Comparison and characterization of volatile compounds as markers of oils stability during frying by HS–SPME-GC/MS and Chemometric analysis

Hammouda, Ibtissem Ben; Freitas, Flávia; Ammar, Sourour; Silva, M.D.R. Gomes Da; Bouaziz, Mohamed

doi:10.1016/j.jchromb.2017.10.063

Cited by 45 publications

(24 citation statements)

References 42 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…temperature, frying time, oxygen concentration, moisture content, and pH), and frying typology (i.e. air frying, and vacuum frying) ( Hammouda et al, 2017 ; Chang et al, 2019 ).…”

Section: Resultsmentioning

confidence: 99%

“…Another relevant class of volatile compounds are the alcohols, whose production is linked to the cleavage products of hydroperoxide methyl oleate ( Hammouda et al, 2017 ). In the frying oil the following compounds were identified: heptanol (with values of 1.51 mg/Kg), 1-oct-ol (with values of 0.90 mg/Kg) and the-octanol (with values 2.26 mg/Kg).…”

Section: Resultsmentioning

confidence: 99%

“…Terpenes compounds identified were: α-pinene (with values of 0.77 mg/Kg), o-cymene (with values of 0.14 mg/Kg) and D-limonene (with values 0.1 mg/kg). The amounts of these compounds, which are naturally present in the oil, have been identified only at time 0, probably because they are subsequently degraded by the high frying cooking temperatures ( Hammouda et al, 2017 ). To better understand the trend of total volatile compounds in thermo-oxidized and frying oil, the analysis of the main components (PCA) was used as shown in Figure 3 , indicating that aldehydes and alkadienals are the main compounds present in the frying time range explored.…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

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

Romano

Filosa

Pizzolongo

et al. 2021

Heliyon

View full text Add to dashboard Cite

The behaviour of high oleic sunflower oil in deep frying process of purple potato Purple Majesty has been evaluated simulating a fast food cooking process. This oil was used for 8h/day for 6 days, filling up from the 2nd day. A discontinuous and prolonged procedure was tested. Free Fatty Acidity (FFA), Peroxide Value (PV), Total Polar Compounds (TPC), Fatty Acid (FA) composition, Volatile Organic Compounds (VOC) have been determined at different times in thermo-oxidized (T-OX) oil, and in frying oil. The FFA in T-OX oil samples showed values in the range 0.09%–0.24%, whereas in the frying oil values varied in a range between 0.09% and 0.16%. TPCs values varied from 1.76% to 38.24% in T-OX oils, whereas in frying oil used for frying purple potatoes (FOPP) showed values in the range from 1.76 to 29.13%. The peroxides values did not follow a regular pattern, both during thermo-oxidation and during frying. Among the Long Chain Fatty Acids (LCFAs), oleic acid was the most represented (84.13%). Short chain fatty acids (SCFAs) amount was 0.34% (octanoic acid). Medium chain fatty acids (MCFA) amount was 4.45% (palmitic acid). During the thermo-oxidation, the poly-unsaturated fatty acids (PUFA) amount decreased during the 48 h of heat treatment, reaching an amount of 6.21%. This determined the increase in short chain fatty acids (SCFA). Trans fatty acids increased with the frying time. Unsaturated fatty acids (UFA) reached the value of 90.19%; SFA was 9.79%, and octanoic acid was 0.20%. A correlation between TPC vs UFA/SFA and TPC vs C18:2/C16:0 was observed in the frying oil. The most abundant volatile compounds in frying oil (from 0 to 48 h) were the aldehydes produced by decomposition of hydroperoxides of oleic and linoleic acids.

show abstract

“…temperature, frying time, oxygen concentration, moisture content, and pH), and frying typology (i.e. air frying, and vacuum frying) ( Hammouda et al, 2017 ; Chang et al, 2019 ).…”

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

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

Romano

Filosa

Pizzolongo

et al. 2021

Heliyon

View full text Add to dashboard Cite

show abstract

“…In this study, the relative content of 2-pentylfuran in FFs prepared in SO rich in linoleic acid was slightly higher, and reached the highest value at 18 h 161.86 ng/g . In addition, 5-butyldihydro-2 3H -furanone was one of the types of furan derivative, which probably generated from thermal decomposition of carbohydrates, or Maillard reaction between amino acids and reducing sugars 11 .…”

Section: Ketones and Sulfur-containing Volatilesmentioning

confidence: 99%

Influence of Oil Types and Prolonged Frying Time on the Volatile Compounds and Sensory Properties of French Fries

et al. 2021

J. Oleo Sci.

View full text Add to dashboard Cite

IntroductionFrying is one of the most popular cooking methods around the world, providing special and pleasant sensory characteristics to the fried food 1 . During frying, the oil may undergo different processes, including oxidation, polymerization, isomerization, cyclization, and hydrolysis reactions 2, 3 . Among which lipid oxidation acts as protagonist which decides the fried flavor via the formation of hydroperoxides, and eventually provide large number of volatile compounds e.g., aldehydes, ketones, and alcohols 2,4 . Some of the volatiles provide palatable or undesirable flavor 5 . However, the unique and delicious flavor is the main reasons that the fried food has been enjoyed by humans for thousands of years. Therefore, it is a key research topic to identify the formation of volatile compounds during frying and evaluate the effect of oil on the flavor of fried food.Generally, French fries FFs are accepted as the most prevalent fried food. The potatoes are recognized as an ex-＊

show abstract

“…Otros compuestos encontrados como el aristoleno y el limoneno se han reportado previamente en aceites vegetales, presentando notas florales y cítricas [20,21]. Para el ácido hexanoico, se ha reportado que puede ser el resultado de una descomposición secundaria del hexanal, lo cual está correlacionado con un porcentaje relativamente alto de este aldehído en el aceite [22]. En el caso del 2-pentilfurano, este furano se forma en el aceite a partir del ácido linoleico y se ha reportado su presencia en aceites de soya [23].…”

Section: Identificación Por Cromatografía Gaseosaespectrometría De Maunclassified

Caracterización de los compuestos de aroma del aceite de sacha inchi (Plukenetia volubilis L.) por HS-SPME-GC-MS-O

et al. 2019

View full text Add to dashboard Cite

Se identificaron los componentes aromáticos activos provenientes de muestras comerciales del aceite de sacha inchi, obtenidos de cultivos de Santa Rosa de Osos (Antioquia, Colombia), mediante la técnica de microextracción en fase sólida acoplada a cromatografía de gases, espectrometría de masas y olfatometría (HS-SPME-GC-MS-O). En la optimización de la técnica de extracción se definieron las siguientes condiciones: fibra de SPME de divinilbenceno/ carboxen/polidimetilsiloxano (DVB/CAR/PDMS), temperatura de extracción de 50 °C y tiempo de exposición de 40 min. Bajo estas condiciones, se encontraron un total de 20 compuestos aromáticos activos, donde se destacan el E-2-octenal, E-heptanal, (E,E)-3,5-octadien-2-ona, ácido hexanóico y (E,E)-2,4-heptadienal como los componentes con mayor aporte a la formación del aroma del aceite de sacha inchi.

show abstract

Comparison and characterization of volatile compounds as markers of oils stability during frying by HS–SPME-GC/MS and Chemometric analysis

Cited by 45 publications

References 42 publications

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

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

Influence of Oil Types and Prolonged Frying Time on the Volatile Compounds and Sensory Properties of French Fries

Caracterización de los compuestos de aroma del aceite de sacha inchi (Plukenetia volubilis L.) por HS-SPME-GC-MS-O

Contact Info

Product

Resources

About