Formation of polymerization compounds during thermal oxidation of cottonseed oil, partially hydrogenated cottonseed oil and their blends

Steel, Caroline Joy; Dobarganes, M. C.; Barrera‐Arellano, Daniel

doi:10.3989/gya.2006.v57.i3.50

Cited by 3 publications

(1 citation statement)

References 16 publications

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“…Results have commonly shown that the oil performs better as the degree of unsaturation is lower. Also, removal of tocopherols and other minor compounds stressed the great influence of the fatty acid composition (Lampi and Kamal Eldin, 1998;Barrera-Arellano et al, 2002;Steel et al, 2005Steel et al, , 2006.…”

Section: Effect Of Degree Of Unsaturation Of Olive-extracted Oils On mentioning

confidence: 99%

Frying performance of olive-extracted oils

Ruíz

Holgado

2018

Grasas y Aceites

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In this article, the main studies on frying performance of olive-extracted oils, namely, virgin olive oils, olive oils and olive-pomace oils, are reviewed and discussed in relation to other vegetable oils. Firstly, the most relevant compositional data of olive-extracted oils and commonly used vegetable oils are reported, including modified seed oils developed for frying uses. The influence of the degree of unsaturation and of the minor compounds with protective effect during frying are discussed, with special reference to tocopherols, other phenolic compounds, phytosterols and squalene. Results on comparative behavior of olive-extracted oils and other vegetable oils reflect that all olive-extracted oils show great stability to thermal oxidation and are highly suitable for frying, due to their high content of oleic acid, low content of polyunsaturated fatty acids and occurrence of minor components with antioxidant activity or protective effects. Among olive-extracted oils, the scarce information published on used frying pomace-olive oils is noted.

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Section: Effect Of Degree Of Unsaturation Of Olive-extracted Oils On mentioning

confidence: 99%

Frying performance of olive-extracted oils

Ruíz

Holgado

2018

Grasas y Aceites

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Production of Fatty Acid Ethyl Esters from Waste Cooking Oil Using Novozym 435 in a Solvent-Free System

et al. 2015

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Fatty acid ethyl esters (FAEEs) were produced from waste cooking oil (WCO) using the immobilized Novozym 435 (Novozymes) lipase in a solvent-free system. WCO contained high molar mass degradation compounds that did not affect the lipase activity but remained as a minor component of the resulting FAEEs. The enzyme-catalyzed FAEE production was investigated using a central composite design. The best experimental conditions were obtained with an enzyme loading of 5 wt % and an ethanol/oil molar ratio of 6:1. Under these conditions and at the optimal enzyme temperature of 40 °C, FAEE mixtures with a total ester content of 77.2 and 89.5 wt % were produced after 10 and 24 h, respectively. Treatment of the spent biocatalyst with tert-butanol could restore the transesterification activity of the biocatalyst to its original value.

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Uncontrolled variables in frying studies: differences in repeatability between thermoxidation and frying experiments

Machado¹,

Marmesat²,

Abrantes³

et al. 2007

Grasas y Aceites

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RESUMENVariables de difícil control en los estudios de fritura: Diferencias en repetitividad entre experimentos de termoxidación y de fritura.Se estudia la repetibilidad de los resultados obtenidos en el calentamiento de los aceites y grasas a temperatura elevada utilizando aceite de palma, aceite de soja y aceite de soja parcialmente hidrogenado. Partiendo de la repetibilidad de las determinaciones analíticas utilizadas para la evaluación de la degradación de los aceites y grasas a elevada temperatura, el análisis de compuestos polares y de su distribución en polímeros de triglicéridos, triglicéridos monóme-ros oxidados y diglicéridos, se analizan las desviaciones obtenidas durante el tratamiento termoxidativo en condiciones estándar (Rancimat a 180°C durante 25 horas) y durante la fritura de patatas en freidoras domésticas en condiciones bien controladas. Los resultados indican la existencia de diferencias significativas en el comportamiento de los aceites en el tratamiento termoxidativo en ausencia de alimentos aunque no fue posible encontrar diferencias significativas en la fritura discontinua cuando se realizan los triplicados en distintas freidoras, debido a las elevadas desviaciones obtenidas entre ensayos. En un posterior ensayo con aceite de palma utilizando la misma freidora para los tres ensayos de frituras se obtuvieron menores desviaciones. Los resultados indican la existencia de variables de difícil control entre las que se apuntan diferencias de temperatura media debido a las diferencias en los ciclos de calentamiento/enfriamiento a temperatura elevada. PALABRAS-CLAVE: Compuestos polares -Fritura -Repetibilidad -Termoxidación. SUMMARY Uncontrolled variables in frying studies: differences in repeatability between thermoxidation and frying experimentsPalm oil, soybean oil and partially hydrogenated soybean oil were used to define the repeatability of oil degradation under thermoxidation in the absence of food and during the frying of potatoes. Total polar compounds and their constituent polymeric triglycerides, oxidized monomeric triglycerides and diglycerides were analyzed. The oils were thermoxidized under standard conditions in a Rancimat apparatus at 180°C for 25 hours. Discontinuous frying experiments were carried out in triplicate in three apparently identical domestic fryers. Five batches of potatoes were fried per day in each fryer. Oils were heated at 180°C in periods of 5 h per day during 5 consecutive days so that the total heating period was 2 Instituto de la Grasa (CSIC), Sevilla, España * To whom correspondence should be addressed 25 h. Repeatability was high in the thermoxidation assays and rather low in the frying experiments. Significant differences between the oils were found in the thermoxidation experiments, while no significant differences were found in the frying assays due to large standard deviations. The participation of variables related to the fryer performance which are difficult to control, was deduced. Among them, differences in the heating/cooling cycles at high temper...

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Formation of polymerization compounds during thermal oxidation of cottonseed oil, partially hydrogenated cottonseed oil and their blends

Cited by 3 publications

References 16 publications

Frying performance of olive-extracted oils

Frying performance of olive-extracted oils

Production of Fatty Acid Ethyl Esters from Waste Cooking Oil Using Novozym 435 in a Solvent-Free System

Uncontrolled variables in frying studies: differences in repeatability between thermoxidation and frying experiments

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