The Characteristics and Analysis of Polar Compounds in Deep-Frying Oil: a Mini Review

被引：8

作者：

Cao, Xinyu ^{[1
]}

Li, Xue ^{[1
]}

Shu, Nanxi ^{[1
]}

Tan, Chin Ping ^{[2
]}

Xu, Yong-Jiang ^{[1
]}

Liu, Yuanfa ^{[1
]}

机构：

[1] Jiangnan Univ, Collaborat Innovat Ctr Food Safety & Qual Control, Natl Engn Reacher Ctr Funct Food,Sch Food Sci & T, Natl Engn Lab Cereal Fermentat Technol,State Key, Wuxi 214122, Jiangsu, Peoples R China

[2] Univ Putra Malaysia, Fac Food Sci & Technol, Dept Food Technol, Seri Kembangan, Malaysia

来源：

FOOD ANALYTICAL METHODS | 2022年 / 15卷 / 10期

关键词：

Deep frying; Polar compounds; Lipid oxidation; Analytical method; OXIDATIVE STABILITY; LIPID OXIDATION; EDIBLE OILS; SOYBEAN OIL; SPECTROSCOPY; FOOD; H-1;

D O I：

10.1007/s12161-022-02335-x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Deep frying is one of the most popular culinary processes, which induces oils generating a large number of polar compounds (PC) with complex structure, resulting in the difficulty of isolation and identification. In this review, we aimed to discuss the components of PC and then summary highly selective and highly sensitive approaches to analysis PC. It is found that infrared is the most convenient method for qualitative analysis, and chromatography is suitable for quantitative analysis, and electron spin resonance is applicable for mechanism analysis. In the future, sophisticated forecast technologies and comprehensive analytical methods will characterize the development trends in PC analysis, which will be beneficial for a full understanding of deep-frying oil food safety and quality control.

引用

页码：2767 / 2776

页数：10

共 50 条

[31] Formation of Alkylbenzenes and Tocochromanols Degradation in Sunflower Oil and in Fried Potatoes during Deep-Frying and Pan-Frying
Padovan, Andrea
Moret, Sabrina
Bortolomeazzi, Renzo
Moret, Erica
Conchione, Chiara
Conte, Lanfranco S.
Bruehl, Ludger
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2020, 122 (05)
[32] Effects of oxygenation and process conditions on thermo-oxidation of oil during deep-frying
Patsioura, Anna
Ziaiifar, Aman Mohammad
Smith, Paul
Menzel, Andreas
Vitrac, Olivier
FOOD AND BIOPRODUCTS PROCESSING, 2017, 101 : 84 - 99
[33] Broadening AIEgen application: rapid and portable sensing of foodstuff hazards in deep-frying oil
Wu, Yue
Jin, Pengwei
Gu, Kaizhi
Shi, Chuanxin
Guo, Zhiqian
Yu, Zhen-Qiang
Zhu, Wei-Hong
CHEMICAL COMMUNICATIONS, 2019, 55 (28) : 4087 - 4090
[34] The Effect of Waxes on Rapeseed Oil Quality and Acrylamide Development in Potato Fries during Deep-Frying
Onacik-Gur, Sylwia
Ptasznik, Stanislaw
Siekierko, Urszula
Szczepanska, Magdalena
APPLIED SCIENCES-BASEL, 2024, 14 (17):
[35] Quality Assessment of Deep-Frying Palm Oil by Impedimetric Sensing with a Simple and Economic Electrochemical Cell
Kung, Yi
Hsieh, Bo-Chuan
SENSORS, 2021, 21 (21)
[36] Effects of deep-frying oil on blood pressure and oxidative stress in spontaneously hypertensive and normotensive rats
Yen, Pei-Ling
Chen, Bing-Huei
Yang, Feili Lo
Lu, Yi-Fa
NUTRITION, 2010, 26 (03) : 331 - 336
[37] Modified Chinese quince oligomeric proanthocyanidin protects deep-frying oil quality by inhibiting oxidation
Zhang, Run-Yang
Kong, Wan-Qing
Qin, Zhao
Liu, Hua-Min
Wang, Xue-De
FOOD CHEMISTRY, 2024, 444
[38] Effects of frying oils' fatty acids profile on the formation of polar lipids components and their retention in French fries over deep-frying process
Li, Xiaodan
Li, Jinwei
Wang, Yong
Cao, Peirang
Liu, Yuanfa
FOOD CHEMISTRY, 2017, 237 : 98 - 105
[39] Aerobic-liquor treatment improves the quality and deep-frying performance of refined palm oil
Chew, Chien Lye
Ab Karim, Nur Azwani
Quek, Wei Ping
Wong, See Kiat
Lee, Yee-Ying
Chan, Eng-Seng
FOOD CONTROL, 2021, 126
[40] Polar content vs. TAG oligomer content in the frying-life assessment of monounsaturated and polyunsaturated oils used in deep-frying
Bastida, S
Sánchez-Muniz, FJ
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2002, 79 (05) : 447 - 451

← 1 2 3 4 5 →