The effect of raw materials on thermo‐oxidative stability and glycidyl ester content of palm oil during frying

Aniołowska, Magda; Kita, Agnieszka

doi:10.1002/jsfa.7345

Cited by 27 publications

(16 citation statements)

References 32 publications

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“…Although the oxidized TAG monomers decreased significantly ( P < 0.05) in all of the recycled oils after the refining process, except RCBM, the level was still considered very high compared to fresh oil. The high level of oxidized TAG monomers in the frying oil was unfavorable because they were found to accelerate the oxidation of oil, which might also lead to a higher AV . No significant ( P > 0.05) changes in diacylglycerol (the predominant fraction found in fresh palm olein) were observed in all of the recycled oils after the refining process.…”

Section: Resultsmentioning

confidence: 92%

“…The high level of oxidized TAG monomers in the frying oil was unfavorable because they were found to accelerate the oxidation of oil, which might also lead to a higher AV. 1 No significant (P > 0.05) changes in diacylglycerol (the predominant fraction found in fresh palm olein) were observed in all of the recycled oils after the refining process. Free fatty acids, which were extremely volatile, were completely removed by steam distillation (stripping steam) during the deodorization process.…”

Section: The Total Polar Fraction Contents In Fresh Used and Recyclementioning

confidence: 90%

“…It is a complex process involving both heat and mass transfer. During the frying process, hydrolysis, oxidation and polymerization reactions take place simultaneously, which leads to the formation of various complex compounds . Each country has its own limit of rejection for frying oils to protect the health and safety of consumers.…”

Section: Introductionmentioning

confidence: 99%

“…During the frying process, hydrolysis, oxidation and polymerization reactions take place simultaneously, which leads to the formation of various complex compounds. 1,2 Each country has its own limit of rejection for frying oils to protect the health and safety of consumers. This is because, if the oil is repeatedly used, the oxidation and polymerization products that form are reported to impose negative health effects among consumers with their long-term consumption.…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of quality parameters for fresh, used and recycled palm olein

et al. 2019

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BACKGROUND Recycled oil has emerged as a significant food safety issue and poses a major threat to public health. To date, very limited studies have been conducted aiming to detect the adulteration of used and recycled palm olein in refined, bleached and deodorized palm olein (RBDPO). In the present study, oil samples that underwent controlled heating and deep‐frying studies were refined using the common oil refining procedure to simulate the production of recycled oil. Polymerized triacylglycerol (PTG), oxidized monomeric triacylglycerols (oxTAGs), such as epoxy, keto and hydroxy acids, and caprylic acid have been proposed as potential indicators for tracking the adulteration of recycled oil. RESULTS For PTG, triacylglycerol oligomers and dimers showed a significant increase (P < 0.05) after the refining process. Although there was a significant reduction (P < 0.05) in the total oxTAGs concentration after refining, they were still present in the recycled palm olein, even though the used palm olein had undergone a complete oil refining process. The concentration of caprylic acid increased significantly (P < 0.05) in palm olein after undergoing various heat and deep‐frying treatments and even showed a significant (P < 0.05) increase in recycled oil. CONCLUSION The results obtained in the present study justify the suitability of the proposed quality parameters for use as quality indices with respect to controlling the adulteration of used and recycled palm olein in RBDPO for the protection of the health and safety of consumers. © 2019 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 92%

Section: The Total Polar Fraction Contents In Fresh Used and Recyclementioning

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Evaluation of quality parameters for fresh, used and recycled palm olein

et al. 2019

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“…In literature, no publication of the effect of pan‐frying on the formation of 3‐MCPD and glycidyl esters in margarines is available. For other types of food processing such as deep‐fat frying, no endogenous formation of the esters has been described for the processing of vegetable products such as potato chips . Only the presence of chlorine‐containing compounds such as sodium chloride during deep‐fat frying results in the formation of 3‐MCPD esters.…”

Section: Resultsmentioning

confidence: 99%

Impact of Added Phytosteryl/Phytostanyl Fatty Acid Esters on Chemical Parameters of Margarines upon Heating and Pan‐Frying

Raczyk

Bonte²,

Matthäus³

et al. 2017

Euro J Lipid Sci & Tech

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The effect of the thermal treatment on chemical parameters of margarines enriched with phytosteryl fatty acid esters is evaluated. Sterols, fatty acids, polar and volatile compounds, dimers, trimers, tocopherols, 3‐MCPD and glycidyl esters are analyzed applying GPC‐RI, GC‐FID, GC‐MS, and HPLC. Additionally, a Rancimat test is performed to compare the oxidative stability of margarines. This study shows that margarines with and without added phytosteryl esters are both stable at a mild temperature of 60 °C over a period of at least 7 days. On the other side after 15 min of pan‐frying at 180 °C a degradation of unsaturated fatty acids (14–47%), phytosterols (31–49%), and vitamin‐E‐active compounds (71–100%) is found. The supplementation of margarines with phytosteryl fatty acid esters have no effect on their oxidative stability during pan‐frying characterized by Rancimat test and total polar compounds. Volatile, degradation products of fatty acids as well as phytosterols, are found after pan‐frying. The composition of volatiles after pan‐frying significantly differed depends on the presence of additional PSE in margarines. For the first time, it is shown that pan‐frying with margarines over a period of 15 min results in a remarkable formation of 3‐MCPD esters while the increase of glycidyl esters is only very moderate. Practical Application: Based on this study results additional phytosteryl esters do not have antioxidative properties on margarines upon pan‐frying. What is more, they are not stable during pan‐frying at 180 °C. A significant amount of nutritionals as phytosterols, vitamin E active compounds, unsaturated fatty acids are degraded within 15 min and other undesired compounds as dimers, trimers, 3‐MCPD esters are formed. According to the research, heating at a high temperature over longer time should not be applied to this kind of product to avoid oxidation of valuable constituents and formation of degradation products. Volatile compounds which were found are characteristic for fatty acids and phytosterols degradation and can be used as indicators of margarines oxidation. The research presents chemical changes in margarines with and without additional phytosteryl/phytostanyl fatty acid esters. In the graphical abstract compounds which naturally occur in those margarines are presented and compounds which are formed after thermo‐oxidative degradation during pan‐frying.

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