Quality changes in edible oils at high temperature. Kinetic analysis

Kondratowicz-Pietruszka, Elżbieta; Ostasz, Lidia

doi:10.1002/(sici)1438-9312(200004)102:4<276::aid-ejlt276>3.0.co;2-y

Cited by 6 publications

(1 citation statement)

References 9 publications

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“…The obtained sets of experimental data were subjected to kinetic analysis in order to determine models describing changes of the Totox index in the used fats and to compare the dynamics of their oxidation processes. The following kinetic parameters were calculated over the course of the analysis presented (Kondratowicz-Pietruszka and Ostasz, 2000):…”

Section: Kinetic Analysis Of Empirical Curvesmentioning

confidence: 99%

The dynamics of oxidative changes in selected fats during the frying of French fries

Kondratowicz-Pietruszka

Ostasz

Tataruch

2019

Acta Sci Pol Technol Aliment

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Background. An analysis of the changes in the quality of edible fats used in the process of frying food products is a crucial issue for both food safety and consumer health. The purpose of this paper is to compare the dynamics of oxidation of selected fats during the frying of French fries at a temperature of 180°C, in an open and closed vessel. Materials and methods. The subject of the study was the following frying media: rapeseed oil, coconut oil, frying fat and lard, for which characteristic numbers, fatty acid profile and oxidisability were determined. The fats were fried with 20 portions of French fries. The total frying time was 5 hours. In order to determine the oxidative stability of the fats, changes in the Totox index during frying were examined. The results of the research were elaborated by applying kinetic analysis methods. Orders, constant speeds and the speeds of fat oxidation processes were determined. Results. The dynamics of fat oxidation during frying varied, which was proven by the values of the orders of processes, ranging from 0.2 to 0.7. The rates of oxidation processes were compared on the basis of velocity constants and it was found that rapeseed oil oxidised 1.35 times faster than frying fat, 1.55 times faster than lard and 1.72 times faster than coconut oil. The order of fat oxidisability calculated on the basis of fatty acid profiles was confirmed by the results of the kinetic analysis. Conclusion.The methods of kinetic analysis applied in this study are well-suited for determining the dynamics of fat oxidation processes during frying. Thus, they can be used as a criterion for selecting an appropriate frying medium.

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Section: Kinetic Analysis Of Empirical Curvesmentioning

confidence: 99%

The dynamics of oxidative changes in selected fats during the frying of French fries

Kondratowicz-Pietruszka

Ostasz

Tataruch

2019

Acta Sci Pol Technol Aliment

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Influence of water content of the pulp on the extraction and the physicochemical properties of Canarium schweinfurthii oil

Tchiégang

Leudeu

Kapseu

et al. 2004

Euro J Lipid Sci & Tech

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Influence of water content of the pulp on the extraction and the physicochemical properties of Canarium schweinfurthii oilWith the aim of contributing to the valorization of the Canarium schweinfurthii Engl. fruit pulp, through the extraction of its oil, we have studied the influence of the Canarium pulp's water content after drying at 45 7C on the yield of extraction using hexane. Furthermore we studied the physicochemical properties of the oil. It was observed that the oil's extraction yield is significantly influenced (p ,0.01) by water content of the pulp. Maximum extraction yield (30.6 g fat/100 g) is obtained at a moisture content of 6.3%. The acid, saponification and peroxide values of the oils obtained were significantly influenced (p ,0.05) by the humidity. The maximum acid values of 8.88 corresponded to a moisture content of 17.5%. Likewise, the saponification value showed a maximum of 154.1 for humidity content of 43.3% at the beginning of the drying step. The pulp oil's peroxide value initially at 3.7 meqO 2 /kg increased progressively until attaining 51.0 O 2 /kg at the end of drying. The iodine value was not influenced by humidity. A moisture content of 7.7% has been determined as the optimal value for optimizing both oil extraction yield and physicochemical property of the oil obtained.

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Characterization of Amaranth Seed Oils

Gamel

Mesallam

Damir

et al. 2007

Journal of Food Lipids

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The oil fractions of Amaranthus caudatus L. and Amaranthus cruentus L. seeds were studied after different treatments of the seeds. The oil contents were 7.1 and 8.5% for raw A. caudatus L. and A. cruentus L. seeds, and consisted of 80.3–82.3% of triacylglycerols (TAGs). Phospholipids represented 9.1–10.2% of the oil. The squalene content was 4.8–4.9% in both types of oil. Air classification increased the lipid content and decreased the content of squalene, while heating (popping and cooking) increased the squalene content. After germination, the lipid fraction was decreased in their TAGs and increased in their phospholipids. The main fatty acid composition (palmitic, linoleic and oleic) was not affected by thermal treatments or by germination of the seeds. The hydroperoxide stability test showed that the stability of amaranth oil was more than that of sunflower oil. PRACTICAL APPLICATIONS This research provides some information about the effect of different treatments – including heat treatments, germination and air classification – on the oil characteristics of two species of amaranth seeds. Fatty acids and triacylglycerol profiles, lipid fractions and squalene content were the main characteristics studied during this research. The stability of the oil against oxidation is also presented as compared with sunflower oil. The results of this research provide a clearer picture for the potential use of amaranth oil on an industrial scale and its characteristic stability under different process conditions.

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Quality changes in edible oils at high temperature. Kinetic analysis

Cited by 6 publications

References 9 publications

The dynamics of oxidative changes in selected fats during the frying of French fries

The dynamics of oxidative changes in selected fats during the frying of French fries

Influence of water content of the pulp on the extraction and the physicochemical properties of Canarium schweinfurthii oil

Characterization of Amaranth Seed Oils

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