Monitoring changes in acid value, total polar material, and antioxidant capacity of oils used for frying chicken

Song, Joonhyuk; Kim, Mi‐Ja; Kim, Young‐Jun; Lee, JaeHwan

doi:10.1016/j.foodchem.2016.09.174

Cited by 72 publications

(64 citation statements)

References 23 publications

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“…Findings from other studies (Mariutti & Bragagnolo, 2017;Zhang, Lin, Leng, Huang, & Zhou, 2013) also established that salt, as well as thermal processing influence the oxidative deterioration of polyunsaturated fatty acids. To determine the degree of lipid oxidation, researchers often measure oxidation attributes, including 2-thiobarbituric acid reactive substances (TBARS) (Kerth & Rowe, 2016;Wenjiao, Yongkui, Yunchuan, Junxiu, & Yuwen, 2014), acid value (Jiang et al, 2016;Song, Kim, Kim, & Lee, 2017;Zhang et al, 2015), and peroxide value (PV) (Cebi, Yilmaz, Sagdic, Yuce, & Yelboga, 2017;Yang, Li, Yu, Chen, & Wang, 2014). The analytical procedures for determining these oxidation markers are not only dependent on the use of harmful chemicals such as trichloroacetic acid and chloroform but are also time-consuming, prone to experimental bias coupled with low reproducibility.…”

Section: Introductionmentioning

confidence: 99%

Combination of spectra and image information of hyperspectral imaging data for fast prediction of lipid oxidation attributes in pork meat

Aheto

Huang

Tian

et al. 2019

J Food Process Engineering

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This study highlighted the potential of integrating texture and spectra information of hyperspectral imaging to predict the evolution of 2‐thiobarbituric acid reactive substances (TBARS) and peroxide value (PV) as lipid oxidation attributes in pork muscles under diverse processing conditions. Partial least square regression (PLSR) models were established on data fusion information (image and optimal spectra) and compared with other three PLSR models built on spectra (full range and optimal), and image information. Regarding TBARS measurement, model based on optimal spectra was superior with determination coefficient of prediction (Rp2) of .896, root mean square error of prediction (RMSEP) of 1.034, and residual predictive deviation (RPD) of 2.311 as compared to the data fusion model (Rp2 = .865, RMSEP = 0.994, RPD = 2.280). For PV, model on data fusion yielded the best (Rp2 = .899, RMSEP = 0.966, RPD = 2.314) followed by that on optimal spectra (Rp2 = .883, RMSEP = 1.073, RPD = 2.281). Then prediction maps were drawn to visualize the distribution of TBARS and PV in the samples using models built on optimal spectra. The maps revealed intrinsic differences in samples which are not readily perceptible by visual observation. Practical Applications Models based on spectra and spatial information of hyperspectral imaging have been widely used to predict and visualize food quality attributes. However, these are not enough to elucidate the impact of processing on the meat samples as it may not be able to directly measure attributes related to external properties such as texture properties. The present study investigated the feasibility of integrating texture features obtained from gray‐level co‐occurrence matrix and spectra data to predict quality changes associated with pork meat subjected to diverse processing conditions. The results obtained proved that the methods presented can be useful for designing future experiments in a bid to establishing robust models for food quality assessment.

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Section: Introductionmentioning

confidence: 99%

Combination of spectra and image information of hyperspectral imaging data for fast prediction of lipid oxidation attributes in pork meat

Aheto

Huang

Tian

et al. 2019

J Food Process Engineering

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“…Lipid oxidation occurs in fats and oils under diverse stresses, including heat and irradiation, and changes the oxidation parameters for primary and secondary oxidation products, which results in a decrease in consumer acceptance. Moreover, contents of antioxidants in lipids are depleted as the degree of oxidation increases (Choe and Min, ; Song et al, ). Therefore, it is necessary to determine the degree of oxidation of oils accurately and precisely and to predict their oxidative stability.…”

Section: Introductionmentioning

confidence: 99%

Correlation of the Solid‐Fat Content in Vegetable Oils with Other Parameters during Thermal Oxidation

Woo

Kim

Lee

2018

J Americ Oil Chem Soc

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Correlations of the solid-fat content (SFC) with oxidative parameters were determined in three vegetable oils including corn, soybean, and palm oils, during thermal oxidation at 150 C. As the oxidation time increased, SFC and oxidation parameters, including conjugated dienoic acid (CDA) value, p-anisidine value (p-AV), acid value, and total polar materials (TPM), increased at different rates in all oils. Although corn and soybean oil underwent higher rates of lipid oxidation than palm oil, SFC changes in palm oil were observed at higher rates than those in corn and soybean oils. Palm oil showed a high correlation of SFC against p-AV and TPM compared with corn and soybean oils. Soybean oil showed a higher correlation of SFC and oxidation parameters than corn oil except acid values. SFC could be useful to determine secondary lipid oxidation products and the level of TPM in oxidized vegetable oils.

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“…The wavelengths for excitation and emission were 290 and 330 nm, respectively. A calibration curve was constructed from standard tocopherols dissolved in n ‐hexane (Song et al, ).…”

Section: Methodsmentioning

confidence: 99%

Stability of Tocopherol Homologs in Bulk Oils at 60°C Oxidation and Chlorophyll Photosensitization by the Action of Moisture

Ryu

Lee

Kim

et al. 2019

J Americ Oil Chem Soc

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The effects of deuterium oxide (D 2 O) on the stability of tocopherol homologs were evaluated in corn oil stored at 60 C or in the process of chlorophyll photosensitization. The degree of oxidation, changes in moisture, and the levels of tocopherol homologs were analyzed. The moisture content in corn oil incubated with deuterium-free water (H 2 O) was significantly (P < 0.05) higher than that in corn oil incubated with D 2 O. The presence of D 2 O accelerated the rate of lipid oxidation in corn oil, irrespective of whether it has been oxidized at 60 C or has been photosensitized by chlorophyll. After exposure to either of the oxidative stresses, the stability of β + γ-tocopherols present in corn oil was enhanced in the presence of D 2 O compared to corn oil incubated in the presence of H 2 O, or control corn oil without the addition of moisture. However, the stability of α-tocopherol in corn oil incubated with D 2 O was significantly lower after oxidation at 60 C compared to the other conditions (P < 0.05), whereas it was significantly higher than under the other conditions after chlorophyll photosensitization (P < 0.05). The moisture and type of oxidative stress, therefore, play important roles in the stability of tocopherol homologs in bulk oils.

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Monitoring changes in acid value, total polar material, and antioxidant capacity of oils used for frying chicken

Cited by 72 publications

References 23 publications

Combination of spectra and image information of hyperspectral imaging data for fast prediction of lipid oxidation attributes in pork meat

Combination of spectra and image information of hyperspectral imaging data for fast prediction of lipid oxidation attributes in pork meat

Correlation of the Solid‐Fat Content in Vegetable Oils with Other Parameters during Thermal Oxidation

Stability of Tocopherol Homologs in Bulk Oils at 60°C Oxidation and Chlorophyll Photosensitization by the Action of Moisture

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