Correlation of fatty acid composition of vegetable oils with rheological behaviour and oil uptake

Kim, Ju‐Young; Kim, Deok Nyun; Lee, Sung Ho; Yoo, Sang‐Ho; Lee, Suyong

doi:10.1016/j.foodchem.2009.05.011

Cited by 222 publications

(191 citation statements)

References 19 publications

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“…The increase in temperature enhances the movements of the molecules and reduces intermolecular forces thus the layers of the liquid easily pass over one another and thus contribute in the reduction of viscosity (Siddique et al 2010). This phenomenon also verified by the other researchers as oil viscosity depends on its molecular structure and decreases with the unsaturation of fatty acids while it increases with the increase of saturation of long chain fatty acids on TAG molecules (Kim et al 2010;Geller and Goodrum 2000). It may be due to the π bonds that make the bonding more rigid, and thus rotation between C-C bonds becomes strenuous, moreover extended chain makes flow easier and reduces viscosity (Santos et al 2005).…”

Section: Rheologysupporting

confidence: 77%

“…Besides, rheological measurements are useful since the behavioral and predictive information about different products and formulation can be determined by it (Wan Nik et al 2005). The viscosity and flow are also important phenomenon though it has little influence in storage but it plays a significant role in frying of foods, since penetration of oil into the food stuff favoured by the viscosity of oil (Kim et al 2010). Some literatures are available on rheology of different individual oils but, unfortunately, we have not found any record of such study on these aspects of different oil blends and comparison of results (Lioumbas et al 2012;Santos et al 2005;Wang and Briggs 2002).…”

Section: Introductionmentioning

confidence: 92%

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Effect of frying on the rheological and chemical properties of palm oil and its blends

et al. 2013

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The aim of this research was to determine the changes in the physicochemical properties of palm oil and its blends by FTIR and rheological measurements. Application of heat produces some chemical compounds as impurities and even toxic compounds in oils and fats that give absorbance at different region. FTIR spectra of pure palm olein shows an absorbance at 3002 cm −1 whereas other pure oils show maximum absorption at around 3007 cm −1 due to C-H stretching vibration of cis-double bond (=C-H). By blending of high unsaturated oils with palm olein, a clear shift of 3007 cmband to 3005 cm −1 occurs. Viscosity of palm olein was found higher among all oils while it subsequently and substantially reduced by blending with other oils. Since it is a function of temperature, viscosity of pure oils and their blends decreases with the increase of temperature. The loss modulus (G′′), for all oil blends before and after frying, in rheological experiment was found higher for all oils than the storage modulus (G′), therefore, the viscous property was found higher than elastic property of oils and blends. However, the critical stress for all oil blends was found higher than that of pure oils.

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Section: Rheologysupporting

confidence: 77%

Section: Introductionmentioning

confidence: 92%

Effect of frying on the rheological and chemical properties of palm oil and its blends

et al. 2013

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“…Since the activation energy indicates the sensitivity of a material to temperature changes (Steffe [34]), the statistical results demonstrated that the flow behaviors of PO, CO and SO were highly dependent on temperature change. Also, when the activation energy value of each oil was plotted against the levels of C18:2 fatty acid (data not shown), there was a reasonable correlation suggesting that the oils containing more double bonds exhibit less activation energy and these results are agreed with (Kim et al) [16]. It is generally recognized that the higher viscosity of frying oils, the greater the oil content in fried foods.…”

Section: Activation Energy and The Effect Of Temperature On Viscositysupporting

confidence: 68%

“…A decrease in the oil viscosity was distinctly observed with increasing the level of C18:2 and a decreasing the level of C18:1 fatty acid. Since each double bond with a cis configuration form causes a kink in the straight chain and the presence of double bond does not allow fatty acid molecules to stack closely together, consequently interfering with packing in the crystalline state [35,16]. Thus, fatty acids with more double bonds do not have a rigid and fixed structure, being loosely packed and more fluid-like.…”

Section: Relation Between Fatty Acids Profile and Rheological Propertiesmentioning

confidence: 99%

Impact of Frying on Fatty Acid Profile and Rheological Behaviour of Some Vegetable Oils

Sharoba¹,

Ramadan²

2017

J Food Process Technol

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“…Compared to the oil from the raw sample, the viscosities of the oils from roasted and germinated samples were changed significantly (p < 0.05). Kim et al, (2010) found that the viscosity of vegetable oils depends markedly on the type of the oil (hazelnut, olive, canola, corn, soybean, sunflower, and grape seed oils). A correlation study between the viscosity and the fatty acid composition was carried out to show the dependency of viscosity on the type of oil.…”

Section: Physical Properties Of Oil Seeds Of M Peregrinamentioning

confidence: 99%

Effect of pretreatment on the proximate composition, physicochemical characteristics and stability of <em>Moringa peregrina</em> oil

Sulaiman

Ahmad

Mariod³

et al. 2018

Grasas y Aceites

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SUMMARY:The present research work was intended to study the influence of roasting and germination of the kernel seeds of Sudanese Moringa peregrina on the physicochemical characteristics and the oxidative stability of the extracted oil. Roasting was carried out at 180 ˚C for 25 minutes, whereas germination was done at ambient conditions in a wet jute bag for 5-7 days. The oil was extracted using n-hexane in a Soxhlet extraction apparatus. The results show that the oil contains α-tocopherols (152mg/kg) and oleic acid (above 70%) as the major tocols and fatty acids, respectively. Germination reduced the peroxide value and increased the acid value in a significant way (p < 0.05) whereas the opposite trend was noticed in the case of roasting. It is crucial to note that, with the exception of the acid value of the germinated sample, peroxide and acid values remained below one meq O 2 / Kg of oil and one mg KOH/g of oil, respectively. The oxidative stability of the oil from the roasted sample was increased almost by 80% compared to the raw one. Roasting of the kernels prior to oil extraction is imperative for improving its oxidation resistance and the physicochemical characteristics. KEYWORDS:Germination; Fatty acids composition; Moringa peregrina; Oxidative stability; Plastochromanol (PC-8); Roasting; Tocols RESUMEN: Efecto del pretratamiento sobre la composición proximal, características fisicoquímicas y estabilidad del aceite de Moringa peregrina. El presente trabajo de investigación tuvo como objetivo estudiar la influencia de la torrefacción y la germinación de semillas de grano de Moringa peregrina sudanesa sobre las características fisicoquímicas y la estabilidad oxidativa del aceite extraido. La torrefacción se llevó a cabo a 180ºC durante 25 minutos, mientras que la germinación se realizó en condiciones ambientales en una bolsa de yute húmeda durante 5-7 días. El aceite se extrajo utilizando n-hexano en un aparato de extracción Soxhlet. Los resultados han demostrado que el aceite contiene α-tocoferoles (152 mg/kg) y ácido oleico (por encima del 70%) como tocolos y ácidos grasos mayoritarios, respectivamente. La germinación redujo el valor de peróxido y aumentado la acidez de forma significativa (p <0,05), mientras que la tendencia opuesta se observó en el caso del tostado. Es importante señalar que, excepto el valor acidez de la muestra germinada, los valores de peróxido y acidez permanecieron por debajo de un meq O 2 /Kg de aceite y un mg KOH/g de aceite, respectivamente. La estabilidad oxidativa del aceite de la muestra tostada incrementó casi un 80% en comparación con la cruda. La torrefacción de los granos antes de la extracción de aceite es crucial para mejorar su resistencia a la oxidación y las características fisicoquímicas.

show abstract

Correlation of fatty acid composition of vegetable oils with rheological behaviour and oil uptake

Cited by 222 publications

References 19 publications

Effect of frying on the rheological and chemical properties of palm oil and its blends

Effect of frying on the rheological and chemical properties of palm oil and its blends

Impact of Frying on Fatty Acid Profile and Rheological Behaviour of Some Vegetable Oils

Effect of pretreatment on the proximate composition, physicochemical characteristics and stability of <em>Moringa peregrina</em> oil

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