The Effect of Food Type (Fish Nuggets or French Fries) on Oil Blend Degradation during Repeated Frying

Flores-Alvarez, Maria del Carmen; Molina-Hernández, Erika F.; Hernández-Raya, José Concepción; Sosa‐Morales, María Elena

doi:10.1111/j.1750-3841.2012.02930.x

Cited by 26 publications

(10 citation statements)

References 20 publications

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“…Observed values for the analyzed parameters can be strongly influenced by the composition of the oil used for intermittent frying and by the different mixture of oils, so that different oil percentage in the mixtures lead to different values for any of the measured parameters , making difficult to compare reported literature data with the blend of fractionated and deodorized palm oil, sunflower oil, and soybean oil used for this study.…”

Section: Resultsmentioning

confidence: 99%

“…It can be observed that some of the volatiles are actually lost during the frying process, especially the low molecular weight compounds, and this could explain why only longer chained volatiles showed any correlating increase with TPC or with heating/frying time. Observed values for the FA composition can be strongly influenced by the composition of the oil used for intermittent frying and by the different mixture of oils, so that different oil percentage in the mixtures lead to different values for any of the measured parameters .…”

Section: Resultsmentioning

confidence: 99%

“…In deep‐fat frying, as oil is continuously or intermittently heated in the presence of air, thermal and oxidative decomposition of the oil occurs, producing both volatile and non‐volatile decomposition products affecting the quality of the fried foods. In particular, non‐volatile compounds that are formed during the intermittent frying have been evaluated and analyzed .…”

Section: Introductionmentioning

confidence: 99%

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Volatile compounds in intermittent frying by gas chromatography and nuclear magnetic resonance

Romano

Giordano

Grottaglie

et al. 2013

Euro J Lipid Sci & Tech

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Identification of volatile compounds formed when frying food represents an important tool to identify markers of oil thermal degradation, and can help to elucidate the chemical reactions occurring during deep frying. In particular, in this study the heat-induced degradation of edible oil has been evaluated by analyzing the composition of volatile organic compounds (VOCs) and fatty acids formed during intermittent frying with the aim of finding new possible markers to correlate with the total polar compounds (TPC) fraction. The frying was realized using a thermostatically temperature-controlled fryer at a temperature of 180 58C. A mixed oil constituted by palm, sunflower, and soybean frying oil and commercially available frozen potatoes have been used. The intermittent frying (4 h per day) with the same oil was repeated at 24 h intervals for a total of 40 h. VOCs were identification has been obtained by dynamic head space analysis combined with high resolution GC???MS. Among the VOCs, two compounds, namely (E,E)-2,4-decadienal, and (E)-2-undecenal, showed good correlations with the TPC values. NMR spectra (1H NMR) confirmed that 2-alkenals and alka-2,4-dienals are the major compounds formed during the deep frying

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Volatile compounds in intermittent frying by gas chromatography and nuclear magnetic resonance

Romano

Giordano

Grottaglie

et al. 2013

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

show abstract

“…The amount of polar compounds in fresh oil was 7.5% and reached to 27% after 40 h heating as shown in Table II. Changes in the polar compounds during heating were significantly of formed new compounds that have higher polarity such as diacylglycerides, triglycerides, and fatty acids [18]. These new compounds formed due to high temperature during heating as well as the presence of air and moisture.…”

Section: B Total Polar Compounds Measurementsmentioning

confidence: 99%

Development and Evaluation of an Impedance Spectroscopy Sensor to Assess Cooking Oil Quality

Khaled¹,

Aziz²,

Rokhani³

2014

IJESD

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Abstract-When the cooking oil is used repeatedly, several unwanted substances are generated, which may cause health problems. This study was conducted to determine the possibility of using the impedance spectroscopy to differentiate among varying cooking oil quality at various intervals of heating time at constant temperature. The frequency has started from 100 Hz to 100kHz. Fresh, 10-hour, 20-hour, 30-hour, and 40-hour heated cooking oil was prepared by using lab oven at temperature of 180oC. In this study, a sensing probe was designed to measure the electrical properties of the oil samples. The oil samples were analyzed using a viscometer to measure the viscosity of the oil, a sensor to measure total polar compound (TPC), and an impedance probe connected to a LCR meter to measure the electrical properties of the oil. The measurements were analyzed and correlated with oil quality parameters obtained from a viscometer and a sensor of TPC. The discrimination between different heated hours of oil samples was examined and the results were compared to their physico-chemical properties such as viscosity and total polar compounds. The effect of heating of frying oils were successfully evaluated and discriminated using the impedance spectroscopy. Significant correlations (r -0.98472) were found between changes in total polar compound properties of oil and the impedance values.

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“…These characteristics of frying foods inside the home could have contributed to the observed result [ 29 , 30 ]. In contrast, commercially prepared fried foods are often more likely to re-use oil several times and deep-fry at higher temperatures [ 31 , 32 ].…”

Section: Discussionmentioning

confidence: 99%

Fried food intake and risk of nonfatal acute myocardial infarction in the Costa Rica Heart Study

Campos

2018

PLoS ONE

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Economic development in middle-income countries has led to a noticeable rise in the availability of commercial deep fried foods and lifestyles that require eating meals “on the go” and outside of the home. Yet, data from these countries where fried foods were traditionally prepared at home are scarce, despite several studies showing the potential adverse effects of fried food consumption on risk for heart disease. We aimed to examine whether consumption of fried foods inside or outside of the home is associated with an increased risk of myocardial infarction (MI) among Hispanic/Latinos living in Costa Rica. Participants were incident cases of a first acute MI (n = 2,154) and randomly selected controls matched for age, sex, and residence (n = 2,154). After adjustment for traditional cardiovascular risk factors, including history of diabetes, history of hypertension, smoking, abdominal obesity, income, educational years, occupation, alcohol intake, dietary intakes of saturated fatty acid, fiber intake, and total energy intake, the multivariable-adjusted odds ratio (OR, 95% CI) for risk of MI were 1.00 (reference), 1.02 (0.86–1.21), 1.26 (0.81–1.95), and 1.58 (1.08–2.30) for intake of fried foods outside of the home <1/week, 1-3/week, 4-6/week, and 1/day, respectively (P trend = 0.02); and 1.00, 0.81 (0.65–1.00), 0.81 (0.61–1.09), and 0.93 (0.72–1.19), respectively (P for trend = 0.65) for intake of fried foods inside the home. The data suggest that consumption of fried foods outside of the home, a practice that has been associated with economic development, could have adverse effects on cardiovascular disease.

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The Effect of Food Type (Fish Nuggets or French Fries) on Oil Blend Degradation during Repeated Frying

Cited by 26 publications

References 20 publications

Volatile compounds in intermittent frying by gas chromatography and nuclear magnetic resonance

Volatile compounds in intermittent frying by gas chromatography and nuclear magnetic resonance

Development and Evaluation of an Impedance Spectroscopy Sensor to Assess Cooking Oil Quality

Fried food intake and risk of nonfatal acute myocardial infarction in the Costa Rica Heart Study

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