Results of physicochemical parameters and antiradical performance of vegetable oils during deep frying acting as an initial indicator for applying antiradical test for monitoring deep frying oils were compared. Refined and deodorized palm olein, sunflower oil and cottonseed oil were evaluated during intermittent frying of French fries on two consecutive days for 16 h with oil replenishing after 8 h. Changes in fatty acid profile were used to evaluate the alteration during frying. In the different systems, linoleic acid decreased while palmitic, stearic and oleic acids increased in the bath oil upon frying. Some physical and chemical measurements were chosen to evaluate the quality of frying media. Data showed that palm olein was stable as a frying medium compared to sunflower and cottonseed oils. This was evidenced in palm olein by the lower peroxide value, iodine value, color index, viscosity, total polar compounds and UV absorbances at 232 and 270 nm. In contrast, radical scavenging activities (RSAs) of the three vegetable oils were recorded during frying, wherein the results showed that palm olein had the highest RSA followed by sunflower and cottonseed oils, respectively. A proportional correlation and positive relationship existed between some physicochemical characteristics of vegetable oils and their RSAs. Thus, antiradical measurement could be used to quantify the oxidative and hydrolytic deteriorations of vegetable oils upon frying.

Correlation between physicochemical analysis and radical-scavenging activity of vegetable oil blends as affected by frying of French friesThe main goal of the present work was to compare and correlate the results of physicochemical parameters and antiradical performance of some oil blends during deepfrying, which will be an initial indicator for applying antiradical tests for monitoring deep-frying oils. Two oil blends were prepared. The first blend was a mixture (1 : 1, wt/ wt) of sunflower seed oil and palm olein (SO/PO) and the second was a mixture (1 : 1, wt/wt) of cottonseed oil and palm olein (CO/PO). The oil blends were evaluated during intermittent frying of French fries on two consecutive days for 16 h, with oil replenishing after 8 h. Changes in the fatty acid profile and some physicochemical parameters (peroxide value, color index, viscosity, total polar compounds and UV absorbance at 232 and 270 nm) were used to evaluate the alterations during frying. A quick spectrophotometric method was developed to assess deep-frying oil quality. With the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method, the neutralization of the stable radical DPPH by antioxidants present in the oil during frying was measured. Radicalscavenging activity (RSA) of both oil blends was recorded during frying, wherein the results showed that the SO/PO blend had the highest RSA. It was evident from the results that a proportional correlation and positive relationship existed between the levels of fatty acids and the physicochemical characteristics of the vegetable oil blends and their RSA. The initial results obtained allow us to suggest that antiradical measurements could be used to quantify the oxidative and hydrolytic deterioration of vegetable oils upon frying.

Comparación entre el efecto de la γ γ-irradiación y el horneado en el perfil y en la actividad antioxidante de los lípidos del germen de trigo. Se estudió el efecto de la γ-irradiación (dosis de irradiación de 1 / 4 , 1 / 2 y 1 kGy) y del horneado (160 °C durante 20 min) en los componentes lipídicos del germen de trigo, un subproducto rico en nutrientes de la industria harinera. Ninguno de los tratamientos empleados tuvo un efecto significativo ni en el total de los lípidos recuperados ni en su composición en ácidos grasos. Los ácidos grasos mayoritarios fueron el ácido linoleico, seguido de los ácidos oleico y palmítico. Un aumento del contenido de ácidos grasos libres caracterizó el perfil lipídico de las muestras irradiadas. Las propiedades antiradicalarias de los lípidos de las muestras irradiadas y horneadas fueron estudiadas analizando el blanqueo del radical estable 1,1-difenil-2-picrilhidrazilo. Los lípidos de las muestras irradiadas exhibieron un potencial antiradicalario superior a los lípidos del germen de trigo horneado. Estos resultados sugieren que la γ-irradiación puede ser aplicada a la estabilización del germen de trigo, si bien la irradiación empleada podría estar limitada a 1 / 4 kGy. PALABRAS-CLAVE: Ácidos grasos-Actividad antiradicalaria-Horneado-γ-Irradiación-Germen de trigo-Tocoferoles-Triricum aestivum. SUMMARY Comparison between the effect of γ γ-irradiation and roasting on the profile and antioxidant activity of wheat germ lipids. In order to utilize wheat germ, a nutrient-dense byproduct of the wheat milling industry, in various food products, different treatments are used to investigate and stabilize its influence on lipid characteristics. However, there are no reports on the effect of γ-irradiation on the lipid profile of wheat germ. In this study, the impact of γ-irradiation (at radiation doses 1 / 4 , 1 / 2 and 1 kGy) and roasting at (160 °C for 20 min) on the lipid constituents of wheat germ was examined. Both thermal and irradiation treatments did not have a significant effect on the total lipid recovery or the fatty acid composition of wheat germ lipids. The fatty acid profile was found to be made up of linoleic followed by oleic and palmitic as the major fatty acids. An increase in the content of free fatty acids characterized the lipid profile of the irradiated wheat germ samples. Antiradical properties of lipids from roasted and irradiated samples were analyzed using the bleaching of the stable 1,1-diphenyl-2picrylhydrazyl radical (DPPH). Lipids from irradiated samples exhibited relatively stronger radical scavenging potential than lipids from roasted wheat germ. It has been concluded that γirradiation could be applied for wheat germ preservation, where it might be limited to a dose of 1/4 kGy in the processing.

S eafood is an important source of valuable nutrients, like minerals (e.g. calcium, iron, zinc, iodine, selenium, copper), vitamins, fatty acids (e.g. long chain n-3 polyunsaturated fatty acids) and high quality proteins with essential amino acids, and is low in saturated fats (Nesheim and Yaktine, 2007). Some species of crabs are edible and number of others is commercially important for fishmeal industry. The crabs are increasingly realized as a potential food source for their delicacy and nutritional richness (Ravichandran et al., 2012). Moisture, crude protein, lipid and ash content were ranged from 53.56 to 89.4%, 8.02 to 15.7%, 0.23 to 0.97% and 0.35 to 6.22%, respectively as reported by Elegbede and Fashina-Bombata (2008);