Formulation of Stable Frying Oil for Food Industry by Using Various Edible Oils and Antioxidants

2019 ◽  
Vol 15 (7) ◽  
pp. 672-677 ◽  
Author(s):  
Aziz H. Rad ◽  
Behzad Ebrahimi ◽  
Fakhreddin Homayoonpour ◽  
Aydin Tabrizi ◽  
Darya A. SalmasI ◽  
...  
Keyword(s):  
Palm Olein ◽  
Corn Oil ◽  
Edible Oils ◽  
Synergistic Effects ◽  
Ascorbyl Palmitate ◽  
Polar Compounds ◽  
Frying Oil ◽  
Antioxidant Compounds ◽  
Frying Oils ◽  
Frying Process

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.

Frying oils quality control: necessity for new approach of supervision

2018 ◽  
Vol 120 (2) ◽  
pp. 490-498 ◽  
Author(s):  
Ebrahim Ahmadi ◽  
Mohammad Mosaferi ◽  
Leila Nikniaz ◽  
Jafar Sadegh Tabrizi ◽  
Mohammad Asghari Jafarabadi ◽  
...  
Keyword(s):  
Fast Food ◽  
Edible Oils ◽  
Standard Procedure ◽  
Frying Oil ◽  
National Standard ◽  
Frying Oils ◽  
New Approach ◽  
Content Type ◽  
Cooking Oil

Purpose The purpose of this paper is to investigate the quality of the frying oil used in restaurants, fast food establishments, and confectionary stores. The compliance of used frying oils with the quality standards as determined by the peroxide value (PV) and the total polar materials (TPMs) is investigated by analyzing 375 samples of oil. Design/methodology/approach The PV was measured according to the national standard procedure number 4179, while the TPM was determined using a Testo 270 cooking oil tester. Frying oils with a PV>5 mEq/kg and a TPM>25 percent were considered to be non-edible. For a comparison of groups, the Mann-Whitney and Spearman correlation tests were used, and p<0.05 was considered significant. Findings The maximum TPM and PV recorded for frying oils in fast food restaurants were 97.5 percent and 77.9 mEq/kg, respectively. The results also revealed that 60 percent of samples were non-edible according to the TPM, while 58.9 percent of the oil samples were non-edible because of the PV. TPM and PV correlated well with each other (r=0.99, p<0.001) and with oil replacement intervals (r=0.90, p<0.001). The relationship between the TPM and PV was stronger in the polynomial model than the linear model. The following equation was obtained: peroxide (mEq/kg oil)=0.0043 TPM2 (%)+0.1587 TPM (%)–0.6152. Originality/value Considering the current limitations in official supervision by health authority, on-site self-monitoring of the TPM using the Testo 270 cooking oil tester by sellers as a solution seems a new approach. Food stores, restaurants, and confectionary stores should be equipped with TPM analyzers to determine the quality of the frying oil and the timely replacement of non-edible oils.

scholarly journals Enhanced sophorolipid production and effective conversion of waste frying oil using dual lipophilic substrates

2021 ◽  
Author(s):  
yoshihiko Hirata ◽  
Keisuke Igarashi ◽  
Akiko Ueda ◽  
Glen Lelyn Quan
Keyword(s):  
Oleic Acid ◽  
Palm Oil ◽  
Industrial Production ◽  
Fermentation Process ◽  
Palm Olein ◽  
Culture Medium ◽  
Frying Oil ◽  
Waste Frying Oil ◽  
Frying Oils ◽  
Biological Sources

Abstract A highly efficient sophorolipid (SL) fermentation process using dual lipophilic substrates (DLS) was developed. Using DLS consisting of palm oil and oleic acid in the flask fermentation with SL-producing yeast Starmerella bombicola, the productivity and yield of SL improved 2.4- and 1.7-times, in comparison to when using palm olein alone. In the jar fermentation process with DLS, the SL productivity and yield of 127 g/L and 62.4% was achieved in 7 days, with the complete consumption of residual lipophilic substrates in the culture medium. This process was successfully applied to the effective conversion of waste frying oil to SL, maintaining a high SL productivity and yield of 142.8 g/L and 72% in 9 days. It is concluded that the newly developed fermentation process with DLS can be useful for industrial production of SL from renewable biological sources, especially waste frying oils.

scholarly journals Comparative Analysis of the Effects of Domestic Frying and Storage on Some Selected Oil Samples from Local and Commercial Sources

2019 ◽  
pp. 17-34
Author(s):  
Gbadamosi Waheed Abiodun ◽  
Raji Ahmed Kolade ◽  
Oyegoke Jamal Adeyinka
Keyword(s):  
Palm Olein ◽  
Edible Oils ◽  
Oxidative Degradation ◽  
Acid Value ◽  
Frying Oils ◽  
Peroxide Values ◽  
Heating Oil ◽  
Commercial Sources ◽  
The Stability ◽  
And Storage

Recent studies have shown that heating oil to high temperature causes oxidative degradation of the oil, consequently producing characteristics odour, taste, colour and texture. However, this study was conducted to evaluate the stability of four different samples of edible oils. Acid value was found to be 5.22, 3.50, 0.73 and 1.29 mg KOH/g oil in fresh Melon, Bushmango, olive and Palm olein oils samples respectively. When the four oil samples were used for frying, the acid value was found to be; 6.73, 3.90, 2.24 and 2.24 mg KOH/g oil (24 hours after frying), 11.22, 7.86, 4.49 and 3.3 mg KOH/g oil (2 weeks after frying) and 19.17, 13.22, 5.82 and 4.4 mg KOH/g oil (4 weeks after frying), for melon, Bushmango, olive and palm olein oils samples respectively. Saponification values were ranged between 196.70-240.00 mg KOH/g oil in fresh oils of the samples, and between 197.80-252.33 mg KOH/g oil in the oils after using them for frying. Furthermore, Peroxide values ranged from 2.65 to 3.20 Meq/Kg in fresh oils of the samples, and from 2.71 to 24.00 Meq/Kg in frying oils were to exceed the permitted value of 20 meq/Kg for olive oil and 10 meq/Kg for other edible oils in nearly half the analyzed samples. In general, feeding on these kinds of edible oils which have high values of acidity and peroxides is very dangerous because of the destructive effects of peroxide compounds and acidity on the components of the membranes of the living cell.

Safety Factors of Oils Marketed in Iran and Applicable Strategies in Control of Food Derived Cardiovascular Diseases

2020 ◽  
Vol 16 (4) ◽  
pp. 571-577
Author(s):  
Ali Jamali ◽  
Masoumeh Moslemi ◽  
Naeimeh Akramzadeh ◽  
Amin M. Khaneghah ◽  
Manouchehr Dadgarnejad
Keyword(s):  
Palm Oil ◽  
Edible Oils ◽  
Communicable Disease ◽  
Saturated Fatty Acids ◽  
The Body ◽  
Frying Oil ◽  
Local Market ◽  
Frying Oils ◽  
Rancimat Method ◽  
The Stability

Background: The proposed criteria for a healthy daily diet play a drastic role in the prevention of non-communicable disease. Several cases of acute and chronic diseases occurred due to the presence of toxic and unsafe agents in the body. Trans and some saturated fatty acids as an example of these unfavorable components, could pose some dangerous effects on human health such as cardiovascular disease. Objective: In the current study, health criteria were undertaken to evaluate the safety of collected edible oils samples from Iranian market, and then some of the approaches for elimination and control of arisen health concerns were discussed. Methods: Totally 18 edible oil samples including cooking oil (n=5), frying oil (n=9) and table margarine (n=4) were collected from Tehran local market and were analyzed in 2016. The fatty acid profile was determined by using gas chromatography equipped with a flame ionization detector. Furthermore, the stability of frying oil was also measured by the Rancimat method. Results: All samples contained the trans and saturated fats in concentrations lower than the maximum recommended values (1%, 2% and 4% of trans for cooking oils, frying oils and table margarines, and 30% and 48% of saturation in frying oils and table margarines, respectively). The frying oils demonstrated the desired stability against high temperatures. Optimization of stability was done mainly by the addition of palm oil to the formula in the past. However, based on the fact of the high saturation of palm oil and its carcinogenicity under uncontrolled consumption, a risk assessment conducted in Iran led to the limited import of palm oil. This approach resulted in the production of healthier alternatives in the country. Conclusion: The usage of applicable approaches such as inter-esterification, fractionation and blending by more stable oils fractions is suggested to achieve healthier products.

scholarly journals Evaluation of Oxidative Stability of Vegetable Oils during Deep Frying

2016 ◽  
Vol 2 (2) ◽  
Author(s):  
Omar M Almrhag , Frage L Abookleesh
Keyword(s):  
Palm Olein ◽  
Corn Oil ◽  
Edible Oils ◽  
Oxidative Degradation ◽  
Deep Frying ◽  
Deep Fat Frying ◽  
Fatty Acids Profile ◽  
Oil Deterioration ◽  
Rate Of Increase ◽  
Different Types

The oxidative degradation of the used oils were evaluated by monitoring total polar compound (TPC), Iodine value (IV), Peroxide value (Pv), specific extinction E1% at 233nm and 269nm, and changes in the fatty acids profile. Three different types of edible oils, namely, corn oil, soybean, and palm olien, were used in deep fat frying at 180 oC ± 5oC for 5 h/d for three consecutive days. The result of this study indicates that palm olein showed significantly (P<0.05) lower in all measured parameters than the other oils used. For PV, the rate of increase was not constant as frying progressed. The extent of oil deterioration was best reflected in the changes in percent TPC, IV, E1%cm at 233nm.

scholarly journals Interdigitated Electrode for Degradation Assessment of Palm Olein During Batch Deep Fat Frying

2018 ◽  
Vol 61 (1) ◽  
pp. 15-24
Author(s):  
Alfadhl Yahya Khaled ◽  
Samsuzana Abd Aziz ◽  
Fakhrul Zaman Rokhani ◽  
Nur Ul Atikah Ibrahim
Keyword(s):  
Palm Olein ◽  
Oil Quality ◽  
Degradation Process ◽  
Polar Compounds ◽  
Frying Oil ◽  
Deep Fat Frying ◽  
Total Polar Compounds ◽  
Interdigitated Electrode ◽  
Frying Experiment ◽  
Lcr Meter

Abstract. Repeated use of frying oil has been proven hazardous due to the degradation process that changes the quality of the oil. In this study, an interdigitated electrode (IDE) sensor was designed to evaluate palm olein degradation during deep fat frying at several frying intervals by measuring the changes in the oil’s electrical properties. The frying experiment was carried out in batches. In total, 150 batches (150 g batch-1) of French fries were fried over five days. Oil samples were collected (150 mL) after every five frying cycles. The impedance values were measured at 35°C and 45°C using the IDE sensor connected to aninductance (L), capacitance (C), and resistance (R) LCR meter with five frequency levels (100 Hz, 1 kHz, 10 kHz, 20 kHz, and 100 kHz). The total polar compounds (TPC) of each oil sample were measured with a Testo 270 frying oil tester, while the viscosity was measured with a viscometer. The impedance values were found to be significantly different at 35°C and 45°C as well as at different frequency levels (p &lt; 0.0001). For individual frequency analysis, the regression equation obtained the best results at 35°C (with RMSE of 1.21%) and 1.33 mPa.s for TPC and viscosity, respectively. The results indicated that the designed IDE sensor has good potential as a simple and inexpensive method for monitoring palm olein degradation during deep fat frying. Keywords: IDE sensor, Impedance values, Frying oil quality, Total polar compounds.

Determination of Total Polar Compounds in Frying Oils by PE-Film-Based FTIR and ATR-FTIR Spectroscopy

2018 ◽  
Vol 120 (12) ◽  
pp. 1800250 ◽  
Author(s):  
Jia Chen ◽  
Leshan Zhang ◽  
Qiaona Geng ◽  
Bingyu Jing ◽  
Xiuzhu Yu
Keyword(s):  
Ftir Spectroscopy ◽  
Polar Compounds ◽  
Total Polar Compounds ◽  
Frying Oils

Is frying oil a dietary source of an endocrine disruptor? Anti-estrogenic effects of polar compounds from frying oil in rats

2019 ◽  
Vol 169 ◽  
pp. 18-27 ◽  
Author(s):  
Yu-Shun Lin ◽  
Shui-Yuan Lu ◽  
Hai-Ping Wu ◽  
Chi-Fen Chang ◽  
Yung-Tsung Chiu ◽  
...  
Keyword(s):  
Endocrine Disruptor ◽  
Polar Compounds ◽  
Frying Oil ◽  
Estrogenic Effects

scholarly journals Influence of frying oil type and chill storage on the nutritional quality of farmed great sturgeon (Huso huso)

2013 ◽  
Vol 26 (1) ◽  
pp. 67-74 ◽  
Author(s):  
Mehdi Nikoo ◽  
Mohammad Reza Ghomi
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Frying Oil ◽  
Omega 3 ◽  
Huso Huso ◽  
Great Sturgeon ◽  
Frying Oils ◽  
Chill Storage ◽  
Omega 6

OBJECTIVE: The objective of this study was to investigate the effect of frying oils (canola, hydrogenated sunflower and soybean oils) available commercially and chill storage on the proximate and fatty acid composition of fried slices of farmed great sturgeon (Huso huso). METHODS: Slices of farmed great sturgeon were fried for four minutes at 160ºC in a deep-fryer using different frying oils (canola, hydrogenated sunflower and soybean oils). The oil-to-slice ratio was 2:1. After frying, the slices were allowed to be air cooled for two minutes prior to analysis. For performing the analysis, each of the abovementioned batches was divided into two groups: one group was analysed immediately after frying and the second group was chill-stored at 4ºC for three days and then analysed. RESULTS: After frying, the moisture content decreased while that of fat increased. Fatty acid composition of the slices is affected by type of frying oil. Frying increased the omega-6-to-omega-3 (n-6:n-3) fatty acid ratio while decreased Eicosapentaenoic Acid (C20:5 n-3) and Docosahexaenoic Acid (C22:6 n-3) contents. Proximate and fatty acid composition of raw slices did not change after chill storage. However, in fried- and chill-stored slices, Eicosapentaenoic Acid and Docosahexaenoic Acid contents decreased, while linoleic acid content increased. CONCLUSION: The fatty acid composition of the fried slices tended to resemble that of the frying oils, indicating fatty-acid equilibrium between oils and slices and, during chill storage, it is influenced by the type of frying oil. Slices fried with canola oil had omega-6-to-omega-3 ratios in the ranges recommended for human health.

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