scholarly journals Selection of Vegetable Oils and Frying Cycles Influencing Acrylamide Formation in the Intermittently Fried Beef Nuggets

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 257
Author(s):  
Siti Nur Syahirah Ahmad ◽  
Azmil Haizam Ahmad Tarmizi ◽  
Raznim Arni Abd Razak ◽  
Selamat Jinap ◽  
Saparin Norliza ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Vegetable Oils ◽  
Palm Olein ◽  
Oil Quality ◽  
Polar Compound ◽  
Total Oxidation ◽  
Bivariate Correlation ◽  
Acrylamide Formation ◽  
Frying Cycle ◽  
Oil Type

This study aims to investigate the effect of different vegetable oils and frying cycles on acrylamide formation during the intermittent frying of beef nuggets. Different vegetable oils, palm olein (PO), red palm olein (RPO), sunflower oil (SFO), and soybean oil (SBO), were used for a total of 80 frying cycles. Oil was collected at every 16th frying cycle and analyzed for peroxide value (PV), p-anisidine value (p-AV), free fatty acid (FFA), total polar compound (TPC), polar compound fractions, and fatty acid composition (FAC). Total oxidation (TOTOX) value was calculated, and acrylamide content was quantified in the nuggets. Regardless of the oil type, PV, p-AV, and TOTOX initially increased but gradually decreased. However, FFA and TPC continued to develop across the 80 frying cycles. The C18:2/C16:0 remained almost unchanged in PO and RPO but dropped progressively in SFO and SBO. The lowest acrylamide content in fried products was observed in the PO, while the highest content was observed in RPO. Bivariate correlation analysis showed no significant (p ≤ 0.05) correlation between oil quality attributes and acrylamide concentration. The oil type but not the frying cycle significantly affected the acrylamide concentration in beef nuggets.

scholarly journals Chemical quality of extracted oil and sensory quality of vacuum fried jackfruit (Artocarpus heterophyllus Lam.) pulp as influenced by frying cycle

2019 ◽  
pp. 130-141
Author(s):  
Jason Braga ◽  
Lorina Galvez ◽  
Roberta Lauzon ◽  
Yan Diczbalis
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Peroxide Value ◽  
Oil Quality ◽  
Coconut Oil ◽  
Acid Value ◽  
State University ◽  
Frying Cycle ◽  
Post Hoc

Oil quality is important in the production of quality and safe fried food products. This study aimed to assess the quality of oil extracted from vacuum-fried jackfruit pulp products and the fried products at Visayas State University (VSU), Baybay City, Leyte, Philippines, with the coconut oil used until 20 frying cycles. The percent free fatty acid (FFA), acid value (AV) and peroxide value (PV) of the oil extracted from the product (1st, 5th, 10th, 15th & 20th frying cycle vacuum-fried jackfruit pulp) was determined employing titrimetric method. Quality descriptions and acceptability of the product were obtained through sensory evaluation, following standard protocols. Data were subjected to analysis of variance for significance and post hoc test to compare means. Results revealed that the increase of the frying cycle significantly (p≤0.05) increased the peroxide value, while no significant effect was noted with free fatty acid and acid values. Aroma, taste and general acceptability of the product were significantly affected by the increase in number of frying cycle of oil due to the quality changes of the oil being used. No significant effect was observed for color and texture acceptability with frying cycle. Generally, acceptability of the product decreased with increasing frying cycle. The oil can be recycled at least 10 frying cycles to produce quality and safe vacuum-fried jackfruit product for the consuming public. The reusing of oil provides cost effectiveness in the vacuum-fried jackfruit processing.

scholarly journals Integrative iTRAQ-based proteomic and transcriptomic analysis reveals the accumulation patterns of key metabolites associated with oil quality during seed ripening of Camellia oleifera

2021 ◽  
Vol 8 (1) ◽  
Author(s):  
Zhouchen Ye ◽  
Jing Yu ◽  
Wuping Yan ◽  
Junfeng Zhang ◽  
Dongmei Yang ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Molecular Mechanisms ◽  
Acid Metabolism ◽  
Oil Quality ◽  
Gas Chromatography Mass Spectrometry ◽  
Glutathione Metabolism ◽  
Poor Correlation ◽  
Camellia Oleifera ◽  
Specific Expression

AbstractCamellia oleifera (C. oleifera) is one of the four major woody oil-bearing crops in the world and has relatively high ecological, economic, and medicinal value. Its seeds undergo a series of complex physiological and biochemical changes during ripening, which is mainly manifested as the accumulation and transformation of certain metabolites closely related to oil quality, especially flavonoids and fatty acids. To obtain new insights into the underlying molecular mechanisms, a parallel analysis of the transcriptome and proteome profiles of C. oleifera seeds at different maturity levels was conducted using RNA sequencing (RNA-seq) and isobaric tags for relative and absolute quantification (iTRAQ) complemented with gas chromatography-mass spectrometry (GC-MS) data. A total of 16,530 transcripts and 1228 proteins were recognized with significant differential abundances in pairwise comparisons of samples at various developmental stages. Among these, 317 were coexpressed with a poor correlation, and most were involved in metabolic processes, including fatty acid metabolism, α-linolenic acid metabolism, and glutathione metabolism. In addition, the content of total flavonoids decreased gradually with seed maturity, and the levels of fatty acids generally peaked at the fat accumulation stage; these results basically agreed with the regulation patterns of genes or proteins in the corresponding pathways. The expression levels of proteins annotated as upstream candidates of phenylalanine ammonia-lyase (PAL) and chalcone synthase (CHS) as well as their cognate transcripts were positively correlated with the variation in the flavonoid content, while shikimate O-hydroxycinnamoyltransferase (HCT)-encoding genes had the opposite pattern. The increase in the abundance of proteins and mRNAs corresponding to alcohol dehydrogenase (ADH) was associated with a reduction in linoleic acid synthesis. Using weighted gene coexpression network analysis (WGCNA), we further identified six unique modules related to flavonoid, oil, and fatty acid anabolism that contained hub genes or proteins similar to transcription factors (TFs), such as MADS intervening keratin-like and C-terminal (MIKC_MADS), type-B authentic response regulator (ARR-B), and basic helix-loop-helix (bHLH). Finally, based on the known metabolic pathways and WGCNA combined with the correlation analysis, five coexpressed transcripts and proteins composed of cinnamyl-alcohol dehydrogenases (CADs), caffeic acid 3-O-methyltransferase (COMT), flavonol synthase (FLS), and 4-coumarate: CoA ligase (4CL) were screened out. With this exploratory multiomics dataset, our results presented a dynamic picture regarding the maturation process of C. oleifera seeds on Hainan Island, not only revealing the temporal specific expression of key candidate genes and proteins but also providing a scientific basis for the genetic improvement of this tree species.

Modifying egg fatty acid content by supplementation of laying hen diets with palm olein oil (POO)

2009 ◽  
Vol 2009 ◽  
pp. 212-212
Author(s):  
S J Hosseini Vashan ◽  
N Afzali ◽  
A Golian ◽  
M Malekaneh ◽  
A Allahressani
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Acid Content ◽  
Palm Olein ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Processing Plant ◽  
Optimum Level ◽  
Olein Oil

Palm oil is the most abundant of all oils produced globally. It is very high in saturated fatty acids specifically palmitic acid, but other fatty acids (monounsaturated (MUFA) and polyunsaturated) are presented at low concentrations. In the processing plant some high amount of oleic acid with some other unsaturated fatty acids are extracted and marketed as Palm olein oil, and used to reduce blood or egg cholesterol (Rievelles et al., 1994). The objective of this study was to determine the optimum level of dietary palm olein oil required to enrich the mono-unsaturated fatty acid content of yolk, egg cholesterol and antibody titre.

Calculation of the molar heat of formation of fatty acid triglycerides from the heat of combustion of vegetable oils

2021 ◽  
Vol 11 (4) ◽  
pp. 8-15
Author(s):  
Łukasz Jęczmionek
Keyword(s):  
Fatty Acid ◽  
Vegetable Oils ◽  
Calculation Method ◽  
Formation Enthalpy ◽  
Heat Of Formation ◽  
Heat Of Combustion ◽  
Calorimetric Method ◽  
Combustion Heat ◽  
Natural Oils ◽  
Fatty Acid Triglycerides

The results of the research on estimation the molar heat of formation (enthalpy) of model triglycerides found in natural oils and fats are presented. In this work a calculation method and calorimetric one were used. It was found that combustion heat values determined by separate methods are comparable; their difference was a maximum of 155 kJ/kg, and thus was significantly lower than the tolerance for the calorimetric method according to PN 86/C-04062.

MECHANOCHEMICAL ACTIVATION METHOD TECHNOLOGICAL PROCESS REFINING OF VEGETABLE OILS

2020 ◽  
Author(s):  
В.И. МАРТОВЩУК ◽  
С.А. КАЛМАНОВИЧ ◽  
А.А. ЛОБАНОВ ◽  
Е.В. МАРТОВЩУК
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Vegetable Oils ◽  
Structural Changes ◽  
Mechanochemical Activation ◽  
Cavitation Effect ◽  
Temperature Mode ◽  
The Stability ◽  
Local Pressures

Исследовано влияние механохимической активации на гидратируемость фосфолипидов растительных масел. Для эксперимента использовали механохимический активатор, обеспечивающий высокие локальные давления, сдвиговые деформации и кавитационный эффект, при следующих параметрах работы: давление на контактирующих поверхностях 70 МПа, частота 180 Гц, скорость сдвига 10200 с–1, размер капли эмульсии 1–2 мкм. Обработку образцов подсолнечного масла осуществляли в течение от 0 до 80 с при температурах 50, 60 и 70°С. Активность фосфолипидов оценивали по величине их адсорбции на границе с полярной поверхностью (водой) в оптимальном температурном режиме при обработке в механохимическом активаторе и без нее. Установлено, что механохимическая активация способствует снижению энергии активации с 6,4 до 4,7 кДж/моль за счет химических и структурных изменений фосфолипидов. В жирнокислотном составе фосфолипидов на 10–12% увеличилось содержание олеиновой кислоты при соответствующем уменьшении линолевой; в фосфатидилэтаноламинах и фосфатидилсеринах отмечено увеличение до 3% содержания пальмитиновой кислоты и незначительно – стеариновой кислоты. Эти изменения жирнокислотного состава и физических свойств фосфолипидов способствуют повышению их гидратируемости и уменьшению доли полиненасыщенных жирных кислот, что должно обеспечить стабильность обработанных в механохимическом активаторе масел к окислению при хранении. The effect of mechanochemical activation on the hydration of phospholipids of vegetable oils has been studied. A mechanochemical activator providing high local pressures, shear deformations and cavitation effect was used for the experiment with the following operating parameters: pressure on the contact surfaces of 70 MPa, frequency of 180 Hz, shear rate of 10200 s–1, the size of the emulsion drop of 1–2 microns. Processing of sunflower oil samples was carried out during 0 to 80 s at temperatures of 50, 60 and 70°C. The activity of phospholipids was estimated by the amount of their adsorption at the border with the polar surface (water) in the optimal temperature mode when processed in a mechanochemical activator and without it. It was found that mechanochemical activation contributes to a decrease in the activation energy from 6,4 to 4,7 kJ/mol due to chemical and structural changes in phospholipids. In the fatty acid composition of phospholipids, the content of oleic acid increased by 10–12% with a corresponding decrease in linoleic acid; in phosphatidylethanolamines and phosphatidylserines, the increase in the content of palmitic acid was noted to 3%, and stearic acid – slightly. These changes in the fatty acid composition and physical properties of phospholipids contribute to increasing their hydration and reducing the proportion of polyunsaturated fatty acids, which should ensure the stability of the oils processed in the mechanochemical activator to oxidation during storage.

Insights into the novel members of the FAD2 gene family involved in high-oleate fluxes in peanut

Genome ◽  
2015 ◽  
Vol 58 (8) ◽  
pp. 375-383 ◽  
Author(s):  
Yun Wang ◽  
Xingguo Zhang ◽  
Yongli Zhao ◽  
C.S. Prakash ◽  
Guohao He ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Linoleic Acid ◽  
Gene Family ◽  
Gene Networks ◽  
Genetic Manipulation ◽  
Oil Quality ◽  
Fatty Acid Desaturase ◽  
Sequence Comparisons ◽  
Developing Seeds ◽  
Fad2 Gene

The FAD2 gene family is functionally responsible for the conversion of oleic acid to linoleic acid in oilseed plants. Multiple members of the FAD gene are known to occur in several oilseed species. In this study, six novel full-length cDNA sequences (named as AhFAD2-1, -2, -3, -4, -5, and -6) were identified in peanut (Arachis hypogaea L.), an analysis of which revealed open reading frames of 379, 383, 394, or 442 amino acids. Sequence comparisons showed that AhFAD2-1 and AhFAD2-2 shared 76% identity, while AhFAD2-2, -3, and -4 displayed highly significant homology. There was only 27% identity overlap between the microsomal ω-6 fatty acid desaturase and the chloroplast ω-6 fatty acid desaturase encoded by AhFAD2-1, -2, -3, -4, and AhFAD2-5, -6, respectively. The phylogeny tree of FAD2 transcripts showed five major groups, and AhFAD2-1 was clearly separated from other groups. Analysis of AhFAD2-1 and AhFAD2-2 transcript distribution in different peanut tissues showed that the AhFAD2-1 gene showed upward of a 70-fold increase in expression of fatty acid than the AhFAD2-2 gene in peanut developing seeds, while the AhFAD2-2 gene expressed most abundantly in peanut flowers. Because the AhFAD2-1 gene played a major role in the conversion of oleic to linoleic acid during seed development, the identification of this novel member in this study would facilitate the further genetic manipulation of peanut oil quality. The implications of overall results also suggest that there may be more candidate genes controlling levels of oleate acid in developing seeds. Results also may be due to the presence of complex gene networks controlling the fluxes between the endoplasmic reticulum and the chloroplast within the peanut cells.

The Comparison of Oil Quality from Different Processes

2011 ◽  
Vol 66-68 ◽  
pp. 598-607
Author(s):  
Yang Li ◽  
Lian Zhou Jiang ◽  
Chen Wang ◽  
Xiao Nan Sui
Keyword(s):  
Fatty Acid ◽  
Oil Quality ◽  
Fatty Acid Distribution ◽  
Oil Extraction ◽  
Hexane Extraction ◽  
Enzyme Extraction ◽  
Extraction Processes ◽  
Demulsification Process ◽  
Better Than

In this study, different oil extraction processes, such as extrusion pretreatment, ultrasound-ethanol assisted demulsification and traditional hexane extraction of oil, were employed to extract oil from soybean in order to compare their different effects on oil quality, fatty acid distribution and VE content of oil. The result shows that the quality of oil from extrusion pretreatment aqueous enzyme extraction (EAEP) of oil and ultrasound-ethanol assisted demulsification aqueous enzyme extraction of oil were same. The raw oil quality from the above two processes was better than the hexane extraction of oil. The fatty acid contents of oil were similar in different oil extraction processes. The VE content of oil from ultrasound-ethanol assisted demulsification process was decreased, while the extrusion pretreatment aqueous enzyme extraction of oil had no influence on VE concentration.

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