Impact of Frying on Fatty Acid Profile and Rheological Behaviour of Some Vegetable Oils

Sharoba, Ashraf M.; Ramadan, Mohamed Fawzy

doi:10.4172/2157-7110.1000161

Cited by 31 publications

(34 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Viscosity is one of the indicators used to evaluate the physical changes in edible oil. It depends upon density, molecular weight, melting point, degree of unsaturation and temperature (Sharova and Ramadan ).Viscosity increases during hydrogenation as the increase in the chain length of tri‐glyceride fatty acid and decreases during unsaturation of fatty acids (Santos et al . ).…”

Section: Introductionmentioning

confidence: 99%

“…() have studied that at 35C viscosity of mustard oil is higher than corn oil due to the degree of unsaturation of oil. Sharova and Ramadan () have investigated the effect of unsaturation upon the viscosity of sunflower oil (SO), cottonseed oil (CO) and palm oil (PO) and found that the major fatty acids C18:1 and C18:2 appeared to make a great contribution towards the flowing behavior. The viscosity of oil increases with the increase in the level of C18:2 and decreases the level of C18:1 fatty acids (Fig.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Physio-Chemical Changes During Repeated Frying of Cooked Oil: A Review

Nayak

Das

Rayaguru

et al. 2015

Journal of Food Biochemistry

221

134

View full text Add to dashboard Cite

Today, fried foods are very famous everywhere around the world and it can be observed by the increasing number of fast food restaurants in the last few decades. Deep frying of foods at high temperature enhances the sensorial properties which include the unique fried flavor, golden brown color and crispy texture. Chemical reactions like oxidation, polymerization, hydrolysis, etc., take place in the food system, which ultimately alters the physical and chemical properties of fat. Consequently, so many by-products such as free fatty acids, alcohols, cyclic compounds, dimers and polymers are produced. Therefore, it is necessary to understand the physical and chemical changes during deep fat frying to monitor the quality of fried foods. In this review, we constituted the previous studies on the changes in fats during frying and methods used to analyze the quality of fried oil, in order to explore the areas which require further research.

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Physio-Chemical Changes During Repeated Frying of Cooked Oil: A Review

Nayak

Das

Rayaguru

et al. 2015

Journal of Food Biochemistry

221

134

View full text Add to dashboard Cite

show abstract

“…The reuse of cooking oil several times is frequent in Côte d'Ivoire, despite the health effects [8], for economic reasons. Repeated heating can lead to changes in the physical appearance of the oil, such as increased viscosity, darkening of colour, increased foam and reduced smoke point [9] [10]. These chemical and physical changes in the oil used in frying can have or have negative consequences on the health of the consumer.…”

mentioning

confidence: 99%

“…A high saponification index results in a high level of short-chain fatty acids and a higher glycerol content (Ferhat et al (2014)[25]). Concerning the iodine index, the decrease observed before and after the addition of fresh oil during the study of the three types of oils is due to the breaking of double bonds following oxidation and polymerization (Sharoba and Mohamed (2012)[10]). According to Vinaixa et al(2005) [26], the index provides information on the degree of oxidation of oils and their oxidative stability.…”

mentioning

confidence: 99%

Determination of Physico-Chemical Indices of Frying Oils Used by Attieké-Fish Sellers in Daloa (Mid-West of Côte d’Ivoire)

Kpata-Konan¹,

Yao²,

Coulibaly³

et al. 2020

FNS

View full text Add to dashboard Cite

The purpose of this article is to compare the quality of three edible oils derived from palm oil in Daloa's city. The methodological approach of the article includes, on the one hand, a field survey determining the most used oils and the number of frying carried out by the attieké-fish sellers. On the other hand, the physico-chemical parameters (refractive index, iodine index, saponification index, acid index and peroxide index) of these oils were determined. As a result, the most used oils are A, B and C and are heated at least 3 times by the attieké-fish sellers. After repeated heating, the values of the peroxide, saponification, refraction, iodine indices of oils A and B do not match those of the codex with the exception of the acid value. For oil C, only the acid and iodine indices correspond to the codex standards. Overall, the results of the study clearly show that the repeated heating of these oils has an influence on the different physico-chemical properties studied.

show abstract

“…Generally, the decrease in content of PUFAs, the increase in content of saturated FAs, and the formation of oxidative degradation products are observed. Therefore, these changes of FA profile not only reflect the change in scope of the reaction substrates, but also can be used to evaluate the quality of frying oil and fried food (Aguirre and others ; Çağlar and others ; Sharoba and Ramadan ; Miguel and others ).…”

Section: Components Analysis In Frying Oilmentioning

confidence: 99%

Application of Chromatographic Techniques in the Detection and Identification of Constituents Formed during Food Frying: A Review

Zhang

Qin

et al. 2015

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Frying is one of the most popular food processing methods. However, many physicochemical reactions occur during frying, forming complex products in both the frying oil and the fried food. Chromatographic techniques have been successfully applied to characterize the products formed during food-frying or during a simulated frying process. In this review, the specific products analyzed by gas chromatography (GC) and high-performance liquid chromatography (HPLC) are elucidated in detail. The most studied components are polar compounds (such as volatile compounds, hydrolysis products, oxidized triacylglycerol [TAG] decomposition products, oxidized TAG monomers, sterol oxides, oxygenated TAG polymers, and acrylamide) and nonpolar compounds (such as cyclic fatty acid monomers and trans isomers), which are classified based on their polarity. However, the definite structures of TAG polymers and sterol oxides, and polymers analyzed by GC or HPLC-based methods are only investigated in modeled reactions. Furthermore, some of the sample pretreatments and chromatographic methods are only used to analyze the known products. A number of earlier trace amounts of undetected products need to be investigated by more effective detection techniques. The development of multidimensional chromatographic techniques and elaborate mass spectrometry detectors makes composition analysis possible for the food-frying process, which may effectively promote the development of quality monitoring and nutrition evaluation for the fried foods.

show abstract

Impact of Frying on Fatty Acid Profile and Rheological Behaviour of Some Vegetable Oils

Cited by 31 publications

References 30 publications

Physio-Chemical Changes During Repeated Frying of Cooked Oil: A Review

Physio-Chemical Changes During Repeated Frying of Cooked Oil: A Review

Determination of Physico-Chemical Indices of Frying Oils Used by Attieké-Fish Sellers in Daloa (Mid-West of Côte d’Ivoire)

Application of Chromatographic Techniques in the Detection and Identification of Constituents Formed during Food Frying: A Review

Contact Info

Product

Resources

About

Impact of Frying on Fatty Acid Profile and Rheological Behaviour of Some Vegetable Oils

Cited by 31 publications

References 30 publications

Physio-Chemical Changes During Repeated Frying of Cooked Oil: A Review

Physio-Chemical Changes During Repeated Frying of Cooked Oil: A Review

Determination of Physico-Chemical Indices of Frying Oils Used by Attiek&#233;-Fish Sellers in Daloa (Mid-West of C&#244;te d’Ivoire)

Application of Chromatographic Techniques in the Detection and Identification of Constituents Formed during Food Frying: A Review

Contact Info

Product

Resources

About

Determination of Physico-Chemical Indices of Frying Oils Used by Attieké-Fish Sellers in Daloa (Mid-West of Côte d’Ivoire)