Changes of Sunflower Oil Polyenoic Fatty Acids under High Temperatures

Cihelková, K.; Zárubová, M.; Hrádková, Iveta; Filip, V.; Šmidrkal, Ján

doi:10.17221/918-cjfs

Cited by 4 publications

(3 citation statements)

References 6 publications

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“…The highest influence affected of elaidic acid was recorded at 250°C. The dependence of trans fatty acid content of margarine on heating temperature is in agreement with other investigators [15] who showed that the content of trans fatty acids increased with time and with temperature and the rate of cis-trans isomerisation and polymerization depends on the temperature according to Arrhenius equation. Other researchers reported an insignificant increase in the amount of trans isomers at extreme temperatures during baking [16].…”

Section: Elaidic Acid Formation In Margarinesupporting

confidence: 92%

Effect of Frying Temperature and duration on the Formation of Trans Fatty Acids in Selected Fats and Oils

Afaneh¹,

Abbadi²,

Al‐Rimawi³

et al. 2017

AJFST

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Trans fatty acids occur in food either naturally or produced during heat processing of food containing unsaturated fats. Naturally occurring trans fatty acids have different physiological and biological functions as compared to those formed in heat processed food which increase the risk of coronary heart disease. The aim of this study was to investigate the effect of heat treatments [heating temperature: 120, 150, 190 and 250°C and heating period: 10, 30, 60 and 180 minutes] on the amount of trans fatty acids (as elaidic acid) of fat and oil samples [two solid-state (margarine and ghee) and two liquids-state (olive oil and corn oil)]. Results showed that elaidic acid content in margarine was not affected by heat at 120°C at all studied heating durations. At 150, 190 and 250°C, there is a cubic significant relationship between elaidic acid content and time of heating. Elaidic acid content in ghee was not affected by heat treatment at 120°C, while at 150°C, there was a cubic significant relationship between elaidic acid content and heating time. At 190°C, there was a negative linear relationship between elaidic acid content and time of frying, while at 250°C, there was oscillatory relationship in the amounts of elaidic acid with time of heating. As a conclusion, all margarine and ghee samples analyzed in this study had elaidic acid before and after heat treatment used in the study. However, corn oil and olive oil were free from elaidic acid before and after studied heat treatments. Therefore, it is recommended to cook and bake with vegetable oils (such as corn oil) instead of solid fats, and to keep margarine and ghee consumption as low as possible in nutrition.

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Section: Elaidic Acid Formation In Margarinesupporting

confidence: 92%

Effect of Frying Temperature and duration on the Formation of Trans Fatty Acids in Selected Fats and Oils

Afaneh¹,

Abbadi²,

Al‐Rimawi³

et al. 2017

AJFST

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“…After 2 h of heating under SoAir conditions started rapidly increasing the content of polymers. Cihelková et al examined the influence of high temperatures in the absence of oxygen on isomerization and polymerization of fatty acids in oils. In that paper, authors concluded that the content of conjugated linoleic acid initially increased depending on time and temperature, however, after a certain period of time the stationary state was reached.…”

Section: Resultsmentioning

confidence: 99%

Synthesis and analysis of tocopheryl quinone and tocopherol esters with fatty acids in heated sunflower oil

Kreps

Kyselka

Burčová

et al. 2015

Euro J Lipid Sci & Tech

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This work focuses on degradation of α‐tocopherol and formation of α‐tocopherol degradation products in sunflower oil heated at frying temperature. We determined the content and measured the kinetics of α‐tocopherol, α‐tocopheryl quinone, α‐tocopheryl fatty acid formation in heated sunflower oil without aeration (So) and in aerated oil (air flow 20 L/h) (SoAir). During 10 h of So oil heating, the α‐tocopherol was depleted and the content of α‐tocopheryl quinone in So grew from 3 to 84 mg/kg, as did the content of tocopherol free fatty acid esters from the initial 5 to 185 mg/kg. In SoAir oil, the rate constants of formation and decomposition of tocopherol degradation products were determined. Accelerated oxidation in SoAir caused depletion of the degradation products of tocopherol after 2 h of heating. The reason for this was significant oxidation and polymerization of fatty acids in SoAir oil. The unique features of this work are the syntheses and spectral analysis of tocopherol oxidation products and the development of a suitable method for quantitative analysis of α‐tocopheryl fatty acids. For the first time, we confirmed formation and degradation of tocopheryl fatty acids during oil heating at frying temperature. Practical applications: All the results presented here, consisting of organic syntheses, qualitative and quantitative analysis of α‐tocopheryl fatty acids as well as oxidation and degradation products of tocopherols and fatty acids, will aid future research focused on the degradation of tocopherols. So far the content of α‐tocopheryl fatty acids has not been determined by GC‐FID or HPLC‐UV. This is why there has been little interest in α‐tocopheryl fatty acids, although they are formed both in culinary treatment of food and in oil refining. Free fatty acids (FFAs), fatty acids (FAs), oxidation [o], products (i) and products (ii) are unspecified products of α‐tocopheryl FAs and α‐TQ degradation. Degradation products of α‐tocopherol were formed in heated sunflower oil and further heating of oil caused decomposition of α‐tocopherol degradation products.

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“…The EP has requirements only for four FA compositions. In some previous studies, the analysis of changes in the FA composition of sunflower oil after heating in the presence of natural antioxidants [6], in domestic conditions [7] and at different temperatures [8,9] was done. However, they describe and analyze changes in the content of only main FA without determining the degree of influence of different oil storage times on its full FA composition.…”

Section: Introductionmentioning

confidence: 99%

Determination of the fatty acids composition of refined sunflower oil and possibility of its changing during storage period

Savchenko

Ivanauskas

Alekseeva

et al. 2020

ScienceRise: Pharmaceutical Science

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Changes of Sunflower Oil Polyenoic Fatty Acids under High Temperatures

Cited by 4 publications

References 6 publications

Effect of Frying Temperature and duration on the Formation of Trans Fatty Acids in Selected Fats and Oils

Effect of Frying Temperature and duration on the Formation of Trans Fatty Acids in Selected Fats and Oils

Synthesis and analysis of tocopheryl quinone and tocopherol esters with fatty acids in heated sunflower oil

Determination of the fatty acids composition of refined sunflower oil and possibility of its changing during storage period

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