Correlation of Quality of Frying Oil and Oil Extracted From Potato Fritters Fried in Liquid and Partially Hydrogenated Rapeseed Oils

Hazuka, Z; Pawłowicz, Roman; Tynek, Maria; Drozdowski, B.

doi:10.1111/j.1745-4522.2000.tb00174.x

Cited by 8 publications

(6 citation statements)

References 5 publications

(4 reference statements)

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“…Other authors also report a linear increase in FFA content with frying time in different frying media. Hazuka et al 4 observed higher acid value in hydrogenated rapeseed oil as compared with liquid oil.…”

Section: Discussionmentioning

confidence: 99%

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The influence of frying medium degradation on fat uptake and texture of French fries

2005

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The purpose of the present investigation was to study the influence of the degree of degradation of different kinds of oils used as a frying medium on fat uptake and texture of frozen pre-fried French fries. As has been found, the degradation degree of the frying medium depends on the kind of oil and processing time. Liquid hydrogenated rapeseed oil exhibited the best thermo-oxidative stability among the oils under investigation. The kind of oil influenced fat uptake and the texture of French fries. The lowest fat uptake was observed with French fries fried in solid oil. Some correlations between fat uptake and changes in fatty acid content were found in the frying medium during frying. Fat absorption increased with increasing unsaturated fatty acids and decreasing saturated fatty acid content. The texture of French fries fried in hydrogenated oils was harder than that exhibited by French fries fried in liquid rapeseed oil. The hardness of French fries fried in liquid oils decreased during frying while the hardness of French fries fried in solid oil increased. Some correlations between the texture of French fries and iodine value and fatty acids content of frying media were found. The hardness of French fries increased with increasing content of saturated fatty acids and decreasing unsaturated fatty acids and trans isomer fatty acid content.

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Section: Discussionmentioning

confidence: 99%

“…Changes in the content of fatty acids in the samples, defined as a loss (L 18:X ), in relation to the initial oil content was related to the total content of C16:0 and C18:0 fatty acids. 4 The content of polar fraction was determined according to AOAC standards. 22 Soxhlet's method was used for determining fat content of French fries.…”

Section: Methodsmentioning

confidence: 99%

The influence of frying medium degradation on fat uptake and texture of French fries

2005

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“…The second calibration model was established using the reflectance within the feature wavelength ranges [16]. With the similar procedures of previous calibrations, the crossvalidation results for predicting acid value, viscosity, and TPC for three types of oil samples are shown in Figs.…”

Section: Model 1: Calibration Model Using a Spectralmentioning

confidence: 99%

RETRACTED ARTICLE: Investigation of Frying Oil Quality Using VIS/NIR Hyperspectral Analysis

Yavari

Hamedi

Haghbin

2009

J Americ Oil Chem Soc

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Traditional chemical methods of analyzing frying oil quality are time-consuming and not amenable to on-line measurement. The main objective of this study was to evaluate quality changes of heated oils based on visible/ near infrared spectral analysis using a hyperspectroradiometer. The reflectance spectra of the heated oils were analyzed within the range 400-1,750 nm. Acid value, total polar component, and viscosity of oil samples were used as indicators of different quality levels of oil. Partial least squares calibration models were developed for quantitative evaluations of these parameters. The R 2 and root mean square error for each prediction were calculated to assess the prediction capability of calibration models. The study demonstrated that using the established calibration models, quality parameters could be predicted with R 2 values over 0.92.

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“…Hazuka and colleagues showed that oil extracted from potato fritters deep fried in cooking oil that was used over 1-5 day of frying, as often done in restaurants, contained PV of 10.3 - 11.5 mEq O 2 /kg of extracted oil and AV of 103 - 184. 73 Thus, the oil used to provide LOPs in our study is in the ballpark for representing LOPs level from human fast-food item such as potato fries or fritters, although the PV (28.68 mEq O 2 /kg) was higher while AV (45.13) was lower in our LOPs source. Another study found that oil extracted from fried potatoes contained approximately 536 mg/L of HNE in the oil, 74 in contrast to the lower 15.0 mg/L of HNE in our LOPs source.…”

Section: Discussionmentioning

confidence: 90%

Dietary Lipid Oxidization Products Alter Growth, Adiposity and Gut Microbial Ecology in Prepubertal Porcine Model

Arowolo

Willis

Karabayir

et al. 2022

Preprint

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Elevated levels of dietary fats in westernized diets, associated with increased risk of obesity and other chronic diseases, are increasingly consumed by children in the United States. Cooking practices such as high heat frying and increased use of oxidizable sources of fats have introduced high levels of lipid oxidation products (LOPs) into these diets. The effects of these highly reactive dietary compounds on human biology are largely unstudied, especially in the gut where these compounds are likely present at higher concentrations. Given that the gut microbiome can be influenced by dietary components and then in turn have a systemic impact, we investigated the effects of consuming LOPs on gut bacterial and fungal communities and on growth and body composition during the prepubertal period in a porcine model. The presence of LOPs in the high fat diet reduced growth and body fat gain in the model. The gut microbiome was uniquely altered by both high fat and the presence of LOPs, with notable changes in the abundances of Turicibacterales, Spriochaetales, RF39, Lactobacillales and Erysipelotrichales. The mycobiome was dominated by Kazachstania, a porcine specific yeast, which was only minimally influenced by the dietary regimen. Application of machine learning identified dietary fat and LOPs as strong predictors of body fat. The genus Methanobrevibacter was the key microbial predictor of body fat. This study highlights the need for further studies on the biological effects of LOPs which have become ubiquitous in human, livestock and pet diets in developed countries.

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Correlation of Quality of Frying Oil and Oil Extracted From Potato Fritters Fried in Liquid and Partially Hydrogenated Rapeseed Oils

Cited by 8 publications

References 5 publications

The influence of frying medium degradation on fat uptake and texture of French fries

The influence of frying medium degradation on fat uptake and texture of French fries

RETRACTED ARTICLE: Investigation of Frying Oil Quality Using VIS/NIR Hyperspectral Analysis

Dietary Lipid Oxidization Products Alter Growth, Adiposity and Gut Microbial Ecology in Prepubertal Porcine Model

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