Enhancing oxidative stability and shelf life of frying oils with antioxidants

Senanayake, Namal

doi:10.21748/inform.09.2018.06

Cited by 7 publications

(4 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Elevated temperature conditions during frying with the presence of steam or moisture, and oxygen, result in complex lipid decomposition, hydrolysis, oxidation, and other thermal reactions of edible oils and fats. These complex chemical reactions break down the oil and produce free fatty acids, glycerol, monoacylglycerol, diacylglycerol, and various volatile compounds, which can further accelerate oil degradation (Choe and Min, ; Senanayake, ). Characteristically, antioxidants are used to suppress oxidation reactions in oils to enhance and preserve their quality and shelf‐life.…”

Section: Introductionmentioning

confidence: 99%

“…However, under these extreme conditions where antioxidants are consumed rapidly during free‐radical oxidation, some antioxidants with high volatility or poor thermal stability suffer evaporative losses or decomposition, respectively. This results in insufficient levels of antioxidant in oils, which leads to poor stability and eventual breakdown, causing degraded quality and short shelf‐life of edible oils (Hamama and Nawar, ; Senanayake, ). Natural antioxidants, such as phenolic compounds, are highly labile to thermal degradation.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Thermal Degradation of p‐Hydroxybenzoic Acid in Macadamia Nut Oil, Olive Oil, and Corn Oil

Castada

Zhao-yu

Barringer

et al. 2020

J Americ Oil Chem Soc

View full text Add to dashboard Cite

p‐Hydroxybenzoic acid (PHBA) plays a significant role in sustaining the oxidative stability of macadamia nut oil (MNO). However, PHBA undergoes thermal decarboxylation and loses its bioactive antioxidant properties. In this study, we determine PHBA degradation kinetics in oils at various heating temperatures, which provides fundamental understanding of PHBA thermal degradation in oils and oil quality changes during high‐temperature processing. PHBA degradation kinetics in MNO, olive oil, and corn oil were evaluated at temperatures typical for cooking and frying. PBHA headspace concentration was measured using selected ion flow tube mass spectrometry. PHBA decarboxylation followed a zero‐order reaction, where degradation could be affected by factors such as the type of oil matrix having different FA compositions, antioxidants, and component interactions. PHBA degradation activation energies (E a) showed that PHBA was more stable against thermal decarboxylation in MNO (85 kJ mol–1) than in olive oil (40 kJ mol−1) or corn oil (22 kJ mol−1). The higher enthalpy (ΔH≠θ) of decarboxylation in MNO (82 kJ mol−1) indicates that PHBA is more inhibited from decomposition than olive oil (37 kJ mol−1) or corn oil (19 kJ mol−1). Moreover, the negative entropy values (ΔS≠θ) of PHBA degradation from MNO (−192 J mol−1 K−1), olive oil (−277 J mol−1 K−1), and corn oil (−325 J mol−1 K−1) indicates that these oils impart some inhibitory properties against PHBA thermal decarboxylation.

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Thermal Degradation of p‐Hydroxybenzoic Acid in Macadamia Nut Oil, Olive Oil, and Corn Oil

Castada

Zhao-yu

Barringer

et al. 2020

J Americ Oil Chem Soc

View full text Add to dashboard Cite

show abstract

“…Os maiores teores de ácidos graxos foram relacionados a etapa de fritura, em que a água contida nos alimentos é submetida às altas temperaturas. Nesse processo, a hidrólise dos triglicerídeos ocorre e ácidos graxos, glicerina, mono e diglicerídeos são liberados (Choe e Min, 2009;Senanayake, 2018). Além disso, óleos e gorduras submetidos a períodos de aquecimento e armazenamento prolongado sofrem processos de hidrólise.…”

Section: Resultsunclassified

Caracterização Do Óleo Residual De Fritura No Município De Cruzeiro Do Oeste – Pr

Martinelli

Souza²,

Silva³

2022

R. gest. sust. ambient.

View full text Add to dashboard Cite

O consumo de frituras resulta na geração de grande volume de óleos, os quais são considerados resíduos sólidos de elevado poder poluente. Estratégias de enfrentamento e consumo precisam caminhar no mesmo compasso, fornecendo alternativas que protejam o meio ambiente e fortaleçam o agronegócio brasileiro. Assim, o presente trabalho aborda o monitoramento do óleo residual de fritura (ORF) do município de Cruzeiro do Oeste – Paraná, durante 6 (seis) meses. A qualidade do ORF foi determinada a partir do teor de umidade, acidez, cor, estabilidade oxidativa e composição em ácidos graxos. Os resultados evidenciaram que os óleos apresentaram valores de umidade que variaram entre 0,1% a 0,4%, acidez de 0,3% a 3,2%, cor pelo teste de Chroma de 9,9 a 29,9 e estabilidade oxidativa de 0,8% a 8,0h. Os ORF foram compostos predominantemente por ácidos linoleico, oleico e palmítico. Foram utilizadas duas amostras de óleo comercial para efeito comparativo da qualidade.

show abstract

“…Thermal decomposition of fatty acids results in undesirable volatile compounds such as saturated and unsaturated aldehydes, ketones, hydrocarbons, lactones, alcohols, acids, esters, furans, and aromatic compounds. These decomposition compounds increase the viscosity of the frying oil, leading to higher oil absorption in the food and cause an undesirable effect on the flavor, color, texture, and nutritional value (Fillion & Henry, 1998; Senanayake, 2018). Among several physicochemical and structural changes, higher oil absorption has been a big concern for food manufacturing companies to meet current consumer demands for healthy snack products (Dueik et al., 2010).…”

Section: Introductionmentioning

confidence: 99%

Development of low‐fat and anthocyanin‐rich purple sweet potato vacuum fried chips

Pradeepika

Giri

Thulasimani

et al. 2022

Journal of Food Science

View full text Add to dashboard Cite

Vacuum frying technology has proven to be one of the best methods to produce snack products with higher retention of health-promoting/protecting nutraceuticals with reduced-fat content. In this work, application and optimization of vacuum frying process for purple sweet potato have used response surface methodology-based Box-Behnken design to produce low-fat and anthocyaninrich purple sweet potato vacuum fried chips. The study showed the significant impact of frying temperature, vacuum pressure, and frying time on the chip's moisture and oil content, level of anthocyanin, visual impressions like color and texture. The selection of optimized frying parameters was carried out using a numerical optimizer and found to be 105 • C for 7.08 min at a reduced pressure of 14.79 kPa. Compared to the atmospheric deep-fried chips, the vacuum fried chips showed 86% retention of anthocyanin content and a 35.6% decline in oil content with a lower breaking force of 0.69 N. Overall, the study confirmed that vacuum fried purple sweet potato chips could be a viable option to produce snacks with high functional value to meet the current consumer demands. K E Y W O R D Santhocyanin, low fat chips, purple sweet potato, response surface methodology, vacuum fried chips Practical Application: Purple sweet potatoes have the potential to produce healthy snack chips with lower fat content and higher functional characteristics when vacuum frying technology is used with optimized processing variables.

show abstract

Enhancing oxidative stability and shelf life of frying oils with antioxidants

Cited by 7 publications

References 0 publications

Thermal Degradation of p‐Hydroxybenzoic Acid in Macadamia Nut Oil, Olive Oil, and Corn Oil

Thermal Degradation of p‐Hydroxybenzoic Acid in Macadamia Nut Oil, Olive Oil, and Corn Oil

Caracterização Do Óleo Residual De Fritura No Município De Cruzeiro Do Oeste – Pr

Development of low‐fat and anthocyanin‐rich purple sweet potato vacuum fried chips

Contact Info

Product

Resources

About