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Varela, G.; Ruiz-Rosso, B.

doi:10.3989/gya.1998.v49.i3-4.740

Cited by 7 publications

(4 citation statements)

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“…A recent review [ 8 ] reported that total frying time is normally limited to the first phase of the water cycle, evaporation, with the inner temperature of food not exceeding 100 °C. However, to our knowledge, this assumption, made 20 years before [ 9 ], was never corroborated. Other experiments with different kinds of food products indicate that the main effects on PC content rely on food cooked in oil rather than on oil itself.…”

Section: Introductionmentioning

confidence: 78%

“…Research on other vegetable molecules indicates that heating could induce a net increase in PC as a result of several mechanisms i.e., partial evaporation of moisture that increases concentration in the food matrix, migration toward media with different polarity, changes in the microstructure of vegetable tissues, breakage or softening of the rigid cell walls and other components of the vegetable cells, and the decomposition of molecules linked to fibre. A recent review [8] reported that total frying time is normally limited to the first phase of the water cycle, evaporation, with the inner temperature of food not exceeding 100 • C. However, to our knowledge, this assumption, made 20 years before [9], was never corroborated. Other experiments with different kinds of food products indicate that the main effects on PC content rely on food cooked in oil rather than on oil itself.…”

Section: Introductionmentioning

confidence: 80%

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A Review of the Effects of Olive Oil-Cooking on Phenolic Compounds

2022

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The fate of phenolic compounds in oil and food during cooking vary according to the type of cooking. From a nutritional point of view, reviews largely suggest a preference for using extra-virgin olive oil at a low temperature for a short time, except for frying and microwaving, for which there appears to be no significant advantages compared to olive oil. However, due to the poorly pertinent use of terminology, the different protocols adopted in studies aimed at the same objective, the different type and quality of oils used in experiments, and the different quality and quantity of PC present in the used oils and in the studied vegetables, the evidence available is mainly contradictory. This review tries to reanalyse the main experimental reports on the fate, accessibility and bioavailability of phenolic compounds in cooking oils and cooked vegetables, by considering different cooking techniques and types of oil and foods, and distinguishing experimental findings obtained using oil alone from those in combination with vegetables. The re-analysis indicates that incomplete and contradictory observations have been published in the last few years and suggests that further research is necessary to clarify the impact of cooking techniques on the phenolic compounds in oil and vegetables during cooking, especially when considering their nutritional properties.

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Section: Introductionmentioning

confidence: 78%

Section: Introductionmentioning

confidence: 80%

A Review of the Effects of Olive Oil-Cooking on Phenolic Compounds

2022

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“…There is a correlation between a balanced diet and the prevention of chronic diseases, and a balanced diet also plays a critical role in maintaining health throughout the life span. [6][7][8][9] In the last two decades, the WHO Dietary Guidelines (1998) were shifted to emphasize the type of fat to be consumed and promote the ideal fatty acid profile. [5] There is no clear cutoff point for the effect of fried food consumption on human health; however, consumers should consider the risk factors related to the heavy consumption of deep-fried foods.…”

Section: Introductionmentioning

confidence: 99%

Nile tilapia (Oreochromis niloticus) fried in recycled palm oil: implications for nutrition and health

Zula

Desta

Willis

2021

International Journal of Food Properties

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Fish constitutes a occasional food for the Sidama people of Hawassa, the capital city of Ethiopia's Sidama Region and the site of a large endorheic lake. Freshly-caught fish, especially Nile tilapia or koroso in Local name, are typically fried prior to consumption. Despite the sensory qualities, fried foods are not always advisable due to the impact of frying on the nutritional quality of food. This study was designed to assess the nutritional quality of Nile tilapia that had been fried in the same palm oil over six consecutive frying cycles. The raw fish were purchased from the Lake Hawassa fish market and fried at Hawassa University by simulating local preparation methods. A gas chromatography-mass spectrophotometer (GCMS) was used for the fatty acid profile analysis and a total of 22 fatty acids were elucidated. The nutritional quality indices of fatty acids was determined by calculating the recommended formula and JMP pro 13 was used for statistical analysis. The study results revealed that the tilapia fried in the oldest, most used oil, cycles 3-6, contained high amounts of saturated and trans fatty acids, as well as high atherogenic and thrombogenic indices; however, it was also lower in essential and cis fatty acids, the hypocholesterolemic/hypercholesterolemic ratio, the per-oxidizability index, and the nutritive value index. Conversely, fish prepared earlier (cycles 1-3) with fresher oil were higher in essential fatty acids and cis fatty acids, while the hypocholesterolemic/hypercholesterolemic ratio, the per-oxidizability index, and the nutritive value index were also high. Fish fried in an earlier cycle were also low in saturated and trans-fatty acids, with a lower atherogenic index, and thrombogenic index. Therefore, it can be concluded that repeatedly using the same frying oil to prepare Nile tilapia contributed to the loss of nutritional value. Results suggest that palm oil should be limited to no more than three frying cycles to maximize nutritional intake in of fish consumption.

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“…A formação dos compostos de degradação tais como monômeros, dímeros, polímeros e compostos cíclicos de diferentes polaridades, com ou sem oxigênio, é de grande interesse sob o ponto de vista fisiológico e nutricional, pois os compostos tornam-se parte da dieta ao permanecer dissolvidos no óleo de fritura e incorporados ao alimento frito 19 . Os possíveis riscos à saúde envolvidos no consumo de gorduras aquecidas e/ou oxidadas são predisposição à aterosclerose, ação mutagênica ou carcinogênica 9,38 .…”

Section: Introductionunclassified

Composição de ácidos graxos em óleos e gorduras de fritura

Lopes,

Aued-Pimentel,

Caruso

et al. 2004

Rev Inst Adolfo Lutz

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O objetivo deste trabalho foi avaliar as alterações no perfil dos ácidos graxos em 25 amostras, óleo de soja (21) e gordura vegetal parcialmente hidrogenada (4), utilizados em processos de fritura de alimentos prontos para o consumo, comercializados em São José do Rio Preto, SP. Foi determinada a composição dos ácidos graxos daquelas amostras por cromatografia em fase gasosa e esta foi comparada com os valores médios de amostras de óleos de soja e gordura vegetal parcialmente hidrogenada de diferentes marcas comerciais, sem utilização, tomados como referência. Para as amostras de óleo de soja, de modo geral, observou-se uma diminuição na concentração dos ácidos graxos polinsaturados, sugerindo perdas nutricionais, e um aumento proporcional dos ácidos graxos saturados. Observou-se, também, moderada correlação positiva entre ácidos graxos saturados e porcentagem de compostos polares totais (CPT%) e negativa entre ácidos graxos polinsaturados e CPT. Entretanto, devido à ampla faixa de variação que a composição dos ácidos graxos do óleo de soja e, principalmente, das gorduras vegetais parcialmente hidrogenadas podem apresentar, os perfis observados nos óleos e gorduras após as frituras permaneceram característicos do óleo de soja e gorduras hidrogenadas sem uso.

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Cited by 7 publications

References 0 publications

A Review of the Effects of Olive Oil-Cooking on Phenolic Compounds

A Review of the Effects of Olive Oil-Cooking on Phenolic Compounds

Nile tilapia (Oreochromis niloticus) fried in recycled palm oil: implications for nutrition and health

Composição de ácidos graxos em óleos e gorduras de fritura

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