Effect of heating at frying temperature on the quality characteristics of regular and high-oleic acid sunflower oils

• Autorzy: Ali M. A. , Ali Najmaldien A. H. , Latip R. A. , Othman N. H. , Majid F. A. , Salleh L. M.
• Języki publikacji: EN

Abstrakty

EN

Background. Understanding of oil deterioration during heating/frying process is important as oils are normally kept hot at commercial food outlets during intermittent frying cycles. An increased level of consumer awareness toward fat composition and its impact on human health could have an effect on selection of fats in the food industry. The rate of quality deterioration during heating depends on fatty acid composition and also the content and composition of minor components. Therefore, the use of more stable frying oils would be desirable. The present study compares the heat stability at frying temperature of regular sunflower oil (RSFO) with that of high-oleic acid sunflower oil (HSFO). Material and methods. Heating test was carried out at 185 ±5°C for the samples RSFO and HSFO using electric fryer for 8 h/day for 3 consecutive days. The samples were collected every 4 h. The changes in physicochemical properties of the samples were monitored by analytical and instrumental methods. Results. In this study, reffactive index, free fatty acid content, peroxide value, p-anisidine value, TOTOX value and polar compounds of the oils all increased, whereas Clg.2/C16.0 ratio decreased as heating progressed. The percentage of linoleic acid tended to decrease, whereas the percentages of palmitic, stearic and oleic acids increased. The sample HSFO exhibited better heating performance compared to RSFO. However, a higher amount of free fatty acids was found in HSFO compared to RSFO at the end of heating trial. Moreover, heating process decreased the total tocopherol content and higher reduction was detected in RSFO. Conclusion. In conclusion, the heating caused the formation of comparatively lower amounts of some degradative products in HSFO compared to RSFO indicating a lower extent of quality deterioration of HSFO.

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2013
• Tom: 12
• Numer: 2
• Opis fizyczny: p.159-167,ref.

Twórcy

autor

Ali M. A.

• Department of Bioprocess Engineering, Faculty of Chemical Engineering, Universiti Teknologi Malaysia, UTM Skudai, 81310 Johor, Malaysia
• Department of Chemistry, Rajshahi University of Endineering and Technology, 6204 Rajshahi, Bangladesh

autor

Ali Najmaldien A. H.

• Department of Bioprocess Engineering, Faculty of Chemical Engineering, Universiti Teknologi Malaysia, UTM Skudai, 81310 Johor, Malaysia

autor

Latip R. A.

• Sime Darby Research Sdn. Bhd., 42700 Banting, Selangor, Malaysia

autor

Othman N. H.

• Sime Darby Research Sdn. Bhd., 42700 Banting, Selangor, Malaysia

autor

Majid F. A.

• Department of Bioprocess Engineering, Faculty of Chemical Engineering, Universiti Teknologi Malaysia, UTM Skudai, 81310 Johor, Malaysia

autor

Salleh L. M.

• Department of Bioprocess Engineering, Faculty of Chemical Engineering, Universiti Teknologi Malaysia, UTM Skudai, 81310 Johor, Malaysia

Bibliografia

• Abdulkarim S.M., Long K., Lai O.M., Muhammad S.K.S., Ghazali H.M., 2007. Frying ąuality and stability of higholeic Moringa oleifera seed oil in comparison with other vegetable oils. FoodChem. 105, 1382-1389.
• Akoh C.C., 2006. Handbook of functional lipids. In: Nutraceuticals, aging, and food oxidation. Eds J.H. Lee, D.B. Min. CRC Press, Taylor & Francis, USA, 325-350.
• Al-Kahtani H., 1991. Survey of quality of used frying oils from restaurants. J. Am. Oil Chem. Soc. 68, 857-862.
• AOCS. 1987. Official Methods and Recommended Practices of the American Oil Chemists’ Society. AOCS Press Champaign.
• Ashton E.L., Best J.D., Bali M.J., 2001. Effects of monosaturated enriched sunflower oil on the CHD risk factors including LDL size and copper-induced LDL oxidation. J. Am. Coli. Nutr. 20, 320-326.
• Billek G., Guhr G., Waibel J., 1978. Quality assessment of used frying fats: A comparison of four methods. J. Am. Oil Chem. Soc. 55, 728-732.
• Dobarganes M.C., Velasco J., Dieffenbacher A., 2000. Determination of polar compounds, polymerized and oxidized triacylglycerols and diacylglycerols in oils and fats. Pure Appl. Chem. 72, 1563-1575.
• Fuller G., Guadagni D.G., Weaver M.L., Notter G., Horvat R.J., 1971. Evaluation of oleic safflower oil in frying of potato chips. J. Food Sci. 36,43-48.
• Jeleń H.H., Obuchowska M., Zawirska-Wajtasiak R., Wąsowicz E., 2000. Headspace solid-phase microextraction use for the characterization of volatile compounds in vegetable oils of different sensory quality. J. Agric. Food Chem. 48, 2360-2367.
• Khan M.I., Asha M.R., Bhat K.K., Khatoon S., 2011. Studies on chemical and sensory parameters of coconut oil and its olein blends with sesame oil and palm olein dur- ing wheat flour-based product frying. J. Food Sci. Tech- nol. 48, 175-182.
• Kress Rogers E., Gillat P.N., Rosel J.B., 1990. Development and evaluation of a novel sensor for the in situ assessment of frying oil quality. Food Contr. 1, 163-178.
• Mariod A., Matthäus B., Eichner K., Hussein I.H., 2006. Frying quality and oxidative stability of two unconventional oils. J. Am. Oil Chem. Soc. 83, 529-538.
• Matthaus B., 2006. Utilization of high-oleic rapeseed oil for deep fat frying of French fries compared to other commonly used edible oils. Eur. J. Lipid Sci. Technol. 108, 200-211.
• Meydani S.N., Lichtenstein A.H., White P.J., Goodnight S.H., Elson C.E., Woods M., Gorbach S.L., Schaefer E.J., 1991. Food use and health of soybean and sunflower oils. J. Am. Coli. Nutr. 10, 406-428.
• Min D.B., Boff J.F., 2001. Lipid oxidation of edible oil. In: Food lipids. Eds C. Akoh, D.B. Min. Marcel Dekker New York, 335-363.
• Muik B., Lendl B., Molina-Diaz A., Ayora-Canada M.J., 2005. Direct monitoring of lipid oxidation in edible oils by Fourier transform and Raman spectroscopy. Chem. Phys. Lipid 134, 173-182.
• Normand L., Eskin N.A.M., Przybylski R., 2001. Effects of tocopherols on the frying stability of regular and modified canola oils. J. Am. Oil Chem. Soc. 78, 369-373.
• Normand L., Eskin N.A.M., Przybylski R., 2006. Comparison of the frying stability of regular and high-oleic acid sunflower oils. J. Am. Oil Chem. Soc. 83, 331-334.
• PORIM., 1995. PORIM Test Methods. Palm Oil Research Institute of Malaysia, Ministry of Primary Industries Malaysia.
• Romero A., Cuesta C., Sanchez-Muniz F.J., 1998. Effect of oil replenishment during deep-fat frying of frozen foods in sunflower oil and high-oleic acid sunflower oil. J. Am. Oil Chem. Soc. 75, 161-166.
• Sanibal E.A.A., Mancini-Filho J., 2004. Frying oil and fat ąuality measured by Chemical, physical, and test kit analyses. J. Am. Oil Chem. Soc. 81, 847-852.
• Sebedio J.L., Bonpunt A., Grandgirard A., Prevost J., 1990. Deep fat frying of frozen pre-fried french fries: influence of the amount of linolenic acid in the frying medium. J. Agric. Food Chem. 38, 1862-1867.
• Shahidi F., Wanasundara U.N., 2002. Food lipids: Chemistry, nutrition, and biotechnology. In: Methods for measuring oxidative rancidity in fats and oils. Eds C.C. Akoh, D.B. Min. Marcel Dekker New York, 465-482.
• Sibel K., Sebnem S., 2011. Changes in total polar com- pounds, peroxide value, total phenols and antioxidant activity of various oils used in deep fat frying. J. Am. Oil Chem. Soc. 88, 1361-1366.
• Tsaknis J., Lalas S., 2002. Stability during frying of Moringa oleifera seed oil variety “Periyakulam 1”. J. Food Comp. Anal. 15, 79-101.
• Tsuzuki W., Matsuoka A., Ushida K., 2010. Formation of trans fatty acids in edible oils during the frying and heating process. Food Chem. 123, 976-982.
• Warner K., Mounts T.L., 1993. Frying stability of soybean and canola oils with modified fatty acid compositions. J. Am. Oil Chem. Soc. 70, 983-988.
• Warner K., Orr P., Parrott L., Glynn M., 1994. EfFects of frying oil composition on potato chip stability. J. Am. Oil Chem. Soc. 71, 1117-1121.
• Wilson R.R, Burton J.W., Kwanyuen P., 1989. Edible fats and oils processing. In: Basic principles and modem practices. Ed. D. Erickson. AOCS Press Champaign, 355-359.
• Xin-Qing X., Viet H.T., Martin R, Keith W., Philip S., 1999. Chemical and physical analyses and sensory evaluation of six deep-fiying oils. J. Am. Oil Chem. Soc. 76, 1091-1099.

Uwagi

Rekord w opracowaniu