Thermal degradation of groundnut oil during continuous and intermittent frying

Das, Amit Kumar; Babylatha, R.; Pavithra, A. S.; Khatoon, Sakina

doi:10.1007/s13197-011-0452-7

Cited by 32 publications

(19 citation statements)

References 24 publications

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“…Polycotton fabric pieces were stained with peanut oil. Peanut oil is usually preferred for deep frying because it is relatively stable with a high smoke point (Das et al 2013 ). This explains the rationale behind the use of peanut oil in the present study to obtain tough stains on the fabric pieces.…”

Section: Resultsmentioning

confidence: 99%

Purification and characterization of a surfactant-compatible lipase from Aspergillus tamarii JGIF06 exhibiting energy-efficient removal of oil stains from polycotton fabric

et al. 2016

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An extracellular lipase with 23,666.66 U/ml/min activity was produced by Aspergillus tamarii JGIF06 under submerged fermentation in mineral salt medium containing coconut oil (2.5 % v/v), tryptone (2 % w/v) and ammonium chloride (2 % w/v), with initial pH of 5 ± 0.2, incubated at 25 °C for 7 days on a rotary shaker at 120 rpm. A 7.9-fold increase in lipase-specific activity was recorded after purification by DEAE Sepharose ion exchange and Sephadex G200 column chromatography. The apparent molecular mass of this enzyme was revealed as 50 kDa by sodium dodecyl sulphate polyacrylamide gel electrophoresis. The optimal lipase activity was recorded at pH 4 and 37 °C. The enzyme revealed broad specificity towards different vegetable oils. The K m and V max of the lipase on olive oil was found to be 330.4 mg and 53,690 U/ml/min, respectively. The lipase activity was stable in the presence of surfactants such as cetrimonium bromide, sodium dodecyl sulphate and Tween 80, and metal ions and reagents such as Ca2+, Ba2+ and 2-mercaptoethanol. However, the activity was greatly reduced in the presence of organic solvents such as chloroform. The stain removal potential of the crude lipase was determined on polycotton fabric pieces stained with peanut oil. Lipase added to cold water alone significantly enhanced the removal of stain by 152 %. The addition of lipase also improved the stain removal efficiency of a commercially available detergent in the presence of either cold (25 ± 2 °C) or hot (65 ± 2 °C) water. The current findings suggest the potentiality of this enzyme for energy-efficient biocatalytic application.

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Section: Resultsmentioning

confidence: 99%

Purification and characterization of a surfactant-compatible lipase from Aspergillus tamarii JGIF06 exhibiting energy-efficient removal of oil stains from polycotton fabric

et al. 2016

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“…Moreover, they reported that the intermittent heating would result in more damage to the oil compared with the continuous heating. It is believed that the decomposition and formation of carbonyl and hydroperoxides during the frequent heating and cooling (due to increase of oxygen solubility in the oil) periods, respectively, lead to higher oil degradation [73,76]. More instances are presented in the Table 3.…”

Section: Operation Conditionsmentioning

confidence: 99%

A Review on Frying: Procedure, Fat, Deterioration Progress and Health Hazards

Hosseini

Ghorbani

Meshginfar

et al. 2016

J Americ Oil Chem Soc

134

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For decades, frying has been a popular technique for the preparation of foods, both on domestic and industrial scales. The effects of edible oil type and frying operation conditions on the shelf‐life of fried products, the deterioration progress and the health hazards of fried foods have been studied by various researchers. To achieve a clear conception of the present situation, a collection of the results obtained from previous studies about product deterioration and safety issues due to the frying process, along with related tables, are of prime importance. According to the studies, it can be concluded that a vacuum, oil replenishment, frying temperature, and time of process are the most important parameters affecting the quality of oils and fried products; hence, by controlling them, it is possible to prevent the formation of toxic compounds and loss of nutritional components to a considerable extent during frying operation. Furthermore, according to recent studies indicating significant formation of toxic compounds before the chemical indices of the oil reach the disposal point, more studies are needed to determine whether they are formed at levels that compromise safety and affect consumers’ sensory perception before the established discard points.

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“…The stability of frying oil is a crucial factor in the quality and health effect of both fried foods and oils [5]. Therefore, it is imperative to assess oil quality to avoid the use of deteriorated oil [5] by the best methods recommended for evaluating frying degradation, which are the determination of polar compounds [6] and the determination of polymers [7]. Besides, essays on deep-fat frying in a standard fryer remain the best method to test frying performance of oils [8].…”

Section: Introductionmentioning

confidence: 99%

Comparative study of polymers and total polar compounds as indicators of refined oil degradation during frying

Hammouda

Márquez‐Ruiz

Holgado

et al. 2018

Eur Food Res Technol

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The aim of this work was to compare the frying stability of refined olive pomace oil alone and blended with refined coconut oil during 60 successive sessions. Frying experiments were carried out at 180 °C and samples were evaluated by high-performance size-exclusion chromatography (HPSEC), measuring the polymers and polar compounds formed. The tocopherol content was also analyzed. At the end of the frying process, the lowest content of polymeric compounds (PC) and total polar compounds (TPC) were detected for the blend of refined olive pomace oil-refined coconut oil (ROPO/RCO) with 13.20% and 25%, respectively, compared to refined olive pomace oil (ROPO) pure with 16.9% and 34.5%, respectively. Hence, the present study based on PC and TPC as best quality indicators of frying oil degradation indicated that the frying behavior of ROPO pure significantly improved by the blending application with RCO and showed a higher chemical stability.

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Thermal degradation of groundnut oil during continuous and intermittent frying

Cited by 32 publications

References 24 publications

Purification and characterization of a surfactant-compatible lipase from Aspergillus tamarii JGIF06 exhibiting energy-efficient removal of oil stains from polycotton fabric

Purification and characterization of a surfactant-compatible lipase from Aspergillus tamarii JGIF06 exhibiting energy-efficient removal of oil stains from polycotton fabric

A Review on Frying: Procedure, Fat, Deterioration Progress and Health Hazards

Comparative study of polymers and total polar compounds as indicators of refined oil degradation during frying

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