The changes in the volatile aldehydes formed during the deep-fat frying process

Zhang, Qing; Qin, Wen; Lin, Derong; Saleh, Ahmed S.M.

doi:10.1007/s13197-015-1923-z

Cited by 79 publications

(60 citation statements)

References 27 publications

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“…Water, for example, can promote the hydrolysis of the TAGs to form the free FAs which are prone to occur in the thermal oxidation during the deep-fat frying. However, the contents of water and proteins contained in CBM were relatively higher compared to those in WD [19]. Therefore, the constituents in CBM not only accelerated the formation of the FAs but also promoted the occurrence of chemical reactions in these FAs.…”

Section: Fatty Acid Profilementioning

confidence: 92%

Monitoring of Changes in Composition of Soybean Oil During Deep‐Fat Frying with Different Food Types

Zhang

Saleh

2015

J Americ Oil Chem Soc

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Changes in the composition of soybean oil during deep‐fat frying with wheat dough (WD) and chicken breast meat (CBM) were comparatively investigated using gas chromatography–mass spectrometry and Fourier transform infrared spectroscopy (FTIR). The amounts of saturated fatty acids (FAs) and short‐chain FAs were increased. The amount of unsaturated FAs was decreased as the processing time increased. An increase in the amount of tetradecanoic acid and 9‐cis‐hexadecanoic acid was observed during the CBM frying only. The FTIR spectrum of frying oil was analyzed by extracting the entire information as the area ratios based on vibration absorptions of the specific functional groups. Changes in content of functional groups, namely cis C=C, trans C=C, C=O, C–O, O–H, and C–H, were studied by the FTIR‐based method. Based on the changes in the content of FAs and functional groups, soybean oil fried with CBM degraded more quickly than that fried with WD. Moreover, good linear correlations between the change in contents of functional groups and the mass percentages of FAs were also observed. The FTIR‐based method could be used in real time to monitor the quality of frying oil during the deep‐fat frying.

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Section: Fatty Acid Profilementioning

confidence: 92%

Monitoring of Changes in Composition of Soybean Oil During Deep‐Fat Frying with Different Food Types

Zhang

Saleh

2015

J Americ Oil Chem Soc

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“…The H-NMR spectra and C-NMR spectra were recorded at 25 C on 500 MHz or 125 MHz NMR spectrometer (Bruker Avance III). Chemical shis (d) are reported in PPM using Me 4 Si as an internal standard (d ¼ 0 ppm), or using the deuterated solvent signal as reference. Spin-spin coupling constants (J) are given in Hz.…”

Section: Materials and Instrumentationmentioning

confidence: 99%

The synthesis of two long-chain N-hydroxy amino coumarin compounds and their applications in the analysis of aldehydes

et al. 2017

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Herein, two N-substituted coumaryl hydroxylamines (compounds 1a and 1b) with long aliphatic chains were prepared in 8 steps with a novel synthetic protocol. They served as derivatization agents for aldehydes by the formation of nitrones under mild conditions, which can be readily analysed by LC-MS with good chromatographic performance, excellent fluorescent response, and high ionization strength. We successfully used compounds 1a and 1b in the analysis of furfuraldehydes in raisins, based on the derivatization reactions of standard furfural (F), 5-methylfurfural (5-MF) and 5-(hydroxymethyl)furfural (5-HMF) samples. It proved that they are excellent agents for the analysis of aldehydes in foodstuffs. The derivatization reaction between compound 1a and hexanal suggested that the applications of our designed derivatization agents can be further extended to the analysis of aliphatic aldehydes. This study demonstrated that the designed N-substituted coumaryl hydroxylamines are excellent probes for the analysis of various aldehydes which are important in multiple research areas.

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“…Sekitar 80-90% konsumsi ALT berasal dari produk hidrogenasi parsial, seperti margarin, shortening, dan deep frying fats, sementara sisanya berasal dari sumber alami hewan ruminansia (Sartika, 2008;Zhang et al, 2015). Hidrogenasi adalah proses penambahan atom hidrogen pada ikatan rangkap asam lemak tidak jenuh sehingga mengubahnya menjadi asam lemak jenuh (Vahmani et al, 2015).…”

Section: Pendahuluanunclassified

VALIDASI METODE ANALISIS ASAM LEMAK TRANS DALAM MAKANAN BERDASARKAN AOCS OFFICIAL METHOD Ce 1h-05

Njoman

Andarwulan

2016

jtip

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Cardiovascular disease is related to the high consumption of trans fatty acid. This issue has driven SEAFAST IPB Lab oratory to develop a trans fatty acid analysis method for gas chromatography b ased on AOCS Official Method ABSTRAK1Meningkatnya isu kesehatan terkait penyakit kardiovaskuler yang dihubungkan dengan tingkat konsumsi asam lemak trans mendorong laboratorium SEAFAST IPB untuk mengembangkan metode analisis asam lemak trans dengan kromatografi gas berdasarkan AOCS Official Method Ce 1h-05 (AOCS, 2005). Penelitian ini bertujuan untuk memvalidasi metode tersebut melalui tiga tahap: tahap persiapan, orientasi prosedur uji dan validasi metode. Selama pengecekan unjuk kerja instrumen pada tahap persiapan dilakukan validasi linieritas, batas deteksi (LoD) dan batas kuantitasi (LoQ), rentang kerja, serta presisi pada larutan baku FAME 9t-C18:1 dan campuran isomer C18:2. Sementara pada tahap validasi metode dilakukan validasi spesifisitas, presisi dan akurasi untuk senyawa 9 t-C18:1 dalam matriks produk pangan, dalam hal ini donat. Hasil validasi instrumen pada baku 9t-C18:1 memenuhi kriteria linieritas (r 2 = 1,00, syarat r 2 > 0,990) pada rentang kerja 0,0020 sampai 0,1200 mg/mL, dengan presisi (RSD) 0,24%, LoD 0,0007 mg/mL, dan LoQ 0,0020 mg/mL. Hasil validasi untuk setiap isomer dalam baku campuran isomer C18:2 juga memenuhi kriteria linieritas (r 2 = 0,9999, syarat r 2 > 0,990) dengan presisi (RSD), LoD dan LoQ masing-masing; 1) 9t,12t-C18:2: 1,40%; 0,0033 mg/mL 0,0100 mg/mL; 2) 9t,12c-C18:2: 1,89%; 0,0015 mg/mL; 0,0045 mg/mL; 3) 9c,12t-C18:2: 2,39%; 0,0015 mg/mL; 0,0044 mg/mL; 4) C18:2 cis: 3,39%; 0,0006 mg/mL; 0,0019 mg/mL. Hasil validasi metode untuk senyawa 9t-C18:1 dalam 100 mg ekstrak lemak donat menunjukkan bahwa metode tervalidasi untuk parameter spesifisitas (Rs = 1,2), presisi (RSD kadar asam lemak (mg/g) = 1,78%; RSD persen kadar asam lemak terhadap asam lemak total = 0,72%) dan akurasi (persen rekoveri) 80,54-94,25%.Kata kunci: asam lemak trans, kromatografi gas , validasi metode

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The changes in the volatile aldehydes formed during the deep-fat frying process

Cited by 79 publications

References 27 publications

Monitoring of Changes in Composition of Soybean Oil During Deep‐Fat Frying with Different Food Types

Monitoring of Changes in Composition of Soybean Oil During Deep‐Fat Frying with Different Food Types

The synthesis of two long-chain N-hydroxy amino coumarin compounds and their applications in the analysis of aldehydes

VALIDASI METODE ANALISIS ASAM LEMAK TRANS DALAM MAKANAN BERDASARKAN AOCS OFFICIAL METHOD Ce 1h-05

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