Polar compounds: a quantitative indicator for life cycle assessment during protracted semi‐continuous deep fat frying simulation

Abdalla, Brata; Christianti, Isti; Wassell, Paul

doi:10.1111/ijfs.15007

Cited by 3 publications

(3 citation statements)

References 43 publications

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“…This was also confirmed by the oleic acid results (Table 3), RBDHOPO BTC 48 had higher oleic content than RBDPO control (56.45% and 40.65%). The significance of this is when comparing an oil with a high PUFA content, to an oil rich in MUFA (C18:1); where the latter offers increased oxidative resistance, both at ambient temperatures and during high‐temperature cooking and frying (Abdulkarim et al., 2007; Abdalla et al., 2021). RBDPO control had higher Palmitic‐Oleic‐Palmitic (POP) 29.45% than RBDHOPO BTC 48 (15.48%).…”

Section: Resultsmentioning

confidence: 99%

Micronutrient retention in high oleic palm oil: effect of refining technique

Widigdo¹,

Sukarno²,

Christianti³

et al. 2023

Int J of Food Sci Tech

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Retention of micronutrients in high oleic palm oil (HOPO) was evaluated by comparing two methods; standard refining (260 °C) and modified refining (160, 180, 200 °C). Tocopherol analysis showed that αtocopherol loss during standard refining was relatively low for both refined bleached and deodorised (RBD) PO control (10%) and RBDHOPO (2%). On the contrary, the carotene loss for both RBDPO control and RBDHOPO in standard refining methods was 99% (1.9 and 5.9 ppm, detected). Modified refining temperatures, can maintain up to 99% more carotenes than standard refining. Applying modified refining to RBDHOPO retains ∼ 78%-83% more carotene than regular RBDPO. This examination shows, suitably processed RBDHOPO has the capability for producing a red palm oil (RPO), enriched with carotenoid for provitamin A function.

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Section: Resultsmentioning

confidence: 99%

Micronutrient retention in high oleic palm oil: effect of refining technique

Widigdo¹,

Sukarno²,

Christianti³

et al. 2023

Int J of Food Sci Tech

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“…PUFA‐rich oils are also reactive in cooking. When subjected to routine frying or cooking, PUFA can generate high levels of toxic aldehyde products that promote cardiovascular disease and cancer (Li et al ., 2018; Grootveld et al ., 2021) and a high PUFA content showed that it generated more peroxide during frying (Abdalla et al ., 2021; Sukarno et al ., 2022). Dietary fatty acid composition is one of the most important factors determining plasma lipid concentrations and consequently it affects coronary heart disease risk.…”

Section: Introductionmentioning

confidence: 99%

Developing a soft margarine with modified fatty acid profile having low trans fatty acids

Punvichai,

Wachiratreeyakul,

Chanasriphum

et al. 2023

Int J of Food Sci Tech

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SummaryA healthy diet cannot comprise only one single natural fat or oil. The American Health Association (AHA) recommends for consumption a balanced fatty acid ratio of approximately 1:1:1 for PUFA : MUFA : SFA. Such proportions of fatty acids can promote health and reduce the level of blood LDL‐cholesterol. In this study, we developed a margarine formulation with modified fatty acid profile and low trans fatty acids. For formulation of a margarine with PUFA : MUFA : SFA ratio of 1:1:1, having equal amounts of poly‐ and mono‐unsaturated and saturated fats, the data on fatty acid profiles on vegetable oils indicated that the proportions palm stearin 30%, rice bran oil 40%, and soybean oil 30% was appropriate. The oil mixture gave the PUFA : MUFA : SFA ratio 1.00:0.97:1.00 and a trans fatty acid level below the limit recommended by the US FDA, namely less than 0.5 mg/serving size. The developed margarine had the higher rating for general appearance (6.7‐8.9), when compared to a commercial brand. Its peroxide value was 6.19±0.83 mEq/kg fat after storage for 90 days at refrigerated 4‐5 °C temperature, which is below the FDA standard limit of 10.0 mEq/kg fat.

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“…Nutritionally, Moringa Seed Oil (MSO) fatty acid composition is similar to olive oil (Boukandoul et al, 2018; Horwitt, 1993; Morton, 1991) which is approximately 74% oleic acid (Anwar et al, 2005) and more stable toward oxidation both at ambient storage temperature; and during high temperature cooking and frying compared to oils rich in polyunsaturated fatty acids (Abdalla et al, 2021; Abdulkarim et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Oxidative stability of Moringa oleifera seed oil: Effect of degumming and deodorization on tocopherol retention

Sukarno¹,

Widigdo²,

Christianti³

et al. 2022

Food Processing Preservation

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Moringa oleifera seed oil (MSO) from Lombok was extracted by n‐hexane and evaluated after refining by several degumming methods to understand the impact of individual tocopherol retention and compared to extra virgin olive oil (EVOO) and high oleic palm oil (HOPO). MSO achieved an Oxidative Stability Index (15.8 h); EVOO (11.7 h) HOPO (8.83 h), based on two factors; the degree of unsaturation and total tocopherols, which did not accurately correlate with oxidation stability. The presence of tocopherol type affected the efficiency of heat stability in MSO, which is caused by a significant level of δ‐tocopherol (13.5 ppm), which was retained, through effective water degumming. Whereas, δ‐tocopherol in EVOO was not detected. This strongly suggests δ‐tocopherol contributes effectively against heat oxidation and thereby improved the overall stability of MSO. Novelty impact statement Several novelties are identified in this work, which at the time, could not be found within the literature: first, the type of phosphatide in Moringa Oleifera is in hydratable form. Hence, secondly, we propose the appropriate degumming method for Moringa Oleifera seed oil is by water degumming. And third, the particular tocopherol type most impacting the oxidative stability performance of Moringa Oleifera was identified as δ‐tocopherol.

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Polar compounds: a quantitative indicator for life cycle assessment during protracted semi‐continuous deep fat frying simulation

Cited by 3 publications

References 43 publications

Micronutrient retention in high oleic palm oil: effect of refining technique

Micronutrient retention in high oleic palm oil: effect of refining technique

Developing a soft margarine with modified fatty acid profile having low trans fatty acids

Oxidative stability of Moringa oleifera seed oil: Effect of degumming and deodorization on tocopherol retention

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