Pyrazine contents and oxidative stabilities of roasted soybean oils

Jung, Mun Yhung; Bock, J.Y.; Back, Sung-Sin; Lee, T.K.; Kim, J.H.

doi:10.1016/s0308-8146(96)00316-0

Cited by 37 publications

(37 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Error bars represent SD for duplicate analyses Table 1 for abbreviations. Error bars represent SD for triplicate analysis temperatures used during oilseed roasting and/or expeller pressing [30,32]. In these studies, reduction of phytosterol content ranged between 4 and 6% in most oils during continuous frying, and between 1 and 15% during intermittent frying.…”

Section: Intermittent Fry Studymentioning

confidence: 86%

Effect of Deep‐Fat Frying on Phytosterol Content in Oils with Differing Fatty Acid Composition

Winkler

Warner

Glynn

2007

J Americ Oil Chem Soc

View full text Add to dashboard Cite

The objective of this study was to determine the fate of phytosterols in vegetable oils with varying fatty acid composition used for frying. High oleic sunflower (HOSun), corn (Corn), hydrogenated soybean (HSBO), expeller pressed soybean (ESBO), and expeller pressed lowlinolenic acid soybean oil (ELLSBO) were used for frying potato chips in a pilot plant-scale continuous fryer. The same oils, and regular soybean oil (SBO) were also used in intermittent batch frying of tortilla chips. Phytosterols were measured in oils collected at various times during frying by GC to determine their loss. The formation of polymerized triacylglycerides (PTAGs) and total polar compounds (TPC) were analyzed to determine the extent of oil degradation. In the continuous frying system, phytosterol loss ranged between 4 and 6% in ESBO, ELLSBO, HOSun, and Corn, with no loss in HSBO. PTAGs and TPC were highest in ESBO and ELLSBO, followed by Corn, HOSun, and HSBO. In the batch frying experiment, phytosterol loss ranged from 1 to 15%, and was highest in Corn followed by SBO and HSBO. There was no significant loss of phytosterols in ESBO, ELLSBO, and HOSun. Formation of PTAGs and TPC during batch frying was highest in SBO and ESBO, followed by Corn, ELLSBO, HOSun, and HSBO. In conclusion, phytosterol loss in both the continuous fryer and in the batch frying system appeared to be unrelated either to fatty acid composition, or to the extent of oil degradation.

show abstract

Section: Intermittent Fry Studymentioning

confidence: 86%

Effect of Deep‐Fat Frying on Phytosterol Content in Oils with Differing Fatty Acid Composition

Winkler

Warner

Glynn

2007

J Americ Oil Chem Soc

View full text Add to dashboard Cite

show abstract

“…It could have 0308-8146/$ -see front matter Ó 2010 Elsevier Ltd. All rights reserved. doi:10.1016/j.foodchem.2010.03.072 been used for scavenging superoxide, aiding renal dialysis, reducing nephritic syndrome, protecting against diabetic nephropathy, increasing pulmonary vasodilator effect, treating ischaemic stroke, and for anti-hypertensive and antibacterial effects (Jung, Bock, Back, Lee, & Kim, 1997;Oddoy, Bee, Emery, & Barer, 1991;Sun et al, 2008;Zheng, Ren, & Zhao, 2005). TMP is also used as a potent and characteristic flavouring; the odour of it has been described as pungent, walnut, and green.…”

Section: Introductionmentioning

confidence: 99%

Simultaneous determination of acetoin and tetramethylpyrazine in traditional vinegars by HPLC method

Chen¹,

Chen²,

Guo³

et al. 2010

Food Chemistry

View full text Add to dashboard Cite

“…The presence of pyrazines, pyridines and furans were attributed to Maillard reactions tacking place during the roasting process (Cerny, 2008;van Boekel, 2003). Most of the nine pyrazines identified in roasted marama beans are also found in roasted soybeans or roasted peanuts (Jung, Bock, Back, Lee, & Kim, 1997;Kato et al, 1981;Walradt, Pittet, Kinlin, Muralidhara, & Sanderson, 1971). From these food products, it is well known that pyrazines are partly responsible for the characteristic and desirable nut-flavor and that 2,5-dimethyl-pyrazine is the component which is most responsible for the pleasant nutty odor (Jung et al, 1997).…”

Section: Secondary Oxidation Products -Dynamic Headspace Gc-msmentioning

confidence: 99%

“…Most of the nine pyrazines identified in roasted marama beans are also found in roasted soybeans or roasted peanuts (Jung, Bock, Back, Lee, & Kim, 1997;Kato et al, 1981;Walradt, Pittet, Kinlin, Muralidhara, & Sanderson, 1971). From these food products, it is well known that pyrazines are partly responsible for the characteristic and desirable nut-flavor and that 2,5-dimethyl-pyrazine is the component which is most responsible for the pleasant nutty odor (Jung et al, 1997). The total pyrazine content increases with increasing roasting temperature (Abegaz, Kerr, & Koehler, 2004;Fadel, Mageed, & Lotfy, 2008;Jung et al, 1997) and continues to increase during storage.…”

Section: Secondary Oxidation Products -Dynamic Headspace Gc-msmentioning

confidence: 99%

“…From these food products, it is well known that pyrazines are partly responsible for the characteristic and desirable nut-flavor and that 2,5-dimethyl-pyrazine is the component which is most responsible for the pleasant nutty odor (Jung et al, 1997). The total pyrazine content increases with increasing roasting temperature (Abegaz, Kerr, & Koehler, 2004;Fadel, Mageed, & Lotfy, 2008;Jung et al, 1997) and continues to increase during storage. Likewise, pyridines are e.g.…”

Section: Secondary Oxidation Products -Dynamic Headspace Gc-msmentioning

confidence: 99%

See 1 more Smart Citation