Effect of heating at frying temperature on the quality characteristics of regular and high-oleic acid sunflower oils (original) (raw)
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Quality parameters of sunflower oil and palm olein during multiple frying
Journal of Agricultural Sciences, Belgrade, 2020
The refined sunflower and palm oils are used in the food industry for the production of fried potatoes. Literary data have shown that palm oil had less tendency to degradation than sunflower oil due to its fatty acid composition. However, palm olein is a palm oil fraction and therefore has a different composition of fatty acids. The aim of this study was to investigate the quality of the refined palm olein in relation to the refined linoleic type sunflower oil during the production of fried potatoes. The oil samples were used for multiple frying during the seven days (40 minutes per day at a temperature of 165oC). The peroxide value and free fatty acid content (acid value) were determined by standard analytical methods. The results showed that the peroxide value in sunflower oil and palm olein increased by 75.0% and 77.8%, while the acid value increased by 50.0% and 26.8%, respectively, in relation to their initial values in the fresh oil samples. Based on these results, it can be c...
Journal of Food Science and Technology, 2020
The main goal of this study was to compare the changes that happen during the frying process with the refined oleic sunflower oil (ROSO), refined olive oil (ROO) and refined linoleic sunflower oil (RLSO) in 5-day testing period as well to evaluate the efficacy of fatty acid composition on frying stability. Each day, oil samples were withdrawn after 7 h of frying and were further subjected to analyzes for determination of different chemical properties. As a result, in the current studies were observed significant changes in all oil types in terms of chemical properties. ROSO, which contained lower linoleic acid content, had higher thermal stability than both RLSO and ROO. This result indicated that the frying efficiency of ROSO depended mainly on the linoleic acid content and the iodine value.
Effect of Frying Process on Physicochemical Characteristics of Corn and Sunflower Oils
This study has been conducted to explore the effect of frying on the physical and chemical characteristics of corn and sunflower oils. For the purpose of this study, corn and sunflower oils and potatoes were obtained from the local market; the oils were reused for frying five days consecutively. After each frying process a sample of oil was taken daily after it cools. The samples were physically and chemically tested, all the physicochemical characteristics were changed. The colour of corn and sunflower oils increased from 0.9 to 6.4 and from 0.4 to 5.1, respectively. Whereas the refractive index of corn and sunflower oils increased from1.4750 to1.4820, and from 1.4750 to 1.4810, respectively. On the other hand, the viscosity of corn oil and sunflower oil increased from 28.7 to 31.0, viscosity of sunflower oil increased from 28.7 to 31.0. The free fatty acids increase in corn oil from 0.125 to 200.0 whereas in sunflower oil they increased from 0.110 to 0.150. In case of peroxide value in both oils the study showed that it was not constant. It worth mentioning here that the frying process followed in this study is the same that is usually used at homes.
Physicochemical Characterization and Frying Quality of Canola and Sunflower Oil Samples
2012
Summary: Frying quality of canola and sunflower oils was evaluated. Stimulated frying experiments were performed on oils with French fries as the fried food. Samples of oils were used to fry potato chips for four days. Physical and chemical characterization was carried out to determine the change during frying. Comparison of frying oil samples was then made with their control counterparts (i.e. oil samples without frying). There was a gradual increase in refractive index, viscosity, acid value and colour with time of frying. Iodine value decreased significantly with time of frying. Peroxide value first increased up to 12 h of frying and then decreased. Colour change and viscosity increase with increase in frying time. Amount of free fatty acid gradually increase during frying. Refined oil showed better performance than the crude oil due to the presence of impurities in the latter.
STUDY ON THE COMPOSITION AND OXIDATION STABILITY OF SUNFLOWER OIL -OLEIC TYPE DURING HEAT TREATMENT
STUDY ON THE COMPOSITION AND OXIDATION STABILITY OF SUNFLOWER OIL -OLEIC TYPE DURING HEAT TREATMENT, 2021
The monitoring of physicо-chemical changes in the oleic type of sunflower oil when frying potatoes in restaurant conditions by using a professional MModular fryer at 180 °C and comparison with the use of the linoleic typeof sunflower oil was researched. In the oleic type of sunflower oil, there was a slight increase of the AV (acid value) observed till the second frying, after which there was detention within the limits of 0.15 to 0.20 % till the tenth frying.The peroxide value (PV, mеqО 2 /kg) increased significantly in both types of oil-oleic and linoleic, reaching the maximum at the fourth frying, and the value was close to the limiting value for vegetable oils from the linoleic type of sunflower oil-10 mеqО 2 /kg. The induction period in the oleic type of sunflower oil was long-22 hours, but it gradually decreased and after the tenth frying, it was 5 hours. In the linoleic type of sunflower oil, the induction period in the beginningwas 8.55 hours, and after the fourth frying, it decreased to 4 hours.The color numbers according to Lovibondon 10 oil samplesfrom repeated frying of products were determined and this indicator increased with the number of fryings over time.Chlorophyll content was not been established.Theoleic type of sunflower oil produced in Bulgaria, when frying fresh potatoes, was more stable to the oxidation than the traditionally used sunflower oil-linoleic type. Itshowedstability during storage and long frying time of the used products in real working conditions. This made it more suitable for the preparation of food products, culinary items, main courses, starters and garnishes that require longer thermal treatment. This type of product can be recommended for use when frying in the restaurant business and in the area of nutrition. The methods in our research can be used to control the degree of oxidation of frying oils with vegetable origin in their repeated use, by taking samples on the first, fourth and tenth day of frying at different loads of fryers and to test for acidity, peroxide number and color number.
Quality Changes of Common Edible Frying Oils during Frying of Traditional Foods
Asian Food Science Journal
This study aimed to examine the impact of the frying process on the physical and chemical properties of widely consumed edible oils. Soybean, palm, and mustard oils, as well as raw dulpuri and singara products, were procured from the nearby marketplace. The oils underwent five consecutive frying cycles at temperatures exceeding 160°C and were subjected to five hours of heating. Analyses including determination of free fatty acid (FFA), peroxide value (PV), saponification value (SV), iodine value (IV), and optical density (OD) at a wavelength of 425 nm were performed. Following multiple rounds of frying and heating, the levels of FFA, PV, and oxidative stability index exhibited an increase, whereas the IV demonstrated a decrease across all three types of oils. The OD of soybean and palm oils exhibited an upward trend, whereas that of mustard oil initially displayed a decline, followed by a gradual ascent. In comparison to soybean and mustard oils, palm oil exhibited the most notewort...
Effect of Heating on the Characteristics and Chemical Composition of Selected Frying Oils and Fats
Journal of Agricultural and Food Chemistry, 1997
Seven commonly used frying oils and fats (beef tallow, canola oil, partially hydrogenated canola oil, corn oil, cottonseed oil, soybean oil, and partially hydrogenated soybean oil) were heated at two different temperatures (190 and 204°C) for 8 h/day until they reached a critical level of polar constituents. Iodine value, color index, and the levels of polar compounds and of dimeric and polymeric triglycerides were monitored daily using AOCS official methods. In general, oils with higher levels of unsaturated fatty acids produced more polar compounds compared to the more saturated oils. Cottonseed oil had the fastest rate of formation of polar material and of polymeric triglycerides of oils heated at 204°C while corn oil had the greatest yield of polar material and polymeric triglycerides at 190°C. For all seven oils and fats, total polar material was highly (r g 0.99) and significantly (P < 0.001) correlated with the dimeric and polymeric triglyceride content and also highly (r > 0.94 and r e -0.97) and significantly (P < 0.001 for the majority of cases; P < 0.05 for the poorest correlation) with the color index and iodine value, respectively. Despite its significant correlations with total polar material, color index was not a reliable indicator of oil quality.
Tavera Quiroz 2018 Evaluation of Quality of Argentinean Sunflower Oil
Objective: To make evaluation of quality of Argentinean sunflower oil used in high-moisture food frying through parameters indicators of oil deterioration. Methods: The results were obtained after studying the effect of temperature-time and the type of food subjected to frying through Total Polar Compounds (TPCs) determination. The type of food selected was breaded food and potato chips. From calorimetric analysis (DSC) of frying oil was obtained crystallization temperature and the crystallization enthalpy. Also was determining fatty acid composition of the frying oil by gas chromatography. Findings: It was observed during the oil heating test at various times, that the TPC content increased over time. The highest the temperatures were, the most distinctive the rises were. During the frying of breaded food and potato chips the deterioration of the oil was accelerated, observing the greatest deterioration after the breaded frying process. The thermo grams obtained by DSC showed a well-defined crystallization peak that when heating treatment times were increased, it reflected in lower temperatures and a decrease in enthalpy. A high correlation was found between the concentration of total polar compounds, and the parameters obtained from thermo grams and the concentration of palmitic and linoleic acids. Novelty/Improvement: The results obtained provide useful information for food quality control in order to avoid variations of the sensory and nutritional characteristics of sunflower oil used in high-moisture food frying.