Frying quality and oxidative stability of high-oleic corn oils

JAOCS, Journal of the American Oil Chemists' Society

Volumn 74, Issue 10, 1997, Pages 1317-1322

  Warner, K ^a   Knowlton, S ^b  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

^b DUPONT COMPANY   (United States)

Author keywords

Corn oil; Flavor; Frying; High oleic corn oil; Odor; Oxidation; Polar compounds; Sensory; Stability; Volatile compounds

Indexed keywords

FATTY ACIDS; ODORS; OXIDATION; SENSORY PERCEPTION; VOLATILE ORGANIC COMPOUNDS;

CORN OIL; FRIED FOOD FLAVOR; OLEIC ACID; TOTAL POLAR COMPOUND ANALYSIS;

VEGETABLE OILS;

EID: 0031256898     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-997-0063-7     Document Type: Article

References (30)

1. Frankel, E.N., and S.W. Huang, Improving the Oxidative Stability of Polyunsaturated Vegetables Oils by Blending with High-Oleic Sunflower Oil. J. Am Oil Chem. Soc. 71:255-259 (1994).
2. Moulton, K.J., R.E. Beal, K. Warner, and B.K. Boundy, Flavor Evaluation of Copper-Nickel Hydrogenated Soybean Oil and Blends with Unhydrogenated Oil. Ibid. 52:469-472 (1975).
3. Cowan, J.C., S. Koritala, K. Warner, G.R. List, K.J. Moulton, and C.D. Evans, Copper-Hydrogenated Soybean and Linseed Oils: Composition, Quality and Oxidative Stability, Ibid. 50:132-136 (1973).
4. Frankel, E.N., K. Warner, and K.J. Moulton. Effects of Hydrogenation and Additives on Cooking Oil Performance of Soybean Oil, Ibid. 62:1354-1358 (1985).
5. Wilson, R.F., J.W. Burton, and P. Kwanyuen. in Edible Fats and Oils Processing: Basic Principles and Modern Practices, edited by D. Erickson. American Oil Chemists' Society, Champaign, 1989, pp. 355-359.
6. Fuller, G., G.O. Kohler, and T.H. Applewhite. High-Oleic Safflower Oil: A New Stable Edible Oil, J. Am. Oit Chem. Soc. 43:477-481 (1966).
7. Fuller, G., D.G. Guadagni, M.L. Weaver, G. Nutter, and R.J. Horvat, Evaluation of Oleic Safflower Oil in Frying of Potato Chips. J. Food Sci. 36: 43-44 (1971).
8. Purdy, R.H., and B.J. Campbell. High-Oleic Safflower Oil, Food Tech. 21:349-352 (1967).
9. Prevot, A., J.L. Perrin, G. Laclaverie, P. Auge, and J.L. Coustille, A New Variety of Low-Linolenic Rapeseed Oil: Characteristics and Room-Odor Tests, J. Am. Oil Chem. Soc. 67:161-164 (1990).
10. Eskin, N.A.M., M. Vaisey-Genser, S. Durance-Todd, and R. Przybylski, Stability of Low-Linolenic Acid Canola Oil to Frying Temperatures. Ibid. 66:1081-1084 (1989).
11. Warner, K., and T.L. Mounts. Frying Stability of Soybean and Canola Oils with Modified Fatty Acid Compositions. Ibid. 70:983-988 (1993).
12. Mounts, T.L., K. Warner, G.R. List, W.E. Neff, and R.F. Wilson. Low-Linolenic Acid Soybean Oils - Alternatives to Frying Oils. Ibid. 71:495-499 (1994).
13. Warner, K., P. Orr, L. Parrott, and M. Glynn, Effects of Frying Oil Composition on Potato Chip Stability, Ibid. 71:117-1121 (1994).
14. Miller, L.A., and P. J. White, High-Temperature Stabilities of Low-Linolenate. High-Stearate and Common Soybean Oils, Ibid. 65:1324-1327 (1988).
15. Liu, H., and P.J. White, High-Temperature Stability of Soybean Oils with Altered Fatty Acid Compositions. Ibid. 69:533-537 (1992).
16. Warner, K., and T. Nelsen, AOCS Collaborative Study on Sensory and Volatile Compound Analyses of Vegetable Oils. Ibid. 73:157-166 (1996).
17. Snyder, J.M., E.N. Frankel, and E. Selke, Capillary Gas Chromatographic Analyses of Headspace Volatiles from Vegetable Oils. Ibid. 62: 1675-1679 (1985).
18. World Patent Application. WO95/22598.
19. Official Methods and Recommended Practices of the American Oil Chemists' Society, 4th edn., American Oil Chemists' Society, Champaign, 1989.
20. Warner, K., Sensory Evaluation of Oils and Fat-Containing Foods, in Methods to Assess Quality and Stability of Oils and Fat-Containing Foods, edited by K. Warner and N.A.M. Eskin, AOCS Press, Champaign, 1995.
21. Waltking, A.E., and H. Wessels, Chromatographic Separation of Polar and Nonpolar Components in Frying Oils, J. Assoc. Off. Anal. Chem. 64:1329 (1981).
22. Warner, K., T.L. Mounts, and W.F. Kwolek, Effects of Amioxidants, Methyl Silicone, and Hydrogenation on Room Odor of Soybean Cooking Oils, J. Am. Oil Chem. Soc. 62:1483-1486 (1985).
23. Snedecor, G.W., Statistical Methods, 5th edn., Iowa State University Press, Ames, 1956.
24. Frankel, E.N., and S.-W. Huang, Improving the Oxidative Stability of Polyunsaturated Vegetable Oils by Blending with High-Oleic Sunflower Oil, J. Am. Oil Chem. Soc. 71:255-259 (1994).
25. Huang, A.-S., O.A.-L. Hsieh, C.-L. Huang, and S.S. Chang, A Comparison of the Stability of Sunflower Oil and Corn Oil. Ibid. 58:997-1001 (1981).
26. Abdel-Aal, M.H., and H.A. Karara, Changes in Corn Oil During Deep-Fat Frying of Foods. Lebensm.-Wiss. u.-Technol. 19:323-327 (1986).
27. Hawrysh, Z.J., M.K. Erin, S.S. Kim, and R.T. Hardin, Sensory and Chemical Stability of Tortilla Chips Fried in Canola Oil, Corn Oil, and Partially Hydrogenated Soybean Oil, J. Am. Oil Chem. Soc. 72:1123-1130 (1995).
28. Warner, K., and P. Orr, Effect of Fatty Acid Composition of Oils on Flavor and Stability of Fried Foods. Ibid. 74: 347-356 (1997).
29. Billek, G., G. Guhr, and J. Waibel, Quality Assessment of Used Frying Fats: A Comparison of Four Methods, Ibid. 55:728-732 (1978).
30. Dobarganes, M.C., G. Marquez-Ruiz, and M.C. Perez-Camino, Thermal Stability and Frying Performance of Genetically Modified Sunflower Seed (Helianthus annuus L.) Oils, J. Agric. Food Chem. 41:678-681 (1993).