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Lu Y, Zhang Y, Wang S. From Palm to Plate: Unveiling the Potential of Coconut as a Plant-Based Food Alternative. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:15058-15076. [PMID: 38920018 DOI: 10.1021/acs.jafc.3c09838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/27/2024]
Abstract
This review investigates coconut as a sustainable and nutrient-rich plant-based alternative to traditional animal-based food sources. We have explored the nutritional profile, culinary versatility, particularly focusing on the use of coconut meat, milk, cream, and oil in diverse dietary contexts when consumed in balance. Comparative analysis with animal-derived products reveals the high content of medium-chain triglycerides (MCTs), essential vitamins, and minerals in coconut, contrasted with its lower protein content. Researchers have underscored the environmental sustainability of coconut, advocating for its role in eco-friendly food production chains. We have also addressed challenges like potential allergies, nutritional balance, sensory attributes, and consumer motivations for coconut-based products, in terms of understanding the market dynamics. In conclusion, this review positions coconut as a promising candidate within sustainable diet frameworks, advocating for further research to augment its nutritional value, sensory characteristics, and product stability, thereby facilitating its integration into health-conscious and eco-centric dietary practices.
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Affiliation(s)
- Yingshuang Lu
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
| | - Yan Zhang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
| | - Shuo Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
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2
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Nor Mahiran SNS, Abd Kadir NH, Maulidiani M, Tengku Mohamad TR, Gooderham NJ, Alam M. Multivariate modelling analysis for prediction of glycidyl esters and 3-monochloropropane-1,2-diol (3-MCPD) formation in periodically heated palm oil. Heliyon 2023; 9:e20413. [PMID: 37780749 PMCID: PMC10539964 DOI: 10.1016/j.heliyon.2023.e20413] [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: 05/27/2023] [Revised: 09/08/2023] [Accepted: 09/23/2023] [Indexed: 10/03/2023] Open
Abstract
Palm oil is a vegetable oil that is widely used for cooking and deep-frying because of its affordability. However, repeatedly heated palm oil is also prone to oxidation due to its significant content of unsaturated fatty acids and other chemical toxicants such as glycidyl esters and 3-monochloropropane-1,2-diol (3-MCPD). Initially, the physicochemical properties such as colour, viscosity, peroxide, p-anisidine and total oxidation (TOTOX) of periodically heated palm oil were investigated. Chemical profiling and fingerprinting of six different brands of palm cooking oil during heating cycles between 90 and 360 min were conducted using Fourier transform infrared (FTIR) and 1H Nuclear Magnetic Resonance (NMR) metabolomics. In addition, the multivariate analysis was employed to evaluate the 1H NMR spectroscopic pattern of repeatedly heated palm oil with the corresponding physicochemical properties. The FTIR metabolomics showed significant different of the chemical fingerprinting subjected to heating duration, which in agreement with the result of 1H NMR metabolomics. Partial least squares (PLS) model revealed that most of the physicochemical properties of periodically heated palm oil are positively correlated (R2 values of 0.98-0.99) to their spectroscopic pattern. Based on the findings, the color of the oils darkened with increased heating time. The peroxide value (PV), p-anisidine value (p-AnV), and total oxidation (TOTOX) values increased significantly due to degradation of unsaturated compounds and oxidation products formed. We identified targeted metabolites (probable carcinogens) such as 3-monochloropropane-1,2-diol (3-MCPD) and glycidyl ester (GE), indicating the conversion of 3-MCPD to GE in repeatedly heated oils based on PCA and OPLSDA models. Our correlation analysis of NMR and physicochemical properties has shown that the conversion of 3-MCPD to GE was significantly increased from 180 to 360 min cooking time. The combination spectroscopic techniques with physicochemical properties are a reliable and robust methods to evaluate the characteristics, stability and chemical's structure changes of periodically heated palm oil, which may contribute to probable carcinogens development. This study has proven that combination of NMR and physicochemical analysis may predict the formation of the probable carcinogens of heated cooking oil over time which emphasizing the need to avoid certain heating cycles to mitigate formation of probable carcinogens during cooking process.
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Affiliation(s)
| | - Nurul Huda Abd Kadir
- Faculty of Science and Marine Environment, Universiti Malaysia Terengganu, Malaysia
| | | | | | - Nigel J. Gooderham
- Department of Metabolism, Digestion, Reproduction, Imperial College London, Sir Alexander Fleming Building, London, SW7 2AZ, United Kingdom
| | - Mahboob Alam
- Department of Safety Engineering, Dongguk University, 123 Dongdae-ro, Gyeongju-si, Gyeongbuk, 780714, South Korea
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3
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Randhawa S, Mukherjee T. Effect of containers on the thermal degradation of vegetable oils. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109344] [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]
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4
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Stephen J, Manoharan D, Radhakrishnan M. Corn morphlour hydrogel to xerogel formation and its oleomorphic shape-shifting. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110360] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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5
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Chemical characteristics of potato chips fried in repeatedly used oils. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9800-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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6
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Giuffrè AM, Capocasale M, Zappia C, Poiana M. Influence of High Temperature and Duration of Heating on the Sunflower Seed Oil Properties for Food Use and Bio-diesel Production. J Oleo Sci 2018; 66:1193-1205. [PMID: 29093378 DOI: 10.5650/jos.ess17109] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Two important problems for the food industry are oil oxidation and oil waste after frying. Sunflower seed oil is one of the vegetable oils most commonly used in the food industry. Two variables were applied to the low oleic sunflower seed oil in this work i.e. heating temperature (180-210-240°C) and time of heating (15-30-60-120 minutes), to study from the edible point of view the variations of its physico-chemical properties. After 120 minutes heating at 240°C the following was found: refractive index (1.476), free acidity (0.35%), K232 (2.87), K270 (3.71), antiradical activity (45.90% inhibition), total phenols (523 mg kg-1), peroxide value (17.00 meq kg-1), p-anisidine value (256.8) and Totox (271.7), all of which showed a constant deterioration. In relation to the use as a feedstock for bio-diesel production, after 120 minutes heating at 240℃ the following was found: acid value 0.70 mg KOH g-1 oil, iodine value 117.83 g I2 100 g-1 oil, oil stability index 0.67 h, kinematic viscosity (at 40°C) 77.85 mm2 s-1, higher heating value 39.86 MJ kg-1, density 933.34 kg/m3 and cetane number 67.04. The parameters studied in this work were influenced, in different ways, by the applied variables. Heating temperature between 180 and 210°C and 120 min heating duration were found to be the most appropriate conditions for sunflower seed oil both from the deep frying point of view and from a subsequent use as feedstock for bio-diesel production. In light of the vegetable oils' International standards for an edible use and for a bio-diesel production, findings of this work can be used to set heating temperature and heating duration to preserve as long possible the physico-chemical properties of a low oleic sunflower seed oil for both its edible use as a fat during cooking and for its re-use after frying.
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Affiliation(s)
| | - Marco Capocasale
- Dipartimento di AGRARIA. Università degli Studi Mediterranea di Reggio Calabria
| | - Clotilde Zappia
- Dipartimento di AGRARIA. Università degli Studi Mediterranea di Reggio Calabria
| | - Marco Poiana
- Dipartimento di AGRARIA. Università degli Studi Mediterranea di Reggio Calabria
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7
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Abstract
Deep-fried foods sold by unlicensed street vendors are a health concern for various reasons, but oil quality is particularly important considering known links between fat consumption and cardiovascular disease. To diagnose the exact gravity of this situation in Chile, a country where street vendors are proliferate, the physicochemical parameters of fat fractions from fried food samples were assessed. Fat quality was assessed through the acidity index, peroxide index, extinction coefficient, TOTOX index, polar compounds percentage, and fatty acid profile. Most food samples (80%) had at least a 10% fat content. Many samples also had high peroxide values (1.7–103.3 meqO2/kg) and extinction coefficients (K232 and K270), findings indicative of advanced oil deterioration. These results were supported by values for para-anisidine (100.2–311.0), TOTOX (>103.6), and polar compounds (14.2–49.7%). All assessed food samples contained saturated, monounsaturated, and polyunsaturated fatty acids, as well as trans-fatty acids (0.6–1.7%). According to national regulations on polar compounds, 50% of the assessed food samples are unfit for human consumption. When applying national limits for C18, all food samples should be discarded. These findings stress the urgent need to strictly control deep-fried foods sold by street vendors.
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Yu KS, Cho H, Hwang KT. Physicochemical properties and oxidative stability of frying oils during repeated frying of potato chips. Food Sci Biotechnol 2017; 27:651-659. [PMID: 30263791 DOI: 10.1007/s10068-017-0292-y] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2017] [Revised: 12/05/2017] [Accepted: 12/08/2017] [Indexed: 01/26/2023] Open
Abstract
Physicochemical properties and oxidative stability of refined coconut oil (RCO), refined soybean oil (SBO), pure olive oil (POO), and vegetable shortening (VST) during repeated frying of potato chips were determined. Polyunsaturated fatty acids of all the oils significantly decreased after frying. Tocopherols in SBO, POO and VST, and DPPH radical scavenging activities of POO and VST significantly decreased after frying. L* values of the oils significantly decreased, and a* and b* values significantly increased after 80 times repeated frying. Conjugated dienes and p-anisidine value of SBO after 80 times repeated frying were 21.8 mmol/L and 47.7, respectively, the highest among the oils. Levels of total polar compounds of all the oils after 80 times repeated frying were between 8.1 and 9.5%, not exceeding rejection limit after frying. Compositions and contents of alkanals, 2-alkenals, and 2,4-alkadienals in the oils during frying were largely affected by their fatty acid compositions.
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Affiliation(s)
- Ki Seon Yu
- Department of Food and Nutrition (Bldg. 222, Rm 508), College of Human Ecology and Research Institute of Human Ecology, Seoul National University, Seoul, 08826 Korea
| | - Hyunnho Cho
- Department of Food and Nutrition (Bldg. 222, Rm 508), College of Human Ecology and Research Institute of Human Ecology, Seoul National University, Seoul, 08826 Korea
| | - Keum Taek Hwang
- Department of Food and Nutrition (Bldg. 222, Rm 508), College of Human Ecology and Research Institute of Human Ecology, Seoul National University, Seoul, 08826 Korea
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Capar T, Yalcin H. Effects of pre-drying on the quality of frying oil and potato slices. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2017. [DOI: 10.3920/qas2015.0691] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- T.D. Capar
- Department of Food Engineering, Erciyes University, 38039 Kayseri, Turkey
| | - H. Yalcin
- Department of Food Engineering, Erciyes University, 38039 Kayseri, Turkey
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Delfanian M, Kenari RE, Sahari MA. Evaluation of antioxidant activity of loquat fruit (Eriobotrya japonica lindl.) skin and the feasibility of their application to improve the oxidative stability of soybean oil. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:2244-52. [PMID: 27407190 PMCID: PMC4921074 DOI: 10.1007/s13197-016-2181-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/19/2015] [Accepted: 01/12/2016] [Indexed: 10/21/2022]
Abstract
The effects of ultrasound-assisted, supercritical CO2 and solvent extraction techniques on antioxidant activity of loqua (Eriobotrya japonica Lindl.) skin extract in oxidation stability of soybean oil was evaluated. The antioxidant efficacy of extracts was determined using 2, 2-diphenyl-1-picrylhydrazyl (DPPH(•)) radical scavenging capacity, β-carotene/linoleic acid, and Rancimat test system. Results showed that solvent extract of loquat fruit skin at 400 ppm had the highest antioxidant activity compared to ultrasound-assisted and supercritical CO2 extracts. Further, solvent extraction was the most effective method for extraction of phenolic compounds. Protective effects of extracts in stabilization of soybean oil during both frying and storage conditions were tested and compared to tert-butyl hydroquinone (TBHQ) by measuring their peroxide value, free fatty acids, conjugated dienes and trienes value. During frying process solvent extract of skin at 400 ppm (SOEA) exhibited stronger antioxidant activity in oil compared to other oil samples, but this antioxidant potential was lower than TBHQ in storage conditions. Present study showed that loquat fruit skin is a good source of natural antioxidant compounds, and has the potential to be used as a substitute for synthetic antioxidants in vegetable oils.
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Affiliation(s)
- Mojtaba Delfanian
- />Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Reza Esmaeilzadeh Kenari
- />Department of Food Science and Technology, Sari Agriculture and Natural Resources University, Sari, Mazandaran Iran
| | - Mohammad Ali Sahari
- />Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
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11
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Nayak PK, Dash U, Rayaguru K, Krishnan KR. Physio-Chemical Changes During Repeated Frying of Cooked Oil: A Review. J Food Biochem 2015. [DOI: 10.1111/jfbc.12215] [Citation(s) in RCA: 102] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Prakash Kumar Nayak
- Department of Food Processing Technology; Central Institute of Technology; Kokrajhar Assam 783370 India
- Center for Food Sc. & Technology; Sambalpur University; Odisha India
| | - Uma Dash
- Department of Chemistry; Rajendra (Auto.) College; Balangir Odisha India
| | - Kalpana Rayaguru
- Department of Agricultural Processing and Food Engineering; CAET; OUAT; Bhubaneswar Odisha India
| | - Keasvan Radha Krishnan
- Department of Food Processing Technology; Central Institute of Technology; Kokrajhar Assam 783370 India
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12
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Delfanian M, Esmaeilzadeh Kenari R, Sahari MA. Effect of Natural Extracted Antioxidants fromEriobotrya japonica(Lindl.) Fruit Skin on Thermo Oxidative Stability of Soybean Oil During Deep Frying. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2015.1041039] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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13
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Tohma S, Turan S. Rosemary plant (Rosmarinus officinalisL.), solvent extract and essential oil can be used to extend the usage life of hazelnut oil during deep frying. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400382] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Serdar Tohma
- Department of Food Engineering; Golkoy Campus; Abant Izzet Baysal University; Bolu Turkey
| | - Semra Turan
- Department of Food Engineering; Golkoy Campus; Abant Izzet Baysal University; Bolu Turkey
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14
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Dutta K, Das S, Kundu PP. Epoxidized Esters of Palm Kernel Oil as an Effective Plasticizer for PVC: A Study of Mechanical Properties and Effect of Processing Conditions. INT POLYM PROC 2014. [DOI: 10.3139/217.2922] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Abstract
One of the most commonly used vegetable oil plasticizer in polyvinyl chloride (PVC) is epoxidized soybean oil (ESBO). On the contrary, epoxidized palm oil is among the least used, because of its low compatibility with PVC. This work reports that epoxidized and esterified palm kernel oil (EEPKO) has the potential to be used as a plasticizer for PVC. In this study, it was found that a maximum of 65 phr of EEPKO could be incorporated within the PVC resin. In addition, subjecting this EEPKO plasticized PVC (p-PVC) at a processing temperature of 200 °C resulted in much reduced plasticizer loss. EEPKO lowers the glass transition temperature of PVC from 79 °C to −23 °C. The optimum mechanical properties, namely tensile strength, elongation at break and hardness, were obtained for p-PVC processed at 200 °C.
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Affiliation(s)
- K. Dutta
- Advanced Polymer Laboratory , Department of Polymer Science and Technology, University of Calcutta , India
| | - S. Das
- Advanced Polymer Laboratory , Department of Polymer Science and Technology, University of Calcutta , India
| | - P. P. Kundu
- Advanced Polymer Laboratory , Department of Polymer Science and Technology, University of Calcutta , India
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15
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Srivastava Y, Semwal AD. A study on monitoring of frying performance and oxidative stability of virgin coconut oil (VCO) during continuous/prolonged deep fat frying process using chemical and FTIR spectroscopy. Journal of Food Science and Technology 2013; 52:984-91. [PMID: 25694709 DOI: 10.1007/s13197-013-1078-8] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/18/2013] [Accepted: 06/20/2013] [Indexed: 11/29/2022]
Abstract
The performance or quality of the Virgin coconut oil (VCO) during continuous/prolonged deep fat frying of soaked bengal gram dhal was evaluated at 180 °C ± 5 °C for 8 h with the help of physico-chemical and rheological parameters. Chemical changes indicated that the free fatty acid (FFA) content and TBA increased significantly (p ≤ 0.05) from 0.11 to 0.98 % lauric acid and 0.06 to 0.61 malonaldehyde/kg of oil respectively. Initially, the peroxide value (PV) of VCO sample was 3.25 meqO2/kg which increased to 9.12 meqO2/kg after 6 h of frying but at the end of frying the value of PV was again found to decrease (8.01 meqO2/kg). The regression coefficients (R(2)) between CD232, CT270 and frying time were 0.964 and 0.983 respectively. The L*, a* and b* colour values measured on the CIELAB colour scale showed a decrease in L* and increase in a*, b* values after 8 h of continuous frying. The p-AV and total polar compounds were increased significantly (p ≤ 0.05) from 2.41 to 17.93 and 2.77 to 8.14 % respectively. Initially, the viscosity of VCO was 49.87cp which increased to 69.87cp after 8 h of continuous frying. The FTIR spectra justify that VCO samples after 8 h of frying found to be stable and acceptable as there was no change occurred at 1,739 cm(-1) frequency which mainly corresponded to carbonylic compounds resulted from the hydroperoxide decompositions after 8 h of continuous frying.
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Affiliation(s)
- Yashi Srivastava
- Cereals and Pulses Technology Division, Defence Food Research Laboratory, Mysore, 570011 Karnataka India
| | - Anil Dutt Semwal
- Cereals and Pulses Technology Division, Defence Food Research Laboratory, Mysore, 570011 Karnataka India
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16
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Debnath S, Rastogi NK, Gopala Krishna A, Lokesh B. Effect of frying cycles on physical, chemical and heat transfer quality of rice bran oil during deep-fat frying of poori: An Indian traditional fried food. FOOD AND BIOPRODUCTS PROCESSING 2012. [DOI: 10.1016/j.fbp.2011.05.001] [Citation(s) in RCA: 58] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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17
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Lipase-Mediated Interesterification of Oils for Improving Rheological, Heat Transfer Properties and Stability During Deep-Fat Frying. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-010-0485-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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18
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Eidhin DN, O’Beirne D. Oxidative stability of camelina oil in salad dressings, mayonnaises and during frying. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2009.02141.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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19
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Tabee E, Jägerstad M, Dutta PC. Frying Quality Characteristics of French Fries Prepared in Refined Olive Oil and Palm Olein. J AM OIL CHEM SOC 2009. [DOI: 10.1007/s11746-009-1417-0] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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20
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Matthäus B. Use of palm oil for frying in comparison with other high-stability oils. EUR J LIPID SCI TECH 2007. [DOI: 10.1002/ejlt.200600294] [Citation(s) in RCA: 80] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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21
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SULIEMAN ABDELRAHMANMOHAMED, EL-MAKHZANGY ATTYA, RAMADAN MOHAMEDFAWZY. ANTIRADICAL PERFORMANCE AND PHYSICOCHEMICAL CHARACTERISTICS OF VEGETABLE OILS UPON FRYING OF FRENCH FRIES: A PRELIMINARY COMPARATIVE STUDY. ACTA ACUST UNITED AC 2006. [DOI: 10.1111/j.1745-4522.2006.00050.x] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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22
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Ramadan MF, Amer MMA, Sulieman AERM. Correlation between physicochemical analysis and radical-scavenging activity of vegetable oil blends as affected by frying of French fries. EUR J LIPID SCI TECH 2006. [DOI: 10.1002/ejlt.200600058] [Citation(s) in RCA: 47] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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23
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Mariod A, Matthäus B, Eichner K, Hussein IH. Frying quality and oxidative stability of two unconventional oils. J AM OIL CHEM SOC 2006. [DOI: 10.1007/s11746-006-1236-5] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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24
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25
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26
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Jaswir I, Che Man YB, Kitts DD. Use of natural antioxidants in refined palm olein during repeated deep-fat frying. Food Res Int 2000. [DOI: 10.1016/s0963-9969(00)00075-2] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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27
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MAN YCHE, JIALONG L, LIU J. THE EFFECTS OF TBHQ AND ?-TOCOPHEROL ON QUALITY CHARACTERISTICS OF REFINED-BLEACHED AND DEODORIZED PALM OLEIN (RBDPO) DURING DEEP-FAT FRYING. ACTA ACUST UNITED AC 1999. [DOI: 10.1111/j.1745-4522.1999.tb00137.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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28
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Jaswir I, Che Man YB. Use optimization of natural antioxidants in refined, bleached, and deodorized palm olein during repeated deep-fat frying using response surface methodology. J AM OIL CHEM SOC 1999. [DOI: 10.1007/s11746-999-0241-x] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Irwandi Jaswir
- ; Department of Food Technology; Universiti Putra Malaysia; 43400 UPM Serdang, Selangor DE Malaysia
| | - Yaakob B. Che Man
- ; Department of Food Technology; Universiti Putra Malaysia; 43400 UPM Serdang, Selangor DE Malaysia
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