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Nor Mahiran SNS, Abd Kadir NH, Maulidiani M, Tengku Mohamad TR, Gooderham NJ, Alam M. Multivariate modelling analysis for prediction of glycidyl esters and 3-monochloropropane-1,2-diol (3-MCPD) formation in periodically heated palm oil. Heliyon 2023; 9:e20413. [PMID: 37780749 PMCID: PMC10539964 DOI: 10.1016/j.heliyon.2023.e20413] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2023] [Revised: 09/08/2023] [Accepted: 09/23/2023] [Indexed: 10/03/2023] Open
Abstract
Palm oil is a vegetable oil that is widely used for cooking and deep-frying because of its affordability. However, repeatedly heated palm oil is also prone to oxidation due to its significant content of unsaturated fatty acids and other chemical toxicants such as glycidyl esters and 3-monochloropropane-1,2-diol (3-MCPD). Initially, the physicochemical properties such as colour, viscosity, peroxide, p-anisidine and total oxidation (TOTOX) of periodically heated palm oil were investigated. Chemical profiling and fingerprinting of six different brands of palm cooking oil during heating cycles between 90 and 360 min were conducted using Fourier transform infrared (FTIR) and 1H Nuclear Magnetic Resonance (NMR) metabolomics. In addition, the multivariate analysis was employed to evaluate the 1H NMR spectroscopic pattern of repeatedly heated palm oil with the corresponding physicochemical properties. The FTIR metabolomics showed significant different of the chemical fingerprinting subjected to heating duration, which in agreement with the result of 1H NMR metabolomics. Partial least squares (PLS) model revealed that most of the physicochemical properties of periodically heated palm oil are positively correlated (R2 values of 0.98-0.99) to their spectroscopic pattern. Based on the findings, the color of the oils darkened with increased heating time. The peroxide value (PV), p-anisidine value (p-AnV), and total oxidation (TOTOX) values increased significantly due to degradation of unsaturated compounds and oxidation products formed. We identified targeted metabolites (probable carcinogens) such as 3-monochloropropane-1,2-diol (3-MCPD) and glycidyl ester (GE), indicating the conversion of 3-MCPD to GE in repeatedly heated oils based on PCA and OPLSDA models. Our correlation analysis of NMR and physicochemical properties has shown that the conversion of 3-MCPD to GE was significantly increased from 180 to 360 min cooking time. The combination spectroscopic techniques with physicochemical properties are a reliable and robust methods to evaluate the characteristics, stability and chemical's structure changes of periodically heated palm oil, which may contribute to probable carcinogens development. This study has proven that combination of NMR and physicochemical analysis may predict the formation of the probable carcinogens of heated cooking oil over time which emphasizing the need to avoid certain heating cycles to mitigate formation of probable carcinogens during cooking process.
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Affiliation(s)
| | - Nurul Huda Abd Kadir
- Faculty of Science and Marine Environment, Universiti Malaysia Terengganu, Malaysia
| | | | | | - Nigel J. Gooderham
- Department of Metabolism, Digestion, Reproduction, Imperial College London, Sir Alexander Fleming Building, London, SW7 2AZ, United Kingdom
| | - Mahboob Alam
- Department of Safety Engineering, Dongguk University, 123 Dongdae-ro, Gyeongju-si, Gyeongbuk, 780714, South Korea
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Gao Y, Meng Q, Qin J, Zhao Q, Shi B. Resveratrol alleviates oxidative stress induced by oxidized soybean oil and improves gut function via changing gut microbiota in weaned piglets. J Anim Sci Biotechnol 2023; 14:54. [PMID: 37029412 PMCID: PMC10080898 DOI: 10.1186/s40104-023-00851-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Accepted: 02/12/2023] [Indexed: 04/09/2023] Open
Abstract
BACKGROUND Oxidized soybean oil (OSO) has been shown to impair growth and exacerbate inflammation, leading to intestinal barrier injury in animals. Recent evidence suggests important roles for resveratrol (RES) in the promoting growth performance, antioxidant capacity, anti-inflammatory, and regulate intestinal barriers in animals. Therefore, The objectives of this study are to investigate the effects of dietary RES (purity 98%) supplementation on the growth performance, antioxidant capacity, inflammatory state, and intestinal function of weaned piglets challenged with OSO. METHODS A total of 28 castrated weaned male piglets with a similar body weight of 10.19 ± 0.10 kg were randomly assigned to 4 dietary treatments for 28-d feeding trial with 7 replications per treatment and 1 piglet per replicate. Treatments were arranged as a 2 × 2 factorial with oil type [3% fresh soybean oil (FSO) vs. 3% OSO] and dietary RES (0 vs. 300 mg/kg). RESULTS The results showed that relative to the FSO group, OSO stress tended to decrease the average daily feed intake (ADFI), and decreased the activity levels of lipase, villus/crypt ratio (VCR), the mRNA expression of FABP1, SOD2, IL-10 and ZO-1 in the jejunum, and SOD2, GPX1, occludin and ZO-1 in the colon, the levels of acetic acid in the colonic digesta, whereas up-regulated the mRNA expression of IL-1β and TNF-α in the jejunum (P < 0.05). Moreover, dietary supplementation with RES increased ether extract (EE), the activity levels of sucrase, lipase, α-amylase, villus height (VH) and VCR, the mRNA expression of FABP1, SOD2, IL-10 and occludin in the jejunum, and FABP1, PPAR-γ, GPX1, occludin and ZO-1 in the colon, and the abundance of Firmicutes, acetic and propionic acid, but decreased the levels of D-lactic acid in the plasma, the abundance of Bacteroidetes in the colonic digesta of weaned piglets compared to the non-RES group (P < 0.05). Meanwhile, in the interaction effect analysis, relative to the OSO group, dietary RES supplementation in the diets supplemented with OSO increased the activity levels of trypsin, VH in the jejunum, the abundance of Actinobacteria, the levels of butyric acid of weaned piglets, but failed to influence the activity levels of trypsin and VH, Actinobacteria abundance, the levels of butyric acid when diets were supplemented with FSO (interaction, P < 0.05). Relative to the OSO group, dietary RES supplementation in the diets supplemented with OSO decreased the activity levels of DAO in the plasma of weaned piglets but failed to influence the activity levels of DAO when diets were supplemented with FSO (interaction, P < 0.05). Relative to the FSO group, dietary RES supplementation in the diets supplemented with FSO decreased the level of propionic acid, whereas RES supplementation failed to influence the level of propionic acid when the diet was supplemented with OSO (interaction, P < 0.01). CONCLUSIONS Inclusion of OSO intensified inflammatory states and impaired the intestinal health characteristics of weaned piglets. Dietary RES supplementation improved the antioxidant capacity, anti-inflammatory activity, and intestinal morphology. Further studies showed that the protective effects of RES on gut health could be linked to the decreased abundance of Prevotella_1, Clostridium_sensu_stricto_6, and Prevotellaceae_UCG003 and increased levels of acetic and propionic acid.
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Affiliation(s)
- Yanan Gao
- College of Animal Science and Technology, Northeast Agricultural University, No. 600 Changjiang Road, Xiangfang District, Harbin, China
| | - Qingwei Meng
- College of Animal Science and Technology, Northeast Agricultural University, No. 600 Changjiang Road, Xiangfang District, Harbin, China
| | - Jianwei Qin
- College of Animal Science and Technology, Northeast Agricultural University, No. 600 Changjiang Road, Xiangfang District, Harbin, China
| | - Qianqian Zhao
- College of Animal Science and Technology, Northeast Agricultural University, No. 600 Changjiang Road, Xiangfang District, Harbin, China
| | - Baoming Shi
- College of Animal Science and Technology, Northeast Agricultural University, No. 600 Changjiang Road, Xiangfang District, Harbin, China.
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Shao L, Bi J, Li X, Dai R. Effects of vegetable oil and ethylcellulose on the oleogel properties and its application in Harbin red sausage. Int J Biol Macromol 2023; 239:124299. [PMID: 37011742 DOI: 10.1016/j.ijbiomac.2023.124299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2023] [Revised: 03/28/2023] [Accepted: 03/29/2023] [Indexed: 04/04/2023]
Abstract
The effects of ethylcellulose (EC) concentration (6-12 %) and types of vegetable oil (sunflower, peanut, corn, and flaxseed oils) on the color, hardness, oil loss, lipid oxidation, and rheology property of oleogels were investigated in this study. Peanut oil (PO) oleogel was selected to replace pork fat partially in Harbin red sausage. Meanwhile, the fatty acid profile, texture, and sensory attributes of the reformulated sausages were analyzed. Oleogels formulated with higher EC concentration had higher brightness and hardness, a higher degree of lipid oxidation, and greater storage (G') and loss (G'') moduli. Oleogels formulated with PO had lower oil loss, flaxseed oil oleogel had higher hardness. Corn oil and PO oleogels had a lower level of lipid oxidation. The texture, lipid oxidation, and sensory attributes of the reformulated sausages, in which 10-30 % pork fat was replaced with PO oleogel, did not significantly differ from those without oleogel replacement. Meanwhile, the reformulated sausages had a healthier fatty acids profile and higher nutritional value.
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Manzoor S, Masoodi F, Rashid R, Ahmad M, Kousar MU. Quality assessment and degradative changes of deep-fried oils in street fried food chain of Kashmir, India. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109184] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Millao S, Iturra N, Contardo I, Morales E, Quilaqueo M, Rubilar M. Structuring of oils with high PUFA content: evaluation of the formulation conditions on the oxidative stability and structural properties of ethylcellulose oleogels. Food Chem 2022. [DOI: 10.1016/j.foodchem.2022.134772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 10/20/2022] [Accepted: 10/24/2022] [Indexed: 11/17/2022]
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Elmosalami TA, Kamel MM, Tomashchuk I, Alzaid M, Mostafa M. Characterization and Modeling Quality Analysis of Edible Oils Using Electrochemical Impedance Spectroscopy. Int J Food Sci 2022; 2022:2781450. [PMID: 36046220 DOI: 10.1155/2022/2781450] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 06/28/2022] [Accepted: 07/29/2022] [Indexed: 12/03/2022]
Abstract
The dielectric characteristics of six culinary oils were measured over the frequency range of 0.01 Hz–100 kHz. The results showed that the dielectric constants of oils had the same frequency relationship (i.e., they decreased with increasing frequency). The dielectric constants at lower frequencies for olive oil A, olive oil B, sesame oil, Nigella sativa, sunflower oil, and corn oil are approximately 2.75, 2.5, 2.0, 1.75, 1.5, and 0.9. An FT-IR analysis showed that the spectral differences were very small, because most vegetable oils contain the same type of fatty acids. The model built using COMSOL Multiphysics for the potential and electric field distributions for different oils and used to calculate the dielectric constant was simulated under various conditions in the AC/DC module. The model results were compared with the experimental results, which showed satisfactory convergence between them. The experimental and model results obtained in this study could be useful for evaluating the edible oil quality.
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Naderi M, Parastouei K, Jafari SM, Fathi M, Rostami H, Samadi M. A cross‐sectional study to monitor the synthetic antioxidants and oxidative quality of distributed vegetable oils in chain stores. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Mehdi Naderi
- Health Research Center, Life Style Institute Baqiyatallah University of Medical Sciences Tehran Iran
| | - Karim Parastouei
- Health Research Center, Life Style Institute Baqiyatallah University of Medical Sciences Tehran Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - Morteza Fathi
- Health Research Center, Life Style Institute Baqiyatallah University of Medical Sciences Tehran Iran
| | - Hossein Rostami
- Health Research Center, Life Style Institute Baqiyatallah University of Medical Sciences Tehran Iran
| | - Mohammad Samadi
- Exercise Physiology Research Center, Life Style Institute Baqiyatallah University of Medical sciences Tehran Iran
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Arab R, Casal S, Pinho T, Cruz R, Freidja ML, Lorenzo JM, Hano C, Madani K, Boulekbache-Makhlouf L. Effects of Seed Roasting Temperature on Sesame Oil Fatty Acid Composition, Lignan, Sterol and Tocopherol Contents, Oxidative Stability and Antioxidant Potential for Food Applications. Molecules 2022; 27:molecules27144508. [PMID: 35889377 PMCID: PMC9316849 DOI: 10.3390/molecules27144508] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Revised: 07/10/2022] [Accepted: 07/12/2022] [Indexed: 12/04/2022] Open
Abstract
Roasting is a key step for preparing sesame oil that leads to important changes in its organoleptic properties and quality. In this study, white sesame seeds were roasted for 20 min in an electric oven at different temperatures (120, 150, 180, 210, 250 and 300 °C). The oils extracted from unroasted and roasted seeds were compared for their chemical composition: fatty acids (including trans isomers), phytosterols, lignans (sesamin and sesamolin), tocopherols and total phenolic compounds, as well as their oxidative stability and antiradical capacity. There were no obvious differences in the oil densities, refractive indexes or iodine values, but the saponification values were affected by temperature. Relevant primary and secondary lipid oxidation were observed at T > 250 °C, resulting in a higher p-anisidine value and K232 as well as K268 values. Roasting improved oil yield (from 33.5 to 62.6%), increased its induction period (from 5.5 to 10.5 h) and enhanced the total phenolic content (from 152 to 194 mg/100 g) and antiradical activity of the extracted oil. Depending on roasting temperature, a gradual decline was recorded in total amounts of phytosterols (up to 17.4%), γ-tocopherol (up to 10.6%), sesamolin (maximum of 27.5%) and sesamin (maximum of 12.5%). All the investigated oils presented a low quantity in triglyceride polymers, clearly below the maximum tolerated quantity according to the European regulation. The optimal roasting temperature for obtaining high nutritional grade oil within the permissible values was 210 °C. The unsaponifiable components (including lignans and sterols) extracted from roasted seeds have been shown to be natural additives to fresh meatball products to extend shelf life. The results of this study may help to boost the nutritional content of plant-based diets by allowing for the use of roasted sesame seed oil and its components.
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Affiliation(s)
- Radia Arab
- Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia 06000, Algeria; (M.L.F.); (K.M.); (L.B.-M.)
- Correspondence: (R.A.); (C.H.)
| | - Susana Casal
- Requimte—LAQV, Laboratório de Bromatoologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal; (S.C.); (T.P.); (R.C.)
| | - Teresa Pinho
- Requimte—LAQV, Laboratório de Bromatoologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal; (S.C.); (T.P.); (R.C.)
| | - Rebeca Cruz
- Requimte—LAQV, Laboratório de Bromatoologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal; (S.C.); (T.P.); (R.C.)
| | - Mohamed Lamine Freidja
- Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia 06000, Algeria; (M.L.F.); (K.M.); (L.B.-M.)
- Département de Biochimie et de Microbiologie, Faculté des Sciences, Université Mohamed BOUDIAF, M’sila 28000, Algeria
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain;
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Christophe Hano
- Laboratoire de Biologie des Ligneux et des Grandes Cultures, INRAE USC1328, Orleans University, CEDEX 2, 45067 Orléans, France
- Bioactifs et Cosmétiques, CNRS GDR3711, CEDEX 2, 45067 Orléans, France
- Correspondence: (R.A.); (C.H.)
| | - Khodir Madani
- Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia 06000, Algeria; (M.L.F.); (K.M.); (L.B.-M.)
- Centre de Recherche en Technologie Agro-Alimentaire, Route de Targua-Ouzemour, Bejaia 06000, Algeria
| | - Lila Boulekbache-Makhlouf
- Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia 06000, Algeria; (M.L.F.); (K.M.); (L.B.-M.)
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Manzoor S, Masoodi F, Rashid R. Quality assessment and degradative changes of deep-fried oils in street fried food chain of Kashmir, India. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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10
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Ramroudi F, Yasini Ardakani SA, Dehghani-tafti A, Khalili Sadrabad E, Djaeni M. Investigation of the Physicochemical Properties of Vegetable Oils Blended with Sesame Oil and Their Oxidative Stability during Frying. International Journal of Food Science 2022; 2022:1-8. [PMID: 35400148 PMCID: PMC8986445 DOI: 10.1155/2022/3165512] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Accepted: 03/18/2022] [Indexed: 11/18/2022]
Abstract
To investigate the antioxidant activity and physicochemical properties of oil, sunflower (SFO) and corn oil (CO) and their combinations with sesame oil (SO) were prepared. The analyses of fatty acid composition (GC-FID), oxidative stability index (Rancimat), smoke point, and antioxidant activity (DPPH) were done on oil samples. Then, the frying process in presence of potato chips was done for 3 days at 180°C. Oil samples were gathered after each frying cycle and chemical analysis (peroxide value, free fatty acid, p-anisidine value, TOTOX, total polar content, TBARS, and conjugated diene and triene) was measured. The major fatty acid composition of oil samples was linoleic acid, oleic acid, palmitic acid, and stearic acid. The OSI of oil samples was reported as
. The smoke point of all samples was in the standard limit. The SFO with 266.50°C had the highest smoke point. The antioxidant activity of samples was reported as
. The IC50 of SO was 52.17 mg/g which was higher than other samples. The result of frying indicated that prolonged heating process would increase the thermal oxidation. It was shown that oils blended with SO had good stability during deep frying. Therefore, blending oil with SO is considered as an economic approach to improve the oil oxidation stability.
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Zhao L, Zhang M, Wang H, Mujumdar AS. Monitoring of free fatty acid content in mixed frying oils by means of LF-NMR and NIR combined with BP-ANN. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108599] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Wang L, Chen W, Tian Y, Duan X, Yuan Y, Wang N, Xu C, Liu X, Liu Z. Preventive Effects of Sesamol on Deep‐frying Oil‐induced Liver Metabolism Disorders by Altering Gut Microbiota and Protecting Gut Barrier Integrity. Mol Nutr Food Res 2022; 66:e2101122. [DOI: 10.1002/mnfr.202101122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2021] [Revised: 02/07/2022] [Indexed: 11/10/2022]
Affiliation(s)
- Lei Wang
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Weixuan Chen
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Yujie Tian
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Xiaorong Duan
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Yi Yuan
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Na Wang
- College of Food Science and Technology Henan Agricultural University Zhengzhou 450002 China
- Zhengzhou Key Laboratory of Nutrition and Health Food Zhengzhou 450002 China
| | - Chao Xu
- College of Food Science and Technology Henan Agricultural University Zhengzhou 450002 China
- Zhengzhou Key Laboratory of Nutrition and Health Food Zhengzhou 450002 China
| | - Xuebo Liu
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Zhigang Liu
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
- Department of Food Science Cornell University Ithaca New York 14853 United States
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Tadesse Zula A, Fikre Teferra T. Effect of frying oil stability over repeated reuse cycles on the quality and safety of deep-fried Nile tilapia fish (Oreochromis niloticus): a response surface modeling approach. International Journal of Food Properties 2022. [DOI: 10.1080/10942912.2022.2034851] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Aemiro Tadesse Zula
- School of Nutrition, Food Science and Technology, Hawassa University, Awasa, Ethiopia
| | - Tadesse Fikre Teferra
- School of Nutrition, Food Science and Technology, Hawassa University, Awasa, Ethiopia
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Ahmad MH, Saeed N, Imran M, Kamran Khan M, Muhammad N, Sahar A, Khan MI. Rapid and nondestructive characterization of multiple frying sunflower oil blend using fourier transform infrared spectroscopy and chemometrics. International Journal of Food Properties 2022. [DOI: 10.1080/10942912.2022.2027442] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Muhammad Haseeb Ahmad
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Nimra Saeed
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Imran
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Kamran Khan
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | | | - Amna Sahar
- Department of Food Engineering, Faculty of Agriculture Engineering, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Imran Khan
- Department of Mathematics & Statistics, Faculty of Sciences, University of Agriculture, Faisalabad, Pakistan
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Hoffmann Bruscatto M, Murowaniecki Otero D, Ribeiro Pestana-Bauer V, Lorini A, Rosane Barboza Mendonça C, Carlos Zambiazi R. Study of the thermal stability of γ-oryzanol present in rice bran oil over time. J Sci Food Agric 2021; 101:5715-5720. [PMID: 33682139 DOI: 10.1002/jsfa.11179] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/26/2020] [Revised: 02/02/2021] [Accepted: 03/07/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Rice bran oil is unique among edible oils owing to its rich source of commercially and nutritionally important phytochemicals, such as oryzanol. γ-Oryzanol performs an important role in the stability of rice bran oil. The crude rice bran oil obtained by solvent extraction is subjected to either chemical or physical refining to meet the specifications of edible-grade vegetable oil. These refining processes can cause the compounds present in rice bran oil to degrade. The aim of this study was to evaluate the stability of γ-oryzanol present in chemically and physically refined rice bran oils, when submitted to temperatures of 100, 140, and 180 °C for a period of 1368 h. RESULTS The chemically refined rice bran oil presented a lower γ-oryzanol content than the physically refined rice bran oil at all heating temperatures. The losses of γ-oryzanol at 100 °C, 140 °C, and 180 °C at the end of the heating periods for the chemically refined oil were 53.47%, 58.48%, and 97.05% respectively, and for the physically refined oil the losses were 38.11%, 53.58%, and 91.11% respectively. CONCLUSION Based on the results of the time to reduce the oryzanol concentration by 50% and 100%, it is observed that the oil of rice meal refined physically presents greater stability, in the different temperatures studied and over time, than the oil of rice meal refined chemically. Thus, for situations where the oil needs to be subjected to prolonged heating, a temperature of 100 °C is indicated. In this condition, the physically refined oil is better for maintaining a higher concentration of γ-oryzanol. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Mariangela Hoffmann Bruscatto
- Post Graduate Program of Food Science and Technology, Federal University of Pelotas, Campus Universitario, Pelotas, Brazil
| | | | | | - Alexandre Lorini
- Post Graduate Program of Food Science and Technology, Federal University of Pelotas, Campus Universitario, Pelotas, Brazil
| | - Carla Rosane Barboza Mendonça
- Center of Chemical, Pharmaceutical and Food Science, Federal University of Pelotas, Campus Universitario, Pelotas, Brazil
| | - Rui Carlos Zambiazi
- Center of Chemical, Pharmaceutical and Food Science, Federal University of Pelotas, Campus Universitario, Pelotas, Brazil
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Chen H, Chen Y, Wan C, Deng Q. Free-Radical-Mediated Formation Mechanism of Polar Polymeric Triglycerides in Vegetable Oil Studied by Electron Spin Resonance and High-Performance Liquid Chromatography. J Agric Food Chem 2021; 69:9034-9042. [PMID: 34006112 DOI: 10.1021/acs.jafc.1c01059] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The free-radical-mediated formation mechanism of polar polymeric triglycerides (TAGs) was derived based on the formation of lipid-derived radicals and the degradation of TAGs in palm oil (PO), rapeseed oil (RO), and sunflower oil (SO). The experimental spectra were simulated by alkoxyl, alkyl, and 5-dimethyl-1-pyrroline N-oxide (DMPO)-oxidized adducts. DMPO-oxidized adducts were the main radical adducts in the initial stage. Then, alkyl radical adducts became the dominating radical adducts after 12 min in PO and RO. The intensity of alkyl radical adducts was the highest in SO. Therefore, based on the bimolecular reaction, polar polymeric TAGs were mainly bonded by -C-O-O-C- in the initial stage and then by -C-C- and -C-O-C- after 30 min. Besides, according to the correlation analysis between the amounts of polar polymeric TAGs and the degradation of TAGs, the main structures of polar polymeric TAGs in PO, RO, and SO were POL-LOP, POL-OOP, and POO-OOP; OLL-LnLO, OLLn-OLnO, OOO-OLO, and OLLn-OOO; and LLL-LLO, LLL-LLL, and OLL-LLO, respectively.
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Affiliation(s)
- Hongjian Chen
- Oil Crops Research Institute, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430000, People's Republic of China
| | - Yashu Chen
- Oil Crops Research Institute, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430000, People's Republic of China
| | - Chuyun Wan
- Oil Crops Research Institute, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430000, People's Republic of China
| | - Qianchun Deng
- Oil Crops Research Institute, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430000, People's Republic of China
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Abdalla B, Christianti I, Wassell P. Polar compounds: a quantitative indicator for life cycle assessment during protracted semi‐continuous deep fat frying simulation. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Brata Abdalla
- Sinarmas agribusiness and food, R&D (PT, SMART Tbk) Marunda center, Blok D1, Desa Segara Makmur, Kec. Tarumajaya Jawa Barat Indonesia
| | - Isti Christianti
- Sinarmas agribusiness and food, R&D (PT, SMART Tbk) Marunda center, Blok D1, Desa Segara Makmur, Kec. Tarumajaya Jawa Barat Indonesia
| | - Paul Wassell
- Sinarmas agribusiness and food, R&D (PT, SMART Tbk) Marunda center, Blok D1, Desa Segara Makmur, Kec. Tarumajaya Jawa Barat Indonesia
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Aydın S, Sayin U, Sezer MÖ, Sayar S. Antioxidant efficiency of citrus peels on oxidative stability during repetitive deep‐fat frying: Evaluation with EPR and conventional methods. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15584] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Sema Aydın
- Department of Gastronomy (English) Istanbul Gelisim University Istanbul Turkey
| | - Ulku Sayin
- Department of Physics, Faculty of Science Selçuk University Konya Turkey
| | - M. Özgür Sezer
- Department of Physics, Faculty of Science Selçuk University Konya Turkey
| | - Sedat Sayar
- Department of Food Engineering University of Mersin Mersin Turkey
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Lee J, Boo C, Hong SJ, Shin EC. Chemosensory Device Assisted-Estimation of the Quality of Edible Oils with Repetitive Frying. Foods 2021; 10:foods10050972. [PMID: 33946677 PMCID: PMC8146517 DOI: 10.3390/foods10050972] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 04/26/2021] [Accepted: 04/27/2021] [Indexed: 11/16/2022] Open
Abstract
This study investigated chemosensory degradations of soybean and canola oils with repeated frying in order to estimate the quality of the oils. Methods: Chemical parameters including oxygen induction time, acid value, p-anisidine value, malondialdehyde, and total polar compounds were measured. Electronic nose and electronic tongue analyses were performed to assess sensory properties. Multivariate analyses were employed to investigate relationships among tastes and volatile compounds using principal component analysis (PCA) and Pearson’s correlation analysis. Results: All chemical parameters increased with repeated frying in both oils. Electronic nose analysis found ethyl butyrate, 2-heptenal, and 2,4-pentanedione as major volatiles for soybean oil and ethyl butyrate and linalool for canola oil. As the numbers of frying increased, all volatiles showed an increased concentration in various extents. In multivariate analyses, ethyl butyrate revealed strong positive correlations with sourness, umami, and sweetness, and umami showed strong positive correlations with sourness and saltiness (p < 0.05). PCA confirmed that in PC1 with 49% variance, sourness, saltiness, and umami were at similar rates while acetyl pyrazine, 2,4-pentadieone, and 1-octanol were found at similar rates. Canola oil was chemically more stable and less susceptible to deterioration in all chemical parameters compared to soybean oil, resulting in a relatively better quality oil when repeatedly fried. Conclusion: The results suggested that minimum repeated frying (5 times) degrades chemosensory characteristics of both oils, thereby compromising their quality. The findings of this study will be utilized as a foundation for quality control of fried foods in food industry, fried food development, and fast-food industry.
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Affiliation(s)
- Jookyeong Lee
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Faculty of Health, Deakin University, 221 Burwood Highway, Burwood, VIC 3125, Australia;
| | - Changguk Boo
- Department of Food Science/Institute for Food Sensory & Cognitive Science, Gyeongsang National University, Jinju, Gyeongnam 52725, Korea; (C.B.); (S.-j.H.)
| | - Seong-jun Hong
- Department of Food Science/Institute for Food Sensory & Cognitive Science, Gyeongsang National University, Jinju, Gyeongnam 52725, Korea; (C.B.); (S.-j.H.)
| | - Eui-Cheol Shin
- Department of Food Science/Institute for Food Sensory & Cognitive Science, Gyeongsang National University, Jinju, Gyeongnam 52725, Korea; (C.B.); (S.-j.H.)
- Correspondence: ; Tel.: +82-55-772-3271; Fax: +82-55-772-3279
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20
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Hussain SZ, Iftikhar F, Naseer B, Altaf U, Reshi M, Nidoni UK. Effect of radiofrequency induced accelerated ageing on physico-chemical, cooking, pasting and textural properties of rice. Lebensm Wiss Technol 2021; 139:110595. [DOI: 10.1016/j.lwt.2020.110595] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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21
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Ishak I, Hussain N, Coorey R, Ghani MA. Optimization and characterization of chia seed (Salvia hispanica L.) oil extraction using supercritical carbon dioxide. J CO2 UTIL 2021. [DOI: 10.1016/j.jcou.2020.101430] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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22
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Ahmad SNS, Tarmizi AHA, Razak RAA, Jinap S, Norliza S, Sulaiman R, Sanny M. Selection of Vegetable Oils and Frying Cycles Influencing Acrylamide Formation in the Intermittently Fried Beef Nuggets. Foods 2021; 10:257. [PMID: 33513727 PMCID: PMC7912009 DOI: 10.3390/foods10020257] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Revised: 12/10/2020] [Accepted: 12/12/2020] [Indexed: 11/17/2022] Open
Abstract
This study aims to investigate the effect of different vegetable oils and frying cycles on acrylamide formation during the intermittent frying of beef nuggets. Different vegetable oils, palm olein (PO), red palm olein (RPO), sunflower oil (SFO), and soybean oil (SBO), were used for a total of 80 frying cycles. Oil was collected at every 16th frying cycle and analyzed for peroxide value (PV), p-anisidine value (p-AV), free fatty acid (FFA), total polar compound (TPC), polar compound fractions, and fatty acid composition (FAC). Total oxidation (TOTOX) value was calculated, and acrylamide content was quantified in the nuggets. Regardless of the oil type, PV, p-AV, and TOTOX initially increased but gradually decreased. However, FFA and TPC continued to develop across the 80 frying cycles. The C18:2/C16:0 remained almost unchanged in PO and RPO but dropped progressively in SFO and SBO. The lowest acrylamide content in fried products was observed in the PO, while the highest content was observed in RPO. Bivariate correlation analysis showed no significant (p ≤ 0.05) correlation between oil quality attributes and acrylamide concentration. The oil type but not the frying cycle significantly affected the acrylamide concentration in beef nuggets.
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Affiliation(s)
- Siti Nur Syahirah Ahmad
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (S.N.S.A.); (S.J.)
| | - Azmil Haizam Ahmad Tarmizi
- Product Development and Advisory Services Division, Malaysian Palm Oil Board, 6, Persiaran Institusi, Bandar Baru Bangi, Kajang 43000, Selangor, Malaysia;
| | - Raznim Arni Abd Razak
- Product Development and Advisory Services Division, Malaysian Palm Oil Board, 6, Persiaran Institusi, Bandar Baru Bangi, Kajang 43000, Selangor, Malaysia;
| | - Selamat Jinap
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (S.N.S.A.); (S.J.)
- Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Saparin Norliza
- Sime Darby Research Sdn. Bhd., Lot 2664, Jalan Pulau Carey, Pulau Carey 42960, Selangor, Malaysia;
| | - Rabiha Sulaiman
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia;
- Halal Products Research Institute, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Maimunah Sanny
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (S.N.S.A.); (S.J.)
- Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
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23
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Lee YS, Tarté R, Acevedo NC. Curcumin encapsulation in Pickering emulsions co-stabilized by starch nanoparticles and chitin nanofibers. RSC Adv 2021; 11:16275-16284. [PMID: 35479135 PMCID: PMC9030779 DOI: 10.1039/d1ra01622a] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 05/24/2021] [Accepted: 04/21/2021] [Indexed: 01/09/2023] Open
Abstract
This study examined the stability and release of curcumin encapsulated in Pickering emulsions stabilized by starch nanoparticles and chitin nanofibers under different conditions. Curcumin stability under UV exposure and the release of curcumin from Pickering emulsions in excess water were evaluated over 24 h; while the storage stability of curcumin was assessed over 16 d. The amount of curcumin remaining in the emulsions was quantified spectrophotometrically to characterize its stability and kinetics of release. The progress of lipid oxidation was also monitored by determining peroxide (PV) and p-anisidine (AV) values. The results of passive release measurements indicated over 60% of curcumin was retained after 24 h. SNP/ChF-stabilized Pickering emulsions showed approximately 50% and 45% of curcumin retention upon 16 d of storage and under UV exposure, respectively. Moreover, significant improvement in the curcumin retention was found when higher concentrations of both solid nanoparticles were used. The degradation kinetics of curcumin over storage time and under UV exposure were found to follow first order kinetics. When both emulsifiers were doubled (C4S2), shelf-life was extended to longer than 60 d (AV < 10). This study provides a promising approach to protect encapsulated curcumin, which could potentially be used in functional food products with extended shelf-life. This study examined the stability and release of curcumin encapsulated in Pickering emulsions co-stabilized by starch nanoparticles and chitin nanofibers under different conditions.![]()
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Affiliation(s)
- Yeong-Sheng Lee
- Department of Food Science and Human Nutrition
- Iowa State University
- Ames
- USA
| | - Rodrigo Tarté
- Department of Animal Science
- Iowa State University
- Ames
- USA
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24
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Iwegbue CM, Osijaye KO, Igbuku UA, Egobueze FE, Tesi GO, Bassey FI, Martincigh BS. Effect of the number of frying cycles on the composition, concentrations and risk of polycyclic aromatic hydrocarbons (PAHs) in vegetable oils and fried fish. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103633] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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26
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Li X, Cheng X, Wu G, Huang J, Zhang H, Jin Q, Wang X. Individual and combined effects of frying load and deteriorated polar compounds on the foaming of edible oil. Food Res Int 2020; 134:109206. [DOI: 10.1016/j.foodres.2020.109206] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2019] [Revised: 03/26/2020] [Accepted: 03/27/2020] [Indexed: 12/01/2022]
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Li X, Wu G, Wu Y, Karrar E, Huang J, Jin Q, Zhang H, Wang X. Effectiveness of the rapid test of polar compounds in frying oils as a function of environmental and compositional variables under restaurant conditions. Food Chem 2020; 312:126041. [PMID: 31901829 DOI: 10.1016/j.foodchem.2019.126041] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2019] [Revised: 12/05/2019] [Accepted: 12/09/2019] [Indexed: 11/12/2022]
Abstract
Effect of fried food, oil type, moisture, fatty acid and molecular distribution on the effectiveness of rapid test of Total Polar Compounds (TPC) in frying oil based on dielectric constant was explored. Effects of all factors were compared and found to be significant (P < 0.05). Throughout the life cycle of frying oil, its rapid results were correlated well with those of conventional chromatography (Y = 0.7625X + 3.681, R2 = 0.8734). But the discrepancy was found within selected TPC ranges of 0%-10% and 20%-30%. According to the definition of TPC, three potential reasons for the high TPC values of fresh oils were discussed. For the deteriorated oils, the triglyceride dimers, mono-unsaturated and di-unsaturated fatty acids were found to be the main compositional factors by stepwise multivariate regression analysis. Pieces of advice about the operation guideline, internal control indices, calibration, reference oil, sensor, and detection range were proposed for instrument users and producers.
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Affiliation(s)
- Xu Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Gangcheng Wu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Yuqi Wu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Emad Karrar
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Jianhua Huang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Qingzhe Jin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Hui Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China.
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Padovan A, Moret S, Bortolomeazzi R, Moret E, Conchione C, Conte LS, Brühl L. Formation of Alkylbenzenes and Tocochromanols Degradation in Sunflower Oil and in Fried Potatoes during Deep‐Frying and Pan‐Frying. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.201900296] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Andrea Padovan
- Department of Agri‐Food Environmental and Animal Sciences University of Udine Via Sondrio 2A Udine 33100 Italy
| | - Sabrina Moret
- Department of Agri‐Food Environmental and Animal Sciences University of Udine Via Sondrio 2A Udine 33100 Italy
| | - Renzo Bortolomeazzi
- Department of Agri‐Food Environmental and Animal Sciences University of Udine Via Sondrio 2A Udine 33100 Italy
| | - Erica Moret
- Department of Agri‐Food Environmental and Animal Sciences University of Udine Via Sondrio 2A Udine 33100 Italy
| | - Chiara Conchione
- Department of Agri‐Food Environmental and Animal Sciences University of Udine Via Sondrio 2A Udine 33100 Italy
| | - Lanfranco S. Conte
- Department of Agri‐Food Environmental and Animal Sciences University of Udine Via Sondrio 2A Udine 33100 Italy
| | - Ludger Brühl
- Max Rubner‐Institut Institute for Safety and Quality for Cereals Schützenberg 12 Detmold D‐32756 Germany
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Kasprzak M, Rudzińska M, Przybylski R, Kmiecik D, Siger A, Olejnik A. The degradation of bioactive compounds and formation of their oxidation derivatives in refined rapeseed oil during heating in model system. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109078] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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Silva-Guillen YV, Arellano C, Boyd RD, Martinez G, van Heugten E. Growth performance, oxidative stress and immune status of newly weaned pigs fed peroxidized lipids with or without supplemental vitamin E or polyphenols. J Anim Sci Biotechnol 2020; 11:22. [PMID: 32158543 PMCID: PMC7057648 DOI: 10.1186/s40104-020-0431-9] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2019] [Accepted: 01/23/2020] [Indexed: 01/10/2023] Open
Abstract
Background This study evaluated the use of dietary vitamin E and polyphenols on growth, immune and oxidative status of weaned pigs fed peroxidized lipids. A total of 192 piglets (21 days of age and body weight of 6.62 ± 1.04 kg) were assigned within sex and weight blocks to a 2 × 3 factorial arrangement using 48 pens with 4 pigs per pen. Dietary treatments consisted of lipid peroxidation (6% edible soybean oil or 6% peroxidized soybean oil), and antioxidant supplementation (control diet containing 33 IU/kg DL-α-tocopheryl-acetate; control with 200 IU/kg additional dl-α-tocopheryl-acetate; or control with 400 mg/kg polyphenols). Pigs were fed in 2 phases for 14 and 21 days, respectively. Results Peroxidation of oil for 12 days at 80 °C with exposure to 50 L/min of air substantially increased peroxide values, anisidine value, hexanal, and 2,4-decadienal concentrations. Feeding peroxidized lipids decreased (P < 0.001) body weight (23.16 vs. 18.74 kg), daily gain (473 vs. 346 g/d), daily feed intake (658 vs. 535 g/d) and gain:feed ratio (719 vs. 647 g/kg). Lipid peroxidation decreased serum vitamin E (P < 0.001) and this decrease was larger on day 35 (1.82 vs. 0.81 mg/kg) than day 14 (1.95 vs. 1.38 mg/kg). Supplemental vitamin E, but not polyphenols, increased (P ≤ 0.002) serum vitamin E by 84% and 22% for control and peroxidized diets, respectively (interaction, P = 0.001). Serum malondialdehyde decreased (P < 0.001) with peroxidation on day 14, but not day 35 and protein carbonyl increased (P < 0.001) with peroxidation on day 35, but not day 14. Serum 8-hydroxydeoxyguanosine was not affected (P > 0.05). Total antioxidant capacity decreased with peroxidation (P < 0.001) and increased with vitamin E (P = 0.065) and polyphenols (P = 0.046) for the control oil diet only. Serum cytokine concentrations increased with feeding peroxidized lipids on day 35, but were not affected by antioxidant supplementation (P > 0.05). Conclusion Feeding peroxidized lipids negatively impacted growth performance and antioxidant capacity of nursery pigs. Supplementation of vitamin E and polyphenols improved total antioxidant capacity, especially in pigs fed control diets, but did not restore growth performance.
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Affiliation(s)
- Y V Silva-Guillen
- 1Department of Animal Science, North Carolina State University, Raleigh, NC 27695 USA
| | - C Arellano
- 2Department of Statistics, North Carolina State University, Raleigh, NC 27695 USA
| | - R D Boyd
- The Hanor Company Inc, Franklin, KY 42134 USA
| | - G Martinez
- 1Department of Animal Science, North Carolina State University, Raleigh, NC 27695 USA
| | - E van Heugten
- 1Department of Animal Science, North Carolina State University, Raleigh, NC 27695 USA
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Kmiecik D, Fedko M, Siger A, Kulczyński B. Degradation of Tocopherol Molecules and Its Impact on the Polymerization of Triacylglycerols during Heat Treatment of Oil. Molecules 2019; 24:E4555. [PMID: 31842452 PMCID: PMC6943668 DOI: 10.3390/molecules24244555] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2019] [Revised: 12/10/2019] [Accepted: 12/11/2019] [Indexed: 11/17/2022] Open
Abstract
The aim of the study was to analyze the influence of the surface area to volume ratio of pressed and refined rapeseed oils on the changes in tocopherol content and polymerization of triacylglycerols during heating. In the study the pressed and refined rapeseed oil was heated at 170 °C, during 6, 12, and 18 h with three different surface area to volume (s/v) ratios (0.378, 0.189, and 0.126 cm-1). During heating, a decrease in tocopherols and increases in dimers, trimers, and oligomers of triacylglycerols were observed. However, the changes were dependent on the surface area to volume ratio used, type of oil and time of heating. The biggest changes were observed in oil with the biggest s/v ratio (0.378 cm-1), and the lowest when the s/v ratio was 0.126 cm-1. The pressed oil was characterized by faster degradation of tocopherols and slower increase of triacylglycerol polymer levels compared to refined oil.
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Affiliation(s)
- Dominik Kmiecik
- Department of Gastronomy Science and Functional Food, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland; (M.F.); (B.K.)
| | - Monika Fedko
- Department of Gastronomy Science and Functional Food, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland; (M.F.); (B.K.)
| | - Aleksander Siger
- Department of Biochemistry and Food Analysis, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland;
| | - Bartosz Kulczyński
- Department of Gastronomy Science and Functional Food, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland; (M.F.); (B.K.)
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Khor YP, Sim BI, Abas F, Lai OM, Wang Y, Nehdi IA, Sbihi HM, Gewik MM, Tan CP. Evaluation of quality parameters for fresh, used and recycled palm olein. J Sci Food Agric 2019; 99:6989-6997. [PMID: 31414493 DOI: 10.1002/jsfa.9989] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/11/2019] [Revised: 07/19/2019] [Accepted: 08/08/2019] [Indexed: 06/10/2023]
Abstract
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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Affiliation(s)
- Yih Phing Khor
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Biow Ing Sim
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Faridah Abas
- Department of Food Sciences, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Oi Ming Lai
- Department of Bioprocess Technology, Faculty of Biotechnology and Molecular Sciences, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Yong Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Imededdine Arbi Nehdi
- College of Science, Chemistry Department, King Saud University, Riyadh, Saudi Arabia
| | - Hassen Mohamed Sbihi
- College of Science, Chemistry Department, King Saud University, Riyadh, Saudi Arabia
| | - Mohamed Mossad Gewik
- College of Science, Chemistry Department, King Saud University, Riyadh, Saudi Arabia
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- School of Biological Science and Food Engineering, Chuzhou University, Chuzhou, China
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Rad AH, Ebrahimi B, Homayoonpour F, Tabrizi A, SalmasI DA, Baharbanafshe M. Formulation of Stable Frying Oil for Food Industry by Using Various Edible Oils and Antioxidants. CNF 2019. [DOI: 10.2174/1573401315666181204112903] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
Frying oils are important nutrition due to their significant changes during
the frying process. These changes can cause serious health problems in consumers.
Methods:
The aims of this 3-stage study were to investigate chemical changes of Total Polar Compounds
(TPC), Peroxide Value (PV), Free Fatty Acid (FFA), Anisidine Value (AV) and TOTOX
Value (TV) during heating of four improved frying oil formulations including super palm olein, sunflower,
rapeseed and corn oil and to assess their frying quality, blends and subsequent changes using
various antioxidant compounds, including ter-butyl Hydroquinone (TBHQ) and its mixture with
Ascorbyl Palmitate (ASCP).
Results:
Results showed that the best formulation at the end of frying time was FO5 including 1:1
super palm olein and corn oil containing 120 ppm of TBHQ, 120 ppm of ASCP and 0.01% of Citric
Acid (CA). This formulation showed the minimum TPC, PV, TV and FFA, compared to those other
formulations.
Conclusion:
Furthermore, AP was demonstrated to include synergistic effects on TBHQ in preventing
thermal deterioration of the frying oils.
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Affiliation(s)
- Aziz H. Rad
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Behzad Ebrahimi
- Department of Food Science and Technology, Maragheh University of Medical Sciences, Maragheh, Iran
| | - Fakhreddin Homayoonpour
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Aydin Tabrizi
- Pediatric Neurology Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Darya A. SalmasI
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Maede Baharbanafshe
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
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Raftani Amiri Z, Naeli MH, Babaei ZEA. Designation of a Palm-Free Frying Oil Formulation Based on Sunflower, Canola, Corn and Sesame Oils Using D-Optimal Mixture Design. Nutr Food Sci Res 2019. [DOI: 10.29252/nfsr.6.4.29] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022] Open
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35
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Khor YP, Hew KS, Abas F, Lai OM, Cheong LZ, Nehdi IA, Sbihi HM, Gewik MM, Tan CP. Oxidation and Polymerization of Triacylglycerols: In-Depth Investigations towards the Impact of Heating Profiles. Foods 2019; 8:foods8100475. [PMID: 31614487 PMCID: PMC6836202 DOI: 10.3390/foods8100475] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2019] [Revised: 10/07/2019] [Accepted: 10/08/2019] [Indexed: 01/23/2023] Open
Abstract
The stability of refined, bleached, and deodorized palm olein (RBDPO) was studied under controlled heating conditions. RBDPO was heated continuously for 24 h at 160, 170, and 180 °C, with oil sampled at four hour intervals. Thermo-oxidative alterations were measured through various parameters, such as monomeric oxidized triacylglycerols (oxTAG), total polar compounds (TPC), polymerized triacylglycerols (PTG), oxidative stability, and fatty acid composition. After 24 h of heating, the TPC and triacylglycerol oligomers showed a linear increase with heating time at all heating temperatures. At the end of the heating study, more epoxy acids were formed than keto and hydroxy acids. Moreover, caprylic acid, which was not present in fresh oil, was formed in significant amounts. The increase in oxTAG was strongly correlated with the increase in the p-anisidine value and total oxidation value. The decreases in diacylglycerol and free fatty acids were strongly correlated with an increase in PTG.
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Affiliation(s)
- Yih Phing Khor
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, 43400 Selangor, Malaysia.
| | - Khai Shin Hew
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, 43400 Selangor, Malaysia.
| | - Faridah Abas
- Department of Food Sciences, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, 43400 Selangor, Malaysia.
| | - Oi Ming Lai
- Department of Bioprocess Technology, Faculty of Biotechnology and Molecular Sciences, Universiti Putra Malaysia, UPM Serdang, 43400 Selangor, Malaysia.
- Department of Food Safety and Quality, School of Marine Science, Ningbo University, Ningbo 315211, China.
| | - Ling Zhi Cheong
- Department of Food Safety and Quality, School of Marine Science, Ningbo University, Ningbo 315211, China.
| | - Imededdine Arbi Nehdi
- Chemistry Department, College of Science, King Saud University, P.O. BOX 2455, Riyadh 11451, Saudi Arabia.
- Chemistry Department, El Manar Preparatory Institute for Engineering Studies, Tunis El Manar University, P.O. Box 244, Tunis 2092, Tunisia.
| | - Hassen Mohamed Sbihi
- Chemistry Department, College of Science, King Saud University, P.O. BOX 2455, Riyadh 11451, Saudi Arabia.
| | - Mohamed Mossad Gewik
- Chemistry Department, College of Science, King Saud University, P.O. BOX 2455, Riyadh 11451, Saudi Arabia.
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, 43400 Selangor, Malaysia.
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Esfarjani F, Khoshtinat K, Zargaraan A, Mohammadi‐Nasrabadi F, Salmani Y, Saghafi Z, Hosseini H, Bahmaei M. Evaluating the rancidity and quality of discarded oils in fast food restaurants. Food Sci Nutr 2019; 7:2302-2311. [PMID: 31367358 PMCID: PMC6657716 DOI: 10.1002/fsn3.1072] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2019] [Revised: 04/23/2019] [Accepted: 04/24/2019] [Indexed: 11/25/2022] Open
Abstract
This cross-sectional study attempts to determine the rancidity and quality of discarded oils in fast food restaurants. Samples of the discarded frying oils were collected randomly from 50 fast food restaurants in Tehran, Iran. Their physicochemical properties were assessed and compared to the standard values. The means (±SD) of the physicochemical indicators of the rancidity in the discarded oils were as follows: peroxide value, 3.06 (0.51) (mEq/kg); free fatty acids content, 1.52 (2.26) (%); p-anisidine value, 57.63 (4.02) (mEq/kg); total oxidation value, 64.53 (4.15); total polar compounds (TPC), 20.19 (1.02) (%); viscosity, 107.87 (2.35) (cp); and red color, 9.64 (0.84). Positive correlations were found between the TPC, viscosity, and red color (p ≤ 0.01) of the oil samples. The majority of discarded oil from fast food restaurants were overdegraded containing hazardous secondary oxidative products, and also, the consumption of nonstandard frying oil has increased in fast food restaurants. Policymakers should develop guidelines to determine whether and when frying oils should be discarded and consider the consumption of overdegraded oils as a public health hazard.
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Affiliation(s)
- Fatemeh Esfarjani
- Food and Nutrition Policy and Planning Research Department, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food TechnologyShahid Beheshti University of Medical SciencesTehranIran
| | - Khadijeh Khoshtinat
- Food Technology Department, National Nutrition & Food Technology Research Institute, Faculty of Nutrition Sciences and Food TechnologyShahid Beheshti University of Medical SciencesTehranIran
| | - Aziz Zargaraan
- Department of Chemistry, Tehran North Branch TehranIslamic Azad University (IAU)TehranIran
| | - Fatemeh Mohammadi‐Nasrabadi
- Food and Nutrition Policy and Planning Research Department, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food TechnologyShahid Beheshti University of Medical SciencesTehranIran
| | - Yeganeh Salmani
- Food and Nutrition Policy and Planning Research Department, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food TechnologyShahid Beheshti University of Medical SciencesTehranIran
| | - Zahra Saghafi
- Food Technology Department, National Nutrition & Food Technology Research Institute, Faculty of Nutrition Sciences and Food TechnologyShahid Beheshti University of Medical SciencesTehranIran
| | - Hedayat Hosseini
- Food Technology Department, National Nutrition & Food Technology Research Institute, Faculty of Nutrition Sciences and Food TechnologyShahid Beheshti University of Medical SciencesTehranIran
| | - Manochehr Bahmaei
- Department of Chemistry, Tehran North Branch TehranIslamic Azad University (IAU)TehranIran
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Tavakoli HR, Naderi M, Jafari SM, Naeli MH. Postmarketing surveillance of the oxidative stability for cooking oils, frying oils, and vanaspati supplied in the retail market. Food Sci Nutr 2019; 7:1455-1465. [PMID: 31024719 PMCID: PMC6475748 DOI: 10.1002/fsn3.982] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2018] [Revised: 01/28/2019] [Accepted: 02/07/2019] [Indexed: 11/18/2022] Open
Abstract
In this study, postmarketing surveillance (PMS) was conducted in terms of the parameters which are reliable indicators of the oxidative stability of cooking oils, frying oils, and vanaspati samples. The analyzed parameters were fatty acid composition, peroxide value (PV), free fatty acids (FFA), p-anisidine value (p-AV), induction period at 110°C (IP110) determined by Rancimat test, and TOTOX value. For this purpose, different samples from four highly popular brands of mentioned products were randomly collected from Iran's market during 2016-2018. All monitored products had trans fatty acid <1.0%. In the case of FFA and IP110, the ranges of 0.03-0.08 (%) and 9.3-17.2 hr were obtained, respectively, being mostly in conformity with the National Standard of Iran (FFA < 0.1% and IP110 > 15 hr). The ranges of PV of cooking oils, frying oils, and vanaspati samples were 1.2-2.7, 0.93-2, and 0.84-1.6 meq/kg, respectively. Our results revealed that p-AV of frying oils and cooking oils was mostly outside of legal limits of Iran (p-AV > 6) with the ranges of 4.2-12.5 and 4.3-12.3, respectively. In terms of TOTOX value, monitored products had a range from 5.2 to 13.0 (mostly <10) being nearly acceptable.
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Affiliation(s)
- Hamid Reza Tavakoli
- Health Research Center, Life Style InstituteBaqiyatallah University of Medical SciencesTehranIran
| | - Mehdi Naderi
- Department of Food Materials and Process Design EngineeringGorgan University of Agricultural Sciences and Natural ResourcesGorganIran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design EngineeringGorgan University of Agricultural Sciences and Natural ResourcesGorganIran
| | - Mohammad Hossein Naeli
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversitySariIran
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38
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Udomkun P, Niruntasuk P, Innawong B. Impact of novel far‐infrared frying technique on quality aspects of chicken nuggets and frying medium. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13931] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | | | - Bhundit Innawong
- Faculty of Engineering and Industrial Technology, Department of Food Technology Silpakorn University Nakhon Pathom Thailand
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39
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Zeleňáková L, Angelovičová M, Šnirc M, Žiarovská J, Kráčmar S, Gálik B, Kunová S. Thermo-degradative changes of rapeseed and sunflower oils during deep-frying French fries. Potr S J F Sci 2019. [DOI: 10.5219/1080] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The purpose of this study was to investigate changes in TPCs, acid value and peroxide value as well as fatty acids composition in edible oils during french fries production. Lower TPCs content was found in rapeseed oil (3.3%) and the threshold (24%) was achieved on the fourth day. The total time for the deterioration of deep-frying rapeseed oil was 23½ hours. On the contrary, in fresh sunflower oil at the first day was TPCs content 5.5% and the limit of 24% was reached on the third day. The total time for the deterioration of deep-frying sunflower oil was 17½ hours. The results indicated significant differences (<0.05) in TPCs content between rapeseed and sunflower oils during deep-frying process. At the beginning of deep-frying French fries in rapeseed oil, the acid number was 0.374 mg KOH.g-1 and 1.271 mg KOH.g-1 at the fourth day of deep-frying. The measured peroxide value was 4.3 mEq O2.kg-1 at the beginning and at the end of deep-frying 10.5 mEq O2.kg-1. The initial peroxide and acid values were higher in sunflower oil compared with rapeseed oil, respectively. It should be note, then the acid values and peroxide values, respectively, in the two fresh oils used in this study were below the limit of refined oil according to Slovak legislation (peroxide value - not more than 10 mEq O2.kg-1, acid value - not more than 0.6 mg KOH.g-1). However, detected values varied during deep-frying process. Monounsaturated fatty acids were predominantly observed in fresh rapeseed oil (61.22%) wherever in sunflower oil they were much lower (29.77%). A slight increase of MUFA was found in both oils. The initial content of saturated fatty acids in rapeseed oil was 6.94%, in fresh sunflower oil was observed slightly higher content of SFA (10.37%). The major groups of fatty acids in fresh sunflower oil were polyunsaturated fatty acids (PUFA) which have in principle a significant effect on oil deterioration. A slight decrease of PUFA was observed in both oils throughout the frying period. The content of PUFA was reduced by about 9.42% in rapeseed oil and by 10.8% in sunflower oil. The initial content was 28.14% and 58.91%, respectively.
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40
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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41
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Wu Y, Jin P, Gu K, Shi C, Guo Z, Yu ZQ, Zhu WH. Broadening AIEgen application: rapid and portable sensing of foodstuff hazards in deep-frying oil. Chem Commun (Camb) 2019; 55:4087-4090. [DOI: 10.1039/c9cc01172b] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
We report the first example of an AIEgen probe, QM-TPA, for sensing of triacylglycerol-based polymers in frying oil.
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Affiliation(s)
- Yue Wu
- School of Chemistry and Environmental Engineering
- Shenzhen University
- Shenzhen 518060
- China
| | - Pengwei Jin
- Shanghai Key Laboratory of Functional Materials Chemistry
- Key Laboratory for Advanced Materials and Institute of Fine Chemicals
- Joint International Research Laboratory of Precision Chemistry and Molecular Engineering
- Feringa Nobel Prize Scientist Joint Research Center
- School of Chemistry and Molecular Engineering
| | - Kaizhi Gu
- Shanghai Key Laboratory of Functional Materials Chemistry
- Key Laboratory for Advanced Materials and Institute of Fine Chemicals
- Joint International Research Laboratory of Precision Chemistry and Molecular Engineering
- Feringa Nobel Prize Scientist Joint Research Center
- School of Chemistry and Molecular Engineering
| | - Chuanxin Shi
- Shanghai Key Laboratory of Functional Materials Chemistry
- Key Laboratory for Advanced Materials and Institute of Fine Chemicals
- Joint International Research Laboratory of Precision Chemistry and Molecular Engineering
- Feringa Nobel Prize Scientist Joint Research Center
- School of Chemistry and Molecular Engineering
| | - Zhiqian Guo
- Shanghai Key Laboratory of Functional Materials Chemistry
- Key Laboratory for Advanced Materials and Institute of Fine Chemicals
- Joint International Research Laboratory of Precision Chemistry and Molecular Engineering
- Feringa Nobel Prize Scientist Joint Research Center
- School of Chemistry and Molecular Engineering
| | - Zhen-Qiang Yu
- School of Chemistry and Environmental Engineering
- Shenzhen University
- Shenzhen 518060
- China
| | - Wei-Hong Zhu
- Shanghai Key Laboratory of Functional Materials Chemistry
- Key Laboratory for Advanced Materials and Institute of Fine Chemicals
- Joint International Research Laboratory of Precision Chemistry and Molecular Engineering
- Feringa Nobel Prize Scientist Joint Research Center
- School of Chemistry and Molecular Engineering
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42
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Flores García M, Vergara CE, Forero-Doria O, Guzman L, Perez-Camino MDC. Chemical evaluation and thermal behavior of Chilean hazelnut oil (Gevuina avellana Mol) a comparative study with extra virgin olive oil. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3206-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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43
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Zhu Y, Li X, Huang J, Zhao C, Qi J, Jin Q, Wang X. Correlations between polycyclic aromatic hydrocarbons and polar components in edible oils during deep frying of peanuts. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.12.011] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Abstract
The aim of the present study was to determine the spectrophotometric and thermal aging properties of various edible oils (olive, peanut, rapeseed, soybean and sunflower oils) which are commonly available in the Czech market. The samples were measured by UV/VIS absorption spectrometry and fluorescence spectroscopy. Detected substances of UV/VIS spectra were compared to expected oil composition; the highest absorbance values were detected in a wavelength range 300-550 nm which can be related to the presence of unsaturated fatty acids. The mixtures of oils were characterized by fluorescence spectroscopy; the individual oils were successfully distinguished according to their excitation-emission profiles. This method was also used to detect the samples of adulterated oils, i.e., the adulteration of high-quality oils with soybean oil. From a physicochemical point of view, the influence of temperature on the compounds of extra virgin olive oil was examined by thermal stress simulation. This thermal aging analysis demonstrated that the amount of oxidation products in olive oil increased during the heating whereas the chlorophyll content decreased. The results showed the ability of the techniques used, UV/VIS absorption spectrometry and fluorescence spectroscopy, to characterize the quality and composition of oils, and to distinguish individual oils in blends. UV/VIS spectrometry was also successfully employed for the evaluation of olive oil qualitative parameters according to the standard quality parameters by the "International Olive Council" (EEC 702/2007).
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Li Y, Fang T, Zhu S, Huang F, Chen Z, Wang Y. Detection of olive oil adulteration with waste cooking oil via Raman spectroscopy combined with iPLS and SiPLS. Spectrochim Acta A Mol Biomol Spectrosc 2018; 189:37-43. [PMID: 28787625 DOI: 10.1016/j.saa.2017.06.049] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/15/2016] [Revised: 06/07/2017] [Accepted: 06/30/2017] [Indexed: 05/24/2023]
Abstract
Olive oil adulteration with waste cooking oil was detected and quantified by combining optical Raman scattering spectroscopy and chemometrics. Spectra of 96 olive oil samples with waste cooking oil (2.5%, 5%, 10%, 20%, 30% and 50%) were collected by the portable Raman spectroscopy system. iPLS and SiPLS quantitative analysis models were established. The results revealed that spectral data after SNV processing are the best for synergy interval partial least square (SiPLS) modeling and forecast. The root mean squared error of calibration (RMSEC) is 0.0503 and the root mean squared error of validation (RMSEV) is 0.0485. The lower limit of application (LLA) of the proposed method is c[WCO]=0.5%. According to linear regression calculation, the theoretical limit of detection (LOD) of the proposed method is about c[WCO]=0.475%. The established model could make effective quantitative analysis on adulteration of waste cooking oil. It provides a quick accurate method for adulteration detection of waste cooking oil in olive oil.
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Affiliation(s)
- Yuanpeng Li
- Guangdong Provincial Key Laboratory of Optical Fiber Sensing and Communications, , Jinan University, Guangzhou510632, China; Department of Optoelectronic Engineering, , Jinan University, Guangzhou510632, China
| | - Tao Fang
- Department of Optoelectronic Engineering, , Jinan University, Guangzhou510632, China
| | - Siqi Zhu
- Department of Optoelectronic Engineering, , Jinan University, Guangzhou510632, China
| | - Furong Huang
- Guangdong Provincial Key Laboratory of Optical Fiber Sensing and Communications, , Jinan University, Guangzhou510632, China; Department of Optoelectronic Engineering, , Jinan University, Guangzhou510632, China; Research Institute of Jinan University in Dongguan, Dongguan523000, China.
| | - Zhenqiang Chen
- Guangdong Provincial Key Laboratory of Optical Fiber Sensing and Communications, , Jinan University, Guangzhou510632, China; Department of Optoelectronic Engineering, , Jinan University, Guangzhou510632, China
| | - Yong Wang
- Department of Food Science and Engineering, Jinan University, Guangzhou510632, China
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47
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Ghobadi S, Akhlaghi M, Mokhtari M, Mohammadian F. The Effects of Heated Oils Used in Fast Food Restaurants on Metabolic, Inflammatory and Oxidative Stress Markers, Blood Pressure, and Liver Histology in Sprague-Dawley Rats. Iran Red Crescent Med J 2018; 20. [DOI: 10.5812/ircmj.59696] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Flores M, Meyer L, Orellana S, Saravia C, Galdames C, Perez-camino MC. Quality of Lipid Fractions in Deep-Fried Foods from Street Vendors in Chile. J FOOD QUALITY 2018; 2018:1-8. [DOI: 10.1155/2018/7878439] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023] Open
Abstract
Deep-fried foods sold by unlicensed street vendors are a health concern for various reasons, but oil quality is particularly important considering known links between fat consumption and cardiovascular disease. To diagnose the exact gravity of this situation in Chile, a country where street vendors are proliferate, the physicochemical parameters of fat fractions from fried food samples were assessed. Fat quality was assessed through the acidity index, peroxide index, extinction coefficient, TOTOX index, polar compounds percentage, and fatty acid profile. Most food samples (80%) had at least a 10% fat content. Many samples also had high peroxide values (1.7–103.3 meqO2/kg) and extinction coefficients (K232 and K270), findings indicative of advanced oil deterioration. These results were supported by values for para-anisidine (100.2–311.0), TOTOX (>103.6), and polar compounds (14.2–49.7%). All assessed food samples contained saturated, monounsaturated, and polyunsaturated fatty acids, as well as trans-fatty acids (0.6–1.7%). According to national regulations on polar compounds, 50% of the assessed food samples are unfit for human consumption. When applying national limits for C18, all food samples should be discarded. These findings stress the urgent need to strictly control deep-fried foods sold by street vendors.
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Li X, Li J, Wang Y, Cao P, Liu Y. Effects of frying oils’ fatty acids profile on the formation of polar lipids components and their retention in French fries over deep-frying process. Food Chem 2017; 237:98-105. [DOI: 10.1016/j.foodchem.2017.05.100] [Citation(s) in RCA: 67] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2016] [Revised: 05/12/2017] [Accepted: 05/17/2017] [Indexed: 11/26/2022]
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Nayak PK, Dash U, Rayaguru K, Radha krishnan K. Influence of elephant apple powder as an adsorbent in the regeneration of fried soybean oil: Process optimization studies. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12637] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Prakash Kumar Nayak
- Department of Food Engineering and Technology; CIT, Kokrajhar; Assam 783370 India
| | - Uma Dash
- Department of Chemistry; Rajendra College (Autonomous); Balangir Odisha 76801 India
| | - Kalpana Rayaguru
- Department of Agricultural Processing and Food Engineering; CAET, OUAT; Bhubaneswar Odisha 751001 India
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