Influence of Deep Frying on the Unsaponifiable Fraction of Vegetable Edible Oils Enriched with Natural Antioxidants

2011 ◽  
Vol 59 (13) ◽  
pp. 7194-7202 ◽  
Author(s):  
Mara I. Orozco ◽  
Feliciano Priego-Capote ◽  
María D. Luque de Castro
Keyword(s):  
Edible Oils ◽  
Natural Antioxidants ◽  
Deep Frying ◽  
Unsaponifiable Fraction

scholarly journals Towards a Zero-Waste Biorefinery Using Edible Oils as Solvents for the Green Extraction of Volatile and Non-Volatile Bioactive Compounds from Rosemary

Antioxidants ◽  
2019 ◽  
Vol 8 (5) ◽  
pp. 140 ◽  
Author(s):  
Ying Li ◽  
Kunnitee Bundeesomchok ◽  
Njara Rakotomanomana ◽  
Anne-Sylvie Fabiano-Tixier ◽  
Romain Bott ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Vegetable Oils ◽  
Edible Oils ◽  
Simple Procedure ◽  
Value Added ◽  
Natural Antioxidants ◽  
Total Phenolic ◽  
Biomass Waste ◽  
Zero Waste ◽  
Soybean Oils

The zero-waste biorefinery concept inspired a green oleo-extraction of both natural volatile (e.g., borneol, camphor, o-cymene, eucalyptol, limonene, α-pinene, and terpinen-4-ol) and non-volatile (e.g., carnosol, carnosic, and rosmarinic acid) bioactive compounds from rosemary leaves with vegetable oils and their amphiphilic derivatives as simple food-grade solvents. It is noteworthy that soybean oil could obtain the highest total phenolic compounds (TPCs) among 12 refined oils including grapeseed, rapeseed, peanut, sunflower, olive, avocado, almond, apricot, corn, wheat germ, and hazelnut oils. Furthermore, the addition of oil derivatives to soybean oils, such as glyceryl monooleate (GMO), glyceryl monostearate (GMS), diglycerides, and soy lecithin in particular, could not only significantly enhance the oleo-extraction of non-volatile antioxidants by 66.7% approximately, but also help to remarkably improve the solvation of volatile aroma compounds (VACs) by 16% in refined soybean oils. These experimental results were in good consistency with their relative solubilities predicted by the more sophisticated COSMO-RS (COnductor like Screening MOdel for Real Solvents) simulation. This simple procedure of using vegetable oils and their derivatives as bio-based solvents for simultaneously improving the extraction yield of natural antioxidants and flavors from rosemary showed its great potential in up-scaling with the integration of green techniques (ultrasound, microwave, etc.) for zero-waste biorefinery from biomass waste to high value-added extracts in future functional food and cosmetic applications.

scholarly journals Towards Greener Preservation of Edible Oils: A Mini-review

2019 ◽  
pp. 1-8
Author(s):  
Masimba Tapera
Keyword(s):  
Food Industry ◽  
Seed Oil ◽  
Edible Oils ◽  
Natural Antioxidants ◽  
Plant Origin ◽  
Synthetic Antioxidants ◽  
Human Diet ◽  
Plant Materials ◽  
Oxidative Deterioration ◽  
Life Enhancement

Edible oils like sunflower oil, rapeseed oil, soybean oil, cotton seed oil and olive oil are necessary components in human diet and are extensively utilized in the food trade. Safe storage of edible oils has perpetually been a haul within the food industry since the oils can easily endure oxidative deterioration. Studies specializing on polyphenols as a supply of natural antioxidants of plant origin to delay oxidative deterioration of food products have increased worldwide. Both natural and synthetic antioxidants are widely used in protecting oils against oxidative deterioration. Natural antioxidants are greener preservatives because they are known to be safer than their synthetic counterparts. Currently there is an increased interest in sources of natural antioxidants to enrich oils towards shelf life enhancement. This review highlights some research works in which natural antioxidants from plant materials have been used to preserve edible oils. Most of the natural compounds extracted from medicinal plants were found to be able to preserve edible oils against oxidative deterioration. The potential of most of the natural antioxidants from plant materials to preserve edible oils was found to be comparable to that of synthetic antioxidants in all the reviewed researches. Use of natural antioxidants from plant materials for preservation of edible oils is a promising approach that can be adopted by edible oil manufacturers.

scholarly journals Innovative and Sustainable Technologies to Enhance the Oxidative Stability of Vegetable Oils

2022 ◽  
Vol 14 (2) ◽  
pp. 849
Author(s):  
Angela Fadda ◽  
Daniele Sanna ◽  
El Hassan Sakar ◽  
Said Gharby ◽  
Maurizio Mulas ◽  
...  
Keyword(s):  
Food Processing ◽  
Edible Oils ◽  
Natural Antioxidants ◽  
Antioxidant Compounds ◽  
Food Industries ◽  
Plant Parts ◽  
Sustainable Technologies ◽  
Vegetable Wastes ◽  
Natural Foods

To meet consumers’ demand for natural foods, edible oil producers and food processing industries are searching for alternatives to synthetic antioxidants to protect oils against oxidation. Antioxidant compounds extracted from different plant parts (e.g., flowers, leaves, roots, and seeds) or sourced from agri-food industries, including residues left after food processing, attract consumers for their health properties and natural origins. This review, starting from a literature research analysis, highlights the role of natural antioxidants in the protection of edible oils against oxidation, with an emphasis on the emerging and sustainable strategies to preserve oils against oxidative damage. Sustainability and health are the main concerns of food processing industries. In this context, the aim of this review is to highlight the emerging strategies for the enrichment of edible oils with biomolecules or extracts recovered from plant sources. The use of extracts obtained from vegetable wastes and by-products and the blending with oils extracted from various oil-bearing seeds is also pointed out as a sustainable approach. The safety concerns linked to the use of natural antioxidants for human health are also discussed. This review, using a multidisciplinary approach, provides an updated overview of the chemical, technological, sustainability, and safety aspects linked to oil protection.

scholarly journals A new generation of frying oils

2011 ◽  
Vol 21 (No. 4) ◽  
pp. 145-151 ◽  
Author(s):  
H. Sakurai ◽  
T. Yoshihashi ◽  
H.T.T. Nguyen ◽  
J. Pokorný
Keyword(s):  
Large Scale ◽  
Edible Oils ◽  
Storage Conditions ◽  
Deep Frying ◽  
Polyenoic Acid ◽  
Relative Resistance ◽  
High Oleic ◽  
Low Linolenic ◽  
The Stability ◽  
New Generation

Traditional edible oils have high polyenoic acid contents, mainly linoleic acid, sometimes with a smaller amount of linolenic acid. Consequently, they are unstable against oxidation, especially under deep frying conditions. Novel high-oleic vegetable oils have been developed which contain low amounts of polyenoic fatty acids. Their relative resistance against oxidation is lower at deep frying temperatures in comparison with storage conditions, however, high-oleic oils were found advantageous for deep frying. High-oleic oils are more stable than low-linolenic oils. High-oleic sunflower, safflower or peanut oils have the best prospects for large-scale applications. The stability can be improved by the addition of antioxidants such as tocopherols.  

Effect of microwave, deep frying and oven cooking on destruction of zearalenone in spiked maize oil

2020 ◽  
pp. 1-8
Author(s):  
E. Sadeghi ◽  
L. Bohlouli Oskoei ◽  
M. Nejatian ◽  
S. Solaimani Mehr
Keyword(s):  
High Performance ◽  
Edible Oils ◽  
Cooking Methods ◽  
Deep Frying ◽  
Chemical Safety ◽  
Chemical Hazards ◽  
First Order Kinetics ◽  
The Stability ◽  
The Impact ◽  
Maize Oil

Mycotoxins are one of the most common types of chemical hazards related to edible oils. Although the refining process can remove such contaminations, they may still be present in the final oils due to defects during the refining steps. In addition, most oils produced in local manufactories are not refined and as such may be contaminated with mycotoxins. However, the effect of various cooking methods on the stability of mycotoxins in edible oils has rarely been studied. Hence, this study evaluated the impact of microwave, deep frying and oven cooking on the degradation of spiked zearalenone (50, 100 and 200 μg/l) in maize oil. Measurements were done by high performance liquid chromatography-fluorescence detection. The results showed that the majority of treatments, including time-temperature combinations of frying (130-190 °C for 2.5 and 5 min), oven cooking (110-230 °C for 2.5 and 5 min) and exposure time of microwave (2.5, 5 and 10 min) reduced zearalenone levels. Microwave cooking of samples containing 200 μg/l of zearalenone for 10 min showed the highest degradation of the toxin (~ 38%) following first order kinetics. The extent of destruction achieved by frying and oven cooking was also dependent on the initial concentration of zearalenone. These findings can be helpful to evaluate the chemical safety of edible oils or foods prepared by them.

scholarly journals Polar and non-polar fractions of deep fried edible oils induce differential cytotoxicity and hemolysis

2021 ◽  
Author(s):  
P. Sneha ◽  
Yemeema Paul ◽  
Mithula Venugopal ◽  
Arunaksharan Narayanankutty
Keyword(s):  
Lipid Peroxidation ◽  
Rice Bran ◽  
Elevated Level ◽  
Edible Oils ◽  
Coconut Oil ◽  
Polar Fraction ◽  
Deep Frying ◽  
Tbars Level ◽  
Frying Process ◽  
P Fraction

AbstractEdible oils are the essential part of diet, however, deep frying process induce oxidative changes in these oils, making them unsuitable for consumption. Deep frying generates various noxious polar and non-polar aldehydes and carbonyls, which may be polar or non-polar in nature. The present study thus evaluated the cytotoxic and hemolytic effects of polar and non-polar fractions of different deep fried edible oils. There observed a significantly elevated level of lipid peroxidation products in the polar fraction of deep fried sunflower (FSO-P) and rice bran oils (FRO-P). The treatment with these fractions induced cytotoxicity in cultured colon epithelial cells, with a higher intensity in FSO-P and FRO-P. Further, an increased TBARS level and catalase activity in RBCs treated with FSO-P and FRO-P led to hemolysis. In comparison, the fried coconut oil (FCO) fractions were less toxic and hemolytic; in addition, the non-polar fraction was more toxic, compared to FCO-P fraction.

scholarly journals The Effect of antioxidative extracts on mitigating autoxidation of selected edible oils during deep frying

2017 ◽  
Vol 28 (3) ◽  
pp. 247 ◽  
Author(s):  
T. P. Hemachandra ◽  
R. R. G. D. K. Jayathilake ◽  
W. M. T. Madhujith
Keyword(s):  
Edible Oils ◽  
Deep Frying

scholarly journals Potential application of oilseeds as sources of antioxidants for food lipids – a review

2011 ◽  
Vol 23 (No. 3) ◽  
pp. 93-102 ◽  
Author(s):  
Š. Schmidt ◽  
J. Pokorný
Keyword(s):  
Antioxidant Activity ◽  
Potential Application ◽  
Edible Oils ◽  
Food Additives ◽  
Natural Antioxidants ◽  
Synthetic Antioxidants ◽  
Oilseed Meal ◽  
Polar Organic Solvents ◽  
Oilseed Processing ◽  
Phenolic Substances

Oilseeds and other sources of edible oils contain both less polar antioxidants soluble in the oil phase, and more polar antioxidants, better soluble in the aqueous phase. Oilseeds which are consumed directly as such or after roasting may be added to foods in order to increase their stability against oxidation. The liposoluble antioxidants are extracted in crude oil during oilseed processing, and they are partially recovered in deodorisation sludges. More polar antioxidants remain in expeller cakes or extracted meal, which may be also used as food additives to increase the oxidative stability of foods. Oilseed meal extracted with hydrocarbons may be subsequently extracted with more polar organic solvents to obtain concentrates of phenolic substances, mainly phenolic acids, lignans or flavonoids. These are more active antioxidants, but also more expensive. Pure isolated antioxidants from oilseeds should be tested for their safety. In comparison with synthetic antioxidants, natural antioxidants from oilseeds have several advantages, but also disadvantages. The application should be considered from several aspects, such as antioxidant activity, safety, availability, effect on sensory value, and price.  

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