Oxidative stability of crude palm oil after deep frying akara (Fried Bean Paste)

Almeida, Deusdélia Teixeira de; Curvelo, Fabiana Martins; Costa, Mariana Melo; Viana, Thaís Vieira; Lima, Patricia Condé de

doi:10.1590/1678-457x.02217

Cited by 13 publications

(14 citation statements)

References 22 publications

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“…The quality and stability of palm oil are the main factors influencing its acceptability and market value, as well an minimize the degration process during the deep friyng (Almeida et. al., 2017).…”

Section: Introductionmentioning

confidence: 99%

Effects of different storage conditions on the oxidative stability of crude and refined palm oil, olein and stearin (Elaeis guineensis)

et al. 2019

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Crude palm oil (CPD), refined palm oil (RPD), refined palm olein (RPDL) and refined palm stearin (RPS) were stored in three conditions: kept away in dark (at 20-25 °C, acclimatized environment); in a refrigerator (4-8 °C); and at room temperature (26-32 °C), exposed to natural light. Free fatty acids (FFA; %), peroxide value (meq D 2 /kg), induction period (h), total carotenoids (ppm) and color measurements (COELab) were analyzed to determine stability of oils every months until 12 months. All of the crude/refined initial oils were of good quality, except for one sample of CPD. Storage at 26-32 °C and exposure to light intensified the oxidative reactions. The estimated shelf life of CPD, RPD, RPDL and RPS, when stored at 20-25 °C and in the dark, would be approximately 6, 9, 9 and 12 months, respectively. The best quality oils was found stored at 4-8 °C when compared to those stored in other storage conditions.

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Section: Introductionmentioning

confidence: 99%

Effects of different storage conditions on the oxidative stability of crude and refined palm oil, olein and stearin (Elaeis guineensis)

et al. 2019

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“…This fact indicates that the two tests responded well to the physicochemical changes occurring in the oil during frying. In a previous study, Testo 270 also showed linear correlation with the standard method, but the correlation presented by Fri-check was poor (Almeida et al, 2017). The main difference between Results express the mean value ± standard deviation (n=3).…”

Section: Physicochemical Changes Of the Oil During Deep-fryingmentioning

confidence: 73%

A real case study on the physicochemical changes in crude palm oil (<em>Elaeis guineensis</em>) during the deep-frying of <em>akara</em>, traditional cowpea-paste balls, in Brazil

et al. 2019

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The objective of this study was to evaluate the physicochemical changes in crude palm oil during a real case of deep-frying of akara, cowpea-paste balls, fried and sold in the streets of Brazil. Discontinuous frying over five consecutive days, using 5-h frying a day, was performed according to traditional practices. The formation of polar compounds was evaluated by the IUPAC official method and by quick tests based on measures of physical properties, Testo 270 and Fri-check. In addition, 1H-NMR spectroscopy was applied to evaluate physicochemical changes. The results showed that after 15-h frying the total content of polar compounds (TPC) exceeded the limit of 25% established in most of the recommendations and regulations on heated oils. Such a level was reached quickly due to the high content of hydrolytic compounds present in the fresh oil and to the inappropriate use of blends of fresh and used oil in the oil replenishment. The two quick tests presented significantly lower values for TPC than the official method, probably due to the elevated hydrolysis of the fresh oil. In contrast, 1H-NMR results exhibited changes in the fatty acid composition which were similar to those provided by the common GC analysis. The use of crude palm oils of better initial quality and replenishment with fresh oil only are recommended to improve the quality of the oil absorbed by akara.

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“…Almeida et al. (2018) also considered these parameters for the evaluation of oxidative stability of crude palm oil after deep frying Akara (fried bean paste). Therefore, considering the SO on the sixth day of use in the present study, the PV suggests the lower stability of the used oil in these conditions.…”

Section: Resultsmentioning

confidence: 99%

Palm olein and partially hydrogenated soybean oil used in industrial pre‐frying of chicken nuggets: Chemical and sensory characterization

Torquato

Silva‐Buzanello

Bittencourt

et al. 2020

J. Food Process. Preserv.

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The chemical characterization of partially hydrogenated soybean oil (SO) and palm olein (PO) used in the industrial process of pre‐frying chicken nuggets (CN) was investigated. Additionally, CN pre‐fried with different oils (CNSO and CNPO) and different oil use times (1, 3, and 6 days) were evaluated by fatty acids composition, centesimal composition, and discriminative sensory methods. The acidity value, peroxide value, and induction time (oxidative stability) demonstrated that PO exhibited the highest thermal stability until the sixth day of oil use. The characteristics of the pre‐frying oils significantly affected the fatty acids composition and moisture and lipid contents of CN. A significant increase in trans fatty acids was observed with the use of SO. In both sensory analyses (triangle and ranking tests), trained assessors detected differences between CNSO and CNPO, corroborating with the results of chemical determinations. PO was more efficient at ensuring the stability of CN after industrial pre‐frying. Practical applications Considering that this study was carried out inside a commercial meat industry on Brazil—using real conditions that represent relevant practical importance and statistical validity—the results contributed to the industry, which replaced the partially hydrogenated soybean oil by palm olein on chicken nuggets pre‐frying. Moreover these results are relevant to other food industry that are interested in increasing the frying meat products lipid stability, allowing suitable sensory quality and nutritional aspects improvement.

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Oxidative stability of crude palm oil after deep frying akara (Fried Bean Paste)

Cited by 13 publications

References 22 publications

Effects of different storage conditions on the oxidative stability of crude and refined palm oil, olein and stearin (Elaeis guineensis)

Effects of different storage conditions on the oxidative stability of crude and refined palm oil, olein and stearin (Elaeis guineensis)

A real case study on the physicochemical changes in crude palm oil (<em>Elaeis guineensis</em>) during the deep-frying of <em>akara</em>, traditional cowpea-paste balls, in Brazil

Palm olein and partially hydrogenated soybean oil used in industrial pre‐frying of chicken nuggets: Chemical and sensory characterization

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