Correlations between polycyclic aromatic hydrocarbons and polar components in edible oils during deep frying of peanuts

Zhu, Yuezhao; Li, Xu; Huang, Jianhua; Zhao, Chen; Qi, Jin-Feng; Jin, Qingzhe; Wang, Xingguo

doi:10.1016/j.foodcont.2017.12.011

Cited by 31 publications

(10 citation statements)

References 38 publications

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“…5c. The observed tendencies for ox TGM were similar to those for TGD, with the exception of the behaviour at 200 °C, where the ox TGM content showed a downward trend after heating for 10 h. Zhu et al (2018) observed a similar phenomenon for ox TGM in soya bean oil during a frying process, which was attributed to the fact that ox TGMs are precursors for both TGO and TGD.…”

Section: Resultssupporting

confidence: 58%

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Correlations between trans isomers of α‐linolenic acid and polar components in linseed oil during heating

Shao

Song

et al. 2020

Int J of Food Sci Tech

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During heating of oils, trans fatty acids can be formed via various chemical reactions, which are not treated as free fatty acids but as part of triglycerides. The factors that influence the formation of trans isomers of a-linolenic acid (TALAs) and the correlation between TALAs and total polar components were studied by heating linseed oil. Both heating temperature and time affected TALA formation. Increasing temperature from 170°C to 200°C for 2 h produced more TALAs than conducting 14 h heating at 170°C. Pumping air promoted oxidation of a-linolenic acid, reducing the content of TALAs, especially c9, c12, t15-C18:3. TALA contents were positively correlated with total polar components, triglyceride oligomer, triglyceride dimer and diglyceride (DG) (r = 0.456-0.813), but negatively correlated with free fatty acids (r = À0.650-0.469). No correlation was found between TALAs and oxidised triglyceride monomer. Compared with di-TALAs, mono-TALAs had stronger correlation with DG.

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Section: Resultssupporting

confidence: 58%

“…A previously reported method was used to determine polar component compositions (Zhu et al , 2018). Polar compounds were TGO, TGD, ox TGM, DG and FFA.…”

Section: Methodsmentioning

confidence: 99%

Correlations between trans isomers of α‐linolenic acid and polar components in linseed oil during heating

Shao

Song

et al. 2020

Int J of Food Sci Tech

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“…7 In addition, high-temperature cooking methods, especially long-term frying, can also cause lipids to be oxidized and polymerized to generate PAH4. 8 Iwegbue et al 9 found that the total concentration of PAHs in peanut oil for continuously fried fish increased from 2107 to 4090 μg•kg −1 . Although the frying oil may be discarded eventually, the contaminated and generated PAH4 may migrate into the fried foods, increasing the exposure of PAH4 to humans.…”

Section: ■ Introductionmentioning

confidence: 99%

“…However, whether in the growth of oil crops or the process of pressing and refining, edible oil is vulnerable to being contaminated by PAH4 in the surrounding environment . In addition, high-temperature cooking methods, especially long-term frying, can also cause lipids to be oxidized and polymerized to generate PAH4 . Iwegbue et al found that the total concentration of PAHs in peanut oil for continuously fried fish increased from 2107 to 4090 μg·kg –1 .…”

Section: Introductionmentioning

confidence: 99%

Migration and Distribution of PAH4 in Oil to French Fries Traced Using a Stable Isotope during Frying

Shen

Liu

et al. 2022

J. Agric. Food Chem.

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Isotope-labeled four polycyclic aromatic hydrocarbons (PAH4-d12) were applied to study the migration and distribution of PAH4 in oil to French fries during frying. The results showed that the mobilities of PAH4-d12 showed a downtrend within 0−6 h and then an uptrend, and PAH4-d12 were mainly distributed in the crust of the French fries, especially five-ring PAHs-d12. The correlation analysis showed that PAH4-d12 migration was mainly caused by oil absorption of French fries. The low fluidity of the oil slowed down the PAH4-d12 migration, which was accelerated as the total polar component increased (higher than 15− 20%). Additionally, higher frying temperature enhanced the crust ratio and porous structure of French fries, which explained the abundant five-ring PAHs-d12 distributed in the crust. This study provided references for optimizing the frying parameters: the exposure of PAH4 in French fries to humans can be reduced by controlling the oil quality and weakening the crust of the French fries.

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“…Deep frying is one of the most common cooking methods used in domestic and industrial food preparation. Fried foods possess savoury flavour, desirable texture and attractive appearance, which have great appeal to consumers (Xu et al ., 2021; Zhu et al ., 2018). However, high temperature, moisture from food and oxygen from air together trigger a cascade of chemical reactions degrading the quality of frying oil (Chen et al ., 2021; Khor et al ., 2020; Kamkar et al ., 2015).…”

Section: Introductionmentioning

confidence: 99%

Comparison of non‐volatile degradation products formed from different vegetable oils during deep frying of French fries

Chen

Zhang

Zhao

et al. 2022

Int J of Food Sci Tech

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Deterioration of frying oil greatly affects its nutritional quality. This study sought to establish how oil type affected the evolution of non-volatile degradation products in frying oils. Frying experiments were applied with three different commercial oils (palm oil, rapeseed oil, soybean oil) known to be used in French fries, and the formed degradation products in oils were determined by classical assays, Fourier transform infrared spectroscopy (FTIR) and 1 H nuclear magnetic resonance (NMR). The FTIR demonstrated that the thermal stress may result in gradual alteration of cis fatty acids to trans fatty acids. The acyl groups, oxygenated compounds and 1,2-diglycerides in samples were determined by 1 H NMR. Soybean and rapeseed oils contained more oxygenated compounds than palm oil owing to higher polyunsaturated acyl group content. However, a contrary result was shown for 1,2-diglycerides. Of note, the major aldehydes formed were n-alkanals, (E,E)-2,4-alkadienals and (E)-2-alkenals; 4-oxo-alkanals were not detected in palm oil. Correlation analysis indicated that these aldehydes were positively correlated with the polymerisation and oxidation of frying oils (P < 0.01). The research provided new data for evaluating the suitability of these oils for food preparations.

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Correlations between polycyclic aromatic hydrocarbons and polar components in edible oils during deep frying of peanuts

Cited by 31 publications

References 38 publications

Correlations between trans isomers of α‐linolenic acid and polar components in linseed oil during heating

Correlations between trans isomers of α‐linolenic acid and polar components in linseed oil during heating

Migration and Distribution of PAH4 in Oil to French Fries Traced Using a Stable Isotope during Frying

Comparison of non‐volatile degradation products formed from different vegetable oils during deep frying of French fries

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