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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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Grigaliūnaitė I, Ruiz-Méndez MV. Cleaner lipid processing: Supercritical carbon dioxide (Sc-CO2) and short path distillation. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023. [PMID: 37516465 DOI: 10.1016/bs.afnr.2022.12.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
Abstract
Today, regulations and consumer awareness demand production technologies with minimum impact on the environment and maximum utilization of available resources. In the field of lipids, two well-known technologies for avoiding the use of organic solvents and chemicals stand out: supercritical (Sc) fluids and short path distillation (SPD). To date, both technologies involve high operating costs that have limited their application to selected high value-added products which are high temperature sensitive. However, improvements in process control and materials make further implementation of these techniques possible. In this chapter, an integrative review has been carried out with the aim of compiling the literature on the application of these technologies to lipid extraction, micronization and fractionation of liquid mixtures. Special attention has been paid to the separation of compounds by both technologies: deacidification, partial purification of acylglycerol compounds, isolation of unsaponifiable compounds and separation of toxic and polluting compounds.
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Refining Vegetable Oils: Chemical and Physical Refining. ScientificWorldJournal 2022; 2022:6627013. [PMID: 35069038 PMCID: PMC8767382 DOI: 10.1155/2022/6627013] [Citation(s) in RCA: 36] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2020] [Revised: 11/07/2021] [Accepted: 12/16/2021] [Indexed: 01/18/2023] Open
Abstract
This review presents recent technologies involved in vegetable oil refining as well as quality attributes of crude oils obtained by mechanical and solvent extraction. Usually, apart from virgin oils, crude oils cannot be consumed directly or incorporated into various food applications without technological treatments (refining). Indeed, crude oils like soybean, rapeseed, palm, corn, and sunflower oils must be purified or refined before consumption. The objective of such treatments (chemical and physical refining) is to get a better quality, a more acceptable aspect (limpidity), a lighter odor and color, longer stability, and good safety through the elimination of pollutants while minimizing oil loss during processing. However, the problem is that refining removes some essential nutrients and often generates other undesirable compounds such as 3-MCPD-esters and trans-fatty acids. These compounds directly influence the safety level of refined oil. Advantages and drawbacks of both chemical and physical refining were discussed in the light of recent literature. Physical refining has several advantages over chemical one.
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Liu X, Wang S, Masui E, Tamogami S, Chen J, Zhang H. Real-Time Model for Carbonyl Value as a Function of Total Polar Compounds in Oil during Frying. ANAL LETT 2021. [DOI: 10.1080/00032719.2021.1893328] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Xiaofang Liu
- Faculty of Bioresource Sciences, Akita Prefectural University, Shimoshinjonakano, Akita, Japan
- School of Tourism and Cuisine (School of Food Science and Engineering), Yangzhou University, Yangzhou, Jiangsu, China
| | - Shuo Wang
- Faculty of Bioresource Sciences, Akita Prefectural University, Shimoshinjonakano, Akita, Japan
- School of Tourism and Cuisine (School of Food Science and Engineering), Yangzhou University, Yangzhou, Jiangsu, China
| | - Eitaro Masui
- Production Headquarters Manufacturing Department, Yaizu Suisankagaku Industry Company Limited, Shizuoka, Japan
| | - Shigeru Tamogami
- Faculty of Bioresource Sciences, Akita Prefectural University, Shimoshinjonakano, Akita, Japan
| | - Jieyu Chen
- Faculty of Bioresource Sciences, Akita Prefectural University, Shimoshinjonakano, Akita, Japan
| | - Han Zhang
- Faculty of Bioresource Sciences, Akita Prefectural University, Shimoshinjonakano, Akita, Japan
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Performance of Olive-Pomace Oils in Discontinuous and Continuous Frying. Comparative Behavior with Sunflower Oils and High-Oleic Sunflower Oils. Foods 2021; 10:foods10123081. [PMID: 34945632 PMCID: PMC8701874 DOI: 10.3390/foods10123081] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 12/07/2021] [Accepted: 12/09/2021] [Indexed: 11/22/2022] Open
Abstract
Frying performance of olive-pomace oils (OPOs) as compared to sunflower oils (SOs) and high-oleic sunflower oils (HOSOs) was studied in discontinuous frying (DF) and continuous frying (CF) for the first time. DF is used in household, restaurants and frying outlets, while CF is used in the food industry. Oil alteration during frying was determined by measurements of polar compounds (PC) and polymers. Fried potatoes were analyzed for oil absorption and alteration, color, and evaluated in an acceptability test. Results for DF showed that all SOs reached 25% PC at the 9th frying operation (FO), whereas HOSOs did between the 17–18th FO and variable results were found for OPOs since initial levels of diacylglycerols were different. Rates of formation of PC or polymers were the lowest for OPOs, thus showing the best performance in DF. Specifically for PC, relative rates of formation were 1.00–1.11, 2.46–2.71 and 1.37–1.41 for OPOs, SOs and HOSOs respectively. In CF, OPOs and HOSOs behaved similarly and better than SOs, although none reached 25% PC after 40 FO. The good performance of OPOs can be attributed to the high monounsaturated-to-polyunsaturated ratio, in common with HOSOs, and the additional positive effect of minor compounds, especially β-sitosterol and squalene.
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Özdikicierler O, Yemişçioğlu F, Başaran N, Önen F. Multi-factor optimization of canola oil deodorization parameters and evaluation of linolenic acid isomerization kinetics during pilot-scale deodorization. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00667-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Özcan MM, Duman E, Duman S. Influence of refining stages on the physicochemical properties and phytochemicals of canola oil. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Mehmet Musa Özcan
- Department of Food Engineering, Faculty of Agriculture University of Selçuk Konya Turkey
| | - Erman Duman
- Department of Food Engineering, Faculty of Engineering University of Afyon Kocatepe Afyonkarahisar Turkey
| | - Sabire Duman
- Department of Nutrition University of Health Sciences Afyonkarahisar Turkey
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The influence of industrial refining stages on the physico-chemical properties, fatty acid composition and sterol contents in hazelnut oil. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:2501-2506. [PMID: 32549600 DOI: 10.1007/s13197-020-04285-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/23/2020] [Accepted: 01/29/2020] [Indexed: 10/25/2022]
Abstract
In this study determined influence of industrial refining stages on the physico-chemical properties, fatty acid composition and sterol contents in hazelnut oil. According to this, while acidity values of hazelnut oil obtained from refining stages change between 0.11 (deodorized) and 1.44 (crude), peroxide values of oil samples were determined between 10.4 meqO2/kg (winterized) and 12.5 meqO2/kg (crude oil). In addition, iodine values of oils taken from each refining stages varied between 85.06 (nötralized) and 87.45 (deodorized). While oleic acid contents of hazelnut oils taken from refining stages change between 84.08% (winterized) and 84.68% (neutralized), linoleic acid contents of oil samples ranged from 6.79% (neutralized) to 8.56% (winterized). Total saturated and unsaturated fatty acids of oil samples changed between 6.84% (deodorized) and 8.00% (neutralized) to 92.00% (neutralized) and 93.16% (deodorized), respectively. While campesterol contents of oil sample change between 3.56% (deodorized) and 4.87% (crude), δ-5,23-stigmastadienol contents of oil varied between 0.48% (deodorized) and 2.87% (neutralized). The highest sterol had β-sitosterol, its amount changed between 54.98% (deodorized) and 73.96% (crude oil). In addition, δ-7-avenasterol contents of hazelnut oil obtained from refining stages varied between 4.85% (crude oil) and 28.33% (deodorized).
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Pan F, Wen B, Luo X, Wang C, Wang X, Guan X, Xu Y, Dang W, Zhang M. Influence of refining processes on the bioactive composition, in vitro antioxidant capacity, and their correlation of perilla seed oil. J Food Sci 2020; 85:1160-1166. [PMID: 32125697 DOI: 10.1111/1750-3841.15070] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2019] [Revised: 01/12/2020] [Accepted: 01/16/2020] [Indexed: 12/11/2022]
Abstract
The effect of chemical refining process on the bioactive composition, in vitro antioxidant capacity, and their correlation of perilla seed oil (PSO) were investigated. In this paper, seven samples corresponding to each step of the refining process (degumming, neutralization, bleaching, deodorization, winterization, crude, and refined oils) were studied. The results showed that phenolic compounds and tocopherols were removed from PSO to a degree of 19.4% and 5.4%, respectively. In addition, the carotenoid content of PSO decreased during the refining process. The main carotenoid of PSO was found to be lutein, and the compound was lost completely during the bleaching step of the refining process. In this paper, we analyzed the variation of carotenoid content in PSO during the refining process for the first time. Neutralization affected the contents of phytosterols the most, followed by the effects of degumming and bleaching. The demonstrated results of Pearson product-moment correlation indicated that total tocopherols were significantly correlated with the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and oxygen radical absorption capacity (ORAC) values, whereas carotenoids were significantly correlated with the DPPH value. However, phenolic compounds and phytosterols have no significant difference with DPPH, 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt, ORAC, and ferric reducing antioxidant power values. The collected information can be applied to seeking out optimum factors needed to suffice the fundamental requirements for PSO production and minimize micronutrient losses to enhance its market value. PRACTICAL APPLICATION: The present study aimed to determine influence of chemical refining in the bioactive composition of perilla seed oil (PSO) as well as its antioxidant capacity in vitro. Moreover, we also intend to find the correlation between them. Results indicated that this study supplies a good reference for the industrial parameters of the refining process to minimize micronutrient losses and further obtain high-quality PSO products for consumers.
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Affiliation(s)
- Fengguang Pan
- Authors Pan, Wen, X. Wang, Xu, Dang, and Zhang are with Laboratory of Nutrition and Functional Food, College of food science and engineering, Jilin Univ., Changchun, 130062, P. R. China
| | - Baoli Wen
- Authors Pan, Wen, X. Wang, Xu, Dang, and Zhang are with Laboratory of Nutrition and Functional Food, College of food science and engineering, Jilin Univ., Changchun, 130062, P. R. China
| | - Xiangdan Luo
- Author Luo is with The Second Hospital of Jilin Univ., Changchun, 130002, P. R. China
| | - Chunshuang Wang
- Authors C. Wang and Guan are with Jilin Baili Biotechnology Co. Ltd., Changchun, 130002, P. R. China
| | - Xiaoqing Wang
- Authors Pan, Wen, X. Wang, Xu, Dang, and Zhang are with Laboratory of Nutrition and Functional Food, College of food science and engineering, Jilin Univ., Changchun, 130062, P. R. China
| | - Xinrui Guan
- Authors C. Wang and Guan are with Jilin Baili Biotechnology Co. Ltd., Changchun, 130002, P. R. China
| | - Yufei Xu
- Authors Pan, Wen, X. Wang, Xu, Dang, and Zhang are with Laboratory of Nutrition and Functional Food, College of food science and engineering, Jilin Univ., Changchun, 130062, P. R. China
| | - Wenjun Dang
- Authors Pan, Wen, X. Wang, Xu, Dang, and Zhang are with Laboratory of Nutrition and Functional Food, College of food science and engineering, Jilin Univ., Changchun, 130062, P. R. China
| | - Mingdi Zhang
- Authors Pan, Wen, X. Wang, Xu, Dang, and Zhang are with Laboratory of Nutrition and Functional Food, College of food science and engineering, Jilin Univ., Changchun, 130062, P. R. China
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10
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Pan F, Wen B, Wang X, Ma X, Zhao J, Liu C, Xu Y, Dang W. Effect of the chemical refining process on perilla seed oil composition and oxidative stability. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14094] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Fengguang Pan
- Laboratory of Nutrition and Functional Food, College of Food Science and Engineering Jilin University Changchun PR China
| | - Baoli Wen
- Laboratory of Nutrition and Functional Food, College of Food Science and Engineering Jilin University Changchun PR China
| | - Xiaoqing Wang
- Laboratory of Nutrition and Functional Food, College of Food Science and Engineering Jilin University Changchun PR China
| | - Xiaoxuan Ma
- Laboratory of Nutrition and Functional Food, College of Food Science and Engineering Jilin University Changchun PR China
| | - Jie Zhao
- Laboratory of Nutrition and Functional Food, College of Food Science and Engineering Jilin University Changchun PR China
| | - Chujie Liu
- Laboratory of Nutrition and Functional Food, College of Food Science and Engineering Jilin University Changchun PR China
| | - Yufei Xu
- Laboratory of Nutrition and Functional Food, College of Food Science and Engineering Jilin University Changchun PR China
| | - Wenjun Dang
- Laboratory of Nutrition and Functional Food, College of Food Science and Engineering Jilin University Changchun PR China
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Frying stability time of olive oils estimated from the oxidative stability index. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00101-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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12
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13
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Farhoosh R, Nyström L. Antioxidant potency of gallic acid, methyl gallate and their combinations in sunflower oil triacylglycerols at high temperature. Food Chem 2018; 244:29-35. [DOI: 10.1016/j.foodchem.2017.10.025] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2017] [Revised: 10/05/2017] [Accepted: 10/06/2017] [Indexed: 11/28/2022]
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14
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Sehwag S, Upadhyay R, Mishra HN. Assessment of thermo-oxidative rancidity in sunflower oil and fried potato chips stabilised with oleoresin sage (Salvia officinalis
L.) and ascorbyl palmitate by altered triglycerides and electronic nose. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13698] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sneha Sehwag
- Agricultural & Food Engineering Department; Indian Institute of Technology; Kharagpur 721302 West Bengal India
| | - Rohit Upadhyay
- Agricultural & Food Engineering Department; Indian Institute of Technology; Kharagpur 721302 West Bengal India
| | - Hari N. Mishra
- Agricultural & Food Engineering Department; Indian Institute of Technology; Kharagpur 721302 West Bengal India
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15
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Application of triacylglycerol polymer determination in the quality evaluation of vegetable oil. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.037] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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16
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Upadhyay R, Sehwag S, Niwas Mishra H. Chemometric approach to develop frying stable sunflower oil blends stabilized with oleoresin rosemary and ascorbyl palmitate. Food Chem 2017; 218:496-504. [DOI: 10.1016/j.foodchem.2016.09.105] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2015] [Revised: 08/28/2016] [Accepted: 09/16/2016] [Indexed: 10/21/2022]
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17
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Onal-Ulusoy B. Effects of Plasma-Modified Polyvinylidenefluoride and Polyethersulfone Ultrafiltration (UF) Membrane Treatments on Quality of Soybean Oil. J FOOD QUALITY 2015. [DOI: 10.1111/jfq.12140] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
Affiliation(s)
- Baran Onal-Ulusoy
- Department of Food Engineering; Faculty of Engineering; Çankırı Karatekin University; Uluyazı Campus; Çankırı Turkey
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18
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Kreps F, Vrbiková L, Schmidt Š. Influence of industrial physical refining on tocopherol, chlorophyll and beta-carotene content in sunflower and rapeseed oil. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201300460] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- František Kreps
- Department of Food Science and Technology; Institute of Biotechnology and Food Technology Bratislava; Slovakia
| | - Lenka Vrbiková
- Department of Food Science and Technology; Institute of Biotechnology and Food Technology Bratislava; Slovakia
| | - Štefan Schmidt
- Department of Food Science and Technology; Institute of Biotechnology and Food Technology Bratislava; Slovakia
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19
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Ruíz-Méndez MV, Santos MF, Alves RE. Minor components in oils obtained from Amazonian palm fruits. GRASAS Y ACEITES 2013. [DOI: 10.3989/gya.048913] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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21
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Gomes T, Caponio F, Durante V, Summo C, Paradiso VM. The amounts of oxidized and oligopolymeric triacylglycerols in refined olive oil as a function of crude oil oxidative level. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2011.07.008] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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22
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Chen B, McClements DJ, Decker EA. Minor components in food oils: a critical review of their roles on lipid oxidation chemistry in bulk oils and emulsions. Crit Rev Food Sci Nutr 2012; 51:901-16. [PMID: 21955091 DOI: 10.1080/10408398.2011.606379] [Citation(s) in RCA: 135] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Food oils are primarily composed of triacylglycerols (TAG), but they may also contain a variety of other minor constituents that influence their physical and chemical properties, including diacylglycerols (DAG), monoacylglycerols (MAG), free fatty acids (FFA), phospholipids (PLs), water, and minerals. This article reviews recent research on the impact of these minor components on lipid oxidation in bulk oils and oil-in-water emulsions. In particular, it highlights the origin of these minor components, the influence of oil refining on the type and concentration of minor components present, and potential physicochemical mechanisms by which these minor components impact lipid oxidation in bulk oils and emulsions. This knowledge is crucial for designing food, pharmaceutical, personal care, and other products with improved stability to lipid oxidation.
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Affiliation(s)
- Bingcan Chen
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
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Karoui IJ, Dhifi W, Jemia MB, Marzouk B. Thermal stability of corn oil flavoured with Thymus capitatus under heating and deep-frying conditions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:927-933. [PMID: 21384362 DOI: 10.1002/jsfa.4267] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/28/2010] [Revised: 11/08/2010] [Accepted: 11/20/2010] [Indexed: 05/30/2023]
Abstract
BACKGROUND The thermal stability of corn oil flavoured with thyme flowers was determined and compared with that of the original refined corn oil (control). The oxidative stability index (OSI) was measured and samples were exposed to heating (30 min at 150, 180 and 200 °C) and deep-frying (180 °C). Changes in peroxide value (PV), free fatty acid (FFA) content, specific absorptivity values (K(232) and K(270)), colour and chlorophyll, carotenoid and total phenol contents were monitored. RESULTS The OSI and heating results showed that thyme incorporation was effective against thermal oxidation based on the increased induction time observed for the flavoured oil (6.48 vs 4.36 h), which was characterised by lower PV, FFA content, K(232) and K(270) than the control oil after heating from 25 to 200 °C, with higher red and yellow colour intensities and chlorophyll, carotenoid and total phenol contents. The deep-frying test showed the accelerated deterioration of both oils in the presence of French fries. CONCLUSION Compared with the control oil, the thyme-flavoured oil showed improved thermal stability after heating. This could be attributed to the presence of thyme pigments and antioxidant compounds allowing extended oil thermal resistance.
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Affiliation(s)
- Iness Jabri Karoui
- Aromatic and Medicinal Plants Unit, Center of Biotechnology of the Technopol Borj-Cedria, BP 901, 2050 Hammam-Lif, Tunisia.
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Farhoosh R, Tavassoli-Kafrani MH. Simultaneous monitoring of the conventional qualitative indicators during frying of sunflower oil. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.08.064] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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25
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Effect of solvent hydration and temperature in the deacidification process of sunflower oil using ethanol. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2009.05.009] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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26
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Farhoosh R, Einafshar S, Sharayei P. The effect of commercial refining steps on the rancidity measures of soybean and canola oils. Food Chem 2009. [DOI: 10.1016/j.foodchem.2009.01.035] [Citation(s) in RCA: 80] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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27
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Relative contribution of compositional parameters to the primary and secondary oxidation of canola oil. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.10.054] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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28
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de Moura JM, Gonçalves LA, Sarmento LA, Petrus JCC. Purification of structured lipids using SCCO2 and membrane process. J Memb Sci 2007. [DOI: 10.1016/j.memsci.2007.04.035] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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29
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Velasco J, Marmesat S, Holgado F, Márquez-Ruiz G, Dobarganes C. Influence of two lipid extraction procedures on the peroxide value in powdered infant formulas. Eur Food Res Technol 2007. [DOI: 10.1007/s00217-007-0645-5] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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30
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31
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Oxidative stability of sunflower oils differing in unsaturation degree during long-term storage at room temperature. J AM OIL CHEM SOC 2004. [DOI: 10.1007/s11746-006-0944-1] [Citation(s) in RCA: 108] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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32
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Velasco J, Dobarganes MC, Márquez-Ruiz G. Antioxidant activity of phenolic compounds in sunflower oil-in-water emulsions containing sodium caseinate and lactose. EUR J LIPID SCI TECH 2004. [DOI: 10.1002/ejlt.200300857] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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34
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Cert A, Moreda W, Pérez-Camino MC. Chromatographic analysis of minor constituents in vegetable oils. J Chromatogr A 2000; 881:131-48. [PMID: 10905698 DOI: 10.1016/s0021-9673(00)00389-7] [Citation(s) in RCA: 210] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The main group of minor constituents belonging to vegetable oils are reviewed. Their importance in the characterization, origin and detection of oil mixtures are considered. Also, the determination of these minor components is of great value in establishing the oil quality and their genuineness. The most commonly used procedures (including the Official methodologies) normally applying chromatographic techniques are reviewed. The interference of each component within the determination of the other minor constituents are discussed. Furthermore, novel procedures for determining those compounds are also presented.
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Affiliation(s)
- A Cert
- Instituto de la Grasa (C.S.I.C.), Seville, Spain
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