The formation, determination and health implications of polar compounds in edible oils: Current status, challenges and perspectives

Chen, Jia; Zhang, Lingyan; Li, Yonglin; Zhang, Na; Gao, Yuan; Yu, Xiuzhu

doi:10.1016/j.foodchem.2021.130451

Cited by 47 publications

(31 citation statements)

References 85 publications

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“…2 d. TPC was initially present in the fresh oil (3.95%) in small amounts, and the increases in TPC were seen for all the samples at prolonged frying time. According to previous reports, the limited value of TPC was set at 25% in many European countries, including Belgium, France, Portugal, Italy, and Spain ( Chen et al, 2021 ). After the experiment, the TPC content in the oil treated with DJE was the lowest, only 22.38%, which was significantly lower ( p < 0.05) than that of the control sample (29.34%).…”

Section: Resultsmentioning

confidence: 99%

“…Thus, the initial absolute content of LLLn was 7.94 g. After 32 h of frying, a fraction of TAGs was degraded, and the relative content of LLLn was 3.07%. Polar compounds comprise most of the degradation products formed during deep frying ( Chen et al, 2021 ). Moreover, nonpolar compounds, such as unchanged TAGs and nonpolar dimers, are also present in the frying oil ( Zhang, Qin, Li, Shen, & Saleh, 2015 ).…”

Section: Methodsmentioning

confidence: 99%

“…Frying oils used continuously at elevated temperatures (approximately 180 °C or over) in the presence of oxygen and moisture from the food being fried are subject to oxidation, polymerization, and hydrolysis; the oil also accumulates lipid degradation products. These phenomena may be responsible for the formation of potentially toxic components, such as oxidized triglyceride (TAG) monomers (OxTGs), oxidized TAG polymers (TGPs), and toxic aldehyde compounds ( Chen et al, 2021 , Khor et al, 2020 ). Given the extensive mass exchange between the oil and food, fried food ultimately acquires the degradation products of the frying oil, thereby influencing the quality of the food.…”

Section: Introductionmentioning

confidence: 99%

“…It is possible to divide antioxidants used for protecting oil during frying into natural and synthetic types ( Wu et al, 2019 ). Several antioxidants, often of synthetic origin [butylated hydroxytoluene, butylated hydroxyanisole, tert -butylhydroquinone (TBHQ), propyl gallate], have been added to commercial frying oils to retard oxidation and enhance the performance of frying ( Chen et al, 2021 ). However, synthetic antioxidants are less effective than natural antioxidants under frying conditions because they are erratic and can easily evaporate at elevated temperatures as a result of their structures ( Guo et al, 2016 ).…”

Section: Introductionmentioning

confidence: 99%

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Utilization of Diaphragma juglandis extract as a natural antioxidant for improving the oxidative stability of soybean oil during deep frying

Chen

Zhang

et al. 2022

Food Chemistry: X

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Utilization of Diaphragma juglandis extract as a natural antioxidant for improving the oxidative stability of soybean oil during deep frying

Chen

Zhang

et al. 2022

Food Chemistry: X

Self Cite

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“…The refining process of oils induces a decrease of OxTGs, but an increase of TGPs [68]. The nutritional and physiological effects of OxTGs and TGPs on health implication are controversial, because few pure compounds have been identified, isolated, and studied so far [69]. In fact, there is a lack of certified reference materials.…”

Section: Chemical Contaminantsmentioning

confidence: 99%

Biscuit Contaminants, Their Sources and Mitigation Strategies: A Review

Pasqualone

Haider

Summo

et al. 2021

Foods

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The scientific literature is rich in investigations on the presence of various contaminants in biscuits, and of articles aimed at proposing innovative solutions for their control and prevention. However, the relevant information remains fragmented. Therefore, the objective of this work was to review the current state of the scientific literature on the possible contaminants of biscuits, considering physical, chemical, and biological hazards, and making a critical analysis of the solutions to reduce such contaminations. The raw materials are primary contributors of a wide series of contaminants. The successive processing steps and machinery must be monitored as well, because if they cannot improve the initial safety condition, they could worsen it. The most effective mitigation strategies involve product reformulation, and the use of alternative baking technologies to minimize the thermal load. Low oxygen permeable packaging materials (avoiding direct contact with recycled ones), and reformulation are effective for limiting the increase of contaminations during biscuit storage. Continuous monitoring of raw materials, intermediates, finished products, and processing conditions are therefore essential not only to meet current regulatory restrictions but also to achieve the aim of banning dietary contaminants and coping with related diseases.

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Influence of extraction techniques on the efficiency of pomegranate (Punica granatum L.) peel extracts in oxidative stability of edible oils

Javani‐Seraji

Bazargani‐Gilani

Aghajani

2023

Food Science & Nutrition

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In this study, the effects of pomegranate ( Punica granatum L.) peel extract (PPE) on the oxidative stability of soybean oil and ghee were investigated under heat conditions. Three extraction methods (immersion, ultrasound, and combined immersion‐ultrasound) with eight solvents (hot water, cold water, absolute methanol, methanol 50%, absolute ethanol, ethanol 50%, absolute acetone, and acetone 50%) were used for the evaluation of the extracts. Ethanolic extract in maceration method significantly ( p ≤ .05) showed the highest DPPH radical scavenging activity (95.018%), reducing power (3.981), and total phenolic content (520 mg GAE/g) compared to the other samples. Then, the effects of PPE in various concentrations (200, 400, 600, and 800 ppm) were compared to the synthetic antioxidant (Butylated hydroxytoluene 200 ppm) in the oxidative stability of soybean oil under 65°C and ghee under 55°C for 24 days with 6‐day intervals, respectively. During storage period, all treatments showed a significant decrease ( p ≤ .05) in peroxide value, thiobarbituric acid reactive substances, conjugated dienes value, polar compounds value, and acid value compared to the control. Except for the PPE 200 treatment, the other treatments exhibited superior efficiency to the synthetic antioxidant in a dose‐dependent manner in accelerated stored edible oils. Based on the sensory analyses (flavor, odor, color, and overall acceptability), PPE significantly ( p ≤ .05) preserved the sensory features compared to the control group during the entire storage time. PPE 800 ppm was the most efficient treatment in all analyses, followed by PPE 600, 400, and 200 ppm, respectively. Finally, it was concluded that PPE can be introduced as a unique alternative to synthetic antioxidants in edible oils under heating conditions.

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The formation, determination and health implications of polar compounds in edible oils: Current status, challenges and perspectives

Cited by 47 publications

References 85 publications

Utilization of Diaphragma juglandis extract as a natural antioxidant for improving the oxidative stability of soybean oil during deep frying

Utilization of Diaphragma juglandis extract as a natural antioxidant for improving the oxidative stability of soybean oil during deep frying

Biscuit Contaminants, Their Sources and Mitigation Strategies: A Review

Influence of extraction techniques on the efficiency of pomegranate (Punica granatum L.) peel extracts in oxidative stability of edible oils

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