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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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Baskaran K, Elliott C, Ali M, Moon J, Beland J, Cohrs D, Chong S, Riley BJ, Chidambaram D, Carlson K. Effects of NO 2 aging on bismuth nanoparticles and bismuth-loaded silica xerogels for iodine capture. JOURNAL OF HAZARDOUS MATERIALS 2023; 446:130644. [PMID: 36587601 DOI: 10.1016/j.jhazmat.2022.130644] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/09/2022] [Revised: 12/13/2022] [Accepted: 12/19/2022] [Indexed: 06/17/2023]
Abstract
The capture of long-lived radioactive iodine (129I) from oxidizing off-gasses produced from reprocessing used nuclear fuel is paramount to human health and environmental safety. Bismuth has been investigated as a viable iodine getter but the phase stability of bismuth-based sorbents in an oxidizing environment have not yet been researched. In the current work, bismuth nanoparticle-based sorbents, as free particles (Bi-NPs) and embedded within silica xerogel monoliths made with a porogen (TEO-5), were exposed to I2(g) before and after aging in 1 v/v% NO2 at 150 °C. For unaged sorbents, BiI3 was the dominant phase after iodine capture with 8-30 mass% BiOI present due to native Bi2O3 on the surface of the unaged nanoparticles. After 3 h of aging, 82 mass% of the Bi-NPs was converted to Bi2O3 with only a small amount of iodine captured as BiOI (18 mass%). After aging TEO-5 for 3 h, iodine was captured as both BiI3 (26 %) and BiOI (74 %) and no Bi2O3 was detected.". Additionally, bismuth lining the micrometer-scale pores in the TEO-5 led to enhanced iodine capture. In a subsequent exposure of the sorbents to NO2 (secondary aging), all BiI3 converted to BiOI. Thus, direct capture of iodine as BiOI is desired (over BiI3) to minimize loss of iodine after capture.
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Affiliation(s)
- Karthikeyan Baskaran
- Department of Chemical and Materials Engineering, University of Nevada, Reno, Reno, NV 89557, USA
| | - Casey Elliott
- Department of Chemical and Materials Engineering, University of Nevada, Reno, Reno, NV 89557, USA
| | - Muhammad Ali
- Department of Chemical and Materials Engineering, University of Nevada, Reno, Reno, NV 89557, USA
| | - Jeremy Moon
- Department of Chemical and Materials Engineering, University of Nevada, Reno, Reno, NV 89557, USA
| | - Jade Beland
- Department of Chemical and Materials Engineering, University of Nevada, Reno, Reno, NV 89557, USA
| | - Dave Cohrs
- Department of Chemical and Materials Engineering, University of Nevada, Reno, Reno, NV 89557, USA
| | - Saehwa Chong
- Pacific Northwest National Laboratory (PNNL), Richland, WA 99532, USA
| | - Brian J Riley
- Pacific Northwest National Laboratory (PNNL), Richland, WA 99532, USA
| | - Dev Chidambaram
- Department of Chemical and Materials Engineering, University of Nevada, Reno, Reno, NV 89557, USA; Nevada Institute for Sustainability, University of Nevada, Reno, Reno, NV 89557-0388, USA
| | - Krista Carlson
- Department of Chemical and Materials Engineering, University of Nevada, Reno, Reno, NV 89557, USA.
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Oil Penetration of Batter-Breaded Fish Nuggets during Deep-Fat Frying: Effect of Frying Oils. Foods 2022; 11:foods11213369. [PMID: 36359982 PMCID: PMC9655036 DOI: 10.3390/foods11213369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 10/18/2022] [Accepted: 10/22/2022] [Indexed: 12/05/2022] Open
Abstract
Four frying oils (rapeseed, soybean, rice bran, and palm oils) were employed either as received (fresh) or after preheating at 180 °C for 10 h, and measured for their fatty acid composition, viscosity, and dielectric constant. Batter-breaded fish nuggets (BBFNs) were fried at 180 °C (60 s), and the effect of the oils’ quality on the oil penetration of fried BBFNs were investigated via the analysis of the absorption and the distribution of fat. Preheating increased the viscosity and dielectric constant of the oils. The total fat content using fresh oils was the greatest for palm oil (14.2%), followed by rice bran oil (12.2%), rapeseed oil (12.1%), and soybean oil (11.3%), a trend that was nearly consistent with the penetrated surface oil, except that the penetrated oil for soybean oil (6.8%) was higher than rapeseed oil (6.3%). The BBFNs which were fried using fresh oils possessed a more compact crust and smaller pores for the core and underwent a lower oil penetration compared to the preheated oils. The results suggested that the oils’ quality significantly affected the oil penetration of fried BBFNs.
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Kaur G, Sidhu GK, Kaur P, Kaur A. Influence of ozonation and roasting on functional, microstructural, textural characteristics, and aflatoxin content of groundnut kernels. J Texture Stud 2022; 53:908-922. [PMID: 36053754 DOI: 10.1111/jtxs.12713] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2022] [Revised: 06/28/2022] [Accepted: 08/11/2022] [Indexed: 12/30/2022]
Abstract
The present study was conducted to evaluate the influence of ozonation, roasting and their combination on the moisture content, color, functional, structural, textural components, and aflatoxins in groundnut kernels. Samples were subjected to three treatments namely, dry roasting (R): 166°C for 7 min; gaseous ozone treatment (O): 6 mg/L for 30 min; combined ozonation-roasting (OR): gaseous ozonation at 6 mg/L for 30 min followed by dry roasting at 166°C for 7 min. The ozonated-roasted samples had the lowest moisture content (3.45%), the highest total phenolic content (4.18 mg gallic acid equivalents/100 g), and antioxidants capacity (69.59%). The treatments did not induce significant changes in color of kernels (p < .05). Scanning electron microscopy indicated cracking of granules in roasted and swelling in ozonated kernels whereas more uniform orientation of granules was observed in ozonated-roasted kernels. Roasted and ozonated kernels indicated a significant reduction of fracturability force to 54.60 and 14.11%, respectively, whereas ozonated-roasted samples demonstrated a nonsignificant increase (4.37%). An increase in wave number of ozonated samples to 3,289.37 cm-1 in Fourier transform infrared (FTIR) spectrum (FTIR) indicated stretching in OH groups. FTIR spectrum of ozonated-roasted kernels suggested the formation of a new compound with CC and CC groups. The major aflatoxin B1 was reduced to maximum, that is, 100% in ozonated-roasted kernels followed by ozonated (80.95%) and roasted (57.14%) samples. The findings indicate that the ozonation-roasting treatment had a prominent role in the enhancement of functional compounds, structural and textural attributes along with the considerable reduction in aflatoxin content.
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Affiliation(s)
- Gurjeet Kaur
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Gagandeep Kaur Sidhu
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Preetinder Kaur
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Amarjit Kaur
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India
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Yang H, Dong Y, Wang D, Wang X. Separated from the Essential Oil of Coriandrum sativum L. Leaves, Carvacrol and Limonene Showed Antioxidant Effects in Sunflower Oil under Frying Conditions. J Oleo Sci 2022; 71:1145-1158. [PMID: 35922929 DOI: 10.5650/jos.ess22117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The frying process, a popular cooking technique, is widely used in the food industry around the world for the production of fried foods. Nevertheless, it is always accompanied by potential challenges including lipid peroxidation of vegetable oils. In this study, the influence of the coriander leaves essential oil (CLEO) on the oxidative stability of sunflower oil under frying conditions and the sensory attributes of fried food (Chinese Mahua) during the sensory evaluation were investigated. The results indicated that compared with the control, CLEO at 0.12 g/kg could obviously suppress the increases for the total polar compounds (TPC), thiobarbituric acid (TBA), color, conjugated dienes (CD), conjugated trienes (CT) and viscosity of sunflower oil, and prominently restrain the oxidization procedure of unsaturated fatty acid (UFA). Meanwhile, the decline in the sensory attributes for the Chinese Mahua was significantly inhibited. Furthermore, the study revealed the antioxidant effect of CLEO was mainly attributed to two compounds, carvacrol and limonene, which were separated by the bioassay-guided fractionation. Consequently, CLEO and the two compounds may be employed as potential natural antioxidants to improve the oxidation stability of sunflower oil under frying conditions.
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Affiliation(s)
- Haoduo Yang
- College of Food Science and Engineering, Henan University of Technology
| | - Ying Dong
- College of Food Science and Engineering, Henan University of Technology
| | - Dongying Wang
- College of Food Science and Engineering, Henan University of Technology
| | - Xuede Wang
- College of Food Science and Engineering, Henan University of Technology
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Manzoor S, Masoodi F, Rashid R, Dar MM. Effect of apple pomace-based antioxidants on the stability of mustard oil during deep frying of French fries. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113576] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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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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Improving oxidative stability of soyabean oil by apple pomace extract during deep frying of french fries. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101874] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Suri K, Singh B, Kaur A, Singh N. Influence of dry air and infrared pre-treatments on oxidative stability, Maillard reaction products and other chemical properties of linseed ( Linum usitatissimum L.) oil. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:366-376. [PMID: 35068580 PMCID: PMC8758888 DOI: 10.1007/s13197-021-05023-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/20/2021] [Accepted: 02/03/2021] [Indexed: 01/03/2023]
Abstract
In this study, the influence of dry air and infrared pre-treatments on linseed oil (LO) yield, chemical properties, colour, pigment content, total phenolic content (TPC), Maillard reaction products (MRPs), fatty acid composition (FAC), radical scavenging activity (RSA), and oxidative stability index (OSI) were investigated. An increase in dry air and infrared roasting temperature had increased the LO yield, pigment content, a* value, TPC, RSA, OSI, and browning index (BI) while lowered the L* and b* values of LO. Higher OSI (2.24 h), chlorophylls (2.29 mg/kg), carotenoids (3.87 mg/kg), TPC (63.67 mg GAE/100 g), RSA (62.53%), BI (0.330), and MRPs (2.10 mg/kg) were detected in LO by dry air roasting at 180°C for 10 min. Dry air and infrared roasting had slightly affected the FAC of LO. Both dry air and infrared pre-treatments had influenced the LO quality characteristics. However, dry air roasting of linseed at 180°C for 10 min proved more effective in improving oxidative stability, antioxidant activity and other quality characteristics of LO. SUPPLEMENTARY INFORMATION The online version of this article at 10.1007/s13197-021-05023-6.
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Affiliation(s)
- Kanchan Suri
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005 India
| | - Balwinder Singh
- P.G. Department of Biotechnology, Khalsa College, Amritsar, Punjab 143002 India
| | - Amritpal Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005 India
| | - Narpinder Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005 India
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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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Suri K, Singh B, Kaur A. Impact of microwave roasting on physicochemical properties, maillard reaction products, antioxidant activity and oxidative stability of nigella seed (Nigella sativa L.) oil. Food Chem 2021; 368:130777. [PMID: 34392118 DOI: 10.1016/j.foodchem.2021.130777] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 08/03/2021] [Accepted: 08/04/2021] [Indexed: 11/29/2022]
Abstract
In this study, oils extracted from nigella seeds (NS) subjected to microwave roasting at 180, 360, 540 and 720 W for 5 and 10 min were evaluated for quality and stability characteristics. The impact of microwave powers on oil yield, pigment content, Maillard reaction products (MRPs), radical scavenging activity (RSA), color, viscosity, total phenolic content (TPC), oxidative stability index (OSI) and fatty acid composition (FAC) of oil was studied. TPC, RSA, OSI, MRPs, viscosity, chlorophyll and carotenoid contents were higher in oil of NS heated at 720 W for 10 min while maximum oil yield and low acid value was observed for NS heated at 540 W for 10 min. FAC was slightly influenced by microwave roasting and FTIR spectra exhibited a minor difference in intensities of peaks at 3009, 2925, 2854, 1745 and 1161 cm-1. The results of the study indicated that microwave roasting improves NS oil quality characteristics.
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Affiliation(s)
- Kanchan Suri
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005, India
| | - Balwinder Singh
- P.G. Department of Biotechnology, Khalsa College, Amritsar, Punjab 143002, India.
| | - Amritpal Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005, India.
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Rodríguez G, Squeo G, Estivi L, Quezada Berru S, Buleje D, Caponio F, Brandolini A, Hidalgo A. Changes in stability, tocopherols, fatty acids and antioxidant capacity of sacha inchi (Plukenetia volubilis) oil during French fries deep-frying. Food Chem 2020; 340:127942. [PMID: 32890859 DOI: 10.1016/j.foodchem.2020.127942] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2020] [Revised: 07/27/2020] [Accepted: 08/24/2020] [Indexed: 01/24/2023]
Abstract
Sacha inchi (Plukenetia volubilis) oil (SI) is appreciated for its nutritional and sensorial characteristics. The aim of this study was to evaluate SI changes during French fries deep-frying at 170 °C or 180 °C up to 119 and 50 min, respectively; commercial soybean oil (SO) was tested as control. SI had high α-linolenic acid (53.8%), linoleic acid (33.4%) and total tocopherols (2540.1 mg/kg). During frying tocopherol content, oil stability and antioxidant capacity (ABTS, DPPH) decreased following zero-order kinetics; γ-tocopherol showed the strongest decrease. Notwithstanding the high SI unsaturation and the commercial antioxidant (TBHQ) in SO, SI showed slightly higher or similar hydrolysis (free fatty acids and diacylglycerols), similar primary (K232, oxidized-triacylglycerols) and lower secondary (K268, triacylglycerol oligopolymers) oxidation. Because of the high tocopherol content, SI showed lower degradation than SO. Thus, SI is suitable for short-term deep-frying; additionally, it may enhance the nutritional value and the flavour of fried foods.
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Affiliation(s)
| | - Giacomo Squeo
- University of Bari Aldo Moro, Department of Soil, Plant and Food Sciences, Via Amendola, 165/A, 70126 Bari, Italy
| | - Lorenzo Estivi
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, Milan, Italy
| | | | - Dianeth Buleje
- Universidad Nacional José María Arguedas, Juan F. Ramos 380, Andahuaylas, Peru
| | - Francesco Caponio
- University of Bari Aldo Moro, Department of Soil, Plant and Food Sciences, Via Amendola, 165/A, 70126 Bari, Italy
| | - Andrea Brandolini
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Unità di Ricerca per la Zootecnia e l'Acquacoltura (CREA-ZA), via Forlani 3, 26866 S. Angelo Lodigiano, LO, Italy
| | - Alyssa Hidalgo
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, Milan, Italy.
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