Metabolomics Reveals the Markers of Frying Vegetable Oil

<p>Fried foods have potential adverse effects on health. However, the compounds produced during the process of frying in different vegetable oils are unknown. A metabolomics study was first conducted to analyze the changes of compounds in 8 different vegetable oils before and after heating without any foods and reveal the potential markers of frying oil. And then these markers were validated in used frying oil. Our results of metabolomics indicated that both heating or frying significantly changed the compounds of vegetable oils. The 36 markers associated with heating from the 8 different oils were identified in used frying oils and were common markers of frying oil. Additionally, 22 markers detected in only one vegetable oil were the unique markers of frying oils. These markers can be used to distinguish used frying oil and have potential to reveal the associated physiological harm.<b></b></p>

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Synchronous front-face fluorescence spectroscopy for authentication of the adulteration of edible vegetable oil with refined used frying oil

Food Chemistry ◽

10.1016/j.foodchem.2016.08.053 ◽

2017 ◽

Vol 217 ◽

pp. 274-280 ◽

Cited By ~ 28

Author(s):

Jin Tan ◽

Rong Li ◽

Zi-Tao Jiang ◽

Shu-Hua Tang ◽

Ying Wang ◽

...

Keyword(s):

Fluorescence Spectroscopy ◽

Vegetable Oil ◽

Frying Oil ◽

Front Face ◽

Used Frying Oil ◽

Edible Vegetable Oil

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Diesel fuel derived from vegetable oils, III. Emission tests using methyl esters of used frying oil

Journal of the American Oil Chemists Society ◽

10.1007/bf02660579 ◽

1988 ◽

Vol 65 (7) ◽

pp. 1185-1187 ◽

Cited By ~ 110

Author(s):

Martin Mittelbach ◽

Peter Tritthart

Keyword(s):

Vegetable Oils ◽

Diesel Fuel ◽

Methyl Esters ◽

Frying Oil ◽

Used Frying Oil

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Authentication of edible vegetable oils adulterated with used frying oil by Fourier Transform Infrared Spectroscopy

Food Chemistry ◽

10.1016/j.foodchem.2011.11.129 ◽

2012 ◽

Vol 132 (3) ◽

pp. 1607-1613 ◽

Cited By ~ 82

Author(s):

Qing Zhang ◽

Cheng Liu ◽

Zhijian Sun ◽

Xiaosong Hu ◽

Qun Shen ◽

...

Keyword(s):

Fourier Transform ◽

Infrared Spectroscopy ◽

Fourier Transform Infrared Spectroscopy ◽

Vegetable Oils ◽

Fourier Transform Infrared ◽

Frying Oil ◽

Used Frying Oil

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Synthesis of Biodiesel by Transesterification of Used Frying Oils (UFO) through Basic Homogeneous Catalysts (NaOH and KOH)

Biointerface Research in Applied Chemistry ◽

10.33263/briac115.1285812868 ◽

2021 ◽

Vol 11 (5) ◽

pp. 12858-12868

Keyword(s):

Reaction Time ◽

Vegetable Oil ◽

Vegetable Oils ◽

Pour Point ◽

Physicochemical Characteristics ◽

International Standards ◽

Frying Oils ◽

Weight Percentage ◽

Acidity Index ◽

Used Vegetable Oil

The quest for an alternative sustainable source without petroleum technology and its refining has prompted the development of biofuels, such as biodiesel, from the transesterification of new or utilized vegetable oil. This work is devoted to the investigation of the transesterification of a used vegetable oil and optimization of the various parameters influencing the synthesis of biodiesel, such as the molar proportion (alcohol/oil), the amount of catalyst added and their weight percentage, the type of alcohol, the temperature T(°C) and the reaction time. From this standpoint, the current work's significant target is to propel the preliminary conditions of the transesterification response of fatty oils to create biodiesel from utilized vegetable oils. Diverse physicochemical characteristics were investigated (in terms of density, viscosity, acidity index, pour point, and flash point) to obtain biodiesel accordingly with international standards and commercial biodiesel.

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Discrimination of Edible Vegetable Oil Adulteration with Used Frying Oil by Low Field Nuclear Magnetic Resonance

Food and Bioprocess Technology ◽

10.1007/s11947-012-0826-5 ◽

2012 ◽

Vol 6 (9) ◽

pp. 2562-2570 ◽

Cited By ~ 57

Author(s):

Qing Zhang ◽

Ahmed S. M. Saleh ◽

Qun Shen

Keyword(s):

Nuclear Magnetic Resonance ◽

Magnetic Resonance ◽

Vegetable Oil ◽

Frying Oil ◽

Used Frying Oil ◽

Low Field ◽

Edible Vegetable Oil ◽

Nuclear Magnetic

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LOCATION OF OILSEED PRODUCTION IN TERMS OF VEGETABLE OIL EXPORT

EKONOMIKA I UPRAVLENIE: PROBLEMY, RESHENIYA ◽

10.36871/ek.up.p.r.2020.10.01.011 ◽

2020 ◽

Vol 1 (10) ◽

pp. 94-100

Author(s):

Yu. V. RAGULINA ◽

Keyword(s):

Seed Production ◽

Vegetable Oil ◽

Vegetable Oils ◽

Sunflower Oil ◽

World Export ◽

Oil Export ◽

Oilseed Production

The article is devoted to the issues of placing seed production in the conditions of world export of vegetable oils. In 2019, the volume of Russian exports of sunflower oil exceeded 3 million tons for a total of $ 2,2 billion, which is about 30% of the vegetable oil produced in the country. In Russia, the main oilseeds are sunflower, rapeseed, and soy. Less common crops include oilseed flax, ginger, mustard, and safflower. It is stated that in 2001–2019, the acreage of all types of oilseeds in the country increased by more than 2 times, and the gross harvest – by 3,3 times, while the yield increased by 1,4 times.

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