Effect of water and bht on stability of cottonseed oil during frying

Peled, Micha; Gutfinger, Tamar; Letan, A.

doi:10.1002/jsfa.2740261106

Cited by 76 publications

(50 citation statements)

References 15 publications

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“…It is well known that the polymer content increases as the oxidative rancidity of oil exposed to frying temperatures proceeds (Yoon et al 1987). The increase in polymer content is due to the formation of higher molecular weight substances by polymerization occurring at elevated frying temperature (Peled et al 1975). The concentration level of total polar compounds is a good indicator of the overall quality of frying oils.…”

Section: Quality Parameters Of Unused and Used Frying Sunflower Oilmentioning

confidence: 99%

Recovery of used frying sunflower oil with sugar cane industry waste and hot water

Ali

El-Anany

2012

J Food Sci Technol

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The main goal of the current investigation was to use sugar cane bagasse ash (SCBA) and to compare its adsorption efficiency with Magnesol XL as synthetic adsorbents to regenerate the quality of used frying sunflower oil. In addition, to evaluate the effect of water washing process on the quality of used frying oil and the treated oil. The metal patterns of sugar cane bagasse ash and Magnesol XL were determined. Some physical and chemical properties of unused, used frying and used-treated sunflower oil were determined. Sunflower oil sample was heated at 180°C+5°C, then frozen French fries potato were fried every 30 min. during a continuous period of 20 h. Oil samples were taken every 4 h. The filter aids were added individually to the used frying oil at levels 1, 2 and 3 % (w / v), then mechanically stirred for 60 min at 105°C. The results indicate that all the filter aids under study were characterized by high levels of Si and variable levels of other minerals. The highest level of Si was recorded for sugar cane bagasse ash (SCBA) was 76.79 wt. %. Frying process caused significant (P≤0.05) increases in physico-chemical properties of sunflower oil. The treatments of used frying sunflower oil with different levels of sugar cane bagasse ash and Magnesol XL caused significant (P≤0.05) increase in the quality of treated oil, however the soap content of treated oil was increased, therefore, the effect of water washing process on the quality of used frying and used-treated sunflower oil was evaluated. The values of soap and Total polar compounds after water treatment were about 4.62 and 7.27 times as low as that for sunflower oil treated with 3 % sugar cane bagasse ash (SCBA). The results of the present study indicate that filtration treatment with different levels of sugar cane bagasse ash( SCBA) regenerated the quality of used sunflower oil and possess higher adsorbing effects than the synthetic filter aid ( Magnesol XL ) in removing oil oxidation products. The current study also recommends using hot water treatment for improving the quality of used frying oil.

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Section: Quality Parameters Of Unused and Used Frying Sunflower Oilmentioning

confidence: 99%

Recovery of used frying sunflower oil with sugar cane industry waste and hot water

Ali

El-Anany

2012

J Food Sci Technol

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“…Peroxide value (PV), free fatty acid (FFA) and iodine value (IV) were all determined using PORIM test methods (23). The oil colors were measured in one-inch cell in a Lovibond tintometer (Salibury, United Kingdom) (24). The absorbances at 232 and 268 nm and the anisidine value (AnV) were obtained using IUPAC methods (25).…”

Section: Analyses Of Oilmentioning

confidence: 99%

Synergistic Effect of Rosemary, Sage and Citric Acid on Fatty Acid Retention of Heated Flaxseed Oil

Jaswir

Kitts²,

Man

et al. 2004

J. Oleo Sci.

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“…Polymer compounds were identified according to the method described by Peled and colleagues 24) . The sample was initially reacted with 1% sulfuric acid (Systerm, Shah Alam, Malaysia) prior to reflux for about 2 1 2 h. The methanolic layer was then separated from the semi-solid residue after 2 1 2 h of cooling.…”

mentioning

confidence: 99%

Quality Assessment of Palm Products upon Prolonged Heat Treatment

Tarmizi

Lin

2008

J. Oleo Sci.

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Extending the frying-life of oils is of commercial and economic importance. Due to this fact, assessment on the thermal stability of frying oils could provide considerable savings to the food processors. In this study, the physico-chemical properties of five palm products mainly palm oil, single-fractionated palm olein, double-fractionated palm olein, red palm olein and palm-based shortening during 80 hours of heating at 180 were investigated. Heating properties of these products were then compared with that of high oleic sunflower oil, which was used as reference oil. The indices applied in evaluating the quality changes of oils were free fatty acid, smoke point, p-anisidine value, tocols, polar and polymer compounds. Three palm products i.e. palm oil, single-fractionated palm olein and double-fractionated palm olein were identified to be the most stable in terms of lower formation of free fatty acid, polar and polymer compounds as well as preserving higher smoke point and tocols content compared to the other three oils. The low intensity of hydrolytic and oxidative changes due to prolonged heating, suggests that these palm products are inherently suitable for frying purposes.

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Effect of water and bht on stability of cottonseed oil during frying

Cited by 76 publications

References 15 publications

Recovery of used frying sunflower oil with sugar cane industry waste and hot water

Recovery of used frying sunflower oil with sugar cane industry waste and hot water

Synergistic Effect of Rosemary, Sage and Citric Acid on Fatty Acid Retention of Heated Flaxseed Oil

Quality Assessment of Palm Products upon Prolonged Heat Treatment

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