Changes in cottonseed oil when used for frying vegetable products containing chlorophyll

Abstract

T h e c h a n g e s t h a t t a k e p l a c e in c o t t o n s e e d oilw h e n u s e d for f r y i n g " T a m e y a " w e r e i n v e s t i g a t e d . T h e a b s o r p t i o n s p e c t r a o f c o t t o n s e e d oil (CSO) a n d c o t t o n s e e d oil + c h l o r o p h y l l (CSO + Chl.) at w a v e l e n g t h r a n g e 5 0 0 -7 0 0 n m s h o w e d a s h a r p p e a k at 6 6 7 n m f o r CSO + Chl, w h i c h is c h a r a c t e ristic o f c h l o r o p h y l l . S t o r i n g CSO + C h l f o r o n e m o . r e s u l t e d in a s h i f t in t h e a b s o r p t i o n m a x i m a at 6 6 7 to 6 7 0 n m a n d t h e a p p e a r a n c e o f a b a n d at 6 1 0 n m , c h a r a c t e r i s t i c o f p h e o p h y t i n . H e a t i n g o f C S O + Chl at t h e f r y i n g t e m p e r a t u r e r e s u l t e d in t h e d i s a p p e a r a n c e o f all m a x i m a . T h e p e r o x i d e v a l u e o f CSO + C h l i n c r e a s e d d u e to s t o r a g e f o r o n e m o but d e c r e a s e d w h e n C S O + Chl w a s h e a t e d f o r o n e hr. T w o t y p e s o f T a m e y a w e r e i n v e s t i g a t e d , T a m e y a (A) w i t h p a r s l e y a n d T a m e y a (B) w i t h o u t p a r s l e y . T h e r e s u l t s r e v e a l t h a t T a m e y a (A) w h e n fried in CSO r e s u l t s in a n i n c r e a s e in t h e a b s o r p t i o n s p e ctra o f t h e oil at 6 7 0 n m a n d t h e s t a r t o f t h e a p p e a r a n c e o f a m i n o r p e a k at 6 1 0 n m . F u r t h e r h e a t i n g o f t h e oil r e s u l t i n g f r o m f r y i n g T a m e y a (A) s h o w s t h a t p h e o p h y t i n in t h e oil d i s a p p e a r s w i t h a n i n c r e a s e in h e a t i n g t i m e . H e a t i n g glyc e r o l + p h e o p h y t i n a l s o s h o w s t h e d i s a p p e a r a n c e o f p h e o p h y t i n p e a k s . F r y i n g o f T a m e y a A a n d B in C S O r e s u l t e d in a d e c r e a s e in t h e p e r o x i d e v a l u e o f t h e oil.

Fatty acid composition in Ocotea caudata (Nees) Mez (Lauraceae) fruits from Colombia

“…Fatty acid extraction yields using petroleum ether and hexane are comparable; however, better yields have been reported with hexane (Taha et al, 1988). Furthermore, heptane is an alternative to hexane for fatty acid extraction; the yield and quality of some seed oils obtained with heptane are similar to extraction processes with hexane (McConnell and Farag, 2013;Taha et al, 1988). In the present work, heptane was selected as the extraction solvent since oil extraction with heptane is faster in comparison with hexane.…”

“…Studies on the extraction of fatty acids from Lauraceae species' seeds using petroleum ether as the extraction solvent results in 20 % and 60 % oil (Hopkins et al, 1966;Kotoky et al, 2007;Wang et al, 1985). Fatty acid extraction yields using petroleum ether and hexane are comparable; however, better yields have been reported with hexane (Taha et al, 1988). Furthermore, heptane is an alternative to hexane for fatty acid extraction; the yield and quality of some seed oils obtained with heptane are similar to extraction processes with hexane (McConnell and Farag, 2013;Taha et al, 1988).…”

Ultrasound-Assisted Extraction of Blackberry Seed Oil: Optimization and Oil Characterization

“…Other authors considered that this peak (at about 280 nm) is associated with tocopherols and fatty acids (palmitic, oleic, linoleic, and stearic acid) [ 64 ]. Peaks from 510 nm and 535 nm could be associated with the anthocyanin amount in correlation with a good amount of TAC ( Table 5 ), while the peaks from 610 nm and 670 nm are due to pheophytin and chlorophyll content, respectively [ 65 ].…”

Chlorophylls and their Derivatives Used in Food Industry and Medicine

“…In addition to these processes, saponification with strong alkali also induces the cleavage of the phytol chain [118], while heat stress or acidification result in the loss of the central Mg even in enzyme-free systems. Strong light and/or very strong heat treatment (e.g., heating Chl in cottonseed oil at 180 °C for 60 min [142]) can lead to complete destruction of the pigments and thus the bleaching of the food product. In addition to preventing Chl degradation in food products, the texture, flavor and nutritional quality of the products must be also preserved.…”