1
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Mo J, Zhao Y, Wu R, Hu B, Jia C, Rong J, Liu R, Zhao S. Formation of AGEs in Penaeus vannamei fried with high oleic acid sunflower oil. Food Chem X 2023; 19:100869. [PMID: 37780319 PMCID: PMC10534242 DOI: 10.1016/j.fochx.2023.100869] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2023] [Revised: 08/22/2023] [Accepted: 09/05/2023] [Indexed: 10/03/2023] Open
Abstract
Here, we investigated the effects of frying process on the formation of advanced glycation end products (AGEs) in shrimps using Penaeus vannamei as the raw material. The results showed that the oil, malondialdehyde, fluorescent AGEs, carboxymethyl lysine (CML), methylglyoxal hydroimidazolone (MG-H1) and the outer layer carboxyethyl lysine (CEL) content was higher in the fried shrimps than that in the raw unfried shrimps. The outer layer CML, CEL and inner CEL, MG-H1 values all reached the maximum after the first batch of frying (22.43 mg/kg, 304.24 mg/kg, 83.76 mg/kg, and 169.42 mg/kg respectively). However, fluorescent AGEs and MG-H1 of the outer layer reached the maximum after the fifth and fourth batches of frying (1230.0 AU/g and 341.63 mg/kg). Malondialdehyde, fluorescent AGEs, CML, MG-H1, and CEL concentration in the fried shrimps firstly increased and then decreased to stabilization with more frying batches, with higher content in the outer layer of fried shrimps.
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Affiliation(s)
- Jiao Mo
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Yuanyuan Zhao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Runlin Wu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Benlun Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Caihua Jia
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
- Author Affiliation: Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei Province 430070, PR China
| | - Jianhua Rong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
- Author Affiliation: Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei Province 430070, PR China
| | - Ru Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
- Author Affiliation: Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei Province 430070, PR China
| | - Siming Zhao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
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Zhao Y, Wu H, Qu M, Liu Y, Wang D, Yang H, Wang Y, Wang X, Blasi F. Enhancement of Oxidative Stability of Deep-Fried Sunflower Oil by Addition of Essential Oil of Amomum villosum Lour. Antioxidants (Basel) 2023; 12:1429. [PMID: 37507967 PMCID: PMC10376153 DOI: 10.3390/antiox12071429] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Revised: 07/12/2023] [Accepted: 07/13/2023] [Indexed: 07/30/2023] Open
Abstract
In this study, the essential oil of the fruits of Amomum villosum Lour. (AVEO) was extracted through steam distillation and the components of the AVEO were analyzed using Gas Chromatography-Mass Spectrometry (GC-MS). Additionally, the antioxidant capacity in vitro of the AVEO was gauged using radical scavenging activity (DPPH, ABTS, superoxide anion) and ferric ion reducing antioxidant power (FRAP) assays; the antioxidant effect of a certain concentration of AVEO is even comparable to 0.08 mg/mL of butylated hydroxytoluene (BHT). Moreover, AVEO was applied to sunflower oil in a 30 h successive deep-frying experiment. Throughout the frying procedure, the sunflower oil-added antioxidant showed different degrees of benign changes in the physical and chemical parameters compared to the blank group, with 1 g/kg of AVEO being more consistent with 0.01 g/kg of tert-butyl hydroquinone (TBHQ), while 1.5 g/kg of essential oil revealed a stronger antioxidative capability. Meanwhile, the organoleptic characteristics of Chinese Maye, including its appearance, taste, flavor, and overall acceptability, were ameliorated when AVEO was added at 1.5 g/kg. Consequently, AVEO can be applied to substitute synthetic antioxidants as a natural antioxidant and flavoring agent during the deep-frying course of food.
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Affiliation(s)
- Yunlong Zhao
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Haohao Wu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Mengrui Qu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yuchen Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Dongying Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Haoduo Yang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yingying Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xuede Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Francesca Blasi
- Department of Pharmaceutical Sciences, University of Perugia, Via San Costanzo, 06126 Perugia, Italy
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3
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Chen J, Zhao Y, Wu R, Yin T, You J, Hu B, Jia C, Rong J, Liu R, Zhang B, Zhao S. Changes in the Quality of High-Oleic Sunflower Oil during the Frying of Shrimp ( Litopenaeus vannamei). Foods 2023; 12:foods12061332. [PMID: 36981256 PMCID: PMC10048579 DOI: 10.3390/foods12061332] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 03/09/2023] [Accepted: 03/17/2023] [Indexed: 03/30/2023] Open
Abstract
Shrimp fried in vegetable oil is a very popular food, so it is important to study the changes in the quality of the oil during frying. In order to more precisely study the nature of frying oil during the cooking process, this study investigated the quality changes of high-oleic sunflower oil during the frying of South American white shrimp (Litopenaeus vannamei). The oxidation and hydrolysis products of frying oils were investigated by integrating the proton nuclear magnetic resonance technique with traditional oil evaluation indexes in an integrated manner. The results showed that the color difference as measured using the ΔE* value increased gradually during the process. Moreover, the acid value, carbonyl value, and total oxidation significantly increased with prolonged frying time. The major oxidation products formed during frying were (E,E)-2-alkenals, (E,E)-2,4-alkadienals, and E,E-conjugated hydroperoxides. This indicated that longer treatment times corresponded with an increased accumulation of aldehydes and ketones, and an increased degree of oxidative deterioration of the oil. However, the proportion of oleic acid in the frying oil increased with the frying of shrimp, reaching 80.05% after 24 h. These results contribute to our understanding of the oxidative deterioration of high-oleic oils during frying, and provide an important reference for the application properties of high-oleic oils.
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Affiliation(s)
- Jiechang Chen
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yuanyuan Zhao
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Runlin Wu
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Tao Yin
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Juan You
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Benlun Hu
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Caihua Jia
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Jianhua Rong
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Ru Liu
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Binjia Zhang
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China
| | - Siming Zhao
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
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Quek WP, Ong YH, Yap MKK, Lee YY, Karim NAA, Chan ES. A comparative study of the oxidative stability and the formation of monochloropropanediol esters (MCPDE) and glycidyl esters (GE) between physically and chemically refined palm olein during repeated deep-frying. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109737] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
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5
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Zhou M, Shi G, Deng Y, Wang C, Qiao Y, Xiong G, Wang L, Wu W, Shi L, Ding A. Study on the physicochemical and flavor characteristics of air frying and deep frying shrimp (crayfish) meat. Front Nutr 2022; 9:1022590. [PMID: 36532562 PMCID: PMC9752907 DOI: 10.3389/fnut.2022.1022590] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Accepted: 11/10/2022] [Indexed: 07/31/2023] Open
Abstract
This study aimed to compare the changes in the quality characteristics of air-fried (AF) shrimp meat and deep-fried (DF) shrimp meat at different frying temperatures (160, 170, 180, 190°C). Results showed that compared with DF, the moisture and fat content of air-fried shrimp meat (AFSM) was lower, while the protein content was higher. At the same frying temperature, the fat content of the AFSM was 4.26-6.58 g/100 g lower than that of the deep-fried shrimp meat (DFSM). The smell of the AFSM and DFSM was significantly different from that of the control group. The results of the electronic tongue showed that each of the two frying methods had its flavor profile. Gas chromatography-ion mobility spectrometry (GC-IMS) identified 48 compounds, and the content of volatile compounds detected in AFSM was lower than that in DFSM. Among them, the highest level of volatile compound content was found in the DF-190. E-2-pentenal, 2-heptenal (E), and methyl 2-methyl butanoate were identified only in DFSM. In addition, a total of 16 free amino acids (FAAs) were detected in shrimp meat. As judged by sensory evaluation, the AFSM at 170°C was the most popular among consumers.
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Affiliation(s)
- Mingzhu Zhou
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan, China
| | - Gangpeng Shi
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan, China
| | - Yi Deng
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan, China
| | - Chao Wang
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan, China
| | - Yu Qiao
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Guangquan Xiong
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Lan Wang
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Wenjin Wu
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Liu Shi
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Anzi Ding
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
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6
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Manzoor S, Masoodi FA, Rashid R, Wani SM, Naqash F, Ahmad M. Advances in vacuum frying: Recent developments and potential applications. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Shaziya Manzoor
- Department of Food Science and Technology University of Kashmir Srinagar Jammu & Kashmir India
| | - F. A. Masoodi
- Department of Food Science and Technology University of Kashmir Srinagar Jammu & Kashmir India
| | - Rubiya Rashid
- Department of Food Science and Technology University of Kashmir Srinagar Jammu & Kashmir India
| | - Shoib Mohmad Wani
- Department of Food Science and Technology University of Kashmir Srinagar Jammu & Kashmir India
| | - Farah Naqash
- Department of Food Science and Technology University of Kashmir Srinagar Jammu & Kashmir India
| | - Mudasir Ahmad
- Department of Food Science and Technology University of Kashmir Srinagar Jammu & Kashmir India
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7
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Li X, Nian BB, Tan CP, Liu YF, Xu YJ. Deep-frying oil induces cytotoxicity, inflammation and apoptosis on intestinal epithelial cells. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3160-3168. [PMID: 34786719 DOI: 10.1002/jsfa.11659] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/14/2021] [Revised: 10/05/2021] [Accepted: 11/17/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Deep-frying oil has been found to cause inflammatory bowel disease (IBD). However, the molecular mechanism of the effect of deep-frying palm oil on IBD still remains undetermined. RESULTS In the present study, bioinformatics and cell biology were used to investigate the functions and signal pathway enrichments of differentially expressed genes. The bioinformatics analysis of three original microarray datasets (GSE73661, GSE75214 and GSE126124) in the NCBI-Gene Expression Omnibus database showed 17 down-regulated genes (logFC < 0) and 2 up-regulated genes (logFC > 0) existed in the enteritis tissue. Meanwhile, pathway enrichment and protein-protein interaction network analysis suggested that IBD is relevant to cytotoxicity, inflammation and apoptosis. Furthermore, Caco-2 cells were treated with the main oxidation products of deep-frying oil-total polar compounds (TPC) and its components (polymerized triglyceride, oxidized triglycerides and triglyceride degradation products) isolated from deep-frying oil. The flow cytometry experiment revealed that TPC and its components could induce apoptosis, especially for oxidized triglyceride. A quantitative polymerase chain reaction analysis demonstrated that TPC and its component could induce Caco-2 cell apoptosis through AQP8/CXCL1/TNIP3/IL-1. CONCLUSION The present study provides fundamental knowledge for understanding the effects of deep-frying oils on the cytotoxic and inflammatory of Caco-2 cells, in addition to clarifying the molecular function mechanism of deep-frying oil in IBD. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Xue Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Bin-Bin Nian
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Chin-Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, Seri Kembangan, Malaysia
| | - Yuan-Fa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Yong-Jiang Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
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8
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Li X, Liu Y, Nian B, Cao X, Liu Y, Xu Y. Influence of polar compounds distribution in deep‐frying oil on lipid digestion behaviour. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xue Li
- State Key Laboratory of Food Science and Technology School of Food Science and Technology National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology Collaborative Innovation Center of Food Safety and Quality Control Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
| | - Yan‐jun Liu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology Collaborative Innovation Center of Food Safety and Quality Control Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
| | - Bin‐bin Nian
- State Key Laboratory of Food Science and Technology School of Food Science and Technology National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology Collaborative Innovation Center of Food Safety and Quality Control Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
| | - Xin‐yu Cao
- State Key Laboratory of Food Science and Technology School of Food Science and Technology National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology Collaborative Innovation Center of Food Safety and Quality Control Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
| | - Yuan‐fa Liu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology Collaborative Innovation Center of Food Safety and Quality Control Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
| | - Yong‐jiang Xu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology Collaborative Innovation Center of Food Safety and Quality Control Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
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9
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Ahmad MH, Shahbaz Z, Imran M, Khan MK, Muhammad N, Iqbal S, Ahmed W, Ahmad T. Monitoring of frying process in canola oil blend using fourier transform infrared and chemometrics techniques. Food Sci Nutr 2021; 9:6089-6098. [PMID: 34760240 PMCID: PMC8565206 DOI: 10.1002/fsn3.2558] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 08/20/2021] [Accepted: 08/22/2021] [Indexed: 12/02/2022] Open
Abstract
The production of trans-fats and chemical changes during the process of frying are serious public health concerns and must be monitored efficiently. For this purpose, the canola oil was formulated with different ratio of extra virgin olive oil and palm olein using D-optimal mixture design, and the best formulation (67:22:11) based on free fatty acid (FFA) content, peroxide value (PV), and iodine value (IV) as responses was selected for multiple frying process. The data on FFA, PV, and IV along with Fourier transform-infrared (FT-IR) spectra were taken after each frying up to ten frying. The spectral data were preprocessed with standard normal variate followed by principal component analysis which is clearly showing the differentiation for various frying. Similarly, partial least square regression was applied to predict the FFA (0.37%-1.63%), PV (4.47-13.85 meqO2/kg), and IV (111.51-51.39 I2/100 g) which demonstrated high coefficient of determination (R2) 0.84, 0.83, and 0.81, respectively. It can be summarized that FT-IR can be used as a novel tool for fast and noninvasive quality determination of frying oils.
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Affiliation(s)
- Muhammad Haseeb Ahmad
- Department of Food ScienceFaculty of Life SciencesGovernment College UniversityFaisalabadPakistan
| | - Zainab Shahbaz
- Department of Food ScienceFaculty of Life SciencesGovernment College UniversityFaisalabadPakistan
| | - Muhammad Imran
- Department of Food ScienceFaculty of Life SciencesGovernment College UniversityFaisalabadPakistan
| | - Muhammad Kamran Khan
- Department of Food ScienceFaculty of Life SciencesGovernment College UniversityFaisalabadPakistan
| | - Niaz Muhammad
- National Agriculture Education CollegeKabulAfghanistan
| | - Sanaullah Iqbal
- Department of Food Science and Human NutritionFaculty of Bio‐SciencesUniversity of Veterinary & Animal SciencesLahorePakistan
| | - Waqas Ahmed
- Department of Food Science and Human NutritionFaculty of Bio‐SciencesUniversity of Veterinary & Animal SciencesLahorePakistan
| | - Tanvir Ahmad
- Department of StatisticsFaculty of Physical SciencesGovernment College UniversityFaisalabadPakistan
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10
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Li X, Liu YJ, Nian BB, Cao XY, Tan CP, Liu YF, Xu YJ. Molecular dynamics revealed the effect of epoxy group on triglyceride digestion. Food Chem 2021; 373:131285. [PMID: 34740049 DOI: 10.1016/j.foodchem.2021.131285] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 09/07/2021] [Accepted: 09/29/2021] [Indexed: 12/26/2022]
Abstract
The digestion behavior of epoxy triglyceride, the main cytotoxic product of deep-frying oil, remains unknown, which may affect its biosafety. In this study, epoxy triglyceride (EGT) and triglyceride (GT) were used to reveal the effect of epoxy group on digestion. Digestibility rate analysis showed that the free fatty acids release rate of EGT was slower. To clarify this phenomenon, binding ability with salt ions in digestive juice and particle size were also been studied. Cluster size analysis indicated that epoxy group increased triglyceride particle size, resulting in smaller contact area between EGT and lipase. Interface behaviors displayed EGT decreased binding ability with salt ions in digestive juice. Spectroscopic analysis showed EGT caused the red shift of lipase peak, indicating that epoxy group changed lipase structure. Molecular dynamics simulation suggested EGT leads to loosen lipase structure. In conclusion, this study highlights that epoxy group could weaken the triglyceride digestion.
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Affiliation(s)
- Xue Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Yan-Jun Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Bin-Bin Nian
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Xin-Yu Cao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Chin-Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, Selangor 410500, Malaysia
| | - Yuan-Fa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China.
| | - Yong-Jiang Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China.
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11
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Comparative analysis of the effects of novel electric field frying and conventional frying on the quality of frying oil and oil absorption of fried shrimps. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108195] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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12
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Romano R, Filosa G, Pizzolongo F, Durazzo A, Lucarini M, Severino P, Souto EB, Santini A. Oxidative stability of high oleic sunflower oil during deep-frying process of purple potato Purple Majesty. Heliyon 2021; 7:e06294. [PMID: 33869817 PMCID: PMC8035487 DOI: 10.1016/j.heliyon.2021.e06294] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2020] [Revised: 12/08/2020] [Accepted: 02/11/2021] [Indexed: 11/26/2022] Open
Abstract
The behaviour of high oleic sunflower oil in deep frying process of purple potato Purple Majesty has been evaluated simulating a fast food cooking process. This oil was used for 8h/day for 6 days, filling up from the 2nd day. A discontinuous and prolonged procedure was tested. Free Fatty Acidity (FFA), Peroxide Value (PV), Total Polar Compounds (TPC), Fatty Acid (FA) composition, Volatile Organic Compounds (VOC) have been determined at different times in thermo-oxidized (T-OX) oil, and in frying oil. The FFA in T-OX oil samples showed values in the range 0.09%–0.24%, whereas in the frying oil values varied in a range between 0.09% and 0.16%. TPCs values varied from 1.76% to 38.24% in T-OX oils, whereas in frying oil used for frying purple potatoes (FOPP) showed values in the range from 1.76 to 29.13%. The peroxides values did not follow a regular pattern, both during thermo-oxidation and during frying. Among the Long Chain Fatty Acids (LCFAs), oleic acid was the most represented (84.13%). Short chain fatty acids (SCFAs) amount was 0.34% (octanoic acid). Medium chain fatty acids (MCFA) amount was 4.45% (palmitic acid). During the thermo-oxidation, the poly-unsaturated fatty acids (PUFA) amount decreased during the 48 h of heat treatment, reaching an amount of 6.21%. This determined the increase in short chain fatty acids (SCFA). Trans fatty acids increased with the frying time. Unsaturated fatty acids (UFA) reached the value of 90.19%; SFA was 9.79%, and octanoic acid was 0.20%. A correlation between TPC vs UFA/SFA and TPC vs C18:2/C16:0 was observed in the frying oil. The most abundant volatile compounds in frying oil (from 0 to 48 h) were the aldehydes produced by decomposition of hydroperoxides of oleic and linoleic acids.
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Affiliation(s)
- Raffaele Romano
- Department of Agriculture, University of Napoli Federico II, Via Università 100, 80055, Portici, Napoli, Italy
| | - Gioacchino Filosa
- Department of Agriculture, University of Napoli Federico II, Via Università 100, 80055, Portici, Napoli, Italy
| | - Fabiana Pizzolongo
- Department of Agriculture, University of Napoli Federico II, Via Università 100, 80055, Portici, Napoli, Italy
| | - Alessandra Durazzo
- CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178, Rome, Italy
| | - Massimo Lucarini
- CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178, Rome, Italy
| | - Patricia Severino
- University of Tiradentes (UNIT), Industrial Biotechnology Program, Av. Murilo Dantas 300, 49032-490, Aracaju, Brazil.,Tiradentes Institute, 150 Mt. Vernon St, Dorchester, MA, 02125, USA.,Laboratory of Nanotechnology and Nanomedicine (LNMED), Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, 49010-390, Aracaju, Brazil
| | - Eliana B Souto
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra, Pólo das Ciências da Saúde, Azinhaga de Santa Comba, 3000-548, Coimbra, Portugal.,CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal
| | - Antonello Santini
- Department of Pharmacy, University of Napoli Federico II, Via. D. Montesano 49, 80131, Napoli, Italy
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He J, Evans G, Byer G, Taylor G, Clarkson P, Yell V. Improving oil stability in deep‐fried snack production: A case study. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15119] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jibin He
- School of Health and Life Sciences Teesside University Middlesbrough UK
- National Horizons CentreTeesside University Darlington UK
| | - Garry Evans
- School of Health and Life Sciences Teesside University Middlesbrough UK
| | | | - Gillian Taylor
- School of Health and Life Sciences Teesside University Middlesbrough UK
- National Horizons CentreTeesside University Darlington UK
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Zhang X, Li Y, Sun J, Kan H, Wang Z, Xiang P. A preliminary study on the quality of street vended foods around a university in Kunming, China. Food Sci Nutr 2020; 8:6670-6679. [PMID: 33312550 PMCID: PMC7723222 DOI: 10.1002/fsn3.1959] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Revised: 10/04/2020] [Accepted: 10/05/2020] [Indexed: 11/28/2022] Open
Abstract
The street vended foods (SVF) are very popular in China, particularly in highly adolescents populated regions such as schools. Food quality is a critical global issue, but there are few studies describe the quality assessment of SVF. In this study, the quality of SVF around a university in Kunming was evaluated, including the microbial quality, proximate composition, oil quality, and heavy metal content. Microbial results showed that the aerobic plate count (APC) and Escherichia coli (E. coli) counts ranged from 1.94 to 7.43 log CFU/g or ml, and 0.53 to 1.48 log CFU/g or ml, respectively. A portion of fried snack samples exceed the standard limit of acid value (AV) and peroxide value (POV), and the same result was observed in carbonyl group value (CGV), thiobarbituric acid (TBA) value, viscosity, and conductivity. The proximate composition of the fried snack samples varied widely, while the fat content was generally higher. The heavy metal analysis showed most samples met the safety standards, with the content of 12-51, 1-19, 12-73, and 11-88 μg/kg for As, Hg, Cd, and Pb, respectively. In conclusion, although the overall results of this study were satisfying, more attention should be given to the quality of SVF. Consequently, there is a need for additional measures to protect consumers, particularly young adults in college, from foodborne disease.
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Affiliation(s)
- Xuechun Zhang
- College of Life SciencesSouthwest Forestry UniversityKunmingChina
- Agro‐food Science and Technology Research InstituteGuangxi Academy of Agricultural SciencesNanningChina
| | - Yunqian Li
- College of Life SciencesSouthwest Forestry UniversityKunmingChina
| | - Jian Sun
- Agro‐food Science and Technology Research InstituteGuangxi Academy of Agricultural SciencesNanningChina
| | - Huan Kan
- College of Life SciencesSouthwest Forestry UniversityKunmingChina
| | - Zhenxing Wang
- College of Life SciencesSouthwest Forestry UniversityKunmingChina
| | - Ping Xiang
- Institute of Environmental Remediation and Human HealthSouthwest Forestry UniversityKunmingChina
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15
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Devi S, Zhang M, Ju R, Bhandari B. Recent development of innovative methods for efficient frying technology. Crit Rev Food Sci Nutr 2020; 61:3709-3724. [DOI: 10.1080/10408398.2020.1804319] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Shoma Devi
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Yangzhou Yechun Food Production & Distribution Co, Yangzhou, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Ronghua Ju
- Agricultural and Forestry Products Deep Processing Technology and Equipment Engineering Center of Jiangsu Province, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia
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16
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Cao Y, Wu G, Zhang F, Xu L, Jin Q, Huang J, Wang X. A Comparative Study of Physicochemical and Flavor Characteristics of Chicken Nuggets during Air Frying and Deep Frying. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12376] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Yi Cao
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and TechnologyJiangnan University 1800 Lihu Avenue, Wuxi Jiangsu 214122 P. R. China
| | - Gangcheng Wu
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and TechnologyJiangnan University 1800 Lihu Avenue, Wuxi Jiangsu 214122 P. R. China
| | - Fei Zhang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and TechnologyJiangnan University 1800 Lihu Avenue, Wuxi Jiangsu 214122 P. R. China
| | - Lirong Xu
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and TechnologyJiangnan University 1800 Lihu Avenue, Wuxi Jiangsu 214122 P. R. China
| | - Qingzhe Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and TechnologyJiangnan University 1800 Lihu Avenue, Wuxi Jiangsu 214122 P. R. China
| | - Jianhua Huang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and TechnologyJiangnan University 1800 Lihu Avenue, Wuxi Jiangsu 214122 P. R. China
| | - Xingguo Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and TechnologyJiangnan University 1800 Lihu Avenue, Wuxi Jiangsu 214122 P. R. China
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Alkaltham MS, Özcan MM, Uslu N, Salamatullah AM, Hayat K. Characterization of Oil Uptake and Fatty Acid Composition of Pre-treated Potato Slices Fried in Sunflower and Olive Oils. J Oleo Sci 2020; 69:185-190. [PMID: 32051358 DOI: 10.5650/jos.ess19288] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
In this study, the oil uptake and fatty acid composition of fried potato slices were determined. Some pre-treatments such as blanching, freezing, and blanching-freezing were applied to potato slices before frying while the untreated samples were used as a control. The frying process was carried out in sunflower and olive oils. The percentage oil uptake in slices varied from 4.26% to 10.35% when fried in sunflower oil. In the case of the control samples slices fried in olive oil contained high monounsaturated fatty acid (oleic acid) content (5.45%), and lesser oil uptake was observed than those processed in sunflower oil, which is rich in polyunsaturated fatty acid (linoleic acid is 5.99%) (p < 0.05). The oil uptake was also compared in the case of potato slices fried in two different oils after pre-treatments. The maximum oil uptake was observed in the case of blanched-frozen potatoes, whereas minimum oil uptake was observed in frozen only slices for both oils. The fatty acid contents in oils extracted from fried potato slices showed that the predominant fatty acids were palmitic, stearic, oleic, and linoleic acids. The best results were observed in frozen potato slices fried in both sunflower and olive oils.
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Affiliation(s)
- Mohammed Saeed Alkaltham
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Mehmet Musa Özcan
- Department of Food Engineering, Faculty of Agriculture, University of Selçuk
| | - Nurhan Uslu
- Department of Food Engineering, Faculty of Agriculture, University of Selçuk
| | | | - Khizar Hayat
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University
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18
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Can the Image Processing Technique Be Potentially Used to Evaluate Quality of Frying Oil? J FOOD QUALITY 2019. [DOI: 10.1155/2019/6580320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The objective of this study was to investigate the feasibility of a computer vision system (CVS) for assessing the contact angle of frying oil. The oil was used to fry carbohydrate- and protein-based foods for 40 h, and the oil was collected for measuring free fatty acids (FFA), peroxide value (PV), total polar materials (TPMs), and FOS reading (dielectric constant). The results showed that FFA linearly increased with frying time (R2 > 0.95) while the polynomial correlation between TPMs and FOS reading as a result of time was observed (R2 > 0.97). The contact angle obtained from CVS was highly correlated with all chemical qualities (R2 > 0.94), except PV. In addition, the contact angle models could be used to adequately predict FFA, TPMs, and FOS reading of frying oil (R2 > 0.91). This result suggested that the image processing technique through CVS could be an appropriate alternative to chemical analysis, especially for small- and medium-scale industrial frying.
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19
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Rodríguez-Miranda J, Gallegos-Marín I, Hernández-Santos B, Herman-Lara E, Medina-Juárez LA, Juárez-Barrientos JM, Martínez-Sánchez CE. Effect of frying and storage on oxidative quality of conjugated linoleic-acid-rich soybean oil produced by photoisomerization using plantain as a model system. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3910-3916. [PMID: 30693524 DOI: 10.1002/jsfa.9614] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/16/2018] [Revised: 12/01/2018] [Accepted: 12/03/2018] [Indexed: 06/09/2023]
Abstract
BACKGROUND Conjugated linoleic acid (CLA) is known to have beneficial properties to health. Naturally, in foods it is found in very low concentrations, and so these beneficial properties cannot be obtained. This study investigated the enrichment of soybean oil by photoisomerization, as well as assessing its oxidative stability during the frying process using plantain slices as a model system and after a storage period of 20 days at 60 °C. RESULTS The oxidative stability of soybean oil enriched with CLA by photoirradiation was measured based on the peroxide, p-anisidine, and Totox values, as well as by the polyphenol content, tocopherol content and DPPH· scavenging capacity. The results obtained showed that a substantial amount of CLA was obtained by photoirradiation (31.73%). The oxidative stability values of the oil enriched with CLA showed good stability during a frying cycle; however, this stability decreased when it was stored and during the final frying cycles. CONCLUSIONS The results obtained indicated that photoirradiation is a good technique for obtaining oils enriched with CLA, and in this way CLA can be incorporated into foods; however, it is necessary to add antioxidants to improve their stability. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Jesus Rodríguez-Miranda
- Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec. Departamento de Ingeniería Química y Bioquímica, Tuxtepec, Oaxaca, México
| | - Ivet Gallegos-Marín
- Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec. Departamento de Ingeniería Química y Bioquímica, Tuxtepec, Oaxaca, México
| | - Betsabe Hernández-Santos
- Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec. Departamento de Ingeniería Química y Bioquímica, Tuxtepec, Oaxaca, México
| | - Erasmo Herman-Lara
- Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec. Departamento de Ingeniería Química y Bioquímica, Tuxtepec, Oaxaca, México
| | - Luis Angel Medina-Juárez
- Departamento de Investigaciones Científicas y Tecnológicas, Universidad de Sonora, Hermosillo, Mexico
| | - José M Juárez-Barrientos
- Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec. Departamento de Ingeniería Química y Bioquímica, Tuxtepec, Oaxaca, México
| | - Cecilia E Martínez-Sánchez
- Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec. Departamento de Ingeniería Química y Bioquímica, Tuxtepec, Oaxaca, México
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20
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Liu Y, Li J, Cheng Y, Liu Y. Effect of frying oils’ fatty acid profile on quality, free radical and volatiles over deep-frying process: A comparative study using chemometrics. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.033] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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21
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Li C, Zhang J, Li Z, Yu X. Quality assessment of packaged fried foods during storage based on oven storage test. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.13971] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Chunhua Li
- College of Food Science and Engineering; Northwest A&F University; 22 Xinong Road Yangling 712100 Shaanxi China
| | - Jianxin Zhang
- College of Food Science and Engineering; Northwest A&F University; 22 Xinong Road Yangling 712100 Shaanxi China
| | - Zhonghong Li
- College of Food Science and Engineering; Northwest A&F University; 22 Xinong Road Yangling 712100 Shaanxi China
| | - Xiuzhu Yu
- College of Food Science and Engineering; Northwest A&F University; 22 Xinong Road Yangling 712100 Shaanxi China
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22
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Quantitative determination of epoxy stearic acids derived from oxidized frying oil based on solid-phase extraction and gas chromatography. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.02.035] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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23
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Characterization of tocopherols, tocotrienols and total carotenoids in deep-fat fried French fries. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2018.02.011] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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24
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Liu Y, Wang Y, Cao P, Liu Y. Degradation of Edible Oil During Deep‐Frying Process by Electron Spin Resonance Spectroscopy and Physicochemical Appreciation. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201700376] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Ying Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University1800 Lihu AvenueWuxi, Jiangsu Province 214122People's Republic of China
| | - Yuanpeng Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University1800 Lihu AvenueWuxi, Jiangsu Province 214122People's Republic of China
| | - Peirang Cao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University1800 Lihu AvenueWuxi, Jiangsu Province 214122People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University1800 Lihu AvenueWuxi, Jiangsu Province 214122People's Republic of China
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25
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An KJ, Liu YL, Liu HL. Relationship between total polar components and polycyclic aromatic hydrocarbons in fried edible oil. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2017; 34:1596-1605. [DOI: 10.1080/19440049.2017.1338835] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Ke-Jing An
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Yu-Lan Liu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Hai-Lan Liu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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26
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Delfanian M, Kenari RE, Sahari MA. Evaluation of antioxidant activity of loquat fruit (Eriobotrya japonica lindl.) skin and the feasibility of their application to improve the oxidative stability of soybean oil. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:2244-52. [PMID: 27407190 PMCID: PMC4921074 DOI: 10.1007/s13197-016-2181-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/19/2015] [Accepted: 01/12/2016] [Indexed: 10/21/2022]
Abstract
The effects of ultrasound-assisted, supercritical CO2 and solvent extraction techniques on antioxidant activity of loqua (Eriobotrya japonica Lindl.) skin extract in oxidation stability of soybean oil was evaluated. The antioxidant efficacy of extracts was determined using 2, 2-diphenyl-1-picrylhydrazyl (DPPH(•)) radical scavenging capacity, β-carotene/linoleic acid, and Rancimat test system. Results showed that solvent extract of loquat fruit skin at 400 ppm had the highest antioxidant activity compared to ultrasound-assisted and supercritical CO2 extracts. Further, solvent extraction was the most effective method for extraction of phenolic compounds. Protective effects of extracts in stabilization of soybean oil during both frying and storage conditions were tested and compared to tert-butyl hydroquinone (TBHQ) by measuring their peroxide value, free fatty acids, conjugated dienes and trienes value. During frying process solvent extract of skin at 400 ppm (SOEA) exhibited stronger antioxidant activity in oil compared to other oil samples, but this antioxidant potential was lower than TBHQ in storage conditions. Present study showed that loquat fruit skin is a good source of natural antioxidant compounds, and has the potential to be used as a substitute for synthetic antioxidants in vegetable oils.
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Affiliation(s)
- Mojtaba Delfanian
- />Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Reza Esmaeilzadeh Kenari
- />Department of Food Science and Technology, Sari Agriculture and Natural Resources University, Sari, Mazandaran Iran
| | - Mohammad Ali Sahari
- />Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
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27
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Hosseini H, Ghorbani M, Meshginfar N, Mahoonak AS. A Review on Frying: Procedure, Fat, Deterioration Progress and Health Hazards. J AM OIL CHEM SOC 2016. [DOI: 10.1007/s11746-016-2791-z] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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28
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Delfanian M, Esmaeilzadeh Kenari R, Sahari MA. Frying stability of sunflower oil blended with jujube (Ziziphus mauritiana Lam.) leaf extract. Food Sci Nutr 2016; 3:548-56. [PMID: 26788296 PMCID: PMC4708654 DOI: 10.1002/fsn3.247] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2015] [Revised: 04/20/2015] [Accepted: 04/25/2015] [Indexed: 11/28/2022] Open
Abstract
The aim of present study was to compare the effects of ultrasound‐assisted and microwave‐assisted extraction with solvent extraction method on antioxidant activities of jujube (Ziziphus mauritiana Lam.) leaf extracts in stability of sunflower oil during deep frying. The antioxidant activities of the extracts were evaluated by using 2, 2‐diphenyl‐1‐picrylhydrazyl (DPPH˙) radical scavenging and β‐carotene bleaching assays. Ultrasound‐assisted extraction was the most effective method on antioxidant activities of extracts and extraction yield of phenolic compounds compared to other extraction techniques. Protective effect of methanol–water extract of jujube leaf obtained with ultrasound‐assisted extraction (ULMW) at 500 and 700 ppm in stability of sunflower oil was compared to synthetic antioxidants by measuring total polar compounds (TPC), carbonyl value (CV), peroxide value (PV), free fatty acids (FFA), oxidative stability index (OSI), conjugated dienes (CD), and trienes values (CT). Results showed ULMW at 700 ppm had higher stabilization efficiency than synthetic antioxidants.
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Affiliation(s)
- Mojtaba Delfanian
- Graduated from Faculty of Food Science and Technology Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - Reza Esmaeilzadeh Kenari
- Department of Food Science and Technology Sari Agriculture and Natural Resources University Sari Mazandaran Iran
| | - Mohammad Ali Sahari
- Department of Food Science and Technology Faculty of Agriculture Tarbiat Modares University Tehran Iran
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29
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Rapid and Sensitive Determination of Lipid Oxidation Using the Reagent Kit Based on Spectrophotometry (FOODLABfatSystem). J CHEM-NY 2016. [DOI: 10.1155/2016/1468743] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The reliability and availability of FOODLABfatsystem for determining acid value (AV) and peroxide value (POV) were assessed during the hydrolytic rancidification and lipid oxidation of edible oils. This reagent kit based on spectrophotometry was compared to the official methods (ISO 660 and 3960 protocols) based on manual titration employing the standard mixture for the simulated oxidation models and edible oils during the thermally induced oxidation at 180°C. The linear regression line of standard mixture and the significant difference of thermally oxidized time course study determined between them showed high correlations (R2=0.998andp<0.05) in both AVs and POVs. Considering ISO protocols with a probability of human error in manual titration, the rapidness and simplicity of the reagent kit based on spectrophotometry make it a promising alternative to monitor the lipid oxidation of edible oils and lipid-containing foods.
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30
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Influence of metal ions and phospholipids on electrical properties: A case study on pumpkin seed oil. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.01.040] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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31
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Delfanian M, Esmaeilzadeh Kenari R, Sahari MA. Utilization of Jujube Fruit (Ziziphus mauritianaLam.) Extracts as Natural Antioxidants in Stability of Frying Oil. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2015.1043638] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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32
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Delfanian M, Esmaeilzadeh Kenari R, Sahari MA. Effect of Natural Extracted Antioxidants fromEriobotrya japonica(Lindl.) Fruit Skin on Thermo Oxidative Stability of Soybean Oil During Deep Frying. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2015.1041039] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Xu TT, Li J, Fan YW, Zheng TW, Deng ZY. Comparison of Oxidative Stability among Edible Oils under Continuous Frying Conditions. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2014.913181] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Jung SS, Kim MJ, Lee J. Estimating the time of frying oils have been used for French fries based on profile changes of fatty acids derived from heated oil model systems. Food Sci Biotechnol 2014. [DOI: 10.1007/s10068-014-0192-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
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Hamid AA, Dek MSP, Tan CP, Zainudin MAM, Fang EKW. Changes of Major Antioxidant Compounds and Radical Scavenging Activity of Palm Oil and Rice Bran Oil during Deep-Frying. Antioxidants (Basel) 2014; 3:502-15. [PMID: 26785067 PMCID: PMC4665415 DOI: 10.3390/antiox3030502] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2014] [Revised: 04/29/2014] [Accepted: 05/15/2014] [Indexed: 11/25/2022] Open
Abstract
Changes in antioxidant properties and degradation of bioactives in palm oil (PO) and rice bran oil (RBO) during deep-frying were investigated. The alpha (α)-tocopherol, gamma (γ)-tocotrienol and γ-oryzanol contents of the deep-fried oils were monitored using high performance liquid chromatography, and antioxidant activity was determined using 2-diphenyl-1-picryl hydrazyl (DPPH) radical scavenging activity. Results revealed that the antioxidant activity of PO decreased significantly (p < 0.05), while that of RBO was preserved after deep-frying of fries. As expected, the concentration of α-tocopherol in PO and γ-tocotrienol in both PO and RBO decreased significantly (p < 0.05) with increased frying. Results also showed that γ-tocotrienol was found to be more susceptible to degradation compared to that of α-tocopherol in both PO and RBO. Interestingly, no significant degradation of α-tocopherol was observed in RBO. It is suggested that the presence of γ-oryzanol and γ-tocotrienol in RBO may have a protective effect on α-tocopherol during deep-frying.
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Affiliation(s)
- Azizah Abdul Hamid
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, Selangor 43400, Malaysia.
| | - Mohd Sabri Pak Dek
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, Selangor 43400, Malaysia.
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, Selangor 43400, Malaysia.
| | - Mohd Asraf Mohd Zainudin
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, Selangor 43400, Malaysia.
| | - Evelyn Koh Wee Fang
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, Selangor 43400, Malaysia.
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