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

Nayak, P.; Das, B.; Rayaguru, Kalpana; Krishnan, Keasvan Radha

doi:10.1111/jfbc.12215

Cited by 220 publications

(162 citation statements)

References 82 publications

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“…They affect circulatory sys- (Knothe, 2002;Nayak et al, 2016;Rieman William, 1943). They affect circulatory sys- (Knothe, 2002;Nayak et al, 2016;Rieman William, 1943).…”

Section: Discussionmentioning

confidence: 99%

“…Bangladeshi mustard oil, extracted from different varieties of mustard seeds, contain a high amount MUFA (49.57%), PUFA (36.62%), and SFA (15.94%) (Chowdhury, Banu, Khan, & Latif, 2007). The hydrolysis, oxidation, and polymerization reactions occurring during frying alter the physicochemical, nutritional, and sensory properties of edible oil with production of both volatile and non-volatile lipid peroxidation products leading to the formation of toxic and/or carcinogenic compounds (Nayak, Dash, Rayaguru, & Krishnan, 2016;Zahir, Saeed, Hameed, & Yousuf, 2017). Mustard oil is used both in raw and fried form as an added ingredient in sauces, salads, and other foods; for example, mayonnaise, salad dressing, barbecue, and related products (Abul-Fadl, El-Badry, & Ammar, 2011).…”

Section: Mustard Is a Leading Oil Crop In Bangladesh Comprising Aboutmentioning

confidence: 99%

“…The practice of deep-frying of foods with mustard oil at a high temperature of 177°C to 191°C is also common to increase the sensorial properties of foods while up to 10 to 38% of the oil is absorbed during this process depending on food types (Choe & Min, 2007;Schiffmann, 2017). The hydrolysis, oxidation, and polymerization reactions occurring during frying alter the physicochemical, nutritional, and sensory properties of edible oil with production of both volatile and non-volatile lipid peroxidation products leading to the formation of toxic and/or carcinogenic compounds (Nayak, Dash, Rayaguru, & Krishnan, 2016;Zahir, Saeed, Hameed, & Yousuf, 2017). The amount of unsaturated fatty acids of oil is decreased as well as the contents of TFA, SFA, and free fatty acids (FFA) are increased (Cui et al, 2017).…”

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confidence: 99%

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Effect of raw and repeatedly fried mustard oil intake on metabolic and organ histological changes in Wistar rat

et al. 2019

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Fried dietary oils often cause adverse health effects due to altered chemical and nutritional properties. In the present study with mustard oil, the effect of repeated frying (180°C for 10 min, three times) on chemical characteristics and oral intake of raw and fried mustard oil (5 g/kg for 5 weeks) in Wistar rats were investigated. Repeated frying caused oxidation reactions and free fatty acid content in mustard oil. This fried oil feeding to rats increased serum LDL cholesterol and triglycerides and decreased HDL leading to nonalcoholic fatty liver disease accounted by significant increment of liver enzymes (ALT, AST, ALP) compared with raw oil‐fed group. Higher level of serum CK‐MB and creatinine in fried oil‐fed rats indicate disrupted kidney function. Histological findings of the respective organs ascertained metabolic abnormalities due to fried oil intake. Thus, the study suggests avoidance of using repeatedly fried oils in food products for better consumer health. Practical applications Vegetable oil is a common ingredient of food products. Mustard oil is used in many countries both as raw and fried forms for various food preparations. When it is being fried at elevated temperatures in the presence of air, both thermal and oxidative decomposition take place which alter the nutritional and functional bioactive properties of the oil. The findings of the current study revealed the repeatedly fried mustard oil‐induced detrimental effects on various organs of Wistar rats. Human beings consuming repeatedly fried mustard oil regularly might also face these acute problems. Thus in context to the public health issue, it is a message to avoid in taking repeated fried oils at household cooking or food industry to maintain better health.

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“…They affect circulatory sys- (Knothe, 2002;Nayak et al, 2016;Rieman William, 1943). They affect circulatory sys- (Knothe, 2002;Nayak et al, 2016;Rieman William, 1943).…”

Section: Discussionmentioning

confidence: 99%

Section: Mustard Is a Leading Oil Crop In Bangladesh Comprising Aboutmentioning

confidence: 99%

mentioning

confidence: 99%

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Effect of raw and repeatedly fried mustard oil intake on metabolic and organ histological changes in Wistar rat

et al. 2019

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“…These reactions continue to occur as the oils are used repeatedly. They reduce the proportion of unsaturated fatty acids, which are beneficial to the human body, impair the flavor of the food, increase the proportion of unwanted polar substances and polymers, and adversely affect the foaming properties, color, and viscosity of the oil . Moreover, the reactions also produce by‐products such as aldehydes, ketones, peroxides, and esters that can be absorbed by the fried food, and ultimately have detrimental effects on human health …”

Section: Introductionmentioning

confidence: 99%

A Novel Evaluation Index for Predicting the Degradation Rate of Frying Oils Based on Their Fatty Acid Composition

Liu

Hoshino

Wang

et al. 2018

Euro J Lipid Sci & Tech

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The changes in the fatty acid composition of eleven edible oils (soybean, rapeseed, natural and refined sesame, corn, safflower, olive, rice bran, natural and refined perilla, coconut) are investigated during deep frying. French fries are intermittently fried for 5 h each day for 6 consecutive days at 180 °C in these oils. The results suggested that all of the oils contained large amounts of unsaturated fatty acids (83.49–95.28%) before deep frying, except for coconut oil (7.13%). With the extension of frying time, the content of unsaturated fatty acids in the oils decreased linearly (Y = −AT + 100, R2 = 0.955–0.990) except in the coconut oil. The equation (A = 0.113X + 0.203, R = 0.836) can be used to determine the decomposition rate of unsaturated fatty acids (A) in a variety of unsaturated fatty acid‐based oils. The ratio of palmitic acid to oleic acid in the oils before deep frying (X) has an important impact on the degradation of a variety of unsaturated fatty acid‐based oils, and can be used as an evaluation index for predicting the degradation rate of such oils before deep frying. Practical Applications: Changes to the unsaturated fatty acid content of a variety of unsaturated fatty acid‐based oils during deep frying can be predicted using this novel evaluation index. A clear understanding of the deterioration process of frying oils can be obtained when the index is combined with other indicators of deterioration. The index can facilitate timely judgments to prevent the over‐use of frying oils according to the waste oil standards of individual countries. This would maximize the utilization of oil while reducing the production of substances that are harmful to the human body. With the extension of frying time, the content of unsaturated fatty acids in the oils decreased linearly (Y = −AT + 100). The equation (A = 0.113X + 0.203) can be use to determine the decomposition rate of unsaturated fatty acids in a variety of unsaturated fatty acid‐based oils. X is the ratio of palmitic acid to oleic acid in the oils before deep frying, and can be use as an evaluation index for predicting the degradation rate of a variety of unsaturated fatty acid‐based oils before deep frying.

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“…During the frying process, the oil is heated to elevated temperatures, resulting in chemical reactions such as oxidation, polymerization, and thermal degradation (Talpur et al, ). To reduce costs, the oil tends to be used repeatedly for several fries, increasing the rate of chemical reactions (Nayak, Dash, Rayaguru, & Krishnan, ).…”

Section: Introductionmentioning

confidence: 99%

At‐line monitoring of industrial frying processes using ATR‐FTIR‐PLS method

Fetter

Filoda

Tischer

et al. 2018

J Food Process Engineering

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This study investigated the application of infrared spectroscopy with multivariate calibration methods for at‐line monitoring of the degradation of soybean oil in industrial frying processes by determining when the acidity index and total polar materials (TPM). The infrared spectra (650–3,200 cm−1) were acquired using the attenuated total reflection accessory (ATR‐FTIR), with a resolution of 4 cm−1, and 16 scans. Partial least‐squares regression (PLS) models were evaluated for individual and simultaneous determination, and results were compared with reference methods. The individual calibration model showed standard error of prediction values of 0.09% (w/w) and 1.6% (w/w) for the acidity index and TPM, respectively. The simultaneous determination of the acidity index and TPM showed SEP values of 0.17% (w/w) and 1.6% (w/w), respectively. The results demonstrate that infrared spectroscopy combined with multivariate calibration techniques can be servant used in routine soybean oil quality control in industrial frying processes. Practical applications Foods prepared by the frying process are strongly influenced by the oil used in the process, since the product tends to absorb part of the oil during its cooking. This oil when used for a long period and exposed to high temperatures, end up suffering oxidation reactions, and can greatly reduce your shelf life. In this way the industries that use these processes for the manufacture of their products, apply a series of chemical analyzes in order to validate the quality of the oil used, these analyzes use a high amount of solvents and time. As an alternative to the use of these traditional analyzes, methods have been developed through the use of infrared spectroscopy combined with multivariate analysis tools, for the creation of partial least squares calibration models for the prediction of quality parameters of oils used in frying.

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

Cited by 220 publications

References 82 publications

Effect of raw and repeatedly fried mustard oil intake on metabolic and organ histological changes in Wistar rat

Effect of raw and repeatedly fried mustard oil intake on metabolic and organ histological changes in Wistar rat

A Novel Evaluation Index for Predicting the Degradation Rate of Frying Oils Based on Their Fatty Acid Composition

At‐line monitoring of industrial frying processes using ATR‐FTIR‐PLS method

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