Monitoring the oxidation process of soybean oil during deep-frying of fish cakes with 1H nuclear magnetic resonance

Hu, Benlun; Wu, Runlin; Sun, Jutang; Shi, Haonan; Jia, Caihua; Liu, Ru; Rong, Jian

doi:10.1016/j.fochx.2023.100587

Cited by 3 publications

(3 citation statements)

References 39 publications

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“…These findings align with those of Bhouri [55] who observed a decline in DPPH percentage from 62% to 54% in CO The decline in radical scavenging activity can be attributed to the decomposition of compounds such as α-tocopherol in edible oil during thermal oxidation, leading to reduced DPPH radical scavenging activity [56]. Hu [57] observed a decrease in DPPH loss during the oxidation of soybean oil while frying fish cakes for 15 hours, suggesting that the low antioxidant capacity of frying oil facilitates oxidation during frying. Furthermore, the researcher indicated that the decrease in DPPH loss was associated with an increase in the total content of polar compounds (TPC).…”

Section: Antioxidant Activity By Dpph Assaysupporting

confidence: 87%

Influence of Multiple Deep-Frying Cycles on the Characteristics of Corn Oil and Acrylamide Content in French Fries

Ahmed,

Mohammed

2023

IOP Conf. Ser.: Earth Environ. Sci.

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Reusing oil in deep-frying is a common practice in homes and restaurants, with little knowledge of its negative effects. The present study investigated the physicochemical properties of corn oil (CO) and acrylamide content (AA) in French fries during four deep-frying cycles. Results revealed that the lowest level of AA contamination was 24.65 ppm during the first frying cycle, while the highest level was 55.91 ppm after four frying cycles, indicating increased acrylamide formation. Repeated frying led to detrimental changes in CO, including significant increased peroxide value, acid value, free fatty acids, viscosity, and density, decreased smoking point, and iodine number, signifying reduced thermal stability and unsaturation level. DPPH assay showed antioxidant activity decreased from 41.51 to 23.41, while TFC decreased from 20.29 to 15.02 and TPC decreased from 14.85 to 3.97 after four frying cycles, indicating the declining quality of CO after reusing it in the deep-frying method.

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Section: Antioxidant Activity By Dpph Assaysupporting

confidence: 87%

Influence of Multiple Deep-Frying Cycles on the Characteristics of Corn Oil and Acrylamide Content in French Fries

Ahmed,

Mohammed

2023

IOP Conf. Ser.: Earth Environ. Sci.

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“…High temperatures are typically used during frying, resulting in chemical reactions such as oxidation, hydrolysis, polymerization/polycondensation, isomerization, and cyclization [ 18 ]. Many authors have described the changes that occur in vegetable fat and oil quality during heating or frying process of a single product, such as French fries [ 19 , 20 ], fish [ 21 , 22 ], or chicken [ 23 , 24 ], reporting changes in a range of parameters and constituents, including fat content, color, fatty acids, polar compounds, anisidine values, and acid values. Much less information can, however, be found on changes in sterols during frying.…”

Section: Discussionmentioning

confidence: 99%

Sterol Migration during Rotational Frying of Food Products in Modified Rapeseed and Soybean Oils

Rudzińska,

Gramza-Michałowska,

Radzimirska-Graczyk

et al. 2024

Biomolecules

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This study explores the impact of rotational frying of three different food products on degradation of sterols, as well as their migration between frying oils and food. The research addresses a gap in the existing literature, which primarily focuses on changes in fat during the frying of single food items, providing limited information on the interaction of sterols from the frying medium with those from the food product. The frying was conducted at 185 ± 5 °C for up to 10 days where French fries, battered chicken, and fish sticks were fried in succession. The sterol content was determined by Gas Chromatography. This research is the first to highlight the influence of the type of oil on sterol degradation in both oils and food. Notably, sterols were found to be most stable when food products were fried in high-oleic low-linolenic rapeseed oil (HOLLRO). High-oleic soybean oil (HOSO) exhibited higher sterol degradation than high-oleic rapeseed oil (HORO). It was proven that cholesterol from fried chicken and fish sticks did not transfer to the fried oils or French fries. Despite initially having the highest sterol content in fish, the lowest sterol amount was recorded in fried fish, suggesting rapid degradation, possibly due to prefrying in oil with a high sterol content, regardless of the medium used.

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“…In recent studies, it has been found that oils contain high levels of antioxidants. The DPPH [ 41 , 42 ] and ABTS [ 43 ] assays are widely used for studying the antioxidant effect of oils. According to the results of this research, the efficacy of SIO in scavenging free radicals depends on the source of cultivation and roasting temperature.…”

Section: Discussionmentioning

confidence: 99%

Cold-Pressed Sacha Inchi Oil: High in Omega-3 and Prevents Fat Accumulation in the Liver

Samrit,

Osotprasit,

Chaiwichien

et al. 2024

Pharmaceuticals

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The ability of oil supplementation to inhibit various metabolic syndromes has been recognized. However, there are currently no studies determining the effects of oil supplements on healthy conditions. Plukenetia volubilis L., also known as Sacha inchi, is a seed rich in essential unsaturated fatty acids that improves metabolic syndrome diseases, such as obesity and nonalcoholic fatty liver. However, the health benefits and effects of Sacha inchi oil (SIO) supplementation remain unclear. This study aims to evaluate the chemical effects and properties of Sacha inchi oil. The results of the chemical compound analysis showed that Sacha inchi is an abundant source of ω-3 fatty acids, with a content of 44.73%, and exhibits scavenging activity of 240.53 ± 11.74 and 272.41 ± 6.95 µg Trolox/g, determined via DPPH and ABTS assays, respectively, while both olive and lard oils exhibited lower scavenging activities compared with Sacha inchi. Regarding liver histology, rats given Sacha inchi supplements showed lower TG accumulation and fat droplet distribution in the liver than those given lard supplements, with fat areas of approximately 14.19 ± 6.49% and 8.15 ± 2.40%, respectively. In conclusion, our findings suggest that Sacha inchi oil is a plant source of ω-3 fatty acids and antioxidants and does not induce fatty liver and pathology in the kidney, pancreas, and spleen. Therefore, it has the potential to be used as a dietary supplement to improve metabolic syndrome diseases.

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Monitoring the oxidation process of soybean oil during deep-frying of fish cakes with 1H nuclear magnetic resonance

Cited by 3 publications

References 39 publications

Influence of Multiple Deep-Frying Cycles on the Characteristics of Corn Oil and Acrylamide Content in French Fries

Influence of Multiple Deep-Frying Cycles on the Characteristics of Corn Oil and Acrylamide Content in French Fries

Sterol Migration during Rotational Frying of Food Products in Modified Rapeseed and Soybean Oils

Cold-Pressed Sacha Inchi Oil: High in Omega-3 and Prevents Fat Accumulation in the Liver

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