Login Register Cart 0
Generic placeholder image

Current Nutrition & Food Science

Editor-in-Chief

ISSN (Print): 1573-4013
ISSN (Online): 2212-3881

Back
Journal Home About Journal Editorial Board Journal Insight Current Issue Volumes/Issues
Subscribe
Research Article

Formulation of Stable Frying Oil for Food Industry by Using Various Edible Oils and Antioxidants

Author(s): Aziz H. Rad, Behzad Ebrahimi*, Fakhreddin Homayoonpour*, Aydin Tabrizi, Darya A. SalmasI and Maede Baharbanafshe

Volume 15, Issue 7, 2019

Page: [672 - 677] Pages: 6

DOI: 10.2174/1573401315666181204112903

Price: $65

Abstract

Background: Frying oils are important nutrition due to their significant changes during the frying process. These changes can cause serious health problems in consumers.

Methods: The aims of this 3-stage study were to investigate chemical changes of Total Polar Compounds (TPC), Peroxide Value (PV), Free Fatty Acid (FFA), Anisidine Value (AV) and TOTOX Value (TV) during heating of four improved frying oil formulations including super palm olein, sunflower, rapeseed and corn oil and to assess their frying quality, blends and subsequent changes using various antioxidant compounds, including ter-butyl Hydroquinone (TBHQ) and its mixture with Ascorbyl Palmitate (ASCP).

Results: Results showed that the best formulation at the end of frying time was FO5 including 1:1 super palm olein and corn oil containing 120 ppm of TBHQ, 120 ppm of ASCP and 0.01% of Citric Acid (CA). This formulation showed the minimum TPC, PV, TV and FFA, compared to those other formulations.

Conclusion: Furthermore, AP was demonstrated to include synergistic effects on TBHQ in preventing thermal deterioration of the frying oils.

Keywords: Deep frying, formulation, natural antioxidant, synthetic antioxidant, stable frying oil, peroxide value.

« Previous Next »
Graphical Abstract

[1]
Dobarganes C, Márquez‐Ruiz G, Velasco J. Interactions between fat and food during deep-frying. Eur J Lipid Sci Technol 2000; 102(8‐9): 521-8.
[http://dx.doi.org/10.1002/1438-9312(200009)102:8/9<521:AID-EJLT521>3.0.CO;2-A]
[2]
Melton SL. Sensory evaluation of frying fat and deep-fried products. In: Erickson MD, Ed. Deep Frying. 2nd ed. Elsevier The Netherlands: 2007; pp. 359-70.
[http://dx.doi.org/10.1016/B978-1-893997-92-9.50026-8]
[3]
Saguy IS, Dana D. Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects. J Food Eng 2003; 56(2): 143-52.
[http://dx.doi.org/10.1016/S0260-8774(02)00243-1]
[4]
Homayoni Rad A, Mehrabany EV, Alipoor B, Mehrabany LV, Javadi M. Do probiotics act more efficiently in foods than in supplements? Nutrition 2012; 28(7-8): 733-6.
[http://dx.doi.org/10.1016/j.nut.2012.01.012] [PMID: 22704699]
[5]
Abbasalizadeh S, Neghadan Pharabar Z, Abbasalizadeh F, Ghojazadeh M, Goldust M. Efficacy of betamethasone on the fetal motion and biophysical profile and amniotic fluid index in preterm fetuses. Pak J Biol Sci 2013; 16(22): 1569-73.
[6]
Homayouni Rad A, Torab R, Ghalibaf M, Norouzi S, Mehrabany EV. Might patients with immune-related diseases benefit from probiotics? Nutrition 2013; 29(3): 583-6.
[http://dx.doi.org/10.1016/j.nut.2012.10.008] [PMID: 23398922]
[7]
Homayoni Rad A, Vaghef Mehrabany E, Alipoor B, Vaghef Mehrabany L. The comparison of food and supplement as probiotic delivery vehicles. Crit Rev Food Sci Nutr 2016; 56(6): 896-909.
[http://dx.doi.org/10.1080/10408398.2012.733894] [PMID: 25117939]
[8]
Ebrahimi B, Mohammadi R, Rouhi M, Mortazavian AM, Shojaee-Aliabadi S, Koushki MR. Survival of probiotic bacteria in carboxymethyl cellulose-based edible film and assessment of quality parameters. Lebensm Wiss Technol 2018; 87: 54-60.
[http://dx.doi.org/10.1016/j.lwt.2017.08.066]
[9]
Ejtahed HS, Mohtadi Nia J, Homayouni Rad A, Niafar M, Asghari Jafarabadi M, Mofid V. The effects of probiotic and conventional yoghurt on diabetes markers and insulin resistance in type 2 diabetic patients: A randomized controlled clinical trial. Majallah-i Ghudad-i Darun/Riz va Mitabulism-i Iran 2011; 13(1): 112.
[10]
Ahmad Tarmizi AH, Niranjan K, Gordon M. Physico-chemical changes occurring in oil when atmospheric frying is combined with post-frying vacuum application. Food Chem 2013; 136(2): 902-8.
[http://dx.doi.org/10.1016/j.foodchem.2012.08.001] [PMID: 23122143]
[11]
Naghshineh M, Ariffin AA, Ghazali HM, Mirhosseini H, Mohammad AS. Effect of saturated/unsaturated fatty acid ratio on physicochemical properties of palm olein-olive oil blend. J Am Oil Chem Soc 2010; 87(3): 255-62.
[http://dx.doi.org/10.1007/s11746-009-1495-z]
[12]
Dobarganes MC, Marmesat S, Morales A, Velasco J. Action and fate of natural and synthetic antioxidants during frying. Grasas y Aceites. Departmento de Publicaciones del CSIC 2010; 61(4): 333-40.
[13]
Innawong B, Mallikarjunan P, Marcy JE. The determination of frying oil quality using a chemosensory system. Lebensm Wiss Technol 2004; 37(1): 35-41.
[http://dx.doi.org/10.1016/S0023-6438(03)00122-1]
[14]
Perkins EG, Erickson MD, Eds. Deep frying: chemistry, nutrition, and practical applications. AOCS press Champaign, IL 1996.
[15]
Society AOC, Firestone D. Official methods and recommended practices of the American Oil Chemists’ Society. AOCS press Champaign, IL 1994.
[16]
Chemists AA. Official methods of analysis. 15th ed. Vol. I. AOAC: Arlington, VA 1990.
[17]
Shahidi F, Wanasundara UN. Methods for measuring oxidative rancidity in fats and oils. In: Akoh CC, Ed. Food Lipids. 4th ed. CRC Press Boca Raton, FL 2002; pp. 519-34.
[http://dx.doi.org/10.1201/9780203908815.ch14]
[18]
Farhoosh R, Tavassoli-Kafrani MH. Polar compounds distribution of sunflower oil as affected by unsaponifiable matters of Bene hull oil (BHO) and tertiary-butylhydroquinone (TBHQ) during deep-frying. Food Chem 2010; 122(1): 381-5.
[http://dx.doi.org/10.1016/j.foodchem.2010.02.066]
[19]
Lumley I. Polar compounds in heated oils Frying of foods: principles, changes, new approuches. Chichester: Ellis Horwood 1988; pp. 166-73.
[20]
Kiran CR, Sundresan A. Thermal degradation studies on Edible Oil during Deep Fat Frying Process. Cochin University of Science and Technology Kochi, Kerala, India 2015.
[21]
Uriarte P, Guillén M. Formation of toxic alkylbenzenes in edible oils submitted to frying temperature: influence of oil composition in main components and heating time. Food Res Int 2010; 43(8): 2161-70.
[http://dx.doi.org/10.1016/j.foodres.2010.07.022]
[22]
Gunstone F. Oils and fats in the food industry Vol 6. John Wiley & Sons UK 2009.
[23]
Sebastian A, Ghazani SM, Marangoni AG. Quality and safety of frying oils used in restaurants. Food Res Int 2014; 64: 420-3.
[http://dx.doi.org/10.1016/j.foodres.2014.07.033] [PMID: 30011669]
[24]
Naz S, Sheikh H, Siddiqi R, Asad Sayeed S. Oxidative stability of olive, corn and soybean oil under different conditions. Food Chem 2004; 88(2): 253-9.
[http://dx.doi.org/10.1016/j.foodchem.2004.01.042]
[25]
Matalgyto F, Al-Khalifa A. Effect of microwave oven heating on stability some oils and fats. Arab Gulf J Sci Res 1998; 16(2): 431-50.
[26]
Quiles JL, Ramírez-Tortosa MC, Gómez JA, Huertas JR, Mataix J. Role of vitamin E and phenolic compounds in the antioxidant capacity, measured by ESR, of virgin olive, olive and sunflower oils after frying. Food Chem 2002; 76(4): 461-8.
[http://dx.doi.org/10.1016/S0308-8146(01)00307-7]
[27]
Merrill LI, Pike OA, Ogden LV, Dunn ML. Oxidative stability of conventional and high-oleic vegetable oils with added antioxidants. J Am Oil Chem Soc 2008; 85(8): 771-6.
[http://dx.doi.org/10.1007/s11746-008-1256-4]
[28]
Man YBC, Jaswir I. Effect of rosemary and sage extracts on frying performance of refined, bleached and deodorized (RBD) palm olein during deep-fat frying. Food Chem 2000; 69(3): 301-7.
[http://dx.doi.org/10.1016/S0308-8146(99)00270-8]
[29]
Gunstone F. Vegetable oils in food technology: composition, properties and uses. John Wiley & Sons UK 2011.
[http://dx.doi.org/10.1002/9781444339925]
[30]
Sulieman AERM. EL-Makhzangi A, Ramadan M.F. Antiradical performance and physicochemical characteristics of vegetable oils upon frying of french fries: a preliminary comparative study. J Food Lipids 2006; 13(3): 259-76.
[http://dx.doi.org/10.1111/j.1745-4522.2006.00050.x]
[31]
Crosa MJ, Skerl V, Cadenazzi M, et al. Changes produced in oils during vacuum and traditional frying of potato chips. Food Chem 2014; 146: 603-7.
[http://dx.doi.org/10.1016/j.foodchem.2013.08.132] [PMID: 24176387]
[32]
Casal S, Malheiro R, Sendas A, Oliveira BPP, Pereira JA. Olive oil stability under deep-frying conditions. Food Chem Toxicol 2010; 48(10): 2972-9.
[http://dx.doi.org/10.1016/j.fct.2010.07.036] [PMID: 20678538]
[33]
Berset C. Antioxydants phénoliques 2006.
[34]
Al-Kahtani HA. Survey of quality of used frying oils from restaurants. J Am Oil Chem Soc 1991; 68(11): 857-62.
[http://dx.doi.org/10.1007/BF02660602]
[35]
List GR, Evans CD, Kwolek WF, Warner K, Boundy BK, Cowan JC. Oxidation and quality of soybean oil: a preliminary study of the anisidine test. J Am Oil Chem Soc 1974; 51(2): 17-21.
[http://dx.doi.org/10.1007/BF02545207]
[36]
van der Merwe GH, du Plessis LM, Taylor J. Changes in chemical quality indices during long-term storage of palm-olein oil under heated storage and transport-type conditions. J Sci Food Agric 2004; 84(1): 52-8.
[http://dx.doi.org/10.1002/jsfa.1609]
[37]
Evans CD, Warner K, List GR, Cowan JC. Room odor evaluation of oils and cooking fats. J Am Oil Chem Soc 1972; 49(10): 578-82.
[http://dx.doi.org/10.1007/BF02609230]

Rights & Permissions Print Cite
Article Metrics
31
2
1
1
© 2024 Bentham Science Publishers | Privacy Policy