Changes in the Quality of High-Oleic Sunflower Oil during the Frying of Shrimp (Litopenaeus vannamei)

Abstract

Shrimp fried in vegetable oil is a very popular food, so it is important to study the changes in the quality of the oil during frying. In order to more precisely study the nature of frying oil during the cooking process, this study investigated the quality changes of high-oleic sunflower oil during the frying of South American white shrimp (Litopenaeus vannamei). The oxidation and hydrolysis products of frying oils were investigated by integrating the proton nuclear magnetic resonance technique with traditional oil evaluation indexes in an integrated manner. The results showed that the color difference as measured using the ΔE* value increased gradually during the process. Moreover, the acid value, carbonyl value, and total oxidation significantly increased with prolonged frying time. The major oxidation products formed during frying were (E,E)-2-alkenals, (E,E)-2,4-alkadienals, and E,E-conjugated hydroperoxides. This indicated that longer treatment times corresponded with an increased accumulation of aldehydes and ketones, and an increased degree of oxidative deterioration of the oil. However, the proportion of oleic acid in the frying oil increased with the frying of shrimp, reaching 80.05% after 24 h. These results contribute to our understanding of the oxidative deterioration of high-oleic oils during frying, and provide an important reference for the application properties of high-oleic oils.

Improving the Technology of Primary Purification of the Safflower Oil Using Secondary Products of Processing on a Biological Basis

“…The funnel (1) for loading the safflower oil is connected to the main body of the centrifuge through the loading fitting (2), which is separated from the flange (9) of the main body. The main working part is located in the separator, which contains an external perforated rotors for filtration (10) and an internal perforated rotor for settling (11). The safflower oil and filter material (15) are placed between them for the additional filtration and enrichment of the safflower oil.…”

“…Researchers are focused on finding the potential health benefits of safflower oil, including its anticarcinogenic and antiatherosclerotic properties, as well as its ability to activate human body growth without increasing body weight [5][6][7]. The high concentration of linoleic and oleic acids in safflower oil makes it a valuable vegetable oil [8][9][10]. Its ability to normalize cholesterol and glucose levels makes it particularly relevant for peoples suffering from obesity, diabetes, and cardiovascular diseases [11,12].…”

Discrimination/Classification of Edible Vegetable Oils from Raman Spatially Solved Fingerprints Obtained on Portable Instrumentation

“…Moreover, they appear to be not only economical but also environmentally sustainable analytical methods [17][18][19]. NMR provides a quick way of measuring the oil content of oil seeds such as sunflower seeds, as well as assessing their resistance to high temperatures by evaluating the degradation of their constituents in their main domestic use, i.e., food frying [20]. Some of these techniques, such as Raman or NIR spectroscopy, can be easily adapted to portable devices, allowing the acquisition of analytical data in situ in real time, although in many cases these techniques have proven to be incapable of measuring through packaging.…”

Discrimination/Classification of Edible Vegetable Oils From Raman Spatially Solved Fingerprints Obtained on a Portable Instrumentation

“…NMR provides a quick way of measuring the oil content of oil seeds such as sunflower seeds, as well as assessing their resistance to high temperatures by evaluating the degradation of their constituents, as their main domestic use i.e. food frying [20]. Some of these techniques, such as Raman or NIR spectroscopy, can be easily adapted to portable devices, allowing the acquisition of analytical data "in situ"/in real time, although in many cases these techniques have proven to be incapable of measuring through packaging.…”