Interactions between fat and food during deep-frying

Dobarganes, Carmen; Márquez‐Ruiz, Gloria; Velasco, Joaquı́n

doi:10.1002/1438-9312(200009)102:8/9<521::aid-ejlt521>3.3.co;2-1

Cited by 139 publications

(70 citation statements)

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“…Subsequently, an increase in fat content of French fries fried in RO, and a decrease in PB was observed (respectively 12.6/100 g and 10.3/100 g). Some of the data in the literature suggest that fat absorption depends on the degradation of the frying media (Dobarganes et al 2000b). The results of the present study did not show that fat absorption mainly depended on oil degradation, rather on the kind of oil.…”

Section: Discussioncontrasting

confidence: 82%

The effect of pan frying on thermooxidative stability of refined rapeseed oil and professional blend

2015

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The pan fryings of frozen pre-fried French fries in refined rapeseed oil (RO) and professional blend (PB) were of 8 h duration. Initially, while fresh, and after every 1 h of frying, the oils were analyzed for acid and anisidine values, colour, refractive index, fatty acid composition (by GC), polar fraction content and composition (by high pressure size exclusion chromatography). Additionally the fat content and fatty acid composition of French fries were determined. Hydrolytic and oxidative changes in the frying media varied with oil composition and increased with frying time. The pace of oxidation in RO was three times higher than in PB. The loss of polyunsaturated fatty acids (sum of C18:2 and C18:3) after 8 h of frying was 7 % in PB and 20 % in RO. The polar fraction content was two times lower in PB, but did not exceed 25 % in either of the frying media. The predominant fraction in RO was oxidized triacylglycerols, while in PB -diacylglycerols. During frying the proportions of triacylglycerol polymers and dimers increased in both oils, reaching 32 % in RO and 23 % in PB.

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Section: Discussioncontrasting

confidence: 82%

The effect of pan frying on thermooxidative stability of refined rapeseed oil and professional blend

2015

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“…Hydrolytic fragmentation of fat triacylglycerols (TAG) occurs due to their contact with water, and resulted with free fatty acids (FFAs), mono-and di-glycerides and glycerol arise (Dobarganes, Marquez-Ruiz, & Velasco, 2000;Warner, 1999). More susceptible to such changes are fats with a high content of short and unsaturated FA (Choe & Min, 2007).…”

Section: Discussionmentioning

confidence: 99%

Fatty acid composition and oxidative characteristics of novel edible oils in Poland

Białek

Jelińska

et al. 2016

CyTA - Journal of Food

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Plant oils are sources of unsaturated fatty acids (FA) and antioxidant compounds. Herbs, spices, and fruit seeds are potential source of oils which may be used as functional food and dietary supplements. FA profile and oxidative quality of oils (n = 28) were investigated by the chromatographic and titration methods. Peroxidability index (PI) was calculated and cluster analysis was performed. Differences in FA content show which of them is responsible for clusters allotment and also for similarities within each cluster. Oils from cluster S1 were characterized by high content of C18:2 n-6, whereas oils from cluster S2 by higher content of C16:1 and C18:1 n-9. Oils from S3 cluster were distinguished by higher amount of C18:3 n-3. A total of 4 of 17 FAs detected in all samples significantly differed among clusters. Novel oils may be an interesting functional food component, but detailed analysis is needed to confirm their applicability and human health influence. La composición de ácidos grasos y las características de aceites comestibles innovadores en Polonia RESUMENLos aceites vegetales son una fuente de ácidos grasos no saturados (FA) y compuestos antioxidantes. Las hierbas, las especies y las semillas de frutos son una fuente potencial de aceites que pueden ser utilizados como alimentos funcionales y suplementos alimentarios. Se investigaron el perfil de FA y la calidad oxidativa de los aceites (n = 28) mediante métodos de cromatografía y valoraciones. Se calculó el índice de peroxidabilidad (PI) y se realizó un análisis de conglomerados. Las diferencias en el contenido de FA mostraron aquellos que eran los responsables de la distribución de conglomerados aunque también de las similitudes en cada conglomerado. Los aceites del conglomerado S1 se caracterizaron por un alto contenido de C18:2 n-6, mientras que los aceites del conglomerado S2 por su mayor contenido de C16:1 y C18:1 n-9. Los aceites del conglomerado S3 se distinguieron por una mayor cantidad de C18:3 n-3. Cuatro de los 17 ácidos grasos que se detectaron en todas las muestras difirieron significativamente entre los conglomerados. los nuevos aceites podrían tratarse de un interesante componente alimentario funcional, sin embargo es necesario un análisis detallado para confirmar su aplicabilidad y su influencia en la salud humana. ARTICLE HISTORY

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“…During frying, chemical and physical changes are take place leading to fast deterioration of oils [1]. Most of these changes include oxidation of double bonds in fatty acids [peroxides], hydrolysis of triglycerides producing free fatty acids, pyrolysis and cyclization which effects on the reflective index and color of oil [2].…”

Section: Introductionmentioning

confidence: 99%

Effect of Synthesized ZnO Nanoparticles As Antioxidant on Cotton Seed Oil and Its Blend with Palm Olean

LI¹,

Atta²

2017

IJFS

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Nanoparticles of zinc oxide (ZnO NPs) using the precursor citrate was formed as a single phase one stage with the size of 25 nm. ZnO NPs was used at different concentrations (1, 2, 5 mML -1 ) in some edible oils [cotton seed oil and its blend with palm Olean in the ratio of 1:1 (v/v) during heat stress as antioxidant. Some of the chemical characteristics of the oil were estimated as an indicator of deterioration as a result of oxidation during thermal stress within two hours. The results revealed that chemical characteristics (e.g. PV, p-AV and Totox value) of oils that contained 1mML -1 ZnO NPs were not affected significantly compared to those free from ZnO NPs during heat stress. These results suggested that ZnO NPs has a potential power to control the oxidation process during heat stress of edible oil and could be used as synthetic antioxidant agent. More studies concerning the solubility of ZnO NPs and its nutritional effect on the animal lab are needed.

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Interactions between fat and food during deep-frying

Cited by 139 publications

References 0 publications

The effect of pan frying on thermooxidative stability of refined rapeseed oil and professional blend

The effect of pan frying on thermooxidative stability of refined rapeseed oil and professional blend

Fatty acid composition and oxidative characteristics of novel edible oils in Poland

Effect of Synthesized ZnO Nanoparticles As Antioxidant on Cotton Seed Oil and Its Blend with Palm Olean

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