Abstract:Correlation between physicochemical analysis and radical-scavenging activity of vegetable oil blends as affected by frying of French friesThe main goal of the present work was to compare and correlate the results of physicochemical parameters and antiradical performance of some oil blends during deepfrying, which will be an initial indicator for applying antiradical tests for monitoring deep-frying oils. Two oil blends were prepared. The first blend was a mixture (1 : 1, wt/ wt) of sunflower seed oil and palm … Show more
“…Deep fat frying is a traditional method of cooking and is popular throughout the world for preparation and manufacture of nearly all foods [14]. In restaurants, fast food chains as well as in industrial frying operations such as potato chips, instant noodles, fat frying is the main procedure.…”
“…Deep fat frying is a traditional method of cooking and is popular throughout the world for preparation and manufacture of nearly all foods [14]. In restaurants, fast food chains as well as in industrial frying operations such as potato chips, instant noodles, fat frying is the main procedure.…”
“…AV was found to increase with increasing temperature of the oil and depended on -oryzanol content in the oil (see Table II) because of ferulic acid in -oryzanol structure can react with KOH. It was due to the cleavage and oxidation of double bonds to form carbonyl compounds which oxidized to low molecular weight fatty acid during heating [27], [28]. Moreover, low molecular weight fatty acid in the oil may be lost through volatilization during heating [29].…”
“…Free radical scavenging effect The stable 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging effect of oil was carried out as described by Ramadan et al (2006). The oil samples (5-80 mg) were mixed with 900 μM DPPH in toluene and the final concentration was made to 750 μM.…”
Fat-soluble nutraceuticals of cereals are known for number of disease preventive activities. Hence wheat bran oil (WBO) and wheat germ oil (WGO) were extracted from wheat bran and germ which yielded 3.35 % and 7.35 % of oil, containing polyunsaturated fatty acids (PUFA) (64 %, 61.2 %) respectively. Both oils contained tocopherols and carotenoids, which were higher in wheat germ oil (273 mg/ 100 g, 12.23 mg/100 g) than wheat bran oil (190 mg/100 g, 2.21 mg/100 g). Steryl ferulates were also present in both the oils, but their content was eight-fold higher in WBO than in WGO. Three major steryl ferulates identified by HPLC were campesteryl ferulate and sitostenyl ferulate, campestanyl ferulate and β-sitosteryl ferulate as in γ-oryzanol and another ferulate, viz., sitostanyl ferulate. A strong IC 50 value of 7.5 mg/mL and 21.6 mg/mL DPPH free radicals scavenging for wheat germ oil for wheat bran oil was observed. NMR ( 13 C and 1 H) profile explored the evidence of distribution of antioxidant molecules in the unsaponifiable matter of wheat derived oil. Since oils rich in PUFA and minor components are required for the normal physiological activities, blending such oils with other edible oils of the diet in wheat growing countries like India may be useful to provide health benefits.
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