Color Deterioration of Oil during Frying

Totani, Nagao; Yamaguchi, Ayako; Takada, Mitsunobu; Moriya, Masafumi

doi:10.5650/jos.55.51

Cited by 25 publications

(25 citation statements)

References 9 publications

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“…C). The result indicated that these minor Maillard reaction precursors significantly contribute to oil darkening as previously reported . Although glycine‐enriched starch and glucose‐enriched starch individually produced a greater color formation when compared to starch alone, these differences were, however, not significant (Fig.…”

Section: Resultssupporting

confidence: 83%

Effect of breading and battering ingredients on performance of frying oils*

Lazarick

Aladedunye

Przybylski

2014

Euro J Lipid Sci & Tech

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The effect of pre-formed lipid hydroperoxides, breading, and battering ingredients on pigment formation and thermo-oxidative degradation of oil during institutional frying was evaluated. The food ingredients were fried intermittently in canola oil heated for 8 h daily over 4 consecutive days at 185 AE 5°C. Color component formation, total polar components (TPC), and tocopherols were measured. Glycineenriched whey protein fried in 1% oxidized canola oil contributed most significantly to oil darkening with a rate ten times that of the control sample. Using whey protein as a base for battering caused the most significant color changes and thermo-oxidative deterioration. Glucose and glycine are two minor ingredients that also contribute to color formation in oil. Breading materials were prone to cause a more significant amount of oil deterioration when compared to battering ingredients most likely due to excess loose breading particles falling into the oil during frying.Practical applications: The present study evaluated the effect of some components of food coatings on the stability and pigment formation of the frying oil. The results suggest the need to optimize the protein component of coating materials and ensure that the amounts of loose particles on breaded products are adequately minimized. This information will assist institutional frying operators and other relevant industries in product development and food preparation with the view of optimizing performance of the frying oil.

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Section: Resultssupporting

confidence: 83%

Effect of breading and battering ingredients on performance of frying oils*

Lazarick

Aladedunye

Przybylski

2014

Euro J Lipid Sci & Tech

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“…Still the chemical properties of the experimental oil were comparable to, or better than those of the recovered oil except acrylamide content. Asn is very reactive with carbonyl compounds in oxidized frying oil 8,11) and forms browning substances (amino-carbonyl reaction), but color deterioration of the experimental oil, in addition to triacylglycerol decrease, was not drastic due to the heating under a nitrogen flow 8,[10][11][12][13] . In contrast to the practical frying taking water through frying foodstuffs into oil, AV of the experimental oil did not increase at all.…”

Section: Discussionmentioning

confidence: 99%

Effects of Trace Acrylamide Intake in Wistar Rats

et al. 2007

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Frying oil in use of cooking may contain acrylamide formed from frying foodstuffs. We have reported that administration of a diet containing 7% practically used frying oil for 12 weeks damaged liver and kidneys severely in Wistar rats. Then, male Wistar rats were fed ad libitum for 12 weeks a powdered diet (AIN93G; no fat) containing 7 wt% of fresh oil (control group) or frying oil heated with Asn + glucose for 20 h at 180 under a nitrogen flow in order to form acrylamide under the least thermal deterioration (experimental group). The rats were subjected to anthropometric measurements, hematological analyses, and observations of the liver and kidneys. All of the rats grew well, and no gross symptoms attributable to the experimental oil were observed. But the experimental rats had significantly low insulin and triacylglycerol levels. The liver and kidneys from the experimental rats had damages, but the degree of the histological changes looked lighter than that of the rats fed practically used frying oil described above. The serum levels of aspartate aminotransferase (AST) and alanine aminotransferase (ALT) were also not much increased. Thus, it was suggested that continuous intake of trace acrylamide induced characteristically low serum insulin level and that the effects of the used frying oil on the liver and kidneys were hardly attributable to acrylamide possibly contained therein.

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“…The fatty acid compositions of the fresh oils 1 and 2 analyzed as previously 18,19) were as follows: myristic acid 0.1% and 0.1%; palmitic acid 9.4% and 8.4%; palmitoleic acid 0.1% and 0.1%; stearic acid 3.6% and 3.3%; oleic acid 32.6% and 38.2%; linoleic acid 44.1% and 39.2%; and a-linolenic acid 6.3% and 6.5%; eicosenoic acid 0.5% and 0.6%; others 3.3% and 3.6%, respectively.…”

Section: Chemical Analysesmentioning

confidence: 99%

Chemical Properties and Cytotoxicity of Thermally Oxidized Oil

et al. 2008

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Heated frying oils with different chemical properties in terms of AV (acid value), POV (peroxide value), COV (carbonyl value), and contents of polar compounds (PC) and triacylglycerol (TG), as well as color and odor, were obtained. Male Wistar rats were fed ad libitum for 12 weeks a powdered diet (AIN93G; no fat) containing 7 wt% of fresh oil (control) or one of the frying oils described above. The rats were subjected to anthropometric measurements, hematological analyses, and observations of the liver and kidneys. All of the rats grew well, and no gross symptoms attributable to the experimental oils were observed. However, the rats fed a diet containing the heated oil developed apparent liver damage to different degrees regardless of the chemical properties of the ingested oils. Thus, it was suggested that the chemical properties evaluated here had little to do with the cytotoxicity of heated oil, although the properties express quality of oil. Volatile compounds seem to be major candidates for the toxic agents in heated oil because oils with rancid and deteriorated odor show strong toxicity.

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Color Deterioration of Oil during Frying

Cited by 25 publications

References 9 publications

Effect of breading and battering ingredients on performance of frying oils*

Effect of breading and battering ingredients on performance of frying oils*

Effects of Trace Acrylamide Intake in Wistar Rats

Chemical Properties and Cytotoxicity of Thermally Oxidized Oil

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