Cyclic fatty acids in sunflower oils during frying of frozen foods with oil replenishment

European Journal of Lipid Science and Technology

Volumn 109, Issue 2, 2007, Pages 165-173

  Romero, Antonio ^a   Bastida, Sara ^b   Sánchez Muniz, Francisco J ^c  

^a Laboratorio Anayco SL   (Spain)

^b INSTITUTO DEL FRÍO CSIC   (Spain)

^c UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Cyclic fatty acid monomers (CFAM); Frozen foods; Frying; High oleic acid sunflower oil; Polymers; Sunflower oil

Indexed keywords

HELIANTHUS; SOLANUM TUBEROSUM;

EID: 33947111312     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.200600206     Document Type: Article

References (34)

1. F. J. Sánchez-Muniz, S. Bastida: Effect of frying and thermal oxidation on olive oil and food quality. In: Olive Oil and Health. Eds. J. L. Quiles, M. C. Ramírez-Tortosa, P. Yaqoob, CAB International, Oxfordshire (UK) 2006, pp. 74-108.
2. G. Varela, B. Ruiz-Roso: Some nutritional aspects of olive oil. In: Handbook of Olive Oil. Analysis and Properties. Eds. J. Harwood, R. Aparicio, Aspen Publisher, Inc., Gaithersburg, MD (USA) 2000, pp. 565-580.
3. M. C. Dobarganes, M. C. Pérez-Camino, G. Márquez- Ruíz, M. V. Ruiz-Méndez: New analytical possibilities in quality evaluation of refined oils. In: Edible Fats and Oils Proceeding: Basic Principles and Modern Practices. Ed. D. R. Erickson, AOCS Press, Champaign, IL (USA) 1990, pp. 427-429.
4. G. Dobson, W. W. Christie, J. L. Sebedio: Saturated bicyclic fatty acids formed in heated sunflower oil. Chem Phys Lipids. 1997, 87, 137-147.
5. J. L. Sebedio, A. Grandgirard: Cyclic fatty acids: Natural sources, formation during heat treatment, synthesis and biological properties. Prog Lipid Res. 1989, 28, 303-336.
6. D. Boskou: Non-nutrient antioxidants and stability of frying oils. In: Frying of Food. Oxidation, Nutrient and Non-nutrient Antioxidants, Biologically Active Compounds and High Temperatures. Eds. D. Boskou, I. Edmaldfa, Technomics, Lancaster (UK) 1999, pp. 183-204.
7. G. W. Burton, K. U. Ingold: Vit E: Application of the principles of physical organic chemistry to the exploration of its structure and function. Accounts Chem Res. 1986, 19, 194-199.
8. J. Mataix, F. J. Barbancho: Olive oil in Mediterranean food. In: Olive Oil and Health. Eds. J. L. Quiles, M. C. Ramírez-Tortosa, P. Yaqoob, CAB International, Oxfordshire (UK) 2006, pp. 7-23.
9. M. Parras: Socioeconomía del olivary del aceite de oliva. In: Aceite de Oliva Virgen: Nuestro Patrimonio Alimentario. Ed. J. Mataix Verdú, Universidad de Granada and Puleva Food, Granada (Spain) 2001, pp. 77-97.
10. A. Romero, C. Cuesta, F. J. Sánchez-Muniz: Does frequent replenishment with fresh monoenoic oils permit the frying of potatoes indefinitely? J Agric Food Chem. 1999, 47, 1168-1173.
11. E. Ribot, A. Grandgirard, J. L Sebedio, A. Grynberg, P. Athias: Incorporation of cyclic fatty acid monomers in lipids of rat heart. Lipids. 1992, 27, 79-81.
12. J. L. Sebedio, J. M. Chardigny: Physiological effect of trans and cyclic fatty acids. In: Deep Frying, Chemistry, Nutrition and Practical Applications. Eds. E. G. Perkins, M. D. Erickson, AOCS Press, Champaign, IL (USA) 1996, pp. 183-209.
13. J. C. Martin, F. M. Joffre, H. Siess, M. F. Vernevaut, P. Cillenot, M. Genty, J. L. Sebedio: Cyclic fatty acid monomers from heated oil modify the activities of lipid synthesizing and oxidizing enzymes in rat liver. J Nutr. 2000, 130, 1524-1530.
14. A. Romero, C. Cuesta, F. J. Sánchez-Muniz: Cyclic fatty acid monomers and thermoxidative alteration compounds formed during frying of frozen foods in extra virgin olive oil. J Am Oil Chem Soc. 2000, 77, 1169-1175.
15. A. Romero, S. Bastida, F. J. Sánchez-Muniz: Cyclic fatty acid monomer formation in domestic frying of frozen foods in sunflower oil and high oleic acid sunflower oil without oil replenishment. Food Chem Toxicol. 2006, 44, 1674-1681.
16. C. Cuesta, A. Romero, F. J. Sánchez-Muniz: Fatty acid changes in high oleic acid sunflower oil during successive deep-fat frying of frozen foods. Food Sci Technol Intern. 2001, 7, 317-324.
17. J. L. Sebedio, A. Bonpunt, A. Grandgirard, J. Prevost: Deep fat frying of frozen prefried french fries. Influence of the amount of linolenic acid in the frying medium. J Agric Food Chem. 1990, 38, 1862-1867.
18. A. Romero, C. Cuesta, F. J. Sánchez-Muniz: Utilización de freidora doméstica entre universitarios madrileñes. Aceptación de alimentos congelados fritos en aceite de oliva virgen extra, girasol y girasol alto oleico. Grasas Aceites 2001, 52, 38-44.
19. th Edn. Association of Official Analytical Chemists, Washington, DC (USA) 1980.
20. M. C. Dobarganes, J. Velasco, A. Dieffenbacher: Determination of polar compounds, polymerized and oxidized triacylglycerols, and diacylglycerols in oils and fats. Results of collaborative studies and the standardized method (technical report). Pure Appl Chem. 2000, 72, 1563-1575.
21. W. W. Christie: The preparation of derivates of fatty acids. In: Gas Chromatography and Lipids. A Practical Guide. Ed. W. W. Christie, The Oily Press, Ayr (UK) 1989, pp. 63-84.
22. J. L. Sebedio, J. Prevost, E. Ribot, A. Grandgirard: Utilization of high-performance liquid Chromatography as an enrichment step for the determination of cyclic fatty acid mono mers in heated fats and biological samples. J Chromatogr. 1994, 659, 101-109.
23. A. Romero, C. Cuesta, F. J. Sánchez-Muniz: Cyclic fatty acid monomers in high oleic acid sunflower oil and extra virgin olive oil used in repeated frying of fresh potatoes. J Am Oil Chem Soc. 2003, 80, 437-442.
24. G. Dobson, W. W. Christie, J. L. Sebedio: Monocyclic saturated fatty acids formed from oleic acid in heated sunflower oils. Chem Phys Lipids. 1996, 82, 101-110.
25. G. Tonolo, S. Marzo: Determinazione della vitamina E aggiunta e dei tocoferoli naturali negli oli di semi dietetici via HPLC. Riv Ital Sost Grasse 1989, 66, 179-185.
26. F. J. Sánchez-Muniz, S. Bastida: Frying oil discarding: Polar content vs. oligomer content determination. Forum Nutr. 2003, 56, 345-347.
27. S. López-Varela, F. J. Sánchez-Muniz, C. Cuesta: Decreased food efficiency ratio, growth retardation and changes in liver fatty acid composition in rats consuming thermally oxidized and polymerized sunflower oil used for frying. Food Chem Toxicol. 1995, 33, 181-189.
28. G. Márquez-Ruíz, M. C. Dobarganes: Nutritional and physiological effects of used frying fats. In: Deep Frying. Nutritional and Practical Applications. Eds. E. G. Perkins, M. C. Erickson, AOCS Press, Champaign, IL (USA) 1996, pp. 160-182.
29. M. J. González-Muñoz, S. Bastida, F. J. Sánchez- Muniz: Short term in vivo digestibility of triacylglycerol polymers, dimers and monomers of thermoxidized palm olein used in deep-frying. J Agric Food Chem. 1998, 46, 5158-5193.
30. M. J. González-Muñoz, S. Bastida, F. J. Sánchez- Muniz: Short term in vivo digestibility assessment of a highly oxidised and polymerised sunflower oil. J Sci Food Agric. 2003, 83, 413-418.
31. E. Ribot: Acide linolénique et altération des huiles au cours du chauffage. Formation de monomères cycliques et approche de leurs effets biologiques sur le cardiomyocyte. Ph.D. Thesis, Institut National des Sciences Appliqués, Lyon (France) 1991.
32. E. Ribot, A. Grandgirard, J. L. Sebedio, A. Grynberg, P. Athias: Incorporation of cyclic fatty acid monomers from heated sunflower and linseed oil. J Am Oil Chem Soc. 1987, 64, 1026-1032.
33. G. Dobson, W. W. Christie, J. L. Sebedio: The nature of cyclic fatty acids formed in heated vegetable oils. Grasas Aceites. 1996, 47, 26-33.
34. J. L. Sebedio, M. C. Dobarganes, G. Márquez, I. Wester, W. W. Christie, G. Dobson, F. Zwobada, J. M. Chardigny, Th. Mairot, R. Latinen: Industrial production of crisps and prefried french fries using sunflower oils. Grasas Aceites. 1996, 47, 5-13.