Physicochemical Studies on Sunflower Oil Blended with Cold Pressed Tiger Nut Oil, during Deep Frying Process

The aim of present study was to investigate the quality, stability and suitability of different frying oils (coconut, palm, frying mix, rapeseed and sunflower oil), the quality and stability of breaded and fried foods (chicken nuggets) and the applicability and suitability of certain parameters (fat absorption, acid number, peroxide number and thiobarbituric acid (TBA) number, fatty acid composition and acrylamide content) as well as sensory attributes to control the repeated deep-(fat) frying process. Three repeated deep-frying processes affected the hydrolytic and oxidation stability (increase in the peroxide number and TBA number), the sensory properties (darkening of the oil colour, occurrence of odd smell and aroma as well as rancidity in oils) and the fatty acid composition of oil and fried chicken nuggets, and the acrylamide content in the nuggets (from the second deep-frying process onwards). All oils used in study were suitable for deep-frying; in terms of stability, coconut oil (followed by sunflower, palm, frying mix and rapeseed oil) was most suitable; in terms of fatty acid composition, the frying mix, rapeseed and sunflower oil were most suitable; and in terms of acrylamide formation and sensory quality, coconut and palm oil were most suitable.

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Oxidative stability of high oleic sunflower oil during deep-frying process of purple potato Purple Majesty

Heliyon ◽

10.1016/j.heliyon.2021.e06294 ◽

2021 ◽

Vol 7 (3) ◽

pp. e06294

Author(s):

Raffaele Romano ◽

Gioacchino Filosa ◽

Fabiana Pizzolongo ◽

Alessandra Durazzo ◽

Massimo Lucarini ◽

...

Keyword(s):

Oxidative Stability ◽

Sunflower Oil ◽

Deep Frying ◽

High Oleic Sunflower Oil ◽

High Oleic ◽

Frying Process

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Thermo-degradative changes of rapeseed and sunflower oils during deep-frying French fries

Potravinarstvo Slovak Journal of Food Sciences ◽

10.5219/1080 ◽

2019 ◽

Vol 13 (1) ◽

pp. 138-149

Author(s):

Lucia Zeleňáková ◽

Mária Angelovičová ◽

Marek Šnirc ◽

Jana Žiarovská ◽

Stanislav Kráčmar ◽

...

Keyword(s):

Fatty Acids ◽

Peroxide Value ◽

Sunflower Oil ◽

Rapeseed Oil ◽

Acid Value ◽

French Fries ◽

Deep Frying ◽

Frying Process ◽

Sunflower Oils ◽

Initial Content

The purpose of this study was to investigate changes in TPCs, acid value and peroxide value as well as fatty acids composition in edible oils during french fries production. Lower TPCs content was found in rapeseed oil (3.3%) and the threshold (24%) was achieved on the fourth day. The total time for the deterioration of deep-frying rapeseed oil was 23½ hours. On the contrary, in fresh sunflower oil at the first day was TPCs content 5.5% and the limit of 24% was reached on the third day. The total time for the deterioration of deep-frying sunflower oil was 17½ hours. The results indicated significant differences (<0.05) in TPCs content between rapeseed and sunflower oils during deep-frying process. At the beginning of deep-frying French fries in rapeseed oil, the acid number was 0.374 mg KOH.g-1 and 1.271 mg KOH.g-1 at the fourth day of deep-frying. The measured peroxide value was 4.3 mEq O2.kg-1 at the beginning and at the end of deep-frying 10.5 mEq O2.kg-1. The initial peroxide and acid values were higher in sunflower oil compared with rapeseed oil, respectively. It should be note, then the acid values and peroxide values, respectively, in the two fresh oils used in this study were below the limit of refined oil according to Slovak legislation (peroxide value - not more than 10 mEq O2.kg-1, acid value - not more than 0.6 mg KOH.g-1). However, detected values varied during deep-frying process. Monounsaturated fatty acids were predominantly observed in fresh rapeseed oil (61.22%) wherever in sunflower oil they were much lower (29.77%). A slight increase of MUFA was found in both oils. The initial content of saturated fatty acids in rapeseed oil was 6.94%, in fresh sunflower oil was observed slightly higher content of SFA (10.37%). The major groups of fatty acids in fresh sunflower oil were polyunsaturated fatty acids (PUFA) which have in principle a significant effect on oil deterioration. A slight decrease of PUFA was observed in both oils throughout the frying period. The content of PUFA was reduced by about 9.42% in rapeseed oil and by 10.8% in sunflower oil. The initial content was 28.14% and 58.91%, respectively.

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