The aim of the study was to determine the effect of oil degradation on the content of glycidyl esters (GEs) in oils used for the frying of French fries. As frying media, refined oils such as rapeseed, palm, palm olein and blend were used. French fries were fried for 40 h in oils heated to 180 °C in 30-min cycles. After every 8 h of frying, fresh oil and samples were analyzed for acid and anisidine values, color, refractive index, fatty acid composition, and content and composition of the polar fraction. GEs were determined by LC-MS. Hydrolysis and polymerization occurred most intensively in palm olein, while oxidation was reported for rapeseed oil. The degradation of oil caused increased changes in the RI of frying oils. Losses of mono- and polyunsaturated fatty acids were observed in all samples, with the largest share in blend. The highest content of GE found in fresh oil was in palm olein (25 mg kg) and the lowest content of GE was found in rapeseed oil (0.8 mg kg). The palm oil, palm olein and blend were dominated by GEs of palmitic and oleic acids, while rapeseed oil was dominated by GE of oleic acid. With increasing frying time, the content of GEs decreased with losses from 47 % in rapeseed oil to 78 % in palm oil after finishing frying.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4661204 | PMC |
| http://dx.doi.org/10.1007/s11746-015-2715-3 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Adulteration in edible oil (mustard oil) and ghee; detection and their effects on human health.
Int J Biochem Mol Biol
December 2024
Gene Expression and Signaling Lab, Department of Zoology, Mahatma Gandhi Central University Motihari 845401, Bihar, India.
Edible oils and ghee are vital parts of our daily culinary practices. In recent years, owing to heightened demand in the domestic and global markets, consistent reports regarding the adulteration of edible oils and ghee with substandard ingredients have been reported. Adulteration in edible oils is widespread, with distinctive contaminants, including cottonseed, mineral, and lower-cost oils like palm olein.
View Article and Find Full Text PDFPotential of flaxseed oil blends to modulate tissue fatty acid composition and determination of safety parameters in Wistar rats.
Lipids
January 2025
Centre for Innovation in Nutrition Health Disease, Interactive Research School for Health Affairs, Bharati Vidyapeeth (Deemed to be University), Pune, India.
Non-communicable diseases (NCD) are associated with inflammation and oxidative stress which is further associated with omega-6 (ω6) and omega-3 (ω3) fatty acid (FA) imbalance favoring ω6 FA. By improving ω3 FA consumption, this imbalance can be altered to control NCD. Previously we have reported blends of flaxseed oil (FSO, ω3 FA) with palm olein (PO) or coconut oil (CO) were thermo-oxidatively stable with good storage stability and could improve ω6:ω3 ratio in cell lines.
View Article and Find Full Text PDFEffect of structured lipids as dietary supplements on the fatty acid profile, carcass yield, blood chemistry, and abdominal fat deposition of female broilers.
Poult Sci
January 2025
JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, Guangdong, China. Electronic address:
An experiment was conducted to evalute the effects of adding palm olein (POL), modified palm olein (high degree of acyl migration palm olein, H-AMD), and lard (total fatty acid saturation degree is similar to palm olein) to the diet of broilers. The study assessed production performance, fatty acid absorption, and abdominal fat deposition. A total of 100 one-week-old female broiler chicks were randomly assigned to three-tiered pens and fed five experimental diets.
View Article and Find Full Text PDFTripolyphosphate-chitosan-pea protein interactions confers long-term stability to 3D printed high internal phase Pickering emulsions.
Food Chem
February 2025
Department of Chemical Engineering, School of Engineering, Monash University Malaysia, Jalan Lagoon Selatan, 47500 Bandar Sunway, Selangor, Malaysia; Monash-Industry Plant Oils Research Laboratory (MIPO), Monash University Malaysia, Jalan Lagoon Selatan, 47500 Bandar Sunway, Selangor, Malaysia. Electronic address:
This research explores the interactions of tripolyphosphate-chitosan-pea protein (TPP-CS-PP) in improving the stability and storage of 3D printing food inks. Chitosan (CS) and pea protein (PP) were complexed at various concentrations with 80 % palm olein to produce high internal phase Pickering emulsions (HIPPEs) 3D printing food inks. The resulting CSPP HIPPEs exhibited shear-thinning behaviour and the flexibility to switch between solid and liquid states, ideal for 3D printing.
View Article and Find Full Text PDFGreen Ultrasound-Assisted Extraction of Bioactive Compounds from Cumari-Do-Pará Peppers ( Jacq.) Employing Vegetable Oils as Solvents.
Foods
August 2024
Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro (UFRJ), Avenida Athos da Silveira Ramos 149, Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil.
Capsaicin, carotenoids, and phenolic compounds from cumari-do-Pará peppers ( Jacq.) harvested from two different locations in Pará, Brazil, and at different ripening stages were extracted by employing green methodologies as an alternative to organic solvents. Edible vegetable oils from soybeans (), Brazilian nuts ( H.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!