Fatty Acid Composition and Stability of Cold-Pressed Vegetable Oils

Begić, Munevera; Nezirević-Nizić, Enisa; C̆orbo, S.; Podrug, Sedina; Asimovic, Z.; Muminović, Ševal

doi:10.1007/978-3-030-40049-1_39

Cited by 5 publications

(3 citation statements)

References 15 publications

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“…Linoleic, oleic, and palmitic acid were the major fatty acids in all samples. Similar results were reported from previously published studies (Akin et al, 2018;Begić et al, 2020). As the press temperature increased, the linoleic acid content increased and the oleic acid content decreased.…”

Section: Sterol and Fatty Acid Compositionssupporting

confidence: 92%

The effect of press temperature on the total tocopherols, sterol, fatty acid, phenolic profile, in-vitro cytotoxicity assay, and anti-inflammatory activity

et al. 2022

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Section: Sterol and Fatty Acid Compositionssupporting

confidence: 92%

The effect of press temperature on the total tocopherols, sterol, fatty acid, phenolic profile, in-vitro cytotoxicity assay, and anti-inflammatory activity

et al. 2022

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“…This observed variation in PVs may be attributed to the presence of double bonds present in fats and oils, which play a fundamental role in autoxidation. As a general rule, oils with higher unsaturated levels tend to oxidize at a faster rate compared to those with lower unsaturated levels 29 .…”

Section: Frying Cyclesmentioning

confidence: 98%

Impact of deep-fat frying cycles on the physicochemical characteristics of two edible vegetable oils marketed in Algeria

Benmeziane,

Araba,

Belahcene

2024

Nor. Afr. J. Food Nutr. Res.

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Background: Vegetable oils containing polyunsaturated fatty acids are prone to oxidation when exposed to high-temperature frying processes. Aims: This study aims to follow the changes that occur in frying oil when used to fry potatoes. Material and Methods: The impact of the ratio of potatoes (g) to oil (g) as well as the number of frying cycles on the quality of two commonly marketed oils in Algeria: 100% soybean oil (oil A) and a blend of 60% soybean, 20% sunflower, and 20% corn oil (oil B) was assessed. The quality of these oils throughout repeated frying cycles was monitored by analyzing pH, density, color, moisture, acidity, peroxide value, saponification value, and acid index. Results: The results of the present study revealed that both oils experienced deterioration as the frying cycles were repeated, with more significant degradation observed with the 1/5 ratio of fries to oil compared to the 1/8 ratio. Remarkably, the 100% soybean oil deteriorated more rapidly than the oil blend. Conclusion: Based on the observed changes in physicochemical parameters and chemical indices, the use of frying oils beyond the third cycle significantly compromises their quality and safety. This not only impacts the consumer’s health but also the organoleptic properties of fried foods. Therefore, it is highly recommended to refrain from exceeding this limit to ensure optimal frying practices and protect consumer health. Keywords: Vegetable oils, deep-fat frying, ratio of fries/volume of oil, physical quality, chemical indices.

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“…These natural energy substrates have a unique biopotential and can be used for the production of essential phospholipids and fractionated lecithins, functional foods, dietary supplements and phospholipid substances. Such food concentrates are used in the production of margarine, confectionery, bakery and other products [9].…”

Section: Introductionmentioning

confidence: 99%

Determination of rational conditions for oil extraction from oil hydration waste

Bliznjuk

Masalitina

Myronenko

et al. 2022

EEJET

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As a result of oil hydration, waste is formed – phosphatide concentrate, which is a multicomponent system. Valuable components of the concentrate are vegetable oil and phosphatides, the separation of which is an urgent task for the industry. The process of treatment of sunflower phosphatide concentrate with citric acid (hydration) in order to more completely convert non-hydrated forms of phosphatides into hydrated ones and separate the oil from the concentrate was studied. A feature of the work is the study of the dependence of the yield and mass fraction of moisture in the extracted oil on the hydration process parameters. A sample of phosphatide concentrate with non-standard quality indicators according to SOU 15.4-37-212:2004 (CAS 3436-44-0) was studied: the mass fraction of moisture and volatile substances was 4.0 %, the mass fraction of phosphatides was 37.0 %. The concentrate was treated with citric acid solution at a temperature of 45 °C (10 % solution). Rational conditions for concentrate treatment were determined: duration (25 min) and citric acid concentration in relation to the mass of phosphatide concentrate (25 %). Under these conditions, the oil yield was 76.1 %, the mass fraction of moisture in the oil was 18.6 %. The indicators characterizing the suitability of the oil for consumption and its safety for the body are within the limits (acid value 3.7 mg KOH/g, peroxide value 5.1 ½ O mmol/kg) for the first-grade unrefined unwinterized sunflower oil according to DSTU 4492. Such oil can be used for refining, fatty acids and biodiesel production, and after additional purification – for processing into food products. The results of the study make it possible to use resources rationally and predict the yield and quality of the oil isolated from the phosphatide concentrate. The resulting oil can be an affordable raw material for various industries.

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Fatty Acid Composition and Stability of Cold-Pressed Vegetable Oils

Cited by 5 publications

References 15 publications

The effect of press temperature on the total tocopherols, sterol, fatty acid, phenolic profile, in-vitro cytotoxicity assay, and anti-inflammatory activity

The effect of press temperature on the total tocopherols, sterol, fatty acid, phenolic profile, in-vitro cytotoxicity assay, and anti-inflammatory activity

Impact of deep-fat frying cycles on the physicochemical characteristics of two edible vegetable oils marketed in Algeria

Determination of rational conditions for oil extraction from oil hydration waste

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