Studies on the physico-chemical characteristics of some vegetable oils during heating and frying

被引：0
|
作者：
Narasimhamurthy, K [1 ]
Raina, PL [1 ]
机构：
[1] Cent Food Technol Res Inst, Dept Biochem & Nutr, Mysore 570013, Karnataka, India
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 1998年 / 35卷 / 05期
关键词：
fresh oil; heated oil; fried oil; physico-chemical characteristics;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Changes in the physico-chemical characteristics of oils during heating and frying were studied in respect of groundnut, sesame and coconut oils (heating at 180 degrees C for 72 h and frying under laboratory conditions). The results indicated relatively greater alterations in heated oils compared to fried oils. Peroxide value, thiobarbituric acid value, iodine value, conjugated dienoic acid and free fatty acids showed significant changes in heated oils compared to fried oils. The fatty acid analysis showed significant increases in the levels of 16:0, 18:0 and 18:1 and a decrease in the level of 18:2 in both heated and fried oils.
引用
收藏
页码：432 / 434
页数：3
相关论文
共 50 条
  • [1] VEGETABLE OILS DEGRADING CAPACITY BY BACILLUS SUBTILIS AND PHYSICO-CHEMICAL CHARACTERIZATION OF WASTE FRYING OILS
    De Souza, Eliane Ferreira
    Santos, Maria do Socorro Mascarenhas
    Silva, Cinthia Aparecida de Andrade
    Fiorucci, Antonio Rogeri
    Batistote, Margareth
    [J]. PERIODICO TCHE QUIMICA, 2019, 16 (32): : 196 - 206
  • [2] Oxidative changes in some vegetable oils during heating at frying temperature
    Marinova, E. M.
    Seizova, K. A.
    Totseva, I. R.
    Panayotova, Svetlana S.
    Marekov, Ilko N.
    Momchilova, Svetlana M.
    [J]. BULGARIAN CHEMICAL COMMUNICATIONS, 2012, 44 (01): : 57 - 63
  • [3] Studies on physico-chemical characteristics and fatty acid composition of commercially available Algerian frying edible oils
    Sadoudi, R.
    Ahmed, Ali D.
    [J]. INTERNATIONAL FOOD RESEARCH JOURNAL, 2017, 24 (01): : 60 - 67
  • [4] Studies of the physico-chemical characteristics and fatty acid composition of commercially available Algerian frying edible oils
    Sadoudi, R.
    Ahmed, D. Ali
    Trache, M.
    Kecili, A.
    [J]. BULGARIAN CHEMICAL COMMUNICATIONS, 2017, 49 (01): : 68 - 73
  • [5] Physico-chemical changes in rice bran oil during heating at frying temperature
    Latha, Rangaswamy Baby
    Nasirullah, D. R.
    [J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2014, 51 (02): : 335 - 340
  • [6] Physico-chemical changes in rice bran oil during heating at frying temperature
    Rangaswamy Baby Latha
    D. R. Nasirullah
    [J]. Journal of Food Science and Technology, 2014, 51 : 335 - 340
  • [7] Influence of flour type on physico-chemical characteristics during deep frying
    Habeebrakuman, Rihana
    Kaki, Shiva Shanker
    Anu, Prabhavathi Devi Bethala Lakshmi
    Maloo, Srinivas
    Vellanki, Bhaskar
    Lakshmi, Karuna Mallampalli Sri
    [J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2019, 56 (07): : 3471 - 3480
  • [8] Influence of flour type on physico-chemical characteristics during deep frying
    Rihana Habeebrakuman
    Shiva Shanker Kaki
    Prabhavathi Devi Bethala Lakshmi Anu
    Srinivas Maloo
    Bhaskar Vellanki
    Karuna Mallampalli Sri Lakshmi
    [J]. Journal of Food Science and Technology, 2019, 56 : 3471 - 3480
  • [9] COMPARATIVE STUDY ON SOME VEGETABLE OILS PRODUCTION TECHNOLOGIES AND THE IMPACT ON THEIR PHYSICO-CHEMICAL INDICES
    Bahaciu, Gratziela Victoria
    Dragomir, Nela
    Tudorache, Minodora
    Suler, Andra
    Nicolae, Carmen Georgeta
    Custura, Ioan
    [J]. SCIENTIFIC PAPERS-SERIES D-ANIMAL SCIENCE, 2021, 64 (01): : 429 - 434
  • [10] DETERIORATION OF SOME VEGETABLE-OILS .1. DURING HEATING OR FRYING OF SEVERAL FOODS
    ANDRIKOPOULOS, NK
    TZAMTZIS, VA
    GIANNOPOULOS, GA
    KALANTZOPOULOS, GK
    DEMOPOULOS, CA
    [J]. REVUE FRANCAISE DES CORPS GRAS, 1989, 36 (3-4): : 127 - 129
12345