Changes of Tocopherols and Phospholipids during Heating of Low‐Erucic Rapeseed Oil at Temperature Similar to Fritting

Buchowski, Maciej S.; Nogala‐Kałucka, Małgorzata; Gogolewski, M.

doi:10.1002/lipi.19950970104

Cited by 4 publications

(6 citation statements)

References 7 publications

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“…The formation of new compounds at high temperatures has been studied in model systems (Fujitano and Ando, 1977;Verleyen et al, 2001aVerleyen et al, 2001b and in refined oils (Buchowski et al, 1995;Murkovic et al, 1997;Rennick and Warner, 2006). It has been reported that tocopherols have a very low volatility at frying temperature (Pongracz, 1988) and hence, their rapid loss is due to their degradation.…”

Section: Other Natural Antioxidantsmentioning

confidence: 99%

Action and fate of natural and synthetic antioxidants during frying

Marmesat¹,

Morales²,

Velasco³

et al. 2010

Grasas y Aceites

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RESUMENAcción y destino de los antioxidantes naturales y sintéticos durante el proceso de fritura.La acción de antioxidantes para retrasar la oxidación en grasas y aceites es bien conocida aunque la mayor parte de la información está relacionada con su actividad a temperatura ambiente durante el almacenamiento o a las temperaturas moderadas de los ensayos de oxidación acelerada. Sin embargo, su efectividad a la temperatura elevada de procesos como la fritura es más compleja debido a la existencia de reacciones oxidativas y térmicas que tienen lugar simultáneamente. En esta revisión, se resumen los estudios principales que definen la acción de los antioxidantes naturales y sintéticos durante el proceso de fritura. Se ha dividido en dos partes que resumen la acción y los compuestos de degradación de los antioxidantes naturales, es decir, tocoferoles y otros compuestos fenólicos presentes en aceites de oliva, sésamo y salvado de arroz, y de los principales antioxidantes sintéticos como BHA, BHT y TBHQ. PALABRAS CLAVE: Antioxidantes sintéticos -BHA -BHT -Compuestos fenólicos -Fritura -TBHQ -Tocoferoles. SUMMARY Action and fate of natural and synthetic antioxidants during frying.The action of antioxidants to delay lipid oxidation in fats and oils is well known although most of the information is related to their effects at room temperature during storage or at the moderate temperatures of the accelerated tests to measure oil stability. However, oxidation at the high temperatures of food processes like frying, is more complex because the availability of air is unknown and both oxidative and thermal reactions are simultaneously involved. In this review, the main studies defining the action of natural and synthetic antioxidants at frying temperatures are summarized. This review has been divided into two main parts concerning the information on natural antioxidants, i.e. tocopherols and other phenolic compounds present in specific oils like olive, sesame and rice bran oils, and on synthetic antioxidants, i.e. BHA, BHT and TBHQ.

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Section: Other Natural Antioxidantsmentioning

confidence: 99%

Action and fate of natural and synthetic antioxidants during frying

Marmesat¹,

Morales²,

Velasco³

et al. 2010

Grasas y Aceites

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“…of the same oil, fat decomposition products gradually increase and its sensorial characteristics change [6,9].…”

Section: Quality Changes In Edible Oils At High Temperature Kinetic mentioning

confidence: 99%

“…turn to a linear relationship of 0w and further into subsequent orders of the dw type [9]. turn to a linear relationship of 0w and further into subsequent orders of the dw type [9].…”

Section: Analysis Of Peroxide Numbermentioning

confidence: 99%

Quality changes in edible oils at high temperature. Kinetic analysis

Kondratowicz-Pietruszka

Ostasz

2000

Eur. J. Lipid Sci. Technol.

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In our paper we present the results of the analysis of three oil types which have been heated to 140°C: soybean, sunflower, and rapeseed. As a result of the oxidation reaction the reaction products caused a reduction of oil quality. Existence of fat decomposition products is reflected for example in the increase of peroxide number and decrease of savoriness. In our experimental analysis, we applied kinetic functions of rate and slowness, whose basic parameters are the process order n and the rate constant wn. In our paper we have specified a method for determining the increase of the peroxide number rate and the decrease of the savoriness rate with respect to the oils under consideration; in addition the methods for comparing the rates for changing quality parameters have been studied.

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“…In our paper we have specified a method for determining the increase of the peroxide number rate and the decrease of the savoriness rate with respect to the oils under consideration; in addition the methods for comparing the rates for changing quality parameters have been studied. of the same oil, fat decomposition products gradually increase and its sensorial characteristics change [6,9].…”

Section: Quality Changes In Edible Oils At High Temperature Kinetic mentioning

confidence: 99%

Quality changes in edible oils at high temperature. Kinetic analysis

Kondratowicz-Pietruszka

Ostasz

2000

Eur. J. Lipid Sci. Technol.

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Eur. J. Lipid Sci. Technol. 2000, 276-281 Quality changes in edible oils at high temperature 277 rate, the w n rate constant, and theoretical savoriness values in accordance with the established descriptive function of Ŝ (t):where:V(t) -process rate, w n -transformation rate constant, w n > 0, n -non-dimensional descriptive function order, process path indicator, n ≥ 0, S(t) -savoriness. For the a and b processes, of the same orders n, the affinity ratio K a b was calculated. This ratio tells how many times faster the process a occurs than the process b under the given conditions:The values of n order and the w n rate constant were established by the method of substituting the components of the equation according to [19]. For all the processes under examination, the e m [%] parameter was calculated. It is an average deviation of the experimental values of the J(t) peroxide number or the savoriness S(t) from the theoretical values of Jˆ(t) or Ŝ (t), respectively. The kinetic parameters calculated for particular processes were collected in Tabs 1 and 2. They specify initial values of the J(0) and S(0) parameters, n orders, w n process rate constants, e m [%] parameter and the time of reaching critical values by the peroxide number and savoriness, t k [h] as well as the statistical parameters (variance, standard deviation, variability coefficient, correlation coefficient). Results and discussion Analysis of peroxide numberThe peroxide number values were obtained and are presented in Fig. 2. The resulting J(t) peroxide numbers change in the range from the J(0) initial value to the J(t) k final value and amount to the following for particular oils: In the initial oxidation stage, during the first 30 min, the curves have the form of aw, and later turn into dw. This phenomenon can be explained by the fact that hydroperoxides decompose quickly at 140°C [4,10,14]. The Eur. J. Lipid Sci. Technol. 2000, 276-281 shape of the curve depends on the hydroperoxide generation and on the decomposition rates. In the early stage, the hydroperoxide concentration is not high and, thus, the aw shape is generated, but later the bond decomposition rate significantly contributes to the shape of the empirical curve.At lower temperatures, aw curves occur. They are characterized by the acceleration of the rate in time [14], however, with the increase of temperature and reaction rate increase, the orders of aw become lower and lower. Higher rates develop on milder n paths. The order values of the aw type decrease and an increase of the order values of the dw type is subsequently observed. The series of process paths, arranged from fast increasing to slowly increasing ones, are as follows:...3aw > 2aw> 1aw > 0w > 1dw > 2dw > 3dw...The curves from the n order of 3aw, 2aw etc. turn to a linear relationship of 0w and further into subsequent orders of the dw type [9].For the analysis, only the initial sections of the dw type curves describing the peroxide number changes were taken. These sections are important for the consumer, i.e. the J(t) ...

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Changes of Tocopherols and Phospholipids during Heating of Low‐Erucic Rapeseed Oil at Temperature Similar to Fritting

Cited by 4 publications

References 7 publications

Action and fate of natural and synthetic antioxidants during frying

Action and fate of natural and synthetic antioxidants during frying

Quality changes in edible oils at high temperature. Kinetic analysis

Quality changes in edible oils at high temperature. Kinetic analysis

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