Oxidative stability, shelf‐life and stir‐frying application of Torreya grandis seed oil

Abstract

Torreya grandis seed oil, with a feature of Δ5-sciadonic acid (SA, 20:3 Δ5, 11,, is an attractive woody oil as its potential health benefits in lowering blood and hepatic lipids and anti-inflammatory properties. In the present study, its oxidative stabilities at both room temperature and heating conditions were investigated by analysing oxidation stability index (OSI), shelf-life, changes of fatty acids, acid value and peroxide value during stir-frying tests. Also, its effects on the sensory qualities of stir-fried shredded potatoes were evaluated. The OSI of T. grandis seed oil was 2.97 h at 120 °C, which was 11.24% higher than that of the control soybean oil, contributing to a longer predicted shelf-life of 135-195 d for T. grandis seed oil than 127-180 d for soybean oil. T. grandis seed oil also exhibited superior thermal stability compared to soybean oil. The feature fatty acid, SA, only lost 2.48-5.73% (decreasing from 14.14 to 13.33-13.79%) under the optimised stir-frying conditions at 140-180 °C for 3-5 min. For the stir-frying shredded potatoes, T. grandis seed oil made it more pleasing in colour, odour and palatability. Due to its desirable oxidative stability at room temperature and stir-frying performance at high temperature, T. grandis seed oil is suitable for use as a domestic cooking oil.

The effect of stir‐frying on the aging of oat flour during storage: A study based on lipidomics

“…Fewer differential metabolites were identified in the C9 versus C0 group than in the S9 versus S0 group, which indicated that changes in lipids during the storage of stir‐fried oat flour were smaller than the changes in lipids during the storage of raw oat flour. These findings are similar to those of published studies on the effects of frying or other high‐temperature treatments of plant seeds on their lipid stability during storage (Huang et al., 2022 ; Wang, Chen, et al., 2021 ). Cardiolipin (CL) is a phospholipid dimer consisting of two phosphatidyl residues linked by glycerol, which is implicated in the assembly and activity of a variety of protein complexes in mitochondria and stabilizes protein structures (Schlame & Greenberg, 2017 ).…”

“…Fewer differential metabolites were identified in the C9 versus C0 group than in the S9 versus S0 group, which indicated that changes in lipids during the storage of stir-fried oat flour were smaller than the changes in lipids during the storage of raw oat flour. These findings are similar to those of published studies on the effects of frying or other high-temperature treatments of plant seeds on their lipid stability during storage (Huang et al, 2022;Wang, Chen, et al, 2021).…”

Properties and Characterization of Sunflower Seeds from Different Varieties of Edible and Oil Sunflower Seeds

“…The protein content of sunflower seeds was measured using the Kjeldahl nitrogen determination method, with a conversion coefficient of 5.3. The contents of moisture, ash, crude fat, and crude protein were determined according to the Chinese National Standard GB 5009.3-2016, GB 5009.4-2016, GB 5009.6-2016, and GB 5009.5-2016, respectively [22]. Petroleum ether (boiling point range 30-60 • C) was used to extract oil from different varieties of sunflower seeds at low temperatures; sunflower oil was obtained by rotary steaming, and the remaining sunflower seed meal was dried naturally in the fume hood for use.…”