Influence of food type, oil type and frying frequency on the formation of trans-fatty acids during repetitive deep-frying

Manzoor, Shaziya; Masoodi, F. A.; Rashid, Rubiya

doi:10.1016/j.foodcont.2022.109557

Cited by 15 publications

(9 citation statements)

References 40 publications

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“…The presence of TFAs and SFAs may be influenced by the use of TFAs- or SFAs-rich ingredients, such as butter [ 7 ] and partially hydrogenated vegetable oils [ 9 , 12 ], and the preparation methods used, such as deep-frying [ 9 , 11 , 13 ]. Practices related to the frying process, such as the reuse of frying oil [ 6 ], the frying temperature [ 14 ], and the duration of frying using different types of oils [ 10 , 13 , 15 , 16 , 17 ], also affect the levels of SFAs and TFAs in foods. As most Malaysian foods incorporate ingredients that are rich in fats, such as coconut milk and peanuts, and approximately 30% of Malaysian street foods are deep-fried [ 18 ], local street foods may contain high amounts of SFAs and TFAs, as well as MUFAs and PUFAs [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

Fatty Acid Composition of Selected Street Foods Commonly Available in Malaysia

Arifen

Shahril

Shahar

et al. 2023

Foods

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Despite growing evidence of increased saturated and trans fat contents in street foods, little is known about their fatty acid (FA) compositions. This study aimed to analyse the saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), and trans fatty acids (TFAs) content of 70 selected and most commonly available street foods in Malaysia. The street foods were categorised into main meals, snacks, and desserts. TFAs were not detected in any of the street foods. Descriptively, all three categories mainly contained SFAs, followed by MUFAs, and PUFAs. However, the one-way ANOVA testing showed that the differences between each category were insignificant (p > 0.05), and each FA was not significantly different (p > 0.05) from one to another. Nearly half of the deep-fried street foods contained medium to high SFAs content (1.7 g/100 g–24.3 g/100 g), while the MUFAs were also high (32.0–44.4%). The Chi-square test of association showed that the type of preparation methods (low or high fat) used was significantly associated (p < 0.05) with the number of SFAs. These findings provide valuable information about fat composition in local street foods for the Malaysian Food Composition Database and highlight the urgency to improve nutritional composition.

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Section: Introductionmentioning

confidence: 99%

Fatty Acid Composition of Selected Street Foods Commonly Available in Malaysia

Arifen

Shahril

Shahar

et al. 2023

Foods

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“…This was because squid had higher levels of n-3 PUFAs, which had undergone rapid oxidation. Previous research also found a positive correlation between the n-3 PUFA contents and aldehyde formation in fried seafood [ 33 , 34 ]. These increases of p -AV in the seafood lipids further suggest that lipid hydroperoxides are decomposed into secondary oxidation products under the deep-frying process.…”

Section: Resultsmentioning

confidence: 63%

The Inhibitory Effects of Hydroxytyrosol, α-Tocopherol and Ascorbyl Palmitate on Lipid Peroxidation in Deep-Fat Fried Seafood

Theah

Akanbi

2023

Antioxidants

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This study aimed to investigate the inhibitory effects of hydroxytyrosol, α-tocopherol and ascorbyl palmitate on lipid peroxidation in squid, hoki and prawn during deep-fat frying and refrigerated storage. Fatty acid analysis using gas chromatography (GC) showed that the seafood had a high omega-3 polyunsaturated fatty acid (n-3 PUFAs) content, including docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). The total content of n-3 fatty acids in their lipids was 46% (squid), 36% (hoki) and 33% (prawn), although they all had low lipid contents. The oxidation stability test results showed that deep-fat frying significantly increased the peroxide value (POV), p-anisidine value (p-AV) and the value of thiobarbituric acid reactive substances (TBARS) in squid, hoki and prawn lipids. Meanwhile, antioxidants delayed the lipid oxidation in fried seafood and sunflower oil (SFO) used for frying, albeit in different ways. The least effective of all the antioxidants was α-tocopherol, as the POV, p-AV and TBARS values obtained with this antioxidant were significantly higher. Ascorbyl palmitate was better than α-tocopherol but was not as effective as hydroxytyrosol in suppressing lipid oxidation in the frying medium (SFO) and in the seafood. However, unlike the ascorbyl palmitate-treated oil, hydroxytyrosol-treated oil could not be used for multiple deep-fat frying of seafood. Hydroxytyrosol appeared to be absorbed in the seafood during multiple frying, thus leaving a low concentration in the SFO and making it susceptible to oxidation.

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“…Unsaturated FAs present in the mustard oil changed into (E)-FAs upon deep frying. The formation of (E)-FAs is linked to the temperature, time, and number of cycles used [90]. In vivo experiments showed that the consumption of fried mustard oil induced detrimental effects on various organs of Wistar rats [91].…”

Section: Gc-ms Analysismentioning

confidence: 99%

Chemical Compositions and Essential Fatty Acid Analysis of Selected Vegetable Oils and Fats

Ojha,

Poudel,

Rokaya

et al. 2024

Compounds

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The fatty acid (FA) compositions of thirty-nine vegetable oils and fats, including nangai nut, pili nut, shea butter, tamanu oil, baobab, sea buckthorn berry, Brazil nut, grape seed, black seed, evening primrose, passion fruit, milk thistle, sunflower, pumpkin seed, sesame, soybean, flax seed, kukui, red raspberry seed, walnut, chia seed, hemp seed, rosehip, almond, avocado, carrot seed, moringa, apricot kernel, camellia seed, macadamia, olive, marula, argan, castor, jojoba, pomegranate seed, medium-chain triglyceride (MCT) coconut, roasted coconut, canola, and mustard oil, were analyzed using gas chromatography–mass spectrometry (GC-MS). Vegetable oils and fats have different profiles in terms of their fatty acid composition, and their major constituents vary significantly. However, we categorized them into different classes based on the percentages of different fatty acids they contain. The saturated fatty acids, such as palmitic acid and stearic acid, and the unsaturated fatty acids, including oleic acid, linoleic acid, and linolenic acid, are the main categories. Among them, roasted coconut oil contained the greatest amount of saturated fatty acids followed by nangai nut (45.61%). Passion fruit oil contained the largest amount of linoleic acid (66.23%), while chia seed oil had the highest content of linolenic acid (58.25%). Oleic acid was exclusively present in camellia seed oil, constituting 78.57% of its composition. Notably, mustard oil had a significant presence of erucic acid (54.32%), while pomegranate seed oil exclusively contained punicic acid (74.77%). Jojoba oil primarily consisted of (Z)-11-eicosenoic acid (29.55%) and (Z)-docos-13-en-1-ol (27.96%). The major constituent in castor oil was ricinoleic acid (89.89%). Compared with other vegetable oils and fats, pili nut oil contained a significant amount of (E)-FA (20.62%), followed by sea buckthorn berry oil with a content of 9.60%. FA compositions from sources may be problematic in the human diet due to no labeling or the absence of essential components. Therefore, consumers must cast an eye over some essential components consumed in their dietary intake.

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Influence of food type, oil type and frying frequency on the formation of trans-fatty acids during repetitive deep-frying

Cited by 15 publications

References 40 publications

Fatty Acid Composition of Selected Street Foods Commonly Available in Malaysia

Fatty Acid Composition of Selected Street Foods Commonly Available in Malaysia

The Inhibitory Effects of Hydroxytyrosol, α-Tocopherol and Ascorbyl Palmitate on Lipid Peroxidation in Deep-Fat Fried Seafood

Chemical Compositions and Essential Fatty Acid Analysis of Selected Vegetable Oils and Fats

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