2022
DOI: 10.1186/s13065-022-00796-z
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Heating effect on quality characteristics of mixed canola cooking oils

Abstract: Background The subcontinent is famous for its variety of seasonal foods cooked in vegetable seed cooking oils at elevated heating. Oils are often of poor quality that effect to consumer health. The work, therefore, planned to examine the effects of heat on the quality of mixed canola cooking oils (MCCOs). MCCOs were analyzed by preparing volatile fatty acid methyl esters (FAMEs) and for physiochemical properties. Results A major change was observed… Show more

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Cited by 26 publications
(26 citation statements)
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“…The increasing trend in SV of the oils reveals a significant variation due to triglycerides that transform into FFAs in the process of heating. This provides clear information that more FFAs may be generated, consequently raising the SV (Baig et al, 2022). The smaller SV change observed in POO under this heat treatment may be due to the presence of SFAs which prevent the development of FFAs.…”
Section: Saponification Value (Sv)mentioning
confidence: 74%
See 1 more Smart Citation
“…The increasing trend in SV of the oils reveals a significant variation due to triglycerides that transform into FFAs in the process of heating. This provides clear information that more FFAs may be generated, consequently raising the SV (Baig et al, 2022). The smaller SV change observed in POO under this heat treatment may be due to the presence of SFAs which prevent the development of FFAs.…”
Section: Saponification Value (Sv)mentioning
confidence: 74%
“…It provides the information about the occurrence of microorganisms/pathogens, industrial/agricultural processing conditions and other variables. Darkening of oil color takes place because of thermal decomposition and oxidation of FAs during heat treatment in which nonvolatile disintegrated products and unsaturated α-, β-carbonyl compounds in the form of pigments could develop (Baig et al, 2022). Table 2 shows that as heating time increases, the oil color also starts to get dark.…”
Section: Color Determinationmentioning
confidence: 99%
“…Therefore, the level of oxidation rises and the viscosity of the oil increases. In addition, it is well known that oils deteriorate due to the effects of heating and oxidation [ 49 ]. This deterioration is accompanied by odours that worsen the cooking environment.…”
Section: Discussionmentioning
confidence: 99%
“…When vegetable oils are heated at a high temperature, various chemical reactions (hydrolysis, oxidation, and polymerization) occur [ 116 ]. Previous studies proved that the natural antioxidants from herbs and spices could improve their oxidative stability [ 117 , 118 ].…”
Section: Discussionmentioning
confidence: 99%