Effect of phenolic extracts on trans fatty acid formation during frying

Gamel, Tamer H.; Kiritsakis, Apostolos; Petrakis, Ch.

doi:10.3989/gya.1999.v50.i6.689

Cited by 12 publications

(8 citation statements)

References 12 publications

(7 reference statements)

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“…Indeed, these differences among treatments were statistically significant (P <0.001) at each step of the heat treatment (24, 48, 72, 96, 120 h). These data relating particularly to the increases in TFAs are comparable to those of Gamel et al (1999), where they looked at the effects of phenol extracts on TFA formation during frying. A linear relationship between the amounts of elaidic acid and the number of frying cycles has also been reported (Bansal et al, 2009).…”

Section: Studies Of Antioxidant Effectssupporting

confidence: 56%

Trans Fatty Acids and Human Health

Filip¹,

Vidrih²

2012

The Cardiovascular System - Physiology, Diagnostics and Clinical Implications

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Section: Studies Of Antioxidant Effectssupporting

confidence: 56%

Trans Fatty Acids and Human Health

Filip¹,

Vidrih²

2012

The Cardiovascular System - Physiology, Diagnostics and Clinical Implications

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“…F value for a 0.02% extract at 120°C was 2.0. RE also decreased the level of trans fatty acids during frying of olive oil [89]. RE also decreased the level of trans fatty acids during frying of olive oil [89].…”

Section: Olive Oilmentioning

confidence: 86%

Stabilisation of edible oils with natural antioxidants

Yanishlieva¹,

Marinova²

2001

Eur. J. Lipid Sci. Technol.

258

128

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Natural antioxidants have recently gained increased interest because of the belief that natural food ingredients are better and safer than synthetic ones. The review presents the results on stabilisation of the main edible oils with different types of natural antioxidants. Sources of natural antioxidants are spices, herbs, teas, oils, seeds, cereals, cocoa shell, grains, fruits, vegetables, enzymes, proteins. Researchers concentrate on ascorbic acid, tocopherols and carotenoids as well as on plant extracts containing various individual antioxidants such as flavonoids (quercetin, kaemferol, myricetin), catechins or phenols (carnosol, rosmanol, rosamaridiphenol) and phenolic acids (carnosic acid, rosmarinic acid). Ascorbyl palmitate is regarded as a 'natural' antioxidant because it is hydrolysed in the body to ascorbic and palmitic acids. Among the herbs of the Lamiaceae family, rosemary has been more extensively studied and its extracts are the first marketed natural antioxidants. Oregano, which belongs to the same family, has gained the interest of many research groups as a potent antioxidant in lipid systems. The review concerns the following main topics: stabilisation of oil with individual natural antioxidants, interaction of antioxidants with synergists, stabilisation of oil with extracts or dry materials from different plant sources (e.g. herbs and spices), stabilisation at frying temperatures and in emulsions.

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“…Exactly 250 mg of amaranth oil was weighed into a glass vial and 1 mL methanolic sodium hydroxide solution (0.1%) was added for the methylation (Gamel et al . 1999).…”

Section: Methodsmentioning

confidence: 99%

Characterization of Amaranth Seed Oils

Gamel

Mesallam

Damir

et al. 2007

Journal of Food Lipids

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The oil fractions of Amaranthus caudatus L. and Amaranthus cruentus L. seeds were studied after different treatments of the seeds. The oil contents were 7.1 and 8.5% for raw A. caudatus L. and A. cruentus L. seeds, and consisted of 80.3–82.3% of triacylglycerols (TAGs). Phospholipids represented 9.1–10.2% of the oil. The squalene content was 4.8–4.9% in both types of oil. Air classification increased the lipid content and decreased the content of squalene, while heating (popping and cooking) increased the squalene content. After germination, the lipid fraction was decreased in their TAGs and increased in their phospholipids. The main fatty acid composition (palmitic, linoleic and oleic) was not affected by thermal treatments or by germination of the seeds. The hydroperoxide stability test showed that the stability of amaranth oil was more than that of sunflower oil. PRACTICAL APPLICATIONS This research provides some information about the effect of different treatments – including heat treatments, germination and air classification – on the oil characteristics of two species of amaranth seeds. Fatty acids and triacylglycerol profiles, lipid fractions and squalene content were the main characteristics studied during this research. The stability of the oil against oxidation is also presented as compared with sunflower oil. The results of this research provide a clearer picture for the potential use of amaranth oil on an industrial scale and its characteristic stability under different process conditions.

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Effect of phenolic extracts on trans fatty acid formation during frying

Cited by 12 publications

References 12 publications

Trans Fatty Acids and Human Health

Trans Fatty Acids and Human Health

Stabilisation of edible oils with natural antioxidants

Characterization of Amaranth Seed Oils

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