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 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.

scholarly journals Effects of Continuous Deep-fat Frying on the Physicochemical Properties of Assorted Brands of Edible Cooking Oils Sold in Greater Metropolitan Kampala

2019 ◽  
pp. 1-13
Author(s):  
Timothy Omara ◽  
Erisa Kigenyi ◽  
Fortunate Laker ◽  
Monica Adokorach ◽  
George Otim ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Edible Oils ◽  
Industrial Area ◽  
Irish Potato ◽  
Human Consumption ◽  
Deep Frying ◽  
Deep Fat Frying ◽  
Total Oxidation ◽  
Frying Stability ◽  
Cooking Oils

Aims: To investigate the effects of continuous deep fat frying of white (Irish) potatoes on the physical and chemical attributes of ten brands of edible cooking oils: Fortune Butto, Roki, Tamu, Best Fry, Mukwano, Golden Fry (hard oils); Sunseed, Sunny, Sunvita and Sunlite (soft oils) sold in Kampala, Uganda. Place and Duration of the Study: Oil samples of approximate manufacturing dates were obtained from Mega Standard supermarket in Greater Metropolitan Kampala, Uganda. Oil samples were also obtained from local Irish potato fryers in Makindye division of Kampala during ten deep frying cycles. Irish potatoes was procured from Nakasero market, Kampala. Physicochemical analyses were performed at the Quality Control Laboratory of Mukwano Industries Limited, Kampala Industrial area, Kampala. The research was conducted between May 2018 to December 2018. Methodology: 400g of Irish potato slices (1cm × 1cm × 3cm) were submersed in 1500mL of oil maintained at 140°C for 6 minutes in an Electric Deep Fryer with a frying time of 10 minutes.The color value (CV) and the acidification of the oils as free fatty acid (FFA), peroxide value (POV), paraanisidine value (AnV), iodine adsorption value (IV) and total oxidation (TOTOX) value before and between ten successive frying cycles were determined using ISO and AOCS official methods.The maximum number of reuses of an oil was estimated from the frying round before its POV or AnV surpassed the maximum permissible statutory or Codex Alimentarius limit for edible oils. Results: For fresh oils, the statistical physicochemical parameter ranges were: CV (0.4R 3.4Y-7.7R 70Y), FFA (0.0430±0.30-0.1508±0.30), POV (0.5951±0.03-6.6134±0.23 meqO2/Kg),                AnV (0.90±0.01-4.30±0.19) and IV (57.62±0.17-128.35±0.02gI2/100g). By the 10th fry, the ranges were CV (3.0R 23Y-20.4R 70Y), FFA (0.2286±0.01-0.4817±0.01), POV (11.1138±0.01-15.7525±0.01meqO2/Kg), AnV (10.31±0.03-22.16±0.01) and IV (53.66±0.01-126.03±0.02gI2/100g). Considering oxidizability as TOTOX values, frying stability of the selected brands of cooking oils during the frying cycles followed the order: Roki > Fortune Butto > Sunvita > Sunny > Sunlite > Mukwano > Tamu > Best Fry >  Golden Fry > Sunseed. Conclusion: Reuse of the oils for continuous frying of Irish potatoes on the same day can be done only up to 7 times on average for hard oils and 6 times for soft oils with the oils still regarded as safe for human consumption. Hard oils should be preferred to soft oils for deep frying of Irish potato chips.Further research should elucidate the variation of physicochemical properties of other oil brands on the Ugandan market such as Nile, Fortune, Kimbo, Star Fry, Cow boy and Ufuta and should use other food samples such as fish, cassava, chicken, sweet plantain, dough, meat and edible grasshoppers.

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.

scholarly journals Effects of Continuous Deep Fat Frying on the Physical and Chemical Properties of Assorted Brands of Edible Cooking Oils Sold in Metropolitan Kampala

2019 ◽  
Author(s):  
Timothy Omara ◽  
Erisa Kigenyi
Keyword(s):  
Edible Oils ◽  
Statistical Parameter ◽  
Chemical Properties ◽  
Quality Criterion ◽  
Classical Antiquity ◽  
Deep Frying ◽  
Deep Fat Frying ◽  
Repeated Use ◽  
Cooking Oils ◽  
Physical And Chemical

Deep fat frying is not novel, but a classical antiquity culinary technique preferred chiefly for its swiftness, amenity, conferment of a crisp texture, attractive sensorial and organoleptic qualities and thus delectableness of the fries. Regrettably, repeated use of oils for frying impacts the storage life and nutritional suitability of fries. This concerted study investigated the effects of continuous deep frying on physicochemical properties of ten brands of edible cooking oils: Fortune Butto, Roki, Tamu, Best Fry, Golden Fry, Mukwano, Sunny, Sunvita, Sunlite and Sunseed used in Kampala, Uganda. The color value (CV) and the acidification of the oils as free fatty acid (FFA), peroxide value (POV), paraanisidine value (AnV) and iodine adsorption&nbsp;value (IV) before and between ten successive deep-frying using potato chips were determined. The possible reuse of the oils was estimated from the frying round when a quality criterion surpassed the specifications for edible oils. For fresh oils, the mean statistical parameter readings were: CV (0.4R 3.4Y-7.7R 70Y), % FFA (0.0430-0.1508), POV (0.5951-6.6134 meqO2/Kg), AnV (0.90-4.30) and IV (57.62-128.35gI2/100g). By the tenth fry, the values were respectively 3.0R 23Y-20.4R 70Y, 0.2286-0.4817, 11.1138-15.7525 meqO2/Kg, 10.31-22.16 and 53.66-126.03 gI2/100g. Reuse of the oils for continuous frying of potatoes on the same day can be done only up to 7 times on average for hard oils and 6 times for soft oils.

Effect of Deep Frying on Fatty Acids Profile of Fried Chicken and Tilapia

2020 ◽  
Vol 0 (0) ◽  
pp. 0-0
Author(s):  
Nada Ahmed ◽  
Ali Ahmed ◽  
Makram Yassin ◽  
Ingolf Gruen
Keyword(s):  
Fatty Acids ◽  
Deep Frying ◽  
Fatty Acids Profile

Deep-fat frying performance of palm olein enriched with conjugated linoleic acid (CLA)

2015 ◽  
Vol 52 (11) ◽  
pp. 7369-7376
Author(s):  
Somaye Ghandehari Alavijeh ◽  
Sayed Amir Hossein Goli ◽  
Mahdi Kadivar
Keyword(s):  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Palm Olein ◽  
Deep Fat Frying ◽  
Frying Performance

scholarly journals Rapid quantification of 3-monochloropropane-1,2-diol in deep-fat frying using palm olein: Using ATR-FTIR and chemometrics

LWT ◽  
2019 ◽  
Vol 100 ◽  
pp. 404-408 ◽  
Author(s):  
Yu Hua Wong ◽  
Kok Ming Goh ◽  
Faridah Abas ◽  
M. Maulidiani ◽  
Kar Lin Nyam ◽  
...  
Keyword(s):  
Palm Olein ◽  
Deep Fat Frying ◽  
Rapid Quantification

scholarly journals Utilization of Salicornia fruticosa herb for producing antioxidants

2014 ◽  
Vol 49 (1) ◽  
pp. 53-58 ◽  
Author(s):  
EM Elsebaie ◽  
SYA Elsanat ◽  
MS Gouda ◽  
KM Elnemr
Keyword(s):  
Corn Oil ◽  
Natural Antioxidants ◽  
Polyphenolic Compounds ◽  
Synthetic Antioxidant ◽  
Oxidative Rancidity ◽  
Total Polyphenols ◽  
Keeping Quality ◽  
Different Types ◽  
Phenolic Extract ◽  
Different Levels

The present work was aimed to study the effect of extracted phenolic compounds from Salicornia air part by several solvents as natural antioxidants on preservation of corn oil comparing with synthetic antioxidant (TBA) on the oil stability against oxidative rancidity during storage at 70 °C for 5 days. The results indicate that the best solvent for extracting polyphenolic compounds was methanol followed by ethanol, chloroform and water. HPLC analysis for the total polyphenols extracted from the air part of salicornia fruticosa indicated to presence high percentages of Pyrogallol, Ellagic, B-OH Benzoic and Catechin. The extracted phenolic acids were tested against corn oil keeping quality. Results show that peroxide value and TBA values of corn oil that treated by different types of extracts at different levels were lower than control. Keywords: Salicornia fruticosa; DPPH; Corn oil; Phenolic extract. DOI: http://dx.doi.org/10.3329/bjsir.v49i1.18856 Bangladesh J. Sci. Ind. Res. 49(1), 53-58, 2014

scholarly journals Non-Negligible Effects of UV Irradiation on Transformation and Environmental Risks of Microplastics in the Water Environment

2021 ◽  
Vol 12 (1) ◽  
pp. 1-12
Author(s):  
Fangyuan Cheng ◽  
Tingting Zhang ◽  
Yue Liu ◽  
Yanan Zhang ◽  
Jiao Qu
Keyword(s):  
Environmental Factors ◽  
Uv Irradiation ◽  
Water Environment ◽  
Oxidative Degradation ◽  
Environmental Risks ◽  
Important Process ◽  
Environmental Behaviors ◽  
Environmental Media ◽  
Different Types ◽  
Harmful Effects

Microplastics (MPs) are ubiquitous in environmental media, and their harmful effects on MPs on the ecosystem have attracted more and more attention. Once released into the environment, MPs can trigger oxidative degradation through ultraviolet (UV) to cause photoaging. Photoaging significantly affects the properties of MPs, which leads to changing their environmental behaviors and increasing environmental risks. In this review, the generation of MPs under UV irradiation and the influence of environmental factors on the photoaging of MPs were discussed. Photoaging of MPs is an important process affecting the migration, transformation and interaction of pollutants in water and soil. In order to fully predict the fate and environmental interaction of MPs, more researches are needed in the future to explore the photoaging behavior of different types of MPs under natural environmental conditions.

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