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Xavier M, Piyadarshini B, Ninan G, Zynudheen AA, Mathew PT, Nair KGR, Joseph AC. Enrobed Snack Product from Devis’s Anchovy (Stolephorus commersonnii) and its Quality Evaluation during Frozen Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1504846] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Martin Xavier
- Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Mumbai, Maharashtra, India
- Fish Processing Technology division, ICAR-Central Institute of Fisheries Technology, Cochin, Kerala, India
| | - Bhargavi Piyadarshini
- Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Mumbai, Maharashtra, India
| | - George Ninan
- Fish Processing Technology division, ICAR-Central Institute of Fisheries Technology, Cochin, Kerala, India
| | | | - Paruthapara Thomas Mathew
- Fish Processing Technology division, ICAR-Central Institute of Fisheries Technology, Cochin, Kerala, India
| | | | - Azhikkakath Chandy Joseph
- Fish Processing Technology division, ICAR-Central Institute of Fisheries Technology, Cochin, Kerala, India
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Rauf S, Jamil N, Tariq SA, Khan M, Kausar M, Kaya Y. Progress in modification of sunflower oil to expand its industrial value. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:1997-2006. [PMID: 28093767 DOI: 10.1002/jsfa.8214] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/17/2016] [Revised: 01/09/2017] [Accepted: 01/11/2017] [Indexed: 05/20/2023]
Abstract
Increasing the sunflower seed oil content as well as improving its quality makes it compatible for industrial demands. This is an important breeding objective of sunflower which increases its market value and ensures high returns for the producers. The present review focuses on determining the progress of improving sunflower seed oil content and modifying its quality by empirical and advanced molecular breeding methods. It is known that the sunflower oil content and quality have been altered through empirical selection methods and mutation breeding programmes in various parts of the world. Further improvement in seed oil content and its components (such as phytosterols, tocopherols and modified fatty acid profile) has been slowed down due to low genetic variation in elite germplasm and complex of hereditary traits. Introgression from wild species can be carried out to modify the fatty acids profile and tocopherol contents with linkage drags. Different transgenes introduced through biotechnological methods may produce novel long-chain fatty acids within sunflower oil. Bio-engineering of sunflower oil could allow it to be used in diverse industrial products such as bio-diesel or bio-plastics. These results showed that past and current trends of modifying sunflower oil quality are essential for its further expansion as an oilseed crop. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Saeed Rauf
- Department of Plant Breeding & Genetics, University College of Agriculture, University of Sargodha, Pakistan
| | - Nazia Jamil
- Department of Microbiology and Molecular Genetics University of the Punjab, Quaid-e-Campus, Lahore, Pakistan
| | - Sultan Ali Tariq
- National Agriculture Research Institute, Murre Road, Islamabad, Pakistan
| | - Maria Khan
- Department of Plant Breeding & Genetics, University College of Agriculture, University of Sargodha, Pakistan
| | - Maria Kausar
- Department of Plant Breeding & Genetics, University College of Agriculture, University of Sargodha, Pakistan
| | - Yalcin Kaya
- Department of Genetic and Bioengineering, Engineering Faculty, Trakya University, Edirne, Turkey
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Coverage of Polyethylene Film with Essential Oils of Thyme (T
hymus daenensis Celak)
and Savory (S
atureja bachtiarica Bunge
) for Lipid Oxidation Control in Rainbow Trout (O
ncorhynchus mykiss
) Fillets during Short-Term Storage in the Refrigerator. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12627] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Abenoza M, De Las Heras P, Benito M, Oria R, Sánchez-Gimeno AC. Changes in the Physicochemical and Nutritional Parameters of Picual and Arbequina Olive Oils during Frying. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12612] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- María Abenoza
- Tecnología de los Alimentos; Facultad de Veterinaria; Universidad de Zaragoza; C/ Miguel Servet 177 CP 50013 Zaragoza Spain
| | - Patricia De Las Heras
- Tecnología de los Alimentos; Facultad de Veterinaria; Universidad de Zaragoza; C/ Miguel Servet 177 CP 50013 Zaragoza Spain
| | - Marta Benito
- Tecnología de los Alimentos; Facultad de Veterinaria; Universidad de Zaragoza; C/ Miguel Servet 177 CP 50013 Zaragoza Spain
| | - Rosa Oria
- Tecnología de los Alimentos; Facultad de Veterinaria; Universidad de Zaragoza; C/ Miguel Servet 177 CP 50013 Zaragoza Spain
| | - Ana Cristina Sánchez-Gimeno
- Tecnología de los Alimentos; Facultad de Veterinaria; Universidad de Zaragoza; C/ Miguel Servet 177 CP 50013 Zaragoza Spain
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5
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Olivero-David R, Mena C, Pérez-Jimenez MA, Sastre B, Bastida S, Márquez-Ruiz G, Sánchez-Muniz FJ. Influence of Picual olive ripening on virgin olive oil alteration and stability during potato frying. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:11637-11646. [PMID: 25390818 DOI: 10.1021/jf503860j] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Ripening modifies oil attributes and composition. However, the influence of olive ripening on virgin olive oil (VOO) thermal oxidative stability on food-frying has not been studied yet. Oils from Picual olives of low (VOO1), medium (VOO2), and high (VOO3) ripeness were obtained, and their thermal oxidative stability during 40 potato-fryings was tested. Unused VOO1 showed higher antioxidant content and oxidative stability than VOO2 and VOO3. Polar compounds (PC), oligomers, and altered fatty acid methyl esters (polar-FAME) increased, whereas linoleic acid, polyphenols, and tocopherols decreased in the three VOOs through frying. The alteration was lower in VOO1, followed by VOO2 (0.105, 0.117, and 0.042 g/100 g oil less of PC, oligomers and polar-FAME per frying, respectively, in VOO1 than in VOO3). In conclusion, VOO obtained from low-ripeness Picual olives should be preferred when frying fresh-potatoes due to its higher thermal and oxidative stability, permitting a higher number of potato-frying uses.
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Affiliation(s)
- Raul Olivero-David
- Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA) , Carretera Nacional 2, km 38,200, Alcalá de Henares, 28800 Madrid, Spain
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Naseri M, Abedi E, Mohammadzadeh B, Afsharnaderi A. Effect of frying in different culinary fats on the fatty acid composition of silver carp. Food Sci Nutr 2013; 1:292-7. [PMID: 24804033 PMCID: PMC3951595 DOI: 10.1002/fsn3.40] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2013] [Revised: 04/15/2013] [Accepted: 04/21/2013] [Indexed: 11/13/2022] Open
Abstract
The influence of frying with four different oils (sunflower oil, soybean oil, olive oil, and corn oil) on the fatty acid composition of silver carp was evaluated. The fat content of the fillets increased after frying while the moisture content decreased in all evaluated samples. Mean saturated (SFA), monounsaturated (MUFA), polyunsaturated (PUFA) fatty acids, ∑ω3, and ∑ω6 contents of raw fish were 26.1 ± 0.5, 52.1 ± 1.1, 15.1 ± 0.6, 8.9 ± 0.1, and 6.1 ± 0.4%, respectively. Frying led to exchange of fatty acids between the silver carp lipid and frying fats. As a result of interactions, MUFA, PUFA, ∑ω6, and PUFA/SFA ratio of samples fried in sunflower, soybean, and corn oil significantly increased while the amounts of SFA decreased. Frying had a negative effect on the ∑ω3/ω6 ratio but reduction in olive oil-fried samples is the least among the other samples. Except in soybean oil, long-chain ω3-PUFA content of samples was not affected by frying.
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Affiliation(s)
- Mahmood Naseri
- Department of Desert Region Management, School of Agriculture, Shiraz University Shiraz, Fars, Iran
| | - Elahe Abedi
- Department of Food science and Technology, School of Agriculture, Tarbiat Modares University Tehran, Iran
| | - Behrooz Mohammadzadeh
- Department of Fisheries, School of Natural Resource and Sea Science, Tarbiat Modares University Noor, Mazandaran, Iran
| | - Azam Afsharnaderi
- Department of Clinical Biochemistry, School of Medical Science, Tarbiat Modares University Tehran, Iran
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Çağlar A, Duman E, Özcan MM. Effects on Edibility of Reused Frying Oils in the Catering Industry. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2012. [DOI: 10.1080/10942911003687272] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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8
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Dehghan Nasiri F, Mohebbi M, Tabatabaee Yazdi F, Haddad Khodaparast MH. Kinetic modeling of mass transfer during deep fat frying of shrimp nugget prepared without a pre-frying step. FOOD AND BIOPRODUCTS PROCESSING 2011. [DOI: 10.1016/j.fbp.2010.11.009] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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9
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Miranda J, Martínez B, Pérez B, Antón X, Vázquez B, Fente C, Franco C, Rodríguez J, Cepeda A. The effects of industrial pre-frying and domestic cooking methods on the nutritional compositions and fatty acid profiles of two different frozen breaded foods. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2010.03.013] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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10
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Effects of Soy and Corn Flour Addition on Batter Rheology and Quality of Deep Fat-Fried Shrimp Nuggets. FOOD BIOPROCESS TECH 2010. [DOI: 10.1007/s11947-010-0423-4] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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11
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Effect of the addition of air-classified barley flours on the lipid stability of bakery products. Eur Food Res Technol 2010. [DOI: 10.1007/s00217-010-1288-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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12
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Olivero David R, Bastida S, Schultz A, González Torres L, González-Muñoz MJ, Sánchez-Muniz FJ, Benedí J. Fasting status and thermally oxidized sunflower oil ingestion affect the intestinal antioxidant enzyme activity and gene expression of male Wistar rats. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:2498-2504. [PMID: 20112906 DOI: 10.1021/jf903622q] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
The effect of thermally oxidized sunflower oil ingestion on antioxidant levels, enzyme activities and expressions in the small intestine of fed and fasted rats was studied. For three consecutive days, 12 male Wistar rats received 0.5 g of unused sunflower oil/100 g of body weight (controls, C) while another 12 were given 0.5 g of thermally oxidized sunflower oil/100 g of body weight (test group, T). On the night of day 3, 6 rats from each group were fasted (FC and FT, respectively) while the other 6 animals from each group were given free access to food (NFC and NFT, respectively). On day 4, FC and NFC rats received 1 g of unused oil/100 g of body weight, while FT and NFT rats were given 1 g of altered oil/100 g of body weight. Small intestines were extracted after 4 h exposure to the oils. Fasting and oil alteration significantly interacted modifying total, Se-GPx (both, P < 0.001) and non-Se-GPx (P < 0.05) activity, and GPx and Cu,Zn-SOD expressions (both P < 0.001). FT rats showed a significant increase in TBARS (P < 0.05) and catalase activity (P < 0.001) and a decrease in SOD, Se- and non-Se-dependent GPx activities (at least, P < 0.05) with respect to FC and NFT animals. SOD and GPx expressions decreased (p<0.001) but that of TNFalpha increased significantly (P < 0.001) in FT rats with respect to FC and NFT animals. Lengthy fasting and consumption of food containing oxidized fat should both be avoided to prevent intestinal oxidative stress.
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Affiliation(s)
- Raul Olivero David
- Departamento de Nutrición, Facultad de Farmacia, Universidad Complutense de Madrid, Spain
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14
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Ngadi M, Li Y, Oluka S. Quality changes in chicken nuggets fried in oils with different degrees of hydrogenatation. Lebensm Wiss Technol 2007. [DOI: 10.1016/j.lwt.2007.01.004] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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15
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Romero A, Bastida S, Sánchez-Muniz FJ. Cyclic fatty acids in sunflower oils during frying of frozen foods with oil replenishment. EUR J LIPID SCI TECH 2007. [DOI: 10.1002/ejlt.200600206] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Romero A, Bastida S, Sánchez-Muniz FJ. Cyclic fatty acid monomer formation in domestic frying of frozen foods in sunflower oil and high oleic acid sunflower oil without oil replenishment. Food Chem Toxicol 2006; 44:1674-81. [PMID: 16806629 DOI: 10.1016/j.fct.2006.05.003] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2005] [Revised: 04/03/2006] [Accepted: 05/05/2006] [Indexed: 11/15/2022]
Abstract
During the frying process, oxidation, hydrolysis, polymerization, isomerization, and cyclization occur. Polymers and Cyclic fatty acid monomers (CFAM) are potentially toxic, and the latter are detected at relatively low levels (0.01-0.7%) in used frying oils. Twenty fryings of different frozen foods were carried out over 10 consecutive days in sunflower oil (SO) and in high oleic acid sunflower oil (HOSO). Fatty acid methyl ester derivates were hydrogenated with platinum oxide catalyst under hydrogen. Ethyl palmitate was added as an internal standard before hydrogenation. The CFAM obtained were isolated, concentrated and quantified by HPLC using a reverse-phase column followed by gas chromatography. Linear adjustments between total and individual CFAM content and the number of frying operations performed with both oils were established by analysis of variance. The comparison between linear equation adjustments of both oils was performed by a two-way analysis of covariance. After 20 fryings 15.4 +/- 0.06 g polar content/100 g oil, 7.15 +/- 0.08 g polymers/ oil, 11.52 +/- 0.08 g polymers/100g oil and 855 +/- 8.9 mg CFAM/kg oil were detected in SO. A 10 mg/100 mg oil of altered fatty acid content correspond to 700 mg/kg CFAM, while 25% polar material and 10% polymer content would correspond to about 850-1,000 mg CFAM/kg oil. Data suggest that frying with SO produces in each new frying 9 mg CFAM/kg more than frying with HOSO (p < 0.001). After frying cyclopentyl structures were more than twice as abundant as cyclohexyl fatty acids in both oils. Bicyclic compound formation was significantly higher in SO (p < 0.001). Because digestion and absorption of polar material, polymers and CFAM occur, data clearly show the advantageousness and advisability of frying with HOSO rather than SO.
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Affiliation(s)
- A Romero
- Departamento de Nutrición y Bromatología I, Nutrición, Facultad de Farmacia, Universidad Complutense de Madrid, E-28040 Madrid, Spain
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Sakurai H, Pokorný J. The development and application of novel vegetable oils tailor-made for specific human dietary needs. EUR J LIPID SCI TECH 2003. [DOI: 10.1002/ejlt.200300890] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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