Performance of palm olein in repeated deep frying and controlled heating processes

Bansal, G. L.; Zhou, Weibiao; Barlow, Philip J.; Lo, Hui-Ling; Neo, Fung-Leng

doi:10.1016/j.foodchem.2009.12.034

Cited by 84 publications

(89 citation statements)

References 26 publications

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“…Usually palm oils exhibit higher polar compounds content in comparison with seeds oils (Aniołowska and Kita 2014). Bansal et al (2010) attributed the high-polar compound content of palm olein to the high Table 3 Polar fraction content and composition ofoils during 8 h pan-frying of frozen pre-fried French fries concentration of DAG present in the oil. In our study fresh oils exhibited the same level of polar compounds with different share of individual fractions.…”

Section: Discussionmentioning

confidence: 99%

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: Discussionmentioning

confidence: 99%

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

2015

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“…On the contrary, EVOO showed the lowest increase in viscosity. Several authors have studied physical changes during frying of several oils with different results (Bansal, Zhou, Barlow, Neo, & Lo, 2010;Besbes et al, 2005;Lalas, Gortzi, & Tsaknis, 2006;Sanchez-Gimeno et al, 2008b;Santos, Santos, & Souza, 2005;Valdes & Garcia, 2006). The increase of oil viscosity is attributed to polymerization and formation of high molecular weight compounds.…”

Section: Viscositymentioning

confidence: 99%

Physicochemical characterization of changes in different vegetable oils (olive and sunflower) under several frying conditions Caracterización fisicoquímica de los cambios en diferentes aceites vegetales (oliva y girasol) bajo varias condiciones de fritura

Martínez-Pineda

Ferrer‐Mairal

Vercet

et al. 2011

CyTA - Journal of Food

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“…Usually, this limit acquires by oils after 20-25 frying cycles in the real time frying operations (Bansal et al 2010;Przybylski 2014a, 2014b). But, in our study, the soybean oil was attained to have 24 % of polar compounds within 2 h of heating at frying temperature.…”

Section: Resultsmentioning

confidence: 99%

Influence of natural and synthetic antioxidants on the degradation of Soybean oil at frying temperature

et al. 2015

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The effect of several natural and synthetic antioxidants to retard the formation of polar compounds and thermooxidation at prolonged frying temperatures was studied. Antioxidants, including butyl hydroxyl toluene (BHT), terbutyl hydroxyquinone (TBHQ), α-and γ-tocopherols, tocopherol mixture (α, β, γ and δ), sesamol, β-sitosterol, β-sitostanol, γ-oryzanol, curcumin, rosemary extract and sucrose acetate isobutyrate (SAIB) were tested in refined soybean oil without added any additives recovered from refinery. Rosemary extract and SAIB were showed a considerable effect on both polar compound formation and secondary oxidation. These compounds increased the oxidative stability of oil for more than 30 % compared to conventional synthetic antioxidants. Oils treated with SAIB showed higher color retention after 6 h heating compared to the oils added with BHT, TBHQ and tocopherols. Curcumin, sesamol and γ-oryzanol showed higher antioxidant potential compared to other antioxidants. Preliminary results obtained from this study have clearly demonstrated that SAIB and rosemary extracts are more commercially viable antioxidants to increase the stability of frying oils.

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Performance of palm olein in repeated deep frying and controlled heating processes

Cited by 84 publications

References 26 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

Physicochemical characterization of changes in different vegetable oils (olive and sunflower) under several frying conditions Caracterización fisicoquímica de los cambios en diferentes aceites vegetales (oliva y girasol) bajo varias condiciones de fritura

Influence of natural and synthetic antioxidants on the degradation of Soybean oil at frying temperature

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