Frying Stability of Canola Oil Blended with Palm Olein, Olive, and Corn Oils

Farhoosh, Reza; Kenari, Reza Esmaeilzadeh; Poorazrang, Hashem

doi:10.1007/s11746-008-1315-x

Cited by 75 publications

(76 citation statements)

References 19 publications

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“…Such results confirm good quality of refined rapeseed oil as frying medium in comparison with professional blend dedicated for frying. Obtained results are in agreement with other study with rapeseed oil used as a frying medium (Farhoosh et al 2008). Aladedunye and Przybylski (2009) observed that the contribution of total polar material increased consistently with frying time, achieving values of about 10 % for 7 h of deep frying.…”

Section: Discussionsupporting

confidence: 92%

The effect of pan frying on thermooxidative stability of refined rapeseed oil and professional blend

2015

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The pan fryings of frozen pre-fried French fries in refined rapeseed oil (RO) and professional blend (PB) were of 8 h duration. Initially, while fresh, and after every 1 h of frying, the oils were analyzed for acid and anisidine values, colour, refractive index, fatty acid composition (by GC), polar fraction content and composition (by high pressure size exclusion chromatography). Additionally the fat content and fatty acid composition of French fries were determined. Hydrolytic and oxidative changes in the frying media varied with oil composition and increased with frying time. The pace of oxidation in RO was three times higher than in PB. The loss of polyunsaturated fatty acids (sum of C18:2 and C18:3) after 8 h of frying was 7 % in PB and 20 % in RO. The polar fraction content was two times lower in PB, but did not exceed 25 % in either of the frying media. The predominant fraction in RO was oxidized triacylglycerols, while in PB -diacylglycerols. During frying the proportions of triacylglycerol polymers and dimers increased in both oils, reaching 32 % in RO and 23 % in PB.

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Section: Discussionsupporting

confidence: 92%

The effect of pan frying on thermooxidative stability of refined rapeseed oil and professional blend

2015

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“…The change in absorbance at 515 nm presents a measure of the scavenging effect of a particular extract for DPPH radicals. [22] The absorbance at 515 nm decreases as the reaction between antioxidant molecules and DPPH radicals progresses. Therefore, more potent antioxidant activity indicates a rapid decrease in the absorbance of the extract.…”

Section: Resultsmentioning

confidence: 99%

Phenolic compositions and antioxidant activities of Maya nut (Brosimum alicastrum): Comparison with commercial nuts

Ozer

2017

International Journal of Food Properties

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The goal of the present study was to investigate the antioxidant activity and total phenolic content (TPC) of Maya nut (Brosimum alicastrum) in comparison with commercially available nuts (i.e. walnut, almond, and peanut). Results indicated that Maya nut had the highest TPCs among these nuts. Maya nut also possessed strong 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) and 2.2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) scavenging activities and ferric reducing antioxidant power (FRAP) (p < 0.05) as compared to walnut, almond, and peanut. Five phenolic acids (gallic acid, p-hydroxybenzoic acid, vanillic acid, caffeic acid, and p-coumaric acid) and one flavonoid ((-)-epicatechin) were identified and the phenolic content ranged from 6.5 to 326.2 µg/g. ARTICLE HISTORY

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“…In our systematic review, we could not establish whether deep-fried potatoes were manufactured using sophisticated methods that can minimize these unwanted side effects, e.g. coating technologies, vacuum frying, or application of MUFA-rich oils to reduce trans fats [65,66].…”

Section: Discussionmentioning

confidence: 99%

Potatoes and risk of chronic disease: a systematic review and dose–response meta-analysis

et al. 2018

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Purpose We aimed to synthesize the evidence on the relation between different types of potato consumption with risk of all-cause mortality, coronary heart disease (CHD), stroke, type 2 diabetes (T2D), colorectal cancer (CRC), and hypertension. Methods Systematic searches until May 2018 were conducted in PubMed, Scopus, and Web of Science. Random effects meta-analyses comparing extreme categories, linear and non-linear dose-response analyses were conducted. Results Twenty-eight reports were identified. Only total potato consumption was available for some endpoints which showed no associations with all-cause mortality (RR: 0.88, 95% CI 0.69-1.12), CHD (RR: 1.03, 95% CI 0.96-1.09), stroke (RR: 0.98, 95% CI 0.93-1.03), and CRC (RR: 1.05, 95% CI 0.92-1.20) per one daily/serving (150 g/day) increase. Consumption of one daily serving of boiled/baked/mashed-potatoes was not associated with risk of hypertension (RR: 1.08, 95% CI 0.96-1.21), but slightly with the risk of T2D (RR: 1.09, 95% 1.01-1.18). Positive associations for the risk of T2D (RR: 1.66, 95% CI 1.43-1.94) and hypertension (RR: 1.37, 95% CI 1.15-1.63) were observed for each 150 g/day increase in Frenchfries consumption. The quality of evidence was rated mostly low (moderate quality of evidence for the risk-associations of French-fries). Conclusion Total potato consumption is not related to risk for many chronic diseases but could pose a small increase in risk for T2D if consumed boiled. A clear risk relation was found between French-fries consumption and risk of T2D and hypertension. For several outcomes, the impact of different preparation procedures could not be assessed.

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Frying Stability of Canola Oil Blended with Palm Olein, Olive, and Corn Oils

Cited by 75 publications

References 19 publications

The effect of pan frying on thermooxidative stability of refined rapeseed oil and professional blend

The effect of pan frying on thermooxidative stability of refined rapeseed oil and professional blend

Phenolic compositions and antioxidant activities of Maya nut (Brosimum alicastrum): Comparison with commercial nuts

Potatoes and risk of chronic disease: a systematic review and dose–response meta-analysis

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