Effect of frying cycles on the physical, chemical and antioxidant properties of selected plant oils during deep-fat frying of potato chips

Ujong, A.E.; Emelike, N.J.T.; Owuno, F; Okiyi, P.N.

doi:10.1016/j.focha.2023.100338

Cited by 10 publications

(8 citation statements)

References 22 publications

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“…[8] In addition to the fatty acid profile of vegetable oils, the bioactive components that may be present must also be taken into account, such as chlorophyll compounds, carotenoid pigments, and flavonoids, among others, which play a protective role by helping to reduce oxidative deterioration. [9] However, during the frying processes, these components deteriorate, decreasing their effectiveness in protecting vegetable oil, as demonstrated in the research by Ujong et al [10] In this research, a decrease in the values of total phenols, and flavonoids and in the total antioxidant capacity (AC) of four oil varieties (soybean, almond, sesame, and avocado) used in frying processes of French fries over five cycles was evidenced. These indicators had losses of more than 50% in the total phenol content indicator for avocado oil, in the total flavonoid content indicator for almond and avocado oils in the total flavonoid content indicator for sesame and avocado oils and the total AC indicator for all oils.…”

Section: Introductionmentioning

confidence: 55%

“…The low values of peroxides can be attributed to the rapid deterioration they present at temperatures above 150 • C transforming into secondary products of oxidation, in turn, the low residence time in the frying oil and the low peroxide of the frying oil in the process of taking oil by the fried peanut there is no significant increase in the values of fried peanut peroxides. [10] 3.…”

Section: Analysis Of the Chemical Oxidation Indicatorsmentioning

confidence: 99%

“…These indicators had losses of more than 50% in the total phenol content indicator for avocado oil, in the total flavonoid content indicator for almond and avocado oils in the total flavonoid content indicator for sesame and avocado oils and the total AC indicator for all oils. [10] Fried peanuts are a popular snack. The frying process consists of immersing the food in edible oil or fat at temperatures of 140-180 • C. [11] Fried foods have a unique flavor, color, texture, and aroma.…”

Section: Introductionmentioning

confidence: 99%

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Determination in the efficiency of the use of essential oils of oregano and hop as antioxidants in deep frying processes

López,

Juncos,

Grosso

et al. 2023

Euro J Lipid Sci & Tech

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The aim is to evaluate the antioxidant efficiency of oregano essential oils (OEOs) and hops essential oils (HEOs) in a deep frying process of high‐oleic peanuts in high‐oleic peanut oil. There is no information available regarding the antioxidant behavior in deep frying. A combined vegetable oil/food system with high levels of lipids is susceptible to oxidation. High‐oleic peanut oil and high‐oleic peanuts are susceptible to oxidation involved in frying. The antioxidant effect of HEO and OEO was proved in frying peanut process (170°C) in peanut oil enriched at 0.02% p/p and compared with butylated hydroxytoluene (BHT) (0.02%) and control (without additives) during 8 h. Chemical oxidation indicators and volatile compounds were measured. 2,5‐Dimethylpyrazine (2,5‐DMP) and descriptive sensory analysis were measured in fried peanuts. High‐oleic peanut and oil are very stable in a frying process. OEOs and HEOs protected against the deterioration of the high‐oleic peanut oil: Peroxide value was 3.7, 2.8, 3.1, and 1.3 meq O2 kg−1 for control, BHT, HOP, and OEO, respectively. The addition of essential oils (EO) maintained the 2,5‐DMP in the fried peanuts. The use of EO of oregano and hop improves the stability of high‐oleic frying oil.Practical Application: Deep frying processes generate the deterioration of the vegetable oils used for cooking food. This deterioration reduces the shelf life of the frying oil and the quality of the food, even generating compounds that are toxic to the health of consumers. Antioxidants are used as measures that can help to reduce spoilage, but synthetics are being questioned. Natural products offer an alternative and essential oils, due to their high hydrophobic interaction with the oils, generate a strong interaction, remaining in the frying oil for its protection even at high‐temperature thermal processes. This alternative is a possibility because of the protection it generates in the deep frying process.

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Section: Introductionmentioning

confidence: 55%

Section: Analysis Of the Chemical Oxidation Indicatorsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Determination in the efficiency of the use of essential oils of oregano and hop as antioxidants in deep frying processes

López,

Juncos,

Grosso

et al. 2023

Euro J Lipid Sci & Tech

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“…Sunflower oil exhibited a similar pattern, with PVs rising from 1.20 to 9.20 meq/kg after the 4 th day of frying, but interestingly, it subsequently diminished to 8.80 meq/kg at the fifth day of frying 28 . On the other hand, sesame seed oil experienced an increase from the initial 5.50 to 8.50 meq/kg after five frying cycles of Nigerian potato chips 11 . This observed variation in PVs may be attributed to the presence of double bonds present in fats and oils, which play a fundamental role in autoxidation.…”

Section: Frying Cyclesmentioning

confidence: 95%

“…Therefore, the prolonged contact of the fries with the high-temperature oil is the primary reason for the deterioration in the quality of the prepared fries. In fact, Ujong et al 11 stated that the frying process contributes to the leaching of carbon from the French fries into the oil, resulting in the distinctive dark color of fried food. Furthermore, the pigments such as non-volatile decomposition products and carbonyl compounds generated as by-products during deep frying from oxidation and decomposition of fatty acids, contribute greatly to the dark color of the oil 12 .…”

Section: French Fries and Oil-bmentioning

confidence: 99%

Impact of deep-fat frying cycles on the physicochemical characteristics of two edible vegetable oils marketed in Algeria

Benmeziane,

Araba,

Belahcene

2024

Nor. Afr. J. Food Nutr. Res.

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Background: Vegetable oils containing polyunsaturated fatty acids are prone to oxidation when exposed to high-temperature frying processes. Aims: This study aims to follow the changes that occur in frying oil when used to fry potatoes. Material and Methods: The impact of the ratio of potatoes (g) to oil (g) as well as the number of frying cycles on the quality of two commonly marketed oils in Algeria: 100% soybean oil (oil A) and a blend of 60% soybean, 20% sunflower, and 20% corn oil (oil B) was assessed. The quality of these oils throughout repeated frying cycles was monitored by analyzing pH, density, color, moisture, acidity, peroxide value, saponification value, and acid index. Results: The results of the present study revealed that both oils experienced deterioration as the frying cycles were repeated, with more significant degradation observed with the 1/5 ratio of fries to oil compared to the 1/8 ratio. Remarkably, the 100% soybean oil deteriorated more rapidly than the oil blend. Conclusion: Based on the observed changes in physicochemical parameters and chemical indices, the use of frying oils beyond the third cycle significantly compromises their quality and safety. This not only impacts the consumer’s health but also the organoleptic properties of fried foods. Therefore, it is highly recommended to refrain from exceeding this limit to ensure optimal frying practices and protect consumer health. Keywords: Vegetable oils, deep-fat frying, ratio of fries/volume of oil, physical quality, chemical indices.

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Use of Humulus lupulus and Origanum vulgare as Protection Agents Against Oxidative Deterioration in “Deep-Fried Process”: Frying Model Assay with Sunflower Oil and High-Oleic Peanuts

López,

Juncos,

Grosso

et al. 2023

Food Bioprocess Technol

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Effect of frying cycles on the physical, chemical and antioxidant properties of selected plant oils during deep-fat frying of potato chips

Cited by 10 publications

References 22 publications

Determination in the efficiency of the use of essential oils of oregano and hop as antioxidants in deep frying processes

Determination in the efficiency of the use of essential oils of oregano and hop as antioxidants in deep frying processes

Impact of deep-fat frying cycles on the physicochemical characteristics of two edible vegetable oils marketed in Algeria

Use of Humulus lupulus and Origanum vulgare as Protection Agents Against Oxidative Deterioration in “Deep-Fried Process”: Frying Model Assay with Sunflower Oil and High-Oleic Peanuts

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