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Patil AC, Mugilvannan AK, Liang J, Jiang YR, Elejalde U. Machine Learning-based Predictive Analysis of Total Polar Compounds (TPC) content in Frying Oils: A Comprehensive Electrochemical Study of 6 Types of Frying Oils with Various Frying Timepoints. Food Chem 2023; 419:136053. [PMID: 37018862 DOI: 10.1016/j.foodchem.2023.136053] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 03/05/2023] [Accepted: 03/25/2023] [Indexed: 03/31/2023]
Abstract
Standard approaches to determining the total polar compounds (TPC) content in frying oils such as the chromatographic techniques are slow, bulky, and expensive. This paper presents the electrochemical analysis of 6 types of frying oils inclusive of 52 frying timepoints, without sample preparation. This is achieved via impedance spectroscopy to capture sample-specific electrical polarization states. To the best of our knowledge, this is a first-of-its-kind comprehensive study of various types of frying oils, with progressively increasing frying timepoints for each type. The principal component analysis distinguishes the frying timepoints well for all oil types. TPC prediction follows, involving supervised machine learning with sample-wise leave-one-out implementation. The R2 values and mean absolute errors across the test samples measure 0.93-0.97 and 0.43-1.19 respectively. This work serves as a reference for electrochemical analysis of frying oils, with the potential for portable TPC predictors for rapid accurate screening of frying oils.
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Effect of Heat Processing of Rubber Seed Kernel on In Vitro Rumen Biohydrogenation of Fatty Acids and Fermentation. FERMENTATION 2023. [DOI: 10.3390/fermentation9020143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023] Open
Abstract
The aim of this study was to assess the effect of rubber seed kernel heat processing on in vitro rumen biohydrogenation of fatty acids and fermentation. The experiment was conducted with a completely randomized design (CRD). The inclusion of RSK at 0% (CON) and 20% with different processing methods as follows: Raw rubber seed kernel (RAWR), roasted rubber seed kernel (ROR), microwave irradiated rubber seed kernel (MIR), and rubber seed kernel were heated in a hot air oven (RHO) in total mixed ration (TMR) diets. The hydrogen cyanide (HCN) was reduced using RSK heat methods. The heat processing of RSK had no effect on cumulative gas production at 96 h, the gas production from the insoluble fraction (b), or degradability (p > 0.05), whereas it reduced the gas production from the immediately soluble fraction (a) and constant rate of gas production for the insoluble fraction (c) (p < 0.01). The RSK processing methods did not influence ruminal pH, total volatile fatty acid (VFA), or VFA proportions (p > 0.05). RSK heat processing reduced ammonia-nitrogen (NH3-N) (p < 0.04) while increasing the bacterial population (p < 0.02). Heat treatment had no effect on linoleic acid (C18:2 cis-9,12 + tran-9,12) (p > 0.05). The RHO increases oleic acid (C18:1 cis-9 + tran-9) and linolenic acid (C18:3 cis-9,12,15) concentrations (p < 0.01). In conclusion, RHO reduced rumen biohydrogenation of unsaturated fatty acids (UFA), especially C18:3 and C18:1.
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Hu B, Wu R, Sun J, Shi H, Jia C, Liu R, Rong J. Monitoring the oxidation process of soybean oil during deep-frying of fish cakes with 1H nuclear magnetic resonance. Food Chem X 2023; 17:100587. [PMID: 36845470 PMCID: PMC9944498 DOI: 10.1016/j.fochx.2023.100587] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 01/18/2023] [Accepted: 01/23/2023] [Indexed: 01/26/2023] Open
Abstract
The oxidation process of soybean oil (SBO) during frying fish cakes was investigated. The TOTOX value of before frying (BF) and after frying (AF) was significantly higher than control (CK). However, the total polar compound (TPC) content of AF reached 27.67% in frying oil continuously frying at 180℃ for 18 h, and 26.17% for CK. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) loss in isooctane and methanol significantly decreased with the extension of frying time and then tended to be stable. The decrease of DPPH loss was related to the increase of TPC content. Antioxidant and prooxidant balance (APB) value below 0.5 was obtained after 12 h for heated oil. (E)-2-alkenals, (E, E)-2,4-alkadienals, and n-alkanals were dominant ingredients among the secondary oxidation products. Traces of monoglycerides (MAG) and diglycerides (DAG) were also detected. These results may improve our understanding of the oxidation deterioration in SBO during frying.
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Li X, Xing C, Wang Z, Chen Z, Sun W, Xie D, Xu G, Wang X. Validity of total polar compound and its three components in monitoring the evolution of epoxy fatty acids in frying oil: fast food restaurant conditions. Food Chem 2022; 405:134945. [DOI: 10.1016/j.foodchem.2022.134945] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 10/26/2022] [Accepted: 11/09/2022] [Indexed: 11/14/2022]
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Li X, Wang Z, Xing C, Chen Z, Sun W, Sun C, Xu G, Wang X. Feasibility of total polar compound and its five components to evaluate the deterioration of heated and fried oil: Aspect of regulations of various countries. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Elaine E, Fong EL, Pui LP, Goh KM, Nyam KL. The frying stability comparison of refined palm oil, canola oil, corn oil, groundnut oil, and sunflower oil during intermittent frying of french fries. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01646-1] [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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Chen J, Zhang L, Zhao P, Wang J, Li Q, Yu X. Comparison of non‐volatile degradation products formed from different vegetable oils during deep frying of French fries. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15921] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jia Chen
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering Northwest A&F University Yangling 712100 Shaanxi China
| | - Lingyan Zhang
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering Northwest A&F University Yangling 712100 Shaanxi China
| | - Peng Zhao
- College of Chemistry and Pharmacy Northwest A&F University Yangling 712100 Shaanxi China
| | - Jiayun Wang
- College of Chemistry and Pharmacy Northwest A&F University Yangling 712100 Shaanxi China
| | - Qi Li
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering Northwest A&F University Yangling 712100 Shaanxi China
| | - Xiuzhu Yu
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering Northwest A&F University Yangling 712100 Shaanxi China
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Sâmia RR, Lorenzo ND, Lessa Barbosa BV, Ferreira Fonseca AL, Nunes CA, Bastos SC. Lipid quality of fried and scrambled eggs prepared in different frying medium. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100552] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Stability and Change in Fatty Acids Composition of Soybean, Corn, and Sunflower Oils during the Heating Process. J FOOD QUALITY 2022. [DOI: 10.1155/2022/6761029] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
Abstract
This work has been undertaken to investigate the effect of heat treatment on the edible oils (soybean, sunflower, and corn) used in frying and cooking, in particular on the fatty acid composition. The heating process was maintained at 150, 180, 210, and 240°C. At each temperature, the variation of the fatty acid composition was determined after 12, 24, 36, 48, and 60 h of treatment by using an improved analytical gas chromatography method. This study showed that the oils, which had undergone a temperature of 150 to 180°C, kept some thermal stability and preserved their fatty acid composition at different treatment periods. At the temperature (180°C), two new fatty acids (C8:0 and C12:0) appeared, which could be explained by the transformation of the other fatty acids during the heating process by different chemical reactions. However, the composition of the three oils was significantly affected at 210°C and 240°C. Two trans-fatty acids (C18:1 9t and C18:2tt) were generated proportionally to heat treatment during the heating process for the three oils, providing information on their oxidative state. The results showed that sunflower oil was most affected by the heating temperature than soybean and corn oil. Therefore, more attention should be paid to the heat treatment used and the heating period to preserve the quality of edible oils.
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Cao Y, Wu G, Zhang F, Xu L, Jin Q, Huang J, Wang X. A Comparative Study of Physicochemical and Flavor Characteristics of Chicken Nuggets during Air Frying and Deep Frying. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12376] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Yi Cao
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and TechnologyJiangnan University 1800 Lihu Avenue, Wuxi Jiangsu 214122 P. R. China
| | - Gangcheng Wu
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and TechnologyJiangnan University 1800 Lihu Avenue, Wuxi Jiangsu 214122 P. R. China
| | - Fei Zhang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and TechnologyJiangnan University 1800 Lihu Avenue, Wuxi Jiangsu 214122 P. R. China
| | - Lirong Xu
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and TechnologyJiangnan University 1800 Lihu Avenue, Wuxi Jiangsu 214122 P. R. China
| | - Qingzhe Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and TechnologyJiangnan University 1800 Lihu Avenue, Wuxi Jiangsu 214122 P. R. China
| | - Jianhua Huang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and TechnologyJiangnan University 1800 Lihu Avenue, Wuxi Jiangsu 214122 P. R. China
| | - Xingguo Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and TechnologyJiangnan University 1800 Lihu Avenue, Wuxi Jiangsu 214122 P. R. China
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