Effects of frying on polar material and free fatty acids in soybean oils

Sui

Euro J Lipid Sci & Tech

et al. 2015

The degradation occurring in soybean oil, camellia oil, and binary blends at five ratios during deep frying of french fries at 180°C for five consecutive days was monitored. The decrease in polyunsaturated and increase in saturated fatty acids during the frying operation was more prominent in soybean oil as compared to the camellia oil and blended oils. Among the frying periods, camellia oil, blend (60:40) and blend (50:50) after frying did not change significantly in the overall fatty acid composition. In addition, results of physicochemical properties of the frying media, namely the free fatty acid, peroxide value, p‐anisidine value, total polar components, and color, indicate that camellia oil has the least degradation, while soybean oil has the highest. What is more, these results reveal that increase in oxidative stability is correlated with the increase in camellia oil levels, due to the high content of phenolic compounds and monounsaturated fatty acid. Therefore, the present study clearly indicated that partial replacement of soybean oil with camellia oil can significantly improve frying stability for deep frying of french fries. Practical applications: The results are useful for home cooking, restaurants, or fast foods sellers providing them with newly developed frying stability oils, camellia oil, and camellia/soybean blended oils for deep frying of french fries. Furthermore, discarding time was provided for soybean oil, camellia oil, and their blends when used as media for french fries frying, this suggestion allows preparing safe fried foods for consumers. Total polar compounds of oils during 5 days of usage for deep frying of french fries. Soybean oil (SO); camellia oil (CO); blended oils (soybean oil:camellia oil) SCO1‐90:10, SCO2‐80:20, SCO3‐70:30, SCO4‐60:40, SCO5‐50:50.

Section: Discussionsupporting

confidence: 89%

Section: Changes Of Total Polar Componentssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 99%

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Improvement in thermal stability of soybean oil by blending with camellia oil during deep fat frying

Sui

Euro J Lipid Sci & Tech

et al. 2015

International Journal of Food Properties

“…Determination of the level of total polar compounds is the most reliable measure of fat deterioration and quality control for fats and oils. [12] This is because it provides information on the total amount of new compounds formed upon various heat treatments. This gravimetric method is precise and accurate because it isolates polar compounds based on adsorption chromatography.…”

Section: Total Polar Compounds (Tpc) and Their Distributionmentioning

confidence: 99%

Quality profile determination of palm olein: potential markers for the detection of recycled cooking oils

Khor

Sim

Abas

et al. 2019

In this study, the safety and quality of commercial cooking oils were evaluated. The emphasis of this evaluation was on the presence of oxidation and polymerization products in fresh oils, although the analyses were often conducted on used frying fats and oils. This was because polymerized triacylglycerols (PTGs) and monomeric oxidized triacylglycerols (oxTAGs) have been proposed as potential indicators of the adulteration of palm olein. The oil quality was evaluated based on PTG content, the presence of epoxy, keto, and hydroxy acids, fatty acid composition, and smoke point. Principal component analysis (PCA) was conducted to identify the relationships among the analytical parameters. The total polar compound content of all fresh oil samples was within the safety limit for human consumption (< 25% polar compounds). TAG oligomers or epoxy, keto, or hydroxy acids were not detected in any of the fresh oil samples. Most of the packet oils had lower smoke point (< 200°C) and linoleic acid content than the bottled oils. The pure palm olein samples were found to be better in terms of overall oil quality, as indicated by the PCA biplots of all analytical parameters.

“…Frying is one of the world's oldest and most common food preparation techniques and gives a flavor to the foods that are highly appreciated by consumers and is being extensively used in food processing [1,2,3].…”

Section: Introductionmentioning

confidence: 99%

Changes in Quality Characteristics of Different Deep Frying Fats During Frying and Regeneration Potentials of Different Adsorbents in Wasted Frying Oils

Yemişçioğlu¹,

Özdikicierler²,

Ozge³

2015

JFNR

Regeneration potentials of synthetic magnesium silicate, acid activated bleaching earth and natural bleaching earth for the fried soybean oil after progressive laboratory scale frying. The wasted palm olein and sunflower oils which were obtained from two different restaurants were investigated. As indication for development of deterioration reactions in oil during frying and regeneration potentials of so-called adsorbents, free fatty acid content (FFA), total polar material (TPM), dielectric constant (DC) and color measurement values (L, a and b) were measured. According to the results, synthetic magnesium silicate (SMS), acid activated bleaching earth (ABE) and natural bleaching earth (NBE) have different adsorbent characteristics that were significantly affected by the origin, physical and chemical properties and production method of that adsorbent. Laboratory scale frying operations were significantly increased FFA, TPM and DC as a result of thermal oxidation reaction. The usage of SMS in the wasted soybean oil reduced FFA content, TPM and DC values while lighten the color. Nevertheless, the reductions of these values were much more evident for in wasted sunflower oil from Restaurant A (WA) and wasted palm olein from Restaurant B (WB) when compared to wasted oil obtained from laboratory scale frying operations. All values were reduced with the use of adsorbents while L values of WB is increased with adsorbent usage. Generally SMS showed a higher reducing potential on FFA content, TPM and DC values which are considered as deterioration indices of oil quality during frying operation.