Characterization of used frying oils. Part 1: Isolation and identification of compound classes

Gardner, Dale R.; Sanders, Robert A.; Henry, D. E.; Tallmadge, D. H.; Wharton, H. W.

doi:10.1007/bf02636099

Cited by 26 publications

(18 citation statements)

References 17 publications

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“…The aldehydes, epoxides, hydroxyketones, and dicarboxylic compounds formed from the lipid oxidation react with amines, amino acids, and proteins in fried foods (Pokorny 1981; Gardner and others 1992). The Maillard reaction causes nutrient loss and browning.…”

Section: Changes In Nutrients In Foods During Deep‐fat Fryingmentioning

confidence: 99%

Chemistry of Deep‐Fat Frying Oils

Choe¹,

Min²

2007

Journal of Food Science

1,003

719

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Deep-fat frying produces desirable or undesirable flavor compounds and changes the flavor stability and quality of the oil by hydrolysis, oxidation, and polymerization. Tocopherols, essential amino acids, and fatty acids in foods are degraded during deep-fat frying. The reactions in deep-fat frying depend on factors such as replenishment of fresh oil, frying conditions, original quality of frying oil, food materials, type of fryer, antioxidants, and oxygen concentration. High frying temperature, the number of fryings, the contents of free fatty acids, polyvalent metals, and unsaturated fatty acids of oil decrease the oxidative stability and flavor quality of oil. Antioxidant decreases the frying oil oxidation, but the effectiveness of antioxidant decreases with high frying temperature. Lignan compounds in sesame oil are effective antioxidants in deep-fat frying.

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Section: Changes In Nutrients In Foods During Deep‐fat Fryingmentioning

confidence: 99%

Chemistry of Deep‐Fat Frying Oils

Choe¹,

Min²

2007

Journal of Food Science

1,003

719

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“…Recent studies on the analysis of individual structures formed at high temperature (Capella, 1989;Chhstopoulou and Perkins, 1989;Gardner et al, 1992;Marquez-Ruiz etal., 1995b;Kamal Eldin etal., 1997) have been limited so far to qualitative evaluation and no quantitative results have been reported.…”

Section: Introductionmentioning

confidence: 99%

Characterization, quantitation and evolution of monoepoxy compounds formed in model systems of fatty acid methyl esters and monoacid triglycerides heated at high temperature

Berdeaux¹,

Márquez‐Ruiz²,

Dobarganes³

1999

Grasas y Aceites

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RESUMENCaracterización, cuantificación y evolución de monoepó-xidos formados en sistemas modelo de esteres metílicos de ácidos grasos y triglicéridos monoácidos, calentados a temperatura elevada.En este estudio se identifican y cuantifican los oempuestos epoxidados formados a partir de sistemas modelo de oleato y linoleato de metilo, trioleina y trilinoleina, calentados a 180°C durante 5,10 y 15 horas. La identificación se lleva a cabo mediante CG-EM en las muestras de esteres metílicos antes y después de someter a hidrogenación y para su cuantificación se utilizan dos procedimientos de transesterificación en medio alcalino. La comparación de las cantidades obtenidas, antes y después de la derivatización de los sistemas modelo de esteres metílicos, permitió deducir que la recuperación fue completa, obteniéndose también una excelente repetibilidad. Las cantidades de epoxides encontradas fueron del mismo orden para esteres metílicos y triglicéridos del mismo grado de insaturación, aunque la formación fue considerablemente mayor en los sistemas menos insaturadosoleato de metilo y trioleina-posiblemente debido a la ausencia de dobles enlaces en la molécula, que limitaría su participación en posteriores reacciones. Por otra parte, independientemente del grado de insaturación del sustrato y del periodo de calentamiento, se encontraron cantidades significativamente más elevadas de los isómeros trans. Finalmente, es posible deducir, por comparación con la cantidad total de compuestos de degradación, que los epoxides constituyen compuestos mayoritarios en las condiciones utilizadas. PALABRAS-CLAVE: Ester metílico -Monoepóxido SUMMARYCharacterization, quantitation and evolution of monoepoxy compounds formed in model systems of fatty acid methyl esters and monoacid triglycerides heated at high temperature.Monoepoxy compounds formed after heating methyl oléate and linoleate, triolein and trilinolein at 180°C for 5, 10 and 15 hours, were characterized and quantitated after derivatization to fatty acid methyl esters by using two base-catalyzed procedures. Structures were identified by GC-MS before and after hydrogénation. A complete recovery of the epoxy compounds was obtained by comparing results from methyl oléate and linoleate before and after transesterification, and good repeatability was also attained. Similar amounts of epoxides were found for methyl esters and triglycerides of the same degree of unsaturation, although formation was considerably greater for the less unsaturated substrates, methyl oléate and triolein, possibly due to the absence of remaining double bonds in the molecule which would involve a lower tendency to participate in further reactions. On other hand, independently of the degree of unsaturation of the model systems and of the period of heating, significantly higher amounts of trar)s isomers were formed. Finally from comparison between the amounts of epoxides and the level of polar fatty acids in samples, it was deduced that monoepoxy compounds were one of the major groups formed under the conditio...

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“…These reactions have been widely studied in recent decades by many researchers who have isolated and identified various degradation compounds in heated oils (2)(3)(4). More than 400 different chemical compounds have been identified in deteriorated heated oils (5).…”

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confidence: 99%

Quantitative differential scanning calorimetric analysis for determining total polar compounds in heated oils

Tan

Man

1999

J Americ Oil Chem Soc

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A new differential scanning calorimetry (DSC) method was developed for the determination of total polar compounds (TPC) in heated oils. Three different types of edible oils, refined, bleached, and deodorized corn oil (CO), palm olein (RBDPO), and soybean oil (SO), were used in this study. Each type of edible oil was heated at 180°C in a deep fryer to obtain a range of TPC concentrations. In this study, the cooling thermograms of oil samples at a scanning rate of 1°C/min from −30 to −85°C showed a well-defined single crystallization peak. The study found that six DSC parameters, namely, peak temperature (PT), enthalpy (EN), onset (ON) and offset (OF) temperatures, peak height (HT), and the range of temperatures (RT) (the difference between onset and offset temperature) of this single crystallization peak could predict well the TPC of heated oils by using stepwise multiple linear regression analysis. These six parameters were used as independent variables while values from standard method were used as dependent variables. The coefficient of determination (R 2 ) of calibration models for CO, RBDPO, and SO were 0.9996, 0.9709, and 0.9980, respectively. Calibration models were validated with an independent set of samples. The R 2 of validation models were 0.9995, 0.9559, and 0.9961, respectively. Based on the results obtained, DSC appears to be useful instrumental method in determining the TPC of edible oils, and it may have the potential to replace the time-and chemical-consuming standard method.

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Characterization of used frying oils. Part 1: Isolation and identification of compound classes

Cited by 26 publications

References 17 publications

Chemistry of Deep‐Fat Frying Oils

Chemistry of Deep‐Fat Frying Oils

Characterization, quantitation and evolution of monoepoxy compounds formed in model systems of fatty acid methyl esters and monoacid triglycerides heated at high temperature

Quantitative differential scanning calorimetric analysis for determining total polar compounds in heated oils

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