A Chemometric Approach to Assess the Frying Stability of Cottonseed Oil Blends During Deep‐Frying Process: I. Polar and Polymeric Compound Analyses

Arslan, Fatma Nur; Kara, Hüseyin; Ayyıldız, Hamide Filiz; Topkafa, Mustafa; Tarhan, İsmail; Kenar, Adnan

doi:10.1007/s11746-013-2266-4

Cited by 15 publications

(14 citation statements)

References 29 publications

(36 reference statements)

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“…[16, 22,23] To the best of the researcher's knowledge, no study has been reported on blending of palm olein oil (POO) with refined cottonseed oil (CSO) to formulate new frying oils, to modify pure/original oils to get better their physicochemical functionalities and to enhance their frying/oxidative stability. In the literature, there are some articles on the study of blending of palm, sunflower, corn, canola with other refined or cold-pressed edible oils, seed oils, food additives or others.…”

Section: International Journal Of Food Propertiesmentioning

confidence: 99%

“…These values range from 23% to 29% for the TPC and 12% to 15% for total polymerized lipids. [22,32] Therefore, in this research the changes of TPC and polymeric compound contents for pure and blend oils, were determined by using IUPAC column chromatography method and HPSEC/ ELSD techniques, respectively. The contents of TPC in pure and blend oils were increased linearly with frying time ( Table 2).…”

Section: International Journal Of Food Propertiesmentioning

confidence: 99%

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A study on monitoring of frying performance and oxidative stability of cottonseed and palm oil blends in comparison with original oils

Arslan

Şapçı

Duru

et al. 2016

International Journal of Food Properties

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Blending polyunsaturated oils with highly saturated or monounsaturated oils has been studied extensively, however in literature there is negligible information available on the blending of refined cottonseed oil (CSO) with palm olein oil (POO). Blending could enhance the stability & quality of CSO during frying process. In the present study, the effects of frying conditions on physicochemical properties of the palm olein-cottonseed oil blends (1:0, 3:2, 1:1, 2:3 and 0:1, w/w) were determined & compared to the pure oils. The frying process of frozen french fries was performed in duplicate at 170 ±5°C for 10 h without interruption. The oil degradations were characterized during deep-frying applications; peroxide, free fatty acid and iodine value by standardized methods, fatty acid profile by GC/FID, polar and polymeric compounds by HPSEC/ELSD technique. The present study clearly indicated that the oxidative and frying performances of pure POO and CSO significantly improved by blending application. Results clearly indicated that the frying performance of CSO significantly improved by the blending with POO. Except that FFA content, all the physicochemical variables were significantly influenced International Journal of Food PropertiesA c c e p t e d M a n u s c r i p t 2 by type of pure and blend oils. By increasing the proportion of POO in CSO, levels of polyunsaturated fatty acids (PUFA) decreased, while saturated fatty acids content increased.Progression of oxidation was basically followed by detecting polar and polymeric compounds.The fastest increments for polar and polymeric compounds were found as 6.30% level in pure CSO and as 7.07% level in 40%CSO:60% POO blend oil. The least increments were detected as 5.40% level in 40%CSO:60% POO blend and 2.27% level in 50%CSO:50% POO blend oil.These levels was considerably below the acceptable levels recommended by the official codex. Therefore, the present study suggested that blending of CSO with POO provided the oil blends (50%CSO:50%POO and 40%CSO:60%POO, w/w) with more desirable properties for the human nutrition.

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Section: International Journal Of Food Propertiesmentioning

confidence: 99%

Section: International Journal Of Food Propertiesmentioning

confidence: 99%

A study on monitoring of frying performance and oxidative stability of cottonseed and palm oil blends in comparison with original oils

Arslan

Şapçı

Duru

et al. 2016

International Journal of Food Properties

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“…Frying procedure was performed according to our previous study. [21] The samples were stored in a refrigerator in brown glass-stoppered flasks to avoid further chemical changes and filtered with 0.45 µm pore size filter before chromatographic analyses.…”

Section: Frying Proceduresmentioning

confidence: 99%

“…Therefore, these natural antioxidants are retained at high levels in fried products and responsible for longer shelf life of products. [15][16][17][18]21] In order to improve stability of frying oils; emulsifiers, natural & synthetic antioxidants, antipolymerizing, anti-spattering and anti-foaming agents have been used to protect them from oxidation. Commercially rapeseed, sunflower, corn, palm and hydrogenated vegetable oils are chosen for frying applications.…”

Section: Introductionmentioning

confidence: 99%

A Chemometric Approach to Assess the Frying Stability of Cottonseed Oil Blends During Deep-Frying Process: Fatty Acid Composition and Tocopherol Analyses

Arslan

Kara

Talpur

et al. 2014

International Journal of Food Properties

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The aim of the present study was to determine impacts of different additives on fatty acid (FA) composition and total tocopherol content of cottonseed oil (CSO) during deep-frying process using a chemometric approach. A quarter-fractional factorial design (Q-FFD) with two levels and five factors was used for preparing the frying CSO blends. In the experimental design, additives were such as ascorbic palmitate, mixed tocopherols, dimethylpolysiloxane (DMPS), lecithin and sesame oil were used were used as factors. The effect of additives on FAs composition and tocopherol content was evaluated with normal distribution (ND) graphs during 10 hours frying at 170±5°C. The data were statistically assessed by one-way analysis of variance (ANOVA) at a significance level of p<0.05. The ANOVA test results were in good agreement with ND graphs and data indicated that the interaction between ascorbic palmitate and DMPS (A×C factor) showed a significant and protective effect on FAs. Meanwhile, the sesame oil (E factor) and A×C factor were showed a significant effect on level of tocopherols. The results of study indicated that present approach could be used to assess and improve the frying stability of any oil with respect to fatty acid composition and tocopherols. A c c e p t e d M a n u s c r i p t 2 Abbreviations CSO, cottonseed oil; Q-FFD, quarter-fractional factorial design; DMPS, dimethylpolysiloxane; ND, normal distribution; ANOVA, one way-analysis of variance; FAs, fatty acids; FAC, fatty acid composition; SFAs, saturated fatty acids; USFAs, unsaturated fatty acids; MUFA, monounsaturated fatty acids; PUFAs, polyunsaturated fatty acids; α-, β-, γ-and δ-Toc, alpha, beta, gamma and delta tocopherols; FAMEs, fatty acid methyl esters; GC-FID, gas chromatography-flame ionization detector; HPLC-FLD, high performance liquid chromatography fluorescence detector; ∑PUFA/∑SFA, total polyunsaturated to saturated fatty acids

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“…Hydroperoxides are decomposed into other species more oxidized as aldehydes, ketones and organic acids, which by successive reactions form highly oxidized compounds. The concentration of all this species can be measured over time and are called Polar Compounds Total (CPT), which are indicators of the final oil deterioration (1)(2)(3)(4).…”

Section: Introductionmentioning

confidence: 99%

SELECTION AND ROLE OF A MIX ROSEMARY (Rosmarinus officinalis) - PALMITATE ASCORBYL AS ANTIOXIDANT IN A FRYING PROCESS

Peñaloza

Rojano

Piedrahita

2017

Vitae

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Background: Several investigations report to rosemary as a plant rich in bioactive components with antioxidant potential, in this work, a rosemary extract was obtained that combined with ascorbyl palmitate provides a synergistic protection to a high fat diet (palm olein). Objectives: The objective of this study was to evaluate the effect of the addition of two extracts of rosemary (Rosmarinus officinalis): AP10R and AP30R at three concentrations of 1000, 1500 and 2000 ppm, on the oxidative stability of palm oil subjected to accelerated oxidation conditions and in a frying process. Methods: Lipid peroxidation of palm olein with and without antioxidants was monitored by measuring the concentration of hydroperoxides and total polar compounds; the thermal stability of the phenolic compounds in the oil was evaluated by fluorescence spectroscopy. Results: The AP10R extract at 2000 ppm inhibited olein oxidation by 30% and 60% in terms of total hydroperoxide and polar concentrations, respectively. The AP30 extract at 2000 ppm had similar inhibition behaviors with values of 27% of total hydroperoxides and 54% by total polar compounds in a time from 20 to 25 h. Conclusions: The results indicated that heating reduces the concentration of polyphenols; this decrease was more evident in olein without antioxidants, reflecting the effect of the polyphenols of rosemary extract on the thermal stability of palm olein.

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A Chemometric Approach to Assess the Frying Stability of Cottonseed Oil Blends During Deep‐Frying Process: I. Polar and Polymeric Compound Analyses

Cited by 15 publications

References 29 publications

A study on monitoring of frying performance and oxidative stability of cottonseed and palm oil blends in comparison with original oils

A study on monitoring of frying performance and oxidative stability of cottonseed and palm oil blends in comparison with original oils

A Chemometric Approach to Assess the Frying Stability of Cottonseed Oil Blends During Deep-Frying Process: Fatty Acid Composition and Tocopherol Analyses

SELECTION AND ROLE OF A MIX ROSEMARY (Rosmarinus officinalis) - PALMITATE ASCORBYL AS ANTIOXIDANT IN A FRYING PROCESS

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