Effect of traditional Chinese cooking methods on fatty acid profiles of vegetable oils

Cui, Yamin; Hao, Pengfei; Liu, Bingjie; Meng, Xianghong

doi:10.1016/j.foodchem.2017.04.084

Cited by 92 publications

(73 citation statements)

References 34 publications

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“…The vegetable oils in Chinese people daily diet are mostly corn oil, soybean oil, and sunflower oil. Fatty acid analysis in these vegetable oils showed that the linoleic acid content is as high as 50–66%, and the linolenic acid content is between 5% and 9% in soybean oil; the linolenic acid content in other vegetable oils is only <1% . Therefore, this experiment used linoleic acid to study its effect on Lactobacillus activity.…”

Section: Resultsmentioning

confidence: 97%

Linoleic acid inhibits Lactobacillus activity by destroying cell membrane and affecting normal metabolism

Ren

Yan

et al. 2020

J Sci Food Agric

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BACKGROUND The reason why dietary polyunsaturated fatty acids (PUFAs) affect the activity of Lactobacillus remains unclear. In this study, linoleic acid was used to study the mechanism underlying its inhibition function against Lactobacillus activity. RESULTS The growth curve of Lactobacillus rhamnosus LGG and the metabolite content in bacterial liquid were determined at varying linoleic acid concentration. The degree of cell membrane damage of L. rhamnosus LGG was determined by flow cytometry and fluorescence microscopy, and the cell structure was observed by scanning electron microscopy and transmission electron microscopy. The effect of linoleic acid on Lactobacillus activity was assessed in a simulated gut environment. Results showed that L. rhamnosus LGG grew slowly, cell metabolites leaked into the liquid, cell membrane was damaged, and the cell structure changed at a linoleic acid concentration of 50 μg mL−1. CONCLUSION The mechanism of action of linoleic acid on Lactobacillus showed that that linoleic acid destroyed the cell membrane of bacteria, thereby affecting the normal metabolism of the bacteria and ultimately leading to their death. © 2019 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 97%

Linoleic acid inhibits Lactobacillus activity by destroying cell membrane and affecting normal metabolism

Ren

Yan

et al. 2020

J Sci Food Agric

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“…Although the exact mechanism of reduced weight gain is not clear, but the metabolic disorders resulted from consumption of oil might reduce the rate of digestion (Hasan et al, 2018). a Denotes a significant difference (p < .05) when compared against the no oil-fed control group show an inverse effect (Cui et al, 2017;Fernandez & West, 2005). Results were expressed as mean ± SD.…”

Section: Discussionmentioning

confidence: 99%

“…This oil is known for its sharp taste and is traditionally preferred for cooking in North and East India, Nepal, Bangladesh, and Pakistan. The amount of unsaturated fatty acids of oil is decreased as well as the contents of TFA, SFA, and free fatty acids (FFA) are increased (Cui et al, 2017). It is also ideal for preserving pickles.…”

Section: Mustard Is a Leading Oil Crop In Bangladesh Comprising Aboutmentioning

confidence: 99%

Effect of raw and repeatedly fried mustard oil intake on metabolic and organ histological changes in Wistar rat

et al. 2019

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Fried dietary oils often cause adverse health effects due to altered chemical and nutritional properties. In the present study with mustard oil, the effect of repeated frying (180°C for 10 min, three times) on chemical characteristics and oral intake of raw and fried mustard oil (5 g/kg for 5 weeks) in Wistar rats were investigated. Repeated frying caused oxidation reactions and free fatty acid content in mustard oil. This fried oil feeding to rats increased serum LDL cholesterol and triglycerides and decreased HDL leading to nonalcoholic fatty liver disease accounted by significant increment of liver enzymes (ALT, AST, ALP) compared with raw oil‐fed group. Higher level of serum CK‐MB and creatinine in fried oil‐fed rats indicate disrupted kidney function. Histological findings of the respective organs ascertained metabolic abnormalities due to fried oil intake. Thus, the study suggests avoidance of using repeatedly fried oils in food products for better consumer health. Practical applications Vegetable oil is a common ingredient of food products. Mustard oil is used in many countries both as raw and fried forms for various food preparations. When it is being fried at elevated temperatures in the presence of air, both thermal and oxidative decomposition take place which alter the nutritional and functional bioactive properties of the oil. The findings of the current study revealed the repeatedly fried mustard oil‐induced detrimental effects on various organs of Wistar rats. Human beings consuming repeatedly fried mustard oil regularly might also face these acute problems. Thus in context to the public health issue, it is a message to avoid in taking repeated fried oils at household cooking or food industry to maintain better health.

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“…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. Cao et al evaluated the quality of 12 vegetable oils by determining their triacylglycerol polymer content.…”

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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Effect of traditional Chinese cooking methods on fatty acid profiles of vegetable oils

Cited by 92 publications

References 34 publications

Linoleic acid inhibits Lactobacillus activity by destroying cell membrane and affecting normal metabolism

Linoleic acid inhibits Lactobacillus activity by destroying cell membrane and affecting normal metabolism

Effect of raw and repeatedly fried mustard oil intake on metabolic and organ histological changes in Wistar rat

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

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