Frying edible vegetable oil quality from street-food vendors in a Metropolitan area in the Central Highlands of Mexico

Pinzón-Martínez, Dora Luz; Oca-Rosales, Lilian Montes de; Flores-Primo, Argel; Berasain, María Dolores Mariezcurrena

doi:10.1590/fst.26121

Cited by 3 publications

(2 citation statements)

References 17 publications

(36 reference statements)

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“…The peroxide value, reflecting the degree of lipid oxidation of the fat-containing food, is used to determine whether a sample deteriorates because of oxidization (Pinzón-Martinez et al, 2022). As shown in Figure 1.…”

Section: Analysis Of Peroxide Value Of α-Instant Rice During Storagementioning

confidence: 99%

Effect of catalase on lipid oxidation and flavor substances of α- instant rice during storage

Xie

et al. 2022

Food Sci. Technol

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Lipid oxidation is one of the important factors affecting the quality of α-instant rice. In this study, α-instant rice was detected with hydrogen peroxide value (POV), malondialdehyde value (MDA) and fatty acid value (FAV), colorimeter, electronic nose and HS-SPME GC/MS before and after storage. As well as, the effect of catalase treatment on the quality of α-instant rice during storage was investigated The results showed that the content of MDA in α-instant rice decreased by 41.4% in the late stage of the accelerated storage test (21 days), which was 4.3% lower than that of α-instant rice treated with BHT. At the same time, catalase had more advantages in maintaining the whiteness and aroma of α-instant rice, and inhibiting the aldehydes, ketones, hydrocarbons and various volatile odor substances produced by lipid oxidation of α-instant rice. Therefore, catalase, as a natural substitute for synthetic antioxidants, has great potential in the antioxidation of convenience foods.

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Section: Analysis Of Peroxide Value Of α-Instant Rice During Storagementioning

confidence: 99%

Effect of catalase on lipid oxidation and flavor substances of α- instant rice during storage

Xie

et al. 2022

Food Sci. Technol

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“…There are few studies that deal with the effects of the frying process on lipid and fatty acid profiles (Multari et al, 2019;Pinzón-Martinez et al, 2022). Therefore, this study aimed to exploit the existing knowledge to unveil modifications that occur in the products after frying and their effects on consumer health.…”

Section: Introductionmentioning

confidence: 99%

Nutritional quality of chicken nuggets and Tuscan-type sausage submitted to frying in different lipid sources

ASSUMPÇÃO,

SOUZA,

FARIA

et al. 2023

Food Sci. Technol (Campinas)

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The nutritional compositions of chicken nuggets and Tuscan-type sausage were evaluated in this study after frying them at 120 °C by immersion, intermittently, in soybean, canola, sunflower, and coconut oils as well as in swine lard for 10 and 15 min, respectively, to reach 72 °C in the geodesic center of each product. Proximate analytical composition after frying revealed, in addition to the expected reduction in moisture content, also preservation of protein content and increase in those of lipids and ash. On the other hand, the lipid profile analysis revealed aggregation of fatty acids present in lipid sources with changes in their composition, especially in chicken nuggets fried in coconut and canola oils. These results suggest an interaction between the lipid source used in the frying process and the food matrices under investigation. This information is important for the food industry since it makes wide use of this cooking method in the manufacture of food released for consumption.

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The influences of street food vendor frying equipment on the quality of frying oil

Fekadu,

Abera,

Weldemichael

2024

Heliyon

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Frying edible vegetable oil quality from street-food vendors in a Metropolitan area in the Central Highlands of Mexico

Cited by 3 publications

References 17 publications

Effect of catalase on lipid oxidation and flavor substances of α- instant rice during storage

Effect of catalase on lipid oxidation and flavor substances of α- instant rice during storage

Nutritional quality of chicken nuggets and Tuscan-type sausage submitted to frying in different lipid sources

The influences of street food vendor frying equipment on the quality of frying oil

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