Formation of oxidation products in polar compounds of different vegetable oils during French fries deep-frying

被引:1
|
作者
Chen, Jia [1 ]
Zhang, Lingyan [1 ]
Sagymbek, Altayuly [2 ]
Li, Qi [1 ]
Gao, Yuan [1 ]
Yu, Xiuzhu [1 ]
机构
[1] Northwest A&F Univ, Engn Res Ctr Grain & Oil Functionalized Proc Univ, Coll Food Sci & Engn, Yangling, Shaanxi, Peoples R China
[2] Saken Seifullin Kazakh Agrotech Univ, Dept Food Sci, Nur Sultan, Kazakhstan
基金
中国国家自然科学基金;
关键词
VIRGIN OLIVE OIL; H-1-NMR SPECTROSCOPY; FOOD NATURE; TEMPERATURE; EVOLUTION; ACIDS; FATS;
D O I
10.1111/jfpp.17004
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
This research aimed to establish the influence of frying on the oxidation products in polar compounds extracted from three different vegetable oils. For this purpose, Fourier transform infrared spectroscopy (FTIR) and H-1 nuclear magnetic resonance (NMR) were used. The FTIR spectral alterations demonstrated that the frying led to significant shifts in the intensity of the absorption bands at 3006 and 1746 cm(-1) for samples. The changes in the various kinds of acyl groups, 1,2-diglycerides, and oxygenated compounds in polar compounds were determined by H-1 NMR spectroscopy. The aldehyde and alcohol contents were much higher in soybean and rapeseed oils than in palm oil. Thus, from the perspective of toxic aldehyde (4-hydroxy-[E]-2-alkenals) content, the palm oil-frying media were much safer than others. Principle component analysis results also revealed that the levels of n-alkanals, 4-oxo-alkanals, and absorbance at 1746 cm(-1) were strongly associated with the oxidation degree of polar compounds. Novelty impact statement The oxidation products in polar compounds of different vegetable oils during the 32 h repeated frying at 180 degrees C were determined using HPSEC, FTIR, and 1H NMR. Given 10% is taken as the discard value for triglyceride oligopolymers, palm oil was the only oil that did not reach the threshold value. The results in FTIR spectra and 1H NMR are associated with increased formation of secondary oxidation products and decreased degree of unsaturation in polar compounds. Thus, a combination of these techniques could effectively reflect the oxidation degree of polar compounds during frying process.
引用
收藏
页数:10
相关论文
共 50 条
  • [1] Analysis of oxidation products and toxic compounds in edible and blended oil during the deep-frying of french fries
    Chu, Mingi
    Noh, Eunjeong
    Lee, Kwang-Geun
    [J]. FOOD SCIENCE AND BIOTECHNOLOGY, 2024, 33 (10) : 2275 - 2287
  • [2] Influence of deep-frying using various commercial oils on acrylamide formation in French fries
    Zhang, Hao
    Zhang, Hui
    Cheng, Lilin
    Wang, Li
    Qian, Haifeng
    [J]. FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, 2015, 32 (07): : 1083 - 1088
  • [3] 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
    [J]. FOOD CHEMISTRY, 2017, 237 : 98 - 105
  • [4] Comparison of non-volatile degradation products formed from different vegetable oils during deep frying of French fries
    Chen, Jia
    Zhang, Lingyan
    Zhao, Peng
    Wang, Jiayun
    Li, Qi
    Yu, Xiuzhu
    [J]. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022, 57 (10): : 6763 - 6772
  • [5] Rheological characteristics of vegetable oils as affected by deep frying of French fries
    Hassanien, M. F. R.
    Sharoba, A. M.
    [J]. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2014, 8 (03) : 171 - 179
  • [6] Rheological characteristics of vegetable oils as affected by deep frying of French fries
    M. F. R. Hassanien
    A. M. Sharoba
    [J]. Journal of Food Measurement and Characterization, 2014, 8 : 171 - 179
  • [7] Influence of triacylglycerol structure on the formation of lipid oxidation products in different vegetable oils during frying process
    Chen, Jia
    Zhang, Lingyan
    Guo, Xingfeng
    Qiang, Jie
    Cao, Yongsheng
    Zhang, Siyu
    Yu, Xiuzhu
    [J]. Food Chemistry, 2025, 464
  • [8] Novel Correlation of Peroxide/Conjugation Values for Vegetable Oils During Deep-Frying
    Karaogul, Eyyup
    Kelley, Stephen S.
    Cicek, Sumeyra
    Yalcin, Hamza
    Alma, M. Hakki
    [J]. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2024, 2024
  • [9] Influence of Prolonged Deep-Frying Using Various Oils on Volatile Compounds Formation of French Fries Using GC-MS, GC-O, and Sensory Evaluation
    Xu, Lirong
    Wu, Gangcheng
    Ji, Xin
    Zhang, Hui
    Jin, Qingzhe
    Wang, Xingguo
    [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2021, 98 (06) : 657 - 671
  • [10] Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and pan-frying of potatoes
    Andrikopoulos, NK
    Dedoussis, GVZ
    Falirea, A
    Kalogeropoulos, N
    Hatzinikola, HS
    [J]. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 2002, 53 (04) : 351 - 363