Enhancing quality and oxidative stability of aged fried food with γ-tocopherol

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 3, 2003, Pages 623-627

  Warner, Kathleen ^a   Neff, William E ^a   Eller, Fred J ^a  

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

Author keywords

tocopherol; Fryer oil; Frying; Nonanal; Odor; Potato chips; Sensory; Tocopherol; Triolein

Indexed keywords

ANTIOXIDANT; GAMMA TOCOPHEROL; TRIOLEIN; VEGETABLE OIL;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMISTRY; DESICCATION; FLAVOR; FOOD HANDLING; FOOD PRESERVATION; FOOD QUALITY; FRYING; HEAT; LIPID OXIDATION; MASS FRAGMENTOGRAPHY; METHODOLOGY; ODOR; OXIDATION REDUCTION REACTION; PLANT TUBER; POTATO; VOLATILIZATION;

ANTIOXIDANTS; FOOD HANDLING; FOOD PRESERVATION; GAMMA-TOCOPHEROL; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HEAT; ODORS; OXIDATION-REDUCTION; PLANT TUBERS; SOLANUM TUBEROSUM; TRIOLEIN; VOLATILIZATION;

SOLANUM TUBEROSUM;

EID: 0037471617     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf020937e     Document Type: Article

References (29)

1. Frankel, E. N.; Cooney, P. M.; Moser, H. A.; Cowan, J. C.; Evans, C. D. Effect of Antioxidants and Metal Inactivators in Tocopherol-Free Soybean Oil. Fette Seifen Anstrichm. 1959, 61, 1036-1039.
2. Frankel, E. N.; Evans, C. D.; Cooney, P. M. Tocopherol Oxidation in Natural Fats. J. Agric. Food Chem. 1959, 7, 439- 441.
3. Huang, S. W.; Frankel, E. N.; German, J. B. Antioxidant Activity of α- and γ-Tocopherols in Bulk Oils and in Oil-in-Water Emulsions. J. Agric. Food Chem. 1994, 42, 2108-2114.
4. Huang, S. W.; Hopia, A.; Schwarz, K.; Frankel, E. N.; German, J. B. Antioxidant Activity of α-Tocopherol and Trolox in Different Lipid Substrates: Bulk Oils vs Oil-in-Water Emulsions. J. Agric. Food Chem. 1996, 44, 444-452.
5. Huang, S. W.; Frankel, E. N.; German, J. B. Effects of Individual Tocopherols and Tocopherol Mixtures on the Oxidative Stability of Corn Oil Triglycerides. J. Agric. Food Chem. 1995, 43, 2345-2350.
6. Jung, M. Y.; Min, D. B. Effects of α-, γ- and δ-Tocopherols on Oxidative Stability of Soybean Oil. J. Food Sci. 1990, 55, 1464-1465.
7. Gottstein, T.; Grosch, W. Model Study of Different Antioxidant Properties of α- and γ-Tocopherol in Fats. Fat Sci. Technol. 1990, 92, 139-143.
8. Olcott, H. S.; van der Veen, J. Comparison of Antioxidant Activities of Tocol and Its Methyl Derivatives. Lipids 1968, 3, 331-334.
9. Lea, C. H.; Ward, R. J. Relative Activities of the Seven Tocopherols. J. Sci. Food Agric. 1959, 10, 537-548.
10. Ragnarsson, J. O,; Labuza, T. P. Accelerated Shelf-Life Testing for Oxidative Rancidity in Foods - A Review. Food Chem. 1977, 2, 291-308.
11. Frankel, E. N. In Search of Better Methods to Evaluate Natural Antioxidants and Oxidative Stability in Food Lipids. Trends Food Sci. Technol. 1993, 4, 220-225.
12. Lampi, A.-M.; Kamal-Eldin, A. Effect of α- and γ-Tocopherols on Thermal Polymerization of Purified High-Oleic Sunflower Triacylglycerols. J. Am. Oil Chem. Soc. 1998, 75, 1699-1703.
13. Barrera-Arellano, D.; Ruiz-Mendez, V.; Ruiz, G. M.; Dobarganes, C. Loss of Tocopherols and Formation of Degradation Compounds in Triacylglycerol Model Systems Heated at High Temperature. J. Sci. Food Agric. 1999, 79, 1923-1928.
14. Wagner, K. H.; Elmadfa, I. Effects of Tocopherols and Their Mixtures on the Oxidative Stability of Olive Oil and Linseed Oil under Heating. Eur. J. Lipid Sci. Technol. 2000, 102, 624-629.
15. Wagner, K. H.; Wotruba, F.; Elmadfa, I. Antioxidative Potential of Tocotrienols and Tocopherols in Coconut Fat at Different Oxidation Temperatures. Eur. J. Lipid Sci. Technol. 2001, 103, 746-751.
16. Gordon, M. H.; Kourimska, L. The Effects of Antioxidants on Changes in Oils during Heating and Deep Frying. J. Sci. Food Agric. 1995, 68, 347-353.
17. Normand, L.; Eskin, N. A. M.; Przybylski, R. Effect of Tocopherols on the Frying Stability of Regular and Modified Canola Oils. J. Am. Oil Chem. Soc. 2001, 78, 369-373.
18. Neff, W. E.; Warner, K.; Byrdwell, W. C. Odor Significance of Undesirable Degradation Compounds in Heated Triolein and Trilinolein. J. Am. Oil Chem. Soc. 2000, 77, 1303-1313.
19. AOCS. Official Methods and Recommended Practices of the American Oil Chemists' Society, 5th ed.; AOCS: Champaign, IL, 1998; Vol. 1.
20. Warner, K.; Orr, P.; Glynn, M. Effect of Fatty Acid Composition of Oils on Flavor and Stability of Fried Foods. J. Am. Oil Chem. Soc. 1997, 74, 347-356.
21. Warner, K.; Neff, W. E.; Byrdwell, W. C.; Gardner, H. W. Effect of Oleic and Linoleic Acids on the Production of Deep-Fried Odor in Heated Triolein and Trilinolein. J. Agric. Food Chem. 2001, 49, 899-905.
22. Snedecor, G. W. Statistical Methods, 5th ed.; Iowa State University Press: Ames, IA, 1956.
23. Gordon, M. H.; Kourimska, L. Effect of Antioxidants on Losses of Tocopherols During Deep-fat Frying. Food Chem. 1995, 52, 175-177.
24. Recommendations of the 3rd International Symposium on Deep Fat Frying-Optimal Operations. Eur. J. Lipid Sci. Technol. 2000, 102, 594.
25. Frankel, E. N.; Neff, W. E.; Selke, S, Analysis of Autoxidized Fats by GC-MS. VII. Volatile Thermodecomposition Products from Pure Hydroperoxides from Autoxidized and Photosensitized Methyl Oleate, Linoleate and Linolenate. Lipids 1981, 16, 279-285.
26. Hall, C. A., III; Cuppett, S. L.; Wheeler, D.; Fu, X. Effects of Bleached and Unbleached Rosemary Oleoresin and Rosmariquinone on Light-Sensitized Oxidation of Soybean Oil. J. Am. Oil Chem. Soc. 1994, 71, 533-535.
27. Hall, C. A., III; Cuppett, S. L.; Dussault, P. Hydrogen-Donating Mechanism of Rosmariquinone an Antioxidant Found in Rosemary. J. Am. Oil Chem. Soc. 1999, 75, 1147-1154.
28. Hall, C. A., III.; Cuppett, S. L. Rosmariquinone Interactions in Autoxidation and Light-Sensitized Oxidation of Stripped Soybean Oil. J. Am. Oil Chem. Soc. 2000, 77, 937-943.
29. Grams, G. W.; Eskins, K.; Inglett, G. E. Dye-Sensitized Photooxidation of α-Tocopherol. J. Am. Chem. Soc. 1972, 94, 866-868.