Comparative Study of the Oxidation Stability of High Oleic Oils and Palm Oil during Thermal Treatment

Xu, Ziyang; Ye, Zhan; Li, Youdong; Li, Jinwei; Liu, Yuanfa

doi:10.5650/jos.ess19307

Cited by 8 publications

(4 citation statements)

References 36 publications

(35 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…On the other hand, saturated fatty acids (C12:0, C14:0, C16:0, C18:0, C20:0) did not decrease after 18 h of potatoes and tofu deep frying (Table 1). The same observation was reported for HORO by Xu et al [47]. A significant oxidation of unsaturated fatty acid, which converts mostly to primary and secondary oxidation products during the frying process, was also reported by other authors [44,48].…”

Section: Famessupporting

confidence: 87%

Effect of Deep Frying of Potatoes and Tofu on Thermo-Oxidative Changes of Cold Pressed Rapeseed Oil, Cold Pressed High Oleic Rapeseed Oil and Palm Olein

et al. 2021

View full text Add to dashboard Cite

One of the commonly used food preparation methods is frying. Fried food is admired by consumers due to its unique taste and texture. Deep frying is a process of dipping food in oil at high temperature, usually 170–190 °C, and it requires a relatively short time. The aim of this study was to analyze the thermo-oxidative changes occurring during the deep frying of products such as potatoes and tofu in cold pressed rapeseed oils and palm olein. Cold pressed rapeseed oil from hulled seeds (RO), cold pressed high oleic rapeseed oil from hulled seeds (HORO), and palm olein (PO) (for purposes of comparison) were used. Characterization of fresh oils (after purchase) and oils after 6, 12, and 18 h of deep frying process of a starch product (potatoes) and a protein product (tofu) was performed. The quality of oils was analyzed by determining peroxide value, acid value, p-anisidine value, content of carotenoid and chlorophyll pigments, polar compounds, smoke point, color (CIE L*a*b*), fatty acids content and profile, calculation of lipid nutritional quality indicators, and oxidative stability index (Rancimat). Cold pressed high oleic rapeseed oil was more stable during deep frying compared to cold pressed rapeseed oil, but much less stable than palm olein. In addition, more thermo-oxidative changes occurred in the tested oils when deep frying the starch product (potatoes) compared to the deep frying of the protein product (tofu).

show abstract

Section: Famessupporting

confidence: 87%

Effect of Deep Frying of Potatoes and Tofu on Thermo-Oxidative Changes of Cold Pressed Rapeseed Oil, Cold Pressed High Oleic Rapeseed Oil and Palm Olein

et al. 2021

View full text Add to dashboard Cite

show abstract

“…The fat content of the fried BBFNs correlates well with the viscosity and dielectric constant of the oils employed, a result also observed by others [ 42 ]. For instance, among four fresh oils, the fat content was the highest for palm oil, the most viscous of the oils, while rapeseed oil, a much less viscous oil, produced the lowest penetrated surface oil content ( Figure 1 ).…”

Section: Resultssupporting

confidence: 84%

Oil Penetration of Batter-Breaded Fish Nuggets during Deep-Fat Frying: Effect of Frying Oils

Cui

Chen

Jinling

et al. 2022

Foods

View full text Add to dashboard Cite

Four frying oils (rapeseed, soybean, rice bran, and palm oils) were employed either as received (fresh) or after preheating at 180 °C for 10 h, and measured for their fatty acid composition, viscosity, and dielectric constant. Batter-breaded fish nuggets (BBFNs) were fried at 180 °C (60 s), and the effect of the oils’ quality on the oil penetration of fried BBFNs were investigated via the analysis of the absorption and the distribution of fat. Preheating increased the viscosity and dielectric constant of the oils. The total fat content using fresh oils was the greatest for palm oil (14.2%), followed by rice bran oil (12.2%), rapeseed oil (12.1%), and soybean oil (11.3%), a trend that was nearly consistent with the penetrated surface oil, except that the penetrated oil for soybean oil (6.8%) was higher than rapeseed oil (6.3%). The BBFNs which were fried using fresh oils possessed a more compact crust and smaller pores for the core and underwent a lower oil penetration compared to the preheated oils. The results suggested that the oils’ quality significantly affected the oil penetration of fried BBFNs.

show abstract

“…A total of 40 samples were analysed and four types of edible oils were used to investigate how fatty acid composition affects furan production ( Table 4 ). Palm oil was used as saturated fatty acid-rich oil, olive oil as oleic acid-rich oil, and soybean and corn germ oil as linoleic acid-rich oil ( 18 , 31 , 32 ).…”

Section: Resultsmentioning

confidence: 99%

Analysis of Furan in Red Pepper Powder Treated by Three Methods-Boiling, Roasting, and Frying

Kim

Lee

2022

Front. Nutr.

View full text Add to dashboard Cite

In this study, furan analysis was conducted on dried red pepper powder treated by three cooking methods (boiling, roasting, and frying). A total of 144 samples were prepared and their furan levels were analysed using automated solid-phase micro-extraction gas chromatography-mass spectrometry. The furan concentration in boiled soup ranged from 1.26 to 4.65 ng/g, and from 7.37 to 27.68 ng/g for boiled red pepper samples. For the roasting method, a furan concentration between 6.66 and 761.37 ng/g was detected. For the frying method, the furan level of edible oils ranged from 3.93 to 125.88 ng/g, and a concentration ranging from 4.88 to 234.52 ng/g was detected for the fried red pepper samples. The cooking method using edible oil obtained a higher furan concentration than the water-based method. Samples using corn germ oil (linoleic acid-rich oil) obtained the highest furan concentration among the four edible oils. In all cooking methods, the higher the heating temperature and time, the higher the furan concentration detected. A kinetic study was conducted using the roasting model system and the apparent activation energy was 60.5 kJ/mol. The results of this study could be useful as a database for furan concentration in dried red pepper powder according to various cooking methods.

show abstract

Comparative Study of the Oxidation Stability of High Oleic Oils and Palm Oil during Thermal Treatment

Cited by 8 publications

References 36 publications

Effect of Deep Frying of Potatoes and Tofu on Thermo-Oxidative Changes of Cold Pressed Rapeseed Oil, Cold Pressed High Oleic Rapeseed Oil and Palm Olein

Effect of Deep Frying of Potatoes and Tofu on Thermo-Oxidative Changes of Cold Pressed Rapeseed Oil, Cold Pressed High Oleic Rapeseed Oil and Palm Olein

Oil Penetration of Batter-Breaded Fish Nuggets during Deep-Fat Frying: Effect of Frying Oils

Analysis of Furan in Red Pepper Powder Treated by Three Methods-Boiling, Roasting, and Frying

Contact Info

Product

Resources

About