4, 48·10-4, 127·10-4 mmol ½О/kg·hour, respectively. At the same time, under natural light, the true rate of change of the AV in the oils studied was uneven over time. At the beginning of the experiment, it increased (especially noticeably in the case of flaxseed oil), at the end of the shelf life (the 5th week), it was slowed down significantly, decreasing to negative values, and in flaxseed oil, it had zero value, which indicates a constant value of AV in the experimental setting.
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Uoonlue N, Muangrat R. Effect of different solvents on subcritical solvent extraction of oil from Assam tea seeds (Camellia sinensis var. assamica): Optimization of oil extraction and physicochemical analysis. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12960] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Nontakarn Uoonlue
- Department of Food Science and Technology, Faculty of Agro‐IndustryChiang Mai University Chiang Mai Thailand
| | - Rattana Muangrat
- Department of Food Science and Technology, Faculty of Agro‐IndustryChiang Mai University Chiang Mai Thailand
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Liang J, Aachary AA, Hydamaka A, Eskin NAM, Eck P, Thiyam-Holländer U. Reduction of Chlorophyll in Cold-Pressed Hemp (Cannabis sativa) Seed Oil by Ultrasonic Bleaching and Enhancement of Oxidative Stability. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700349] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Jingbang Liang
- Richardson Centre for Functional Foods and Nutraceuticals; University of Manitoba; 196 Innovation Drive Winnipeg Manitoba R3T 6C5 Canada
- Department of Food and Human Nutritional Sciences; University of Manitoba; 209 Human Ecology Building Winnipeg Manitoba R3T 2N2 Canada
| | - Ayyappan A. Aachary
- Richardson Centre for Functional Foods and Nutraceuticals; University of Manitoba; 196 Innovation Drive Winnipeg Manitoba R3T 6C5 Canada
- Department of Food and Human Nutritional Sciences; University of Manitoba; 209 Human Ecology Building Winnipeg Manitoba R3T 2N2 Canada
| | - Arnold Hydamaka
- Department of Food and Human Nutritional Sciences; University of Manitoba; 209 Human Ecology Building Winnipeg Manitoba R3T 2N2 Canada
| | - N. A. Michael Eskin
- Department of Food and Human Nutritional Sciences; University of Manitoba; 209 Human Ecology Building Winnipeg Manitoba R3T 2N2 Canada
| | - Peter Eck
- Department of Food and Human Nutritional Sciences; University of Manitoba; 209 Human Ecology Building Winnipeg Manitoba R3T 2N2 Canada
| | - Usha Thiyam-Holländer
- Richardson Centre for Functional Foods and Nutraceuticals; University of Manitoba; 196 Innovation Drive Winnipeg Manitoba R3T 6C5 Canada
- Department of Food and Human Nutritional Sciences; University of Manitoba; 209 Human Ecology Building Winnipeg Manitoba R3T 2N2 Canada
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