Effect of heating/reheating of fats/oils, as used by Asian Indians, on trans fatty acid formation

Bhardwaj, Swati; Passi, Santosh Jain; Misra, Anoop; Pant, Kamal K.; Anwar, Khalid; Pandey, Ravindra Mohan; Kardam, Vikas

doi:10.1016/j.foodchem.2016.06.021

Cited by 94 publications

(69 citation statements)

References 23 publications

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“…Therefore, the higher the degree of unsaturation in the oil, the higher would be the acid and peroxide value and the lower would be its edible quality. On the other hand, the lower the degree of unsaturation in the oil, the lesser would be its stability towards polymerization during heating and lesser would be the risk of oxidative rancidity [6]. The oils showing higher saponification value contain short chain fatty acids and relatively lower content of essential fatty acids.…”

Section: Introductionmentioning

confidence: 99%

Comparative Evaluation of Physical and Physicochemical Properties and Antioxidant Potential of Various Cooking Oils

Nawaz

Shad

Hassan

et al. 2019

EJNFS

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The study was based on the comparative evaluation of physical and physicochemical properties and antioxidant potential of different cooking oils as awareness for the consumers. The cooking oils extracted from sunflower, corn, canola, soybean, and rapeseed and available for consumers as different commercial brands were purchased from the local market and analysed for their physical, physicochemical and antioxidant properties. All of the selected oils were found to be statistically similar on the basis of their physical properties including odour, specific gravity (P=.65) and refractive index (P=0.84). All of the selected oils contained vitamin A except one brand of each of the sunflower, corn and canola oils. The selected oils and their blend showed statistically different physicochemical properties and antioxidant potential (P=.000). The corn oil and rapeseed oil were found to be the best quality oil due to comparatively lower acid, peroxide and Nawaz et al.; EJNFS, 10(3): 199-207, 2019; Article no.EJNFS.2019.021 200 saponification values and higher antioxidant potential in terms of free radical scavenging capacity. The study results would provide valuable information to the consumers and the researchers regarding the selection of the best quality cooking oils available in the market. Original Research Article

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Section: Introductionmentioning

confidence: 99%

Comparative Evaluation of Physical and Physicochemical Properties and Antioxidant Potential of Various Cooking Oils

Nawaz

Shad

Hassan

et al. 2019

EJNFS

View full text Add to dashboard Cite

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“…In recent years, the variety of oils used in research has become more comprehensive. Bhardwaj et al investigated the effect of heating/reheating six fats/oils that are commonly used in India on the formation of trans fatty acids. Cui et al investigated the influence of traditional Chinese cooking methods on the composition of fatty acids in ten vegetable oils.…”

Section: Introductionmentioning

confidence: 99%

A Novel Evaluation Index for Predicting the Degradation Rate of Frying Oils Based on Their Fatty Acid Composition

Liu

Hoshino

Wang

et al. 2018

Euro J Lipid Sci & Tech

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The changes in the fatty acid composition of eleven edible oils (soybean, rapeseed, natural and refined sesame, corn, safflower, olive, rice bran, natural and refined perilla, coconut) are investigated during deep frying. French fries are intermittently fried for 5 h each day for 6 consecutive days at 180 °C in these oils. The results suggested that all of the oils contained large amounts of unsaturated fatty acids (83.49–95.28%) before deep frying, except for coconut oil (7.13%). With the extension of frying time, the content of unsaturated fatty acids in the oils decreased linearly (Y = −AT + 100, R2 = 0.955–0.990) except in the coconut oil. The equation (A = 0.113X + 0.203, R = 0.836) can be used to determine the decomposition rate of unsaturated fatty acids (A) in a variety of unsaturated fatty acid‐based oils. The ratio of palmitic acid to oleic acid in the oils before deep frying (X) has an important impact on the degradation of a variety of unsaturated fatty acid‐based oils, and can be used as an evaluation index for predicting the degradation rate of such oils before deep frying. Practical Applications: Changes to the unsaturated fatty acid content of a variety of unsaturated fatty acid‐based oils during deep frying can be predicted using this novel evaluation index. A clear understanding of the deterioration process of frying oils can be obtained when the index is combined with other indicators of deterioration. The index can facilitate timely judgments to prevent the over‐use of frying oils according to the waste oil standards of individual countries. This would maximize the utilization of oil while reducing the production of substances that are harmful to the human body. With the extension of frying time, the content of unsaturated fatty acids in the oils decreased linearly (Y = −AT + 100). The equation (A = 0.113X + 0.203) can be use to determine the decomposition rate of unsaturated fatty acids in a variety of unsaturated fatty acid‐based oils. X is the ratio of palmitic acid to oleic acid in the oils before deep frying, and can be use as an evaluation index for predicting the degradation rate of a variety of unsaturated fatty acid‐based oils before deep frying.

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“…High proportions of TFA from industrial processing are likely to be the consequence of high dietary intake of palmitelaidic acid, TFA isomer from partially hydrogenated vegetable oils (PHVO) – these are also used for cooking as well as being added to a myriad of processed foods to cheaply improve the shelf life and palatability. Major dietary sources of this specific TFA isomer are deep-fried foods, bakery products, packaged snack foods, margarines ( 7 , 15 , 16 ) and also heating/frying and reuse of edible fats/oils ( 17 ) . Low proportions of natural TFA in the population study are likely to be the consequence of low consumption of dairy foods.…”

Section: Discussionmentioning

confidence: 99%

Trends of serum phospholipid fatty acids over time in rural Uganda: evidence of nutritional transition?

et al. 2018

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Non-communicable diseases are projected to become the most common causes of death in Africa by 2030. The impact on health of epidemiological and nutritional transitions in sub-Saharan Africa remains unclear. To assess the trends of dietary fatty acids over time in Uganda, we examined fatty acids in serum collected from individuals in rural south-west Uganda, at three time points over two decades. Independent cross-sectional samples of 915 adults and children were selected from the general population cohort in 1990 (n 281), 2000 (n 283) and 2008 (n 351). Serum phospholipid fatty acids were measured by GC. Multivariate regression analyses were performed to compare the geometric means of fatty acids by time period. Serum fatty acid profiling showed high proportions of SFA, cis-MUFA and industrial trans-fatty acids (iTFA), likely to be biomarkers of high consumption of palm oil and hydrogenated fats. In contrast, proportions of n-6 and n-3 PUFA from vegetable oils and fish were low. From 1990 to 2008, serum phospholipids showed increases in absolute amounts of SFA (17·3 % increase in adults and 26·4 % in children), MUFA (16·7 % increase in adults and 16·8 % in children) and n-6:n-3 PUFA (40·1 % increase in adults and 39·8 % in children). The amount of elaidic acid, iTFA from hydrogenated fats, increased in children (60·1 % increase). In this rural Ugandan population, we show evidence of unfavourable trends over time of dietary fatty acids.

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Effect of heating/reheating of fats/oils, as used by Asian Indians, on trans fatty acid formation

Cited by 94 publications

References 23 publications

Comparative Evaluation of Physical and Physicochemical Properties and Antioxidant Potential of Various Cooking Oils

Comparative Evaluation of Physical and Physicochemical Properties and Antioxidant Potential of Various Cooking Oils

A Novel Evaluation Index for Predicting the Degradation Rate of Frying Oils Based on Their Fatty Acid Composition

Trends of serum phospholipid fatty acids over time in rural Uganda: evidence of nutritional transition?

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