Changes in Quality Characteristics of Different Deep Frying Fats During Frying and Regeneration Potentials of Different Adsorbents in Wasted Frying Oils

Abstract

Regeneration potentials of synthetic magnesium silicate, acid activated bleaching earth and natural bleaching earth for the fried soybean oil after progressive laboratory scale frying. The wasted palm olein and sunflower oils which were obtained from two different restaurants were investigated. As indication for development of deterioration reactions in oil during frying and regeneration potentials of so-called adsorbents, free fatty acid content (FFA), total polar material (TPM), dielectric constant (DC) and color measurement values (L, a and b) were measured. According to the results, synthetic magnesium silicate (SMS), acid activated bleaching earth (ABE) and natural bleaching earth (NBE) have different adsorbent characteristics that were significantly affected by the origin, physical and chemical properties and production method of that adsorbent. Laboratory scale frying operations were significantly increased FFA, TPM and DC as a result of thermal oxidation reaction. The usage of SMS in the wasted soybean oil reduced FFA content, TPM and DC values while lighten the color. Nevertheless, the reductions of these values were much more evident for in wasted sunflower oil from Restaurant A (WA) and wasted palm olein from Restaurant B (WB) when compared to wasted oil obtained from laboratory scale frying operations. All values were reduced with the use of adsorbents while L values of WB is increased with adsorbent usage. Generally SMS showed a higher reducing potential on FFA content, TPM and DC values which are considered as deterioration indices of oil quality during frying operation.

Profil Senyawa Polar Tiga Jenis Minyak Goreng Selama Penggorengan Tahu Dan Tempe

“…Semakin lama minyak digunakan menggoreng akan memengaruhi reaksi hidrolisis, oksidasi dan polimerisasi minyak goreng. Produk oksidasinya meliputi senyawa peroksida, hidroperoksida dan asam organik yang lebih polar dibandingkan dengan bentuk trigliseridanya sehingga meningkatkan kadar TPM (Fahri et al, 2015). Produk hidrolisis TAG meliputi DAG, MAG, FFA (Dobarganes dan Marques-Ruiz, 2015) yang akan semakin bertambah seiring bertambahnya lama pemakaian minyak untuk menggoreng.…”

Investigation of the effects of uckun (Rheum ribesL.), quinoa (Chenopodium quinoaWilld.), and propolis extracts on the thermal oxidation of palm olein oil during the deep‐frying process

“…The food product is exposed to several degrading factors including high temperature, humidity, air, oxygen, and heavy metals during the frying application (Naqishbandi et al., 2009). Following thermal oxidation, harmful compounds such as hydroperoxide, aldehyde, ketone, and hydrocarbons occur in the oil (Yemiscioglu et al., 2015; Li et al., 2015). Physical or chemical reactions could take place and lead to some changes such as unwanted taste, aroma, odor, and textural properties on the fried food (Li et al., 2015).…”