1
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Zhang W, Jiang X, Liu L, Zhao Y, Bai F, Wang J, Gao R, Xu X. The influence mechanism of phospholipids structure and composition changes caused by oxidation on the formation of flavor substances in sturgeon caviar. Food Chem 2024; 460:140585. [PMID: 39111141 DOI: 10.1016/j.foodchem.2024.140585] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2024] [Revised: 07/02/2024] [Accepted: 07/22/2024] [Indexed: 09/05/2024]
Abstract
The oxidation-induced phospholipids (PLs) underwent structural and compositional analysis, alongside the establishment of a simulation system to verify the link between phospholipid oxidation and flavor substances formation in sturgeon caviar. Structural alterations of PLs were tracked using 31P and 1H nuclear magnetic resonance (NMR), electron spin resonance spectroscopy (ESR), and Raman spectroscopy. The findings revealed a reduction in phosphatidylcholine (PC) and phosphatidylethanolamine (PE) from 82.3% and 10.4% to 58.2% and 5.8% respectively. Free radical signals exhibited an initial increase followed by a decrease. The diminished intensity in Raman spectra at 970 and 1080 cm-1 indicated reduced fat unsaturation attributable to PLs oxidation. Correlation analysis highlighted a significant association between PC and PE containing C22:6, C20:5, C20:4, and C18:2 with flavor substances, suggesting their role as key precursors for flavor development. This study established a theoretical basis for understanding the change of flavor quality in sturgeon caviar during storage.
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Affiliation(s)
- Weijia Zhang
- College of Food Science and Engineering, Ocean University of China, 266003, Qingdao, China.
| | - Xinyu Jiang
- College of Food Science and Engineering, Ocean University of China, 266003, Qingdao, China.
| | - Li Liu
- College of Food Science and Engineering, Ocean University of China, 266003, Qingdao, China.
| | - Yuanhui Zhao
- College of Food Science and Engineering, Ocean University of China, 266003, Qingdao, China.
| | - Fan Bai
- Quzhon Sturgeon Aquatic Food Science and Technology Development Co, Ltd, Quzhou 324002, China.
| | - Jinlin Wang
- Quzhon Sturgeon Aquatic Food Science and Technology Development Co, Ltd, Quzhou 324002, China.
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Xinxing Xu
- College of Food Science and Engineering, Ocean University of China, 266003, Qingdao, China.
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2
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Mahmud N, Islam J, Oyom W, Adrah K, Adegoke SC, Tahergorabi R. A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods. Heliyon 2023; 9:e21500. [PMID: 38027829 PMCID: PMC10660127 DOI: 10.1016/j.heliyon.2023.e21500] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 10/18/2023] [Accepted: 10/23/2023] [Indexed: 12/01/2023] Open
Abstract
Purpose This review aims to examine the potential of oleogels as a frying medium to decrease oil absorption during deep-frying and enhance the nutritional and energy content of foods. By investigating the factors influencing oil incorporation during deep-frying and examining the application of oleogels in this process, we seek to provide insights into using oleogels as an alternative to traditional cooking oils. Scope Deep-frying, a widely used cooking method, leads to the retention of large amounts of oil in fried food, which has been associated with health concerns. To address this issue, researchers have investigated various methods to minimize oil absorption during frying. One promising approach is the use of oleogels, which are thermo-reversible, three-dimensional gel networks formed by entrapment of bulk oil with a low concentration (<10% of weight) of solid lipid materials known as oleogelators. This review will focus on the following aspects: a) an overview of deep-fried foods, b) factors influencing oil uptake and underlying mechanisms for oil absorption during deep-frying, c) the characterization and application of different frying oils and their oleogels in deep-fried foods, d) components of the oleogel system for deep-frying, and e) the health impact, oxidative stability, and sensory acceptability of using oleogels in deep-frying. Key findings The review highlights the potential of oleogels as a promising alternative frying medium to reduce fat absorption in deep-fried foods. Considering the factors influencing oil uptake during deep-frying, as well as exploring the properties and applications of different frying oils and their oleogels, can result in improved product qualities and heightened consumer acceptance. Moreover, oleogels offer the advantage of lower fat content in fried products, addressing health concerns associated with traditional deep-frying methods. The capacity to enhance the nutritional and energy profile of foods while preserving sensory qualities and oxidative stability positions oleogels as a promising choice for upcoming food processing applications.
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Affiliation(s)
- Niaz Mahmud
- Food and Nutritional Sciences Program, North Carolina Agricultural & Technical State University, Greensboro, NC, 27411, USA
| | - Joinul Islam
- Food and Nutritional Sciences Program, North Carolina Agricultural & Technical State University, Greensboro, NC, 27411, USA
- Department of Food Science and Technology, University of Georgia, Athens, GA, 30602, USA
| | - William Oyom
- Food and Nutritional Sciences Program, North Carolina Agricultural & Technical State University, Greensboro, NC, 27411, USA
| | - Kelvin Adrah
- Joint School of Nanoscience and Nanoengineering, 2907 East Gate City Blvd, Greensboro, NC, 27401, USA
| | | | - Reza Tahergorabi
- Food and Nutritional Sciences Program, North Carolina Agricultural & Technical State University, Greensboro, NC, 27411, USA
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3
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Zhou Z, Crilley LR, Ditto JC, VandenBoer TC, Abbatt JPD. Chemical Fate of Oils on Indoor Surfaces: Ozonolysis and Peroxidation. ENVIRONMENTAL SCIENCE & TECHNOLOGY 2023; 57:15546-15557. [PMID: 37647222 DOI: 10.1021/acs.est.3c04009] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
Abstract
Unsaturated triglycerides found in food and skin oils are reactive in ambient air. However, the chemical fate of such compounds has not been well characterized in genuine indoor environments. Here, we monitored the aging of oil coatings on glass surfaces over a range of environmental conditions, using mass spectrometry, nuclear magnetic resonance (NMR), and electron paramagnetic resonance (EPR) techniques. Upon room air exposure (up to 17 ppb ozone), the characteristic ozonolysis products, secondary ozonides, were observed on surfaces near the cooking area of a commercial kitchen, along with condensed-phase aldehydes. In an office setting, ozonolysis is also the dominant degradation pathway for oil films exposed to air. However, for indoor enclosed spaces such as drawers, the depleted air flow makes lipid autoxidation more favorable after an induction period of a few days. Forming hydroperoxides as the major primary products, this radical-mediated peroxidation behavior is accelerated by indoor direct sunlight, but the initiation step in dark settings is still unclear. These results are in accord with radical measurements, indicating that indoor photooxidation facilitates radical formation on surfaces. Overall, many intermediate and end products observed are reactive oxygen species (ROS) that may induce oxidative stress in human bodies. Given that these species can be widely found on both food and household surfaces, their toxicological properties are worth further attention.
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Affiliation(s)
- Zilin Zhou
- Department of Chemistry, University of Toronto, Toronto, Ontario M5S 3H6, Canada
| | - Leigh R Crilley
- Department of Chemistry, York University, Toronto, Ontario M3J 1P3, Canada
| | - Jenna C Ditto
- Department of Chemistry, University of Toronto, Toronto, Ontario M5S 3H6, Canada
| | | | - Jonathan P D Abbatt
- Department of Chemistry, University of Toronto, Toronto, Ontario M5S 3H6, Canada
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4
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Santos PDS, Silva GAR, Senes CER, Cruz VHM, Pizzo JS, Visentainer JV, Santos OO. Evaluation of the Stability of Popular Oils for Fittura Through Analytical Techniques. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2023. [DOI: 10.1080/15428052.2022.2119912] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
| | | | | | - Victor H. M. Cruz
- Department of Chemistry, State University of Maringá, Maringá, Brazil
| | - Jessica S. Pizzo
- Department of Chemistry, State University of Maringá, Maringá, Brazil
| | | | - Oscar O. Santos
- Department of Chemistry, State University of Maringá, Maringá, Brazil
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5
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Pizzo JS, Cruz VH, Santos PD, Silva GR, Souza PM, Manin LP, Santos OO, Visentainer JV. Instantaneous characterization of crude vegetable oils via triacylglycerols fingerprint by atmospheric solids analysis probe tandem mass spectrometry with multiple neutral loss scans. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108710] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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6
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Kaur A, Singh B, Kaur A, Yadav MP, Singh N. Impact of intermittent frying on chemical properties, fatty acid composition, and oxidative stability of 10 different vegetable oil blends. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16015] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Amarbir Kaur
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
| | - Balwinder Singh
- P.G. Department of Biotechnology Khalsa College Amritsar India
| | - Amritpal Kaur
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
| | - Madhav P. Yadav
- Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture Wyndmoor Pennsylvania USA
| | - Narpinder Singh
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
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7
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Ramirez-Montes S, Santos EM, Galan-Vidal CA, Tavizon-Pozos JA, Rodriguez JA. Classification of Edible Vegetable Oil Degradation Using Multivariate Data Analysis From Electrochemical Techniques. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02083-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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8
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Huang S, Liu Y, Sun X, Li J. Application of Artificial Neural Network Based on Traditional Detection and GC-MS in Prediction of Free Radicals in Thermal Oxidation of Vegetable Oil. Molecules 2021; 26:6717. [PMID: 34771126 PMCID: PMC8586939 DOI: 10.3390/molecules26216717] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2021] [Revised: 11/01/2021] [Accepted: 11/02/2021] [Indexed: 11/30/2022] Open
Abstract
In this study, electron paramagnetic resonance (EPR) and gas chromatography-mass spectrometry (GC-MS) techniques were applied to reveal the variation of lipid free radicals and oxidized volatile products of four oils in the thermal process. The EPR results showed the signal intensities of linseed oil (LO) were the highest, followed by sunflower oil (SO), rapeseed oil (RO), and palm oil (PO). Moreover, the signal intensities of the four oils increased with heating time. GC-MS results showed that (E)-2-decenal, (E,E)-2,4-decadienal, and 2-undecenal were the main volatile compounds of oxidized oil. Besides, the oxidized PO and LO contained the highest and lowest contents of volatiles, respectively. According to the oil characteristics, an artificial neural network (ANN) intelligent evaluation model of free radicals was established. The coefficients of determination (R2) of ANN models were more than 0.97, and the difference between the true and predicted values was small, which indicated that oil profiles combined with chemometrics can accurately predict the free radical of thermal oxidized oil.
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Affiliation(s)
- Shengquan Huang
- Nuspower Greatsun (Guangdong) Biotechnology Co., Ltd., Guangzhou 510931, China;
| | - Ying Liu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (Y.L.); (X.S.)
| | - Xuyuan Sun
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (Y.L.); (X.S.)
| | - Jinwei Li
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (Y.L.); (X.S.)
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9
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Hou J, Zhou X, Yu T, Sop RT, Ma J, Wang M, Wu Q, Zheng X, Jiang Z. Ziziphi s
pinosae
Semen Oil Enhance the Oxidative Stability of Soybean Oil under Frying Conditions. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202100060] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Juncai Hou
- College of Food Science Northeast Agricultural University Harbin 150030 China
| | - Xuan Zhou
- College of Food Science Northeast Agricultural University Harbin 150030 China
| | - Tong Yu
- College of Food Science Northeast Agricultural University Harbin 150030 China
| | - Ri Tong Sop
- Institute of Food Science HAN DOK SU Pyongyang University of Light Industry Pyongyang 95003 Democratic People's Republic of Korea
| | - Jiage Ma
- College of Food Science Northeast Agricultural University Harbin 150030 China
| | - Mingli Wang
- College of Food Science Northeast Agricultural University Harbin 150030 China
| | - Qinrou Wu
- College of Food Science Northeast Agricultural University Harbin 150030 China
| | - Xiaoyu Zheng
- College of Food Science Northeast Agricultural University Harbin 150030 China
| | - Zhanmei Jiang
- College of Food Science Northeast Agricultural University Harbin 150030 China
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10
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Yu J, Wang M, Zhang M, Liu Y, Li J. Effect of infrared ray roasting on oxidation stability and flavor of virgin rapeseed oils. J Food Sci 2021; 86:2990-3000. [PMID: 34146421 DOI: 10.1111/1750-3841.15792] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Revised: 04/13/2021] [Accepted: 04/27/2021] [Indexed: 11/27/2022]
Abstract
Effects of infrared ray roasting (IRR) on the oxidation stability and flavors of virgin rapeseed oil (VROs) at 110-170°C were investigated and compared with traditional roller roasting (TRR). Results showed that IRR samples showed lower acid and peroxides values, higher oxidation stability index, and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity than TRR ones. IRR samples displayed better thermal expansion of rapeseed for internal fragmentation from microstructures, which facilitated the release of tocophenols (652.63-748.78 mg/kg) and 4-vinylsyringol (7.54-678.19 mg/kg), compared with TRR ones with tocophenols (652.63-689.28 mg/kg) and 4-vinylsyringol (7.54-524.18 mg/kg) contributing to better oxidation stability. Moreover, important volatile compounds, including pyrazines, isothiocyanates, nitriles and aldehydes, were formed quantitatively more in IRR than TRR samples, which was attributed to better heat transfer efficiency and internal fragmentation promoting complex reactions inside rapeseed. Therefore, IRR has more positive roasting effects on VROs than TRR. PRACTICAL APPLICATION: Virgin rapeseed oil is a massively consumed flavor vegetable oil, but the traditional high-temperature roller seed roasting process can cause serious quality problems. Our work applied a novel roasting technology, infrared ray roasting to rapeseed pretreatment. The results show that this new type of roasting technology is more efficient and stable and has important applications in the production of virgin rapeseed oil with better oxidative stability and flavor.
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Affiliation(s)
- Jie Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Mengzhu Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Mi Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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11
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An overview of peroxidation reactions using liposomes as model systems and analytical methods as monitoring tools. Colloids Surf B Biointerfaces 2020; 195:111254. [DOI: 10.1016/j.colsurfb.2020.111254] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2020] [Revised: 07/05/2020] [Accepted: 07/10/2020] [Indexed: 12/13/2022]
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12
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Dordevic D, Kushkevych I, Jancikova S, Zeljkovic SC, Zdarsky M, Hodulova L. Modeling the effect of heat treatment on fatty acid composition in home-made olive oil preparations. Open Life Sci 2020; 15:606-618. [PMID: 33817249 PMCID: PMC7874674 DOI: 10.1515/biol-2020-0064] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2020] [Revised: 05/22/2020] [Accepted: 05/25/2020] [Indexed: 11/18/2022] Open
Abstract
The aim of this study was to simulate olive oil use and to monitor changes in the profile of fatty acids in home-made preparations using olive oil, which involve repeated heat treatment cycles. The material used in the experiment consisted of extra virgin and refined olive oil samples. Fatty acid profiles of olive oil samples were monitored after each heating cycle (10 min). The outcomes showed that cycles of heat treatment cause significant (p < 0.05) differences in the fatty acid profile of olive oil. A similar trend of differences (p < 0.05) was found between fatty acid profiles in extra virgin and refined olive oils. As expected, the main differences occurred in monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs). Cross-correlation analysis also showed differences between the fatty acid profiles. The most prolific changes were observed between the control samples and the heated (at 180°C) samples of refined olive oil in PUFAs, though a heating temperature of 220°C resulted in similar decrease in MUFAs and PUFAs, in both extra virgin and refined olive oil samples. The study showed differences in fatty acid profiles that can occur during the culinary heating of olive oil. Furthermore, the study indicated that culinary heating of extra virgin olive oil produced results similar to those of the refined olive oil heating at a lower temperature below 180°C.
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Affiliation(s)
- Dani Dordevic
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, 61242, Brno, Czech Republic.,Department of Technology and Organization of Public Catering, South Ural State University, 454080, Chelyabinsk, Russia
| | - Ivan Kushkevych
- Department of Experimental Biology, Faculty of Science, Masaryk University, Kamenice 753/5, 62500, Brno, Czech Republic
| | - Simona Jancikova
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, 61242, Brno, Czech Republic
| | - Sanja Cavar Zeljkovic
- Department of Genetic Resources for Vegetables, Centre of the Region Haná for Biotechnological and Agricultural Research, Medicinal and Special Plants, Crop Research Institute, 78371, Olomouc, Czech Republic.,Department of Phytochemistry, Centre of Region Haná for Biotechnological and Agricultural Research, Faculty of Science, Palacky University, 78371, Olomouc, Czech Republic
| | - Michal Zdarsky
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, 61242, Brno, Czech Republic
| | - Lucia Hodulova
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, 61242, Brno, Czech Republic
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13
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Impact of phosphatidylcholine and phosphatidylethanolamine on the oxidative stability of stripped peanut oil and bulk peanut oil. Food Chem 2020; 311:125962. [DOI: 10.1016/j.foodchem.2019.125962] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Revised: 11/25/2019] [Accepted: 11/26/2019] [Indexed: 11/17/2022]
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14
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Liu Y, Li J, Cheng Y, Liu Y. Volatile components of deep-fried soybean oil as indicator indices of lipid oxidation and quality degradation. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03475-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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15
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Jiang J, Chen HY, Zhou XT, Chen YJ, Xue C, Ji HB. Biomimetic Aerobic Epoxidation of Alkenes Catalyzed by Cobalt Porphyrin under Ambient Conditions in the Presence of Sunflower Seeds Oil as a Co-Substrate. ACS OMEGA 2020; 5:4890-4899. [PMID: 32201774 PMCID: PMC7081295 DOI: 10.1021/acsomega.9b03714] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2019] [Accepted: 02/19/2020] [Indexed: 05/04/2023]
Abstract
In this work, a mild and sustainable catalytic aerobic epoxidation of alkenes catalyzed by cobalt porphyrin was performed in the presence of sunflower seeds oil. Under ambient conditions, the conversion rate of trans-stilbene reached 99%, and selectivity toward epoxide formation was 88%. The kinetic studies showed that the aerobic epoxidation followed the Michaelis-Menten kinetics. Mass spectroscopy and in situ electron spin resonance indicated that linoleic acid was converted to fatty aldehydes via hydroperoxide intermediates. A plausible mechanism of epoxidation of alkenes was accordingly proposed.
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Affiliation(s)
- Jun Jiang
- Fine
Chemical Industry Research Institute, the Key Laboratory of Low-carbon
Chemistry & Energy Conservation of Guangdong Province, School
of Chemistry, Sun Yat-sen University, Guangzhou 510275, China
| | - Hong-Yu Chen
- Fine
Chemical Industry Research Institute, the Key Laboratory of Low-carbon
Chemistry & Energy Conservation of Guangdong Province, School
of Chemistry, Sun Yat-sen University, Guangzhou 510275, China
| | - Xian-Tai Zhou
- School
of Chemical Engineering and Technology, Sun Yat-sen University, Zhuhai 519082, China
- E-mail: (X.-T. Zhou)
| | - Ya-Ju Chen
- School
of Chemical Engineering, Guangdong University
of Petrochemical Technology, Maoming 525000, P.R. China
| | - Can Xue
- School
of Chemical Engineering and Technology, Sun Yat-sen University, Zhuhai 519082, China
| | - Hong-Bing Ji
- Fine
Chemical Industry Research Institute, the Key Laboratory of Low-carbon
Chemistry & Energy Conservation of Guangdong Province, School
of Chemistry, Sun Yat-sen University, Guangzhou 510275, China
- School
of Chemical Engineering, Guangdong University
of Petrochemical Technology, Maoming 525000, P.R. China
- E-mail: . Tel.: +86-20-84113658. Fax: +86-20-84113654 (H.-B. Ji)
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16
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Kaur A, Singh B, Kaur A, Singh N. Changes in chemical properties and oxidative stability of refined vegetable oils during short‐term deep‐frying cycles. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14445] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Amarbir Kaur
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
| | - Balwinder Singh
- P.G. Department of Biotechnology Khalsa College Amritsar India
| | - Amritpal Kaur
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
| | - Narpinder Singh
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
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17
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Wu G, Chang C, Hong C, Zhang H, Huang J, Jin Q, Wang X. Phenolic compounds as stabilizers of oils and antioxidative mechanisms under frying conditions: A comprehensive review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.043] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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18
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Multari S, Marsol-Vall A, Heponiemi P, Suomela JP, Yang B. Changes in the volatile profile, fatty acid composition and other markers of lipid oxidation of six different vegetable oils during short-term deep-frying. Food Res Int 2019; 122:318-329. [PMID: 31229085 DOI: 10.1016/j.foodres.2019.04.026] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2018] [Revised: 04/09/2019] [Accepted: 04/10/2019] [Indexed: 01/29/2023]
Abstract
Oil deterioration during deep-frying influences the quality of fried foods to a great extent. In this study, the frying performance of six vegetable oils, i.e., hemp, lupin, oat, rapeseed, soy, and sunflower, was evaluated following short-term (60 min) deep-frying of French fries at 180 °C. The frying oils were investigated for fatty acid profile, volatile compound composition, and parameters of oxidative stability, such as iodine, peroxide, and p-anisidine values. The examination showed that the content of ƩPUFA in hemp oil decreased significantly (p < 0.05) after 60 min of deep-frying, although the degree of change was relatively small (close to 1.5%). Similarly, soy oil presented a fatty acid profile prone to oxidation, and generated the highest level of peroxides at the end of the thermal treatment (PV = 16.6 ± 2.3 mEq O2 kg-1). As for the volatile compound composition of the oils, sunflower oil was extensively affected by the deep-frying treatment with a significant decrease (p > 0.05) in total terpenes, accompanied by a considerable rise in total aldehydes. Oppositely, the proportions of MUFA and PUFA of lupin and oat oils remained stable (p > 0.05) during the short-term deep-frying, indicating high stability of these oils. The research provided new data for evaluating the suitability of these oils for household food preparations.
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Affiliation(s)
- Salvatore Multari
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
| | - Alexis Marsol-Vall
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
| | - Paulina Heponiemi
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
| | - Jukka-Pekka Suomela
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland..
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19
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Liu Y, Li J, Cheng Y, Liu Y. Effect of frying oils’ fatty acid profile on quality, free radical and volatiles over deep-frying process: A comparative study using chemometrics. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.033] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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