Effect of Deep-Fat Frying on Fatty Acid Composition and Iodine Value of Rice Bran Oil Blends

Choudhary, Monika; Grover, Kiran; Javed, Mohammed

doi:10.1007/s40011-014-0324-9

Cited by 13 publications

(6 citation statements)

References 23 publications

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“…Iodine value (IV) is an index of the unsaturation, which is the most important analytical characteristic of oil. The higher the iodine value was the quicker the oil tends to be oxidized, particularly during deep-fat frying …”

Section: Resultsmentioning

confidence: 99%

“…The higher the iodine value was the quicker the oil tends to be oxidized, particularly during deep-fat frying. 43 Changes in IV of the pure ROPO and the ROPO/RCO blend during deep-frying are presented in Figure 1f. At fresh conditions, the maximum IV was observed in pure ROPO with 87.4 and 75.7 in the ROPO/RCO blend due to their relatively high content of UFAs with 80.9 and 71.6, respectively (Table 1).…”

Section: ■ Results and Discussionmentioning

confidence: 99%

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A Comparative Study on Formation of Polar Components, Fatty Acids and Sterols during Frying of Refined Olive Pomace Oil Pure and Its Blend Coconut Oil

Hammouda

Triki

Matthäus

et al. 2018

J. Agric. Food Chem.

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The frying performance of pure refined olive-pomace oil (ROPO) and blended with refined coconut oil (RCO) (80:20) was compared during a frying operation of French fries at 180 °C. Blending polyunsaturated oils with highly saturated or monounsaturated oils has been studied extensively, however in literature there is no study has been reported so far on blending ROPO (rich in monounsaturated fatty acids) with RCO (rich in saturated fatty acids) to formulate new frying oils. At the end of the frying process, the blend of ROPO/RCO exhibited a higher chemical stability than the pure ROPO based on total polar compounds (TPC), and polymers. The rate of TPC formation was achieved 23.3% and 30.6% for the blend and the pure oil, respectively. Trans and free fatty acids content, as well as anisidine value were also observed to be the highest in the pure ROPO. This study evaluated the frying performance in the search for appropriate frying oils to deliver healthy fried products with optimized nutritional qualities.

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Section: Resultsmentioning

confidence: 99%

Section: ■ Results and Discussionmentioning

confidence: 99%

A Comparative Study on Formation of Polar Components, Fatty Acids and Sterols during Frying of Refined Olive Pomace Oil Pure and Its Blend Coconut Oil

Hammouda

Triki

Matthäus

et al. 2018

J. Agric. Food Chem.

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“…Iodine values (IV) are often used to determine the degree of unsaturation in fatty acids. The higher the IV, the more unsaturated fatty acid bonds are present in the fat (Choudhary et al, 2015). Changes in the IV of oils during deep frying are shown at Figure 2B.…”

Section: Antioxidant Activity During Deep Fryingmentioning

confidence: 99%

Butylated methyl caffeate: a novel antioxidant

2020

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A novel caffeic acid derivative, butylated methyl caffeate (BMC), was synthesized via esterification between butylated caffeic acid (BCA) and methanol. Its antioxidant activity was investigated and compared to TBHQ, caffeic acid (CA), methyl caffeate (MC) and BCA through deep-frying, an oven test in oil-in-water emulsions and DPPH radical scavenging. BMC showed the strongest antioxidant activity among the five antioxidants in emulsions and its antioxidant activity was almost as strong as BCA in frying. Its soybean oil-water partition coefficient was 9.18 due to its ester and tert-butyl groups, far greater than those of MC (4.82), BCA (2.41), CA (0.84) and TBHQ (3.22). This meant that it was much more soluble in the lipid phase than the other four antioxidants in emulsions. The DPPH radical scavenging activity of BMC was near TBHQ, lower than the other three because of its steric hindrance and less functional phenolic hydroxyl groups compared to others when their masses were the same.

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“…The mean FFA values were found to be 0.23 and 0.19 mg KOH/g of oil for CO and NCO, respectively. Iodine value (IV) is used to determine the degree of unsaturation present in the fatty acids and to characterize the fats and oils (Alireza et al 2010). Mean iodine values were found to be 7.22 and 59.27 g I 2 /100 g of oil for CO and NCO, respectively.…”

Section: Physico-chemical Parameters Of Oilmentioning

confidence: 99%

“…Despite yielding desirable flavor and color, frying can also impart adverse effects, such as degradation of bioactive components (polyphenols and b-carotene) in the oil/product at higher temperatures (Andrikopoulos et al 2002;Paulo et al 2008). Many studies have been reported towards the changes in frying oil, during heating of oil and frying (Stier 2004;Debnath et al 2012a, b;Alireza et al 2010). However, reports on the nutritional availability and status of phytoceuticals absorbed in the fried product are scanty.…”

Section: Introductionmentioning

confidence: 99%

Status of the bioactive phytoceuticals during deep-fat frying of snack food using nutra-coconut oil

et al. 2017

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The present study was carried out to study the physico-chemical changes that take place in both product and oil during the deep fat frying of a traditional savoury snack 'kodubale', at 120-160 °C for 120-600 s using coconut oil (CO) and nutra-coconut oil (NCO). Further, kinetic studies on moisture loss, oil uptake, color and degradation of β-carotene, total polyphenol content and antioxidant activity for kodubale was carried out during frying as a function of temperature and time. The study showed that the kinetic coefficients for above parameters increased with temperature and time and the data obtained were well fitted with first order kinetic model. The results also revealed that NCO fried product retained major phenolic acids due to the presence of antioxidants in the NCO which was enriched with flaxseed oil concentrate. The fatty acids profile of oil extracted from products obtained by frying using NCO was characterized with higher ω-3 and ω-6 fatty acids content as compared to same obtained using CO. However, the breaking strength and sensory characteristics of CO and NCO fried kodubale was found to have no significant difference ( < 0.05).

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Effect of Deep-Fat Frying on Fatty Acid Composition and Iodine Value of Rice Bran Oil Blends

Cited by 13 publications

References 23 publications

A Comparative Study on Formation of Polar Components, Fatty Acids and Sterols during Frying of Refined Olive Pomace Oil Pure and Its Blend Coconut Oil

A Comparative Study on Formation of Polar Components, Fatty Acids and Sterols during Frying of Refined Olive Pomace Oil Pure and Its Blend Coconut Oil

Butylated methyl caffeate: a novel antioxidant

Status of the bioactive phytoceuticals during deep-fat frying of snack food using nutra-coconut oil

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