The effect of repetitive frying on physicochemical properties of refined, bleached and deodorized Malaysian tenera palm olein during deep-fat frying

Jurid, Lailatul Syema; Zubairi, Saiful Irwan; Kasim, Zalifah Mohd; Kadir, Ili Afiqa Ab

doi:10.1016/j.arabjc.2020.05.015

Cited by 27 publications

(27 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Viscosity of edible oil will increase as oxidation is accelerated by heat ( Jurid et al., 2020 ; Sahasrabudhe et al., 2017 ; Tyagi and Vasishtha, 1996 ). This is due to the simultaneous formation of oxidation products including aldehydes, ketones, hydrocarbons, and polymeric compounds.…”

Section: Resultsmentioning

confidence: 99%

Improving the quality of used frying niger seed oil with adsorbent treatment

Nuru

Getachew

2021

Heliyon

View full text Add to dashboard Cite

High temperature continuous deep fat frying of foods will result in the frying oil and food quality deterioration. Although the quality can be retained by using fresh oil, this approach will increase the production cost. In this study, quality improvement of used niger seed oil using adsorbent treatment was evaluated. Each adsorbent was mixed with 20 h used niger seed oil (15% w/v) at 150 °C and stirred for 30 min. The oil was recovered through centrifugation at 4200 rpm for 15 min. The tested chemical parameters of the oil increased after 20 h of frying (acid value (AV) (2.24–8.31) mg KOH/gm oil, free fatty acid (FFA) (1.13–4.17) %, and peroxide value (PV) (1.00–13.97 mEq oxygen/Kg of oil). The improvement in free fatty acid, peroxide value and oil recovery upon treatment of the fried oil with ash, bentonite, bleaching earth, silca gel and magnesium oxide (MgO) was (61, 57, 80), (66, 43, 88), (56, 21, 85), (61, 50, 70), and (73, 64, 40) % respectively. Ash and MgO effectively improved the physico-chemical characteristics of the used oil. Thus, the two were selected for further optimization of effective concentration and to evaluate their synergetic effect. Treatments with 2.5, 5.0, 7.5, 10.0, 12.5 and 15.0 % of ash reduced the AV of the fried oil by 26, 39, 46, 53, 53 and 60 % respectively (p < 0.05). Also the combination of ash and MgO (1:1) improved the physico-chemical properties of the frying oil to nearly fresh quality.

show abstract

Section: Resultsmentioning

confidence: 99%

Improving the quality of used frying niger seed oil with adsorbent treatment

Nuru

Getachew

2021

Heliyon

View full text Add to dashboard Cite

show abstract

“…Moreover, the PV limit which posed by the regulatory agencies for quality and acceptability of oils for human consumption is 7-8 meq./kg (Boran et al, 2006). Fish oils in this research might not suitable for consumption purposes as they were in crude oil form which did not underwent the process of refining, bleaching and deodourizing (RBD) (Jurid et al, 2020).…”

Section: Chemical Properties Of Extracted Fish Oil Peroxide Value (Pv)mentioning

confidence: 93%

Physico-Chemical Characteristics and Quality Evaluation of Malaysia Haruan (Channa striatus)and Toman (Channa micropeltes) Fish Oil: Preliminary Quality Analysis Prior to Therapeutic Consumption

et al. 2021

Self Cite

View full text Add to dashboard Cite

The local Channa species used in this research were Channa striatus (haruan) and Channa micropeltes (toman). Both samples were extracted using soxhlet extraction to procure the fish oil and then examined on its physico-chemical properties. The C. micropeltes species shows the highest yield of extracted fish oil (%, w/w) with dry weight basis (9.51 ± 1.20%). The physico-chemical results of the fish oil from haruan and toman were as follows respectively; colour: yellowish dark red for both species, specific gravity: 0.93 ± 0.10, 0.91 ± 0.03; AV: 21.78 ± 2.30 mg KOH/g, 5.55 ± 1.64 mg KOH/g; FFA: 10.95 ± 1.16%, 2.79 ± 0.83% and PV: 18.00 ± 6.56. meq./kg, 14.67 ± 3.79 meq./kg. Both fish oils showed a relatively comparable fatty acid profile. The availability of seven major enriched fatty acid constituents in both fish oils namely dodecanoic acid, 9-hexadecenoic acid, hexadecanoic acid, linoleic acid, oleic acid, octadecanoic acid, docosahexaenoic acid andaninfinitesimal amount of arachidonic acid (the main precursor for wound healing process) may perhaps berequisite for therapeutic consumption.

show abstract

“…(7) The article uses a non-standard format or is not published online. (8) The article is not in English and cannot be translated. (9) The article is not included in the year range of 2000 -2020.…”

Section: Study Selectionmentioning

confidence: 99%

“…During the frying process, food is immersed in hot oil with temperatures between 150 -190 , resulting in the heat transfer from oil to the food. Therefore, the choice of frying oil and its oxidative stability must be taken into serious consideration because of the amount of fats absorbed by the food materials (Jurid et al, 2020;Abiodun et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

The relationship between commercial refined vegetable oils stabilities and health implications: A systematic review and meta-analysis

Nyam¹,

Goh

Pneh

2022

Preprint

View full text Add to dashboard Cite

Deep-frying is a popular food preparation method although oxidized oil may be a health hazard. Minor components in frying oil including antioxidants like tocopherols and tocotrienols, fatty acid composition, triacylglycerol (TAG), and vitamins serve to protect vegetable oil from thermal deterioration. The eating habits of three ethnicity in Malaysia due to influence from the West was briefly mentioned. The importance of fats and oils, as well as the characteristics of each plant oil, were also explained in this project paper. A total of 31 studies fulfilled our inclusion criteria. Studies with humans and animals were accepted and included in this Meta-analysis. The probability of occurrence of obesity, atherosclerosis, hypertension, Type 2 diabetes, and oxidative stress were checked. The overall weighted mean differences for palm oil (PO), canola oil (CNO), corn oil (CO), extra virgin olive oil (EVOO), sunflower oil (SFO), and soybean oil (SBO) were 0.18 [95% CI: 0.11, 0.25; P < 0.00001], 5.50 [95% CI: 4.12, 6.87; P < 0.00001], 0.62 [95% CI: -4.71, 5.95; P = 0.82], 1.13 [95% CI: 0.39, 1.87; P = 0.003], -3.79 [95% CI: -5.61, -1.97; P < 0.00001], 0.46 [95% CI:0.29, 0.64; P < 0.00001] respectively. In short, this study revealed that there was no strong relationship found between a heated and/or repeated heated vegetable oil with the adverse health complications included based on current meta-analysis.

show abstract

The effect of repetitive frying on physicochemical properties of refined, bleached and deodorized Malaysian tenera palm olein during deep-fat frying

Cited by 27 publications

References 25 publications

Improving the quality of used frying niger seed oil with adsorbent treatment

Improving the quality of used frying niger seed oil with adsorbent treatment

Physico-Chemical Characteristics and Quality Evaluation of Malaysia Haruan (Channa striatus)and Toman (Channa micropeltes) Fish Oil: Preliminary Quality Analysis Prior to Therapeutic Consumption

The relationship between commercial refined vegetable oils stabilities and health implications: A systematic review and meta-analysis

Contact Info

Product

Resources

About