Evaluation of Fatty Acid Composition, Tocols Profile, and Oxidative Stability of Some Fully Refined Edible Oils

Ayyıldız, Hamide Filiz; Topkafa, Mustafa; Kara, Hüseyin; Sherazi, Syed Tufail Hussain

doi:10.1080/10942912.2014.962657

Cited by 72 publications

(50 citation statements)

References 39 publications

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“…While M2, MP3, and MP4 are characterized by a moderate amount of polyunsaturated fatty acids correlated with a higher oxidative stability, M1 showed significantly higher amounts of polyunsaturated fatty acids that result in significant lower induction period (Figure and Table ). The relation between a number of unsaturated fatty acids and oxidative stability in Rancimat test was pointed by many other authors …”

Section: Resultsmentioning

confidence: 79%

Impact of Added Phytosteryl/Phytostanyl Fatty Acid Esters on Chemical Parameters of Margarines upon Heating and Pan‐Frying

Raczyk

Bonte²,

Matthäus³

et al. 2017

Euro J Lipid Sci & Tech

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The effect of the thermal treatment on chemical parameters of margarines enriched with phytosteryl fatty acid esters is evaluated. Sterols, fatty acids, polar and volatile compounds, dimers, trimers, tocopherols, 3‐MCPD and glycidyl esters are analyzed applying GPC‐RI, GC‐FID, GC‐MS, and HPLC. Additionally, a Rancimat test is performed to compare the oxidative stability of margarines. This study shows that margarines with and without added phytosteryl esters are both stable at a mild temperature of 60 °C over a period of at least 7 days. On the other side after 15 min of pan‐frying at 180 °C a degradation of unsaturated fatty acids (14–47%), phytosterols (31–49%), and vitamin‐E‐active compounds (71–100%) is found. The supplementation of margarines with phytosteryl fatty acid esters have no effect on their oxidative stability during pan‐frying characterized by Rancimat test and total polar compounds. Volatile, degradation products of fatty acids as well as phytosterols, are found after pan‐frying. The composition of volatiles after pan‐frying significantly differed depends on the presence of additional PSE in margarines. For the first time, it is shown that pan‐frying with margarines over a period of 15 min results in a remarkable formation of 3‐MCPD esters while the increase of glycidyl esters is only very moderate. Practical Application: Based on this study results additional phytosteryl esters do not have antioxidative properties on margarines upon pan‐frying. What is more, they are not stable during pan‐frying at 180 °C. A significant amount of nutritionals as phytosterols, vitamin E active compounds, unsaturated fatty acids are degraded within 15 min and other undesired compounds as dimers, trimers, 3‐MCPD esters are formed. According to the research, heating at a high temperature over longer time should not be applied to this kind of product to avoid oxidation of valuable constituents and formation of degradation products. Volatile compounds which were found are characteristic for fatty acids and phytosterols degradation and can be used as indicators of margarines oxidation. The research presents chemical changes in margarines with and without additional phytosteryl/phytostanyl fatty acid esters. In the graphical abstract compounds which naturally occur in those margarines are presented and compounds which are formed after thermo‐oxidative degradation during pan‐frying.

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Section: Resultsmentioning

confidence: 79%

Impact of Added Phytosteryl/Phytostanyl Fatty Acid Esters on Chemical Parameters of Margarines upon Heating and Pan‐Frying

Raczyk

Bonte²,

Matthäus³

et al. 2017

Euro J Lipid Sci & Tech

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“…OSI is the most widely applied index to evaluate the shelf life of edible fats and oils. Table 3 also shows the results for OSIs of the three PMF groups ranging from 8.8 to 13.2 h. All the values were significantly higher than those found in common edible oils (3.1-5.0 h), e.g., sunflower, canola, soybean, peanut, and corn oils [38] , indicating that PMFs could improve the oxidation stabilities of the related fat-containing food. Among the three PMF groups, PMF-A (13.2 h) and PMF-B (11.2 h) exhibited higher OSIs compared to that of PMF-C (8.8 h).…”

Section: Characteristics Of Oxidative Stabilitiesmentioning

confidence: 92%

Characteristics of palm mid-fractions produced from different fractionation paths and their potential usages

Jin

Liang

Zheng

et al. 2018

International Journal of Food Properties

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Three palm mid-fraction (PMF) groups produced from different fractionation paths were analyzed in terms of the fat, triacylglycerol and sn-2 fatty acid compositions, thermal properties (melting and crystallization behaviors, and solid fat contents (SFCs)), micronutrient levels and oxidative stability indexes (OSIs) to achieve their sufficient utilization. PMF-A (iodine value (IV), 48.4 g/100 g) fractionated from palm olein contained 43.8% 1,3dipalmitoyl-2-oleoyl-glycerol (POP) and 16.7% 1-palmitoyl-2,3-dioleoyl-glycerol, showing soften properties (slip melting point (SMP), 27.6°C; SFC at 30°C , 2.2%) at hot weather. PMF-B (IV, 42.3 g/100g) obtained from palm stearin showed similar fat and triacylglycerol compositions as PMF-A, but the high 1,2,3-tripalmitoyl-glycerol level (6.2%) improves its thermal behaviors (SMP, 34.9°C; SFC at 30°C, 13.8%). The SFC profiles of PMF-A and PMF-B were comparable to those found in frozen and puff margarine shortenings. Furthermore, both of the PMF groups exhibited excellent OSIs (13.2 and 11.2 h, respectively) because of their high micronutrient levels (especially γtocopherol and campesterol). In general, γ-tocopherol and campesterol contribute to preventing lipids from oxidation under frying conditions. Therefore, PMF-A and PMF-B are recommended for manufacturing margarine shortenings and frying fasts. PMF-C (IV, 33.0 g/100g) produced from the additional fractionation of PMF-A or PMF-B contained the highest POP percentage (67.1%) and showed heat-resistant property (SMP, 31.8°C; SFC at 30°C, 22.4%). Its steep SFC profile was superior to that of cocoa butter, suggesting the fat is preferred in producing hard chocolate fats.

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“…Bilangan peroksida digunakan untuk menentukan produk oksidasi primer, yaitu hidroperoksida dari minyak yang bertanggung jawab untuk bau tidak enak dalam minyak (Ayyildiz et al 2015). Pengukuran bilangan peroksida adalah mengukur kadar peroksida yang terbentuk pada tahap awal (Nurhasnawati et al 2015).…”

Section: Bilangan Peroksida Minyak Ikanunclassified

Stability of Imported Commercial Fish Oils (Soft Gel) in East Java

2019

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Commercial fish oils (soft gel) have been widely traded in Indonesia, especially in East Java.The aimof this research was to determine the quality and stability of fish oils (soft gel) in East Java examined bySchaal oven method and to determine the amount of fatty acids in the commercial fish oil. The stabilityof the commercial fish oil was determined based on peroxide value, anisidine value, and total oxidationafter the oils were stored at 40oC for 6 days. The experimental design used in this research was completelyRandomized Design (CRD) with a treatment time of storage (H-0, H-2, H-4 and H-6). The quality of thecommercial fish oils was in accordance with IFOS on the parameters of the FFA, peroxide value, anisidin,and the total oxidation.The stability test results showed the fish oil quality decreased over time and onlyanisidine value was still met the IFOS standards. Sample S4 was found containing the highest amount ofomega 3 ada EPA, while S3 contained the highest amount of DHA.

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Evaluation of Fatty Acid Composition, Tocols Profile, and Oxidative Stability of Some Fully Refined Edible Oils

Cited by 72 publications

References 39 publications

Impact of Added Phytosteryl/Phytostanyl Fatty Acid Esters on Chemical Parameters of Margarines upon Heating and Pan‐Frying

Impact of Added Phytosteryl/Phytostanyl Fatty Acid Esters on Chemical Parameters of Margarines upon Heating and Pan‐Frying

Characteristics of palm mid-fractions produced from different fractionation paths and their potential usages

Stability of Imported Commercial Fish Oils (Soft Gel) in East Java

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