Quality evaluation of different repeatedly heated vegetable oils for deep-frying of yam fries

Dodoo, Daniel; Adjei, Francis; Tulashie, Samuel Kofi; Adukpoh, Kingsley Enoch; Agbolegbe, Redeemer Kofi; Gawou, Kokoutse; Manu, Gloria Pokuaa

doi:10.1016/j.meafoo.2022.100035

Cited by 23 publications

(9 citation statements)

References 34 publications

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“…The expressed colour contents of the baobab seed oil are based on the Hunter ( Lab ) and CIELAB ( L ∗ a ∗ b ∗ ) scales. The L / L ∗ shows that the baobab seed oil for both methods were lighter in colour; that is, both values exceeded 51 points on the scale of 51–100 as in Islam et al [ 48 ] and Dodoo et al [ 49 ]. The values of L / L ∗ for the mechanical and Soxhlet extractions were found to be 61.99/68.37 and 69.70/72.19, respectively.…”

Section: Resultsmentioning

confidence: 63%

Impact of Different Oil Extraction Techniques on the Physicochemical Properties of Adansonia digitata Seed

Ofori,

Bart-Plange,

Addo

et al. 2023

International Journal of Food Science

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The seeds of baobab were found to have both industrial and domestic uses due to their essential oil qualities for topical medication. However, the seeds found in this study area in Ghana are underutilised and sometimes thrown away after being taken off the pulp. The present study is aimed at examining the impact of the two predominant techniques used for oil extraction from nonoily seeds, namely, mechanical extraction and Soxhlet (n-hexane) extraction, on both the oil yield and physicochemical properties of crude oil derived from baobab seeds. The study looked at the iodine value, peroxide value, acid value, colour, density, and other variables. Refractometers, chroma meters, and titration techniques were used for the determination of specific properties using standard methods. The Soxhlet method of oil extraction was superior in terms of maximum oil recovery, recording a value of 27.75%, in contrast to the mechanical method, which yielded a significantly lower recovery rate of 5.422%. The peroxide and iodine values were found to be 15.09 and 11.89 mEq/g and 85.89 and 88.45 g/100 g for the mechanical and Soxhlet extraction methods, respectively. Statistically significant differences ( p ≤ 0.05 ) were observed between the two oil extraction methods in some of the properties measured. The study discussed the impact of these oil properties on the application of both food and nonfood products. Finally, the study has provided an essential set of data and information to enable product initiators in the cosmetic, food, and other industries to make informed decisions regarding the utilisation of baobab oil as a constituent in the formulation of products.

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Section: Resultsmentioning

confidence: 63%

Impact of Different Oil Extraction Techniques on the Physicochemical Properties of Adansonia digitata Seed

Ofori,

Bart-Plange,

Addo

et al. 2023

International Journal of Food Science

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“…Increases in the FFA contents of the refined palm olein (from 0.10% to 0.17%) and virgin coconut oil (from 0.38% to 0.39%) were reported during a 10.5‐h deep‐fat frying of potato chips at 170°C (Koh & Long, 2012). FFAs can contribute to the instability/oxidizability of the oil resulting in the production of hazardous substances in the fried products (Dodoo et al., 2022) and adverse effects on the well‐being of the consumers (Askin & Kaya, 2020). According to an in vivo study on experimental animals, FFAs caused coronary arteries in rats (Zula & Teffera, 2022).…”

Section: Resultsmentioning

confidence: 99%

Introducing degummed water‐extracted wild almond oil as a safe vegetable oil through the quality evaluation of par‐fried potato sticks and oil thermo‐oxidative stability during a continuous prolonged deep‐fat frying process

Nekouei,

Rezaei

2023

Food Safety and Health

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The purpose of this study is to evaluate the safety of degummed water‐extracted wild almond oil as a frying medium. Changes in the physicochemical properties of the oil as well as those of the fried potato sticks were evaluated over 10 h of frying at 180°C. Compared to a reference commercial frying oil, free fatty acid content, smoke point, anisidine value, conjugated dienes concentration, total polar compounds, color index, and viscosity did not change significantly during the frying process. French fries prepared during the 10 h of frying in the wild almond oil indicated lower fat levels than those prepared in the commercial frying oil. This can contribute to the well‐being of the consumers as well as to the cost‐efficiency of the process. The color indices are additional quality measures for the fried products that were similar for potatoes fried in both oil sources indicating the safe application of water‐extracted wild almond oil for frying purposes. The application of water‐extracted wild almond oil for frying purposes is found to be a safe process to consider in future frying applications.

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“…The high acidity indexes indicate that the oil samples may have been conditioned in an environment with inappropriate temperatures and excessive light, slightly oxidizing the oil without adding antioxidants [22,38,43].…”

Section: Resultsmentioning

confidence: 99%

FT-MIR-ATR Associated with Chemometrics Methods: A Preliminary Analysis of Deterioration State of Brazil Nut Oil

da Silva,

Ferreira,

Alamar

et al. 2023

Molecules

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Brazil nut oil is highly valued in the food, cosmetic, chemical, and pharmaceutical industries, as well as other sectors of the economy. This work aims to use the Fourier transform infrared (FTIR) technique associated with partial least squares regression (PLSR) and principal component analysis (PCA) to demonstrate that these methods can be used in a prior and rapid analysis in quality control. Natural oils were extracted and stored for chemical analysis. PCA presented two groups regarding the state of degradation, subdivided into super-degraded and partially degraded groups in 99.88% of the explained variance. The applied PLS reported an acidity index (AI) prediction model with root mean square error of calibration (RMSEC) = 1.8564, root mean square error of cross-validation (REMSECV) = 4.2641, root mean square error of prediction (RMSEP) = 2.1491, R2cal (calibration correlation coefficient) equal to 0.9679, R2val (validation correlation coefficient) equal to 0.8474, and R2pred (prediction correlation coefficient) equal to 0, 8468. The peroxide index (PI) prediction model showed RMSEC = 0.0005, REMSECV = 0.0016, RMSEP = 0.00079, calibration R2 equal to 0.9670, cross-validation R2 equal to 0.7149, and R2 of prediction equal to 0.9099. The physical–chemical analyses identified that five samples fit in the food sector and the others fit in other sectors of the economy. In this way, the preliminary monitoring of the state of degradation was reported, and the prediction models of the peroxide and acidity indexes in Brazil nut oil for quality control were determined.

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Quality evaluation of different repeatedly heated vegetable oils for deep-frying of yam fries

Cited by 23 publications

References 34 publications

Impact of Different Oil Extraction Techniques on the Physicochemical Properties of Adansonia digitata Seed

Impact of Different Oil Extraction Techniques on the Physicochemical Properties of Adansonia digitata Seed

Introducing degummed water‐extracted wild almond oil as a safe vegetable oil through the quality evaluation of par‐fried potato sticks and oil thermo‐oxidative stability during a continuous prolonged deep‐fat frying process

FT-MIR-ATR Associated with Chemometrics Methods: A Preliminary Analysis of Deterioration State of Brazil Nut Oil

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