Determination of the extent of frying fat deterioration using differential scanning calorimetry

Journal of Food, Agriculture and Environment

Volumn 6, Issue 3-4, 2008, Pages 54-59

  Abdulkarim, S M ^a   Frage, A ^a   Tan, C P ^a   Ghazali, H M ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Differential scanning calorimetry; Frying fat deterioration; Physico chemical analysis

Indexed keywords

BRASSICA NAPUS; BRASSICA NAPUS VAR. NAPUS; GLYCINE MAX; HELIANTHUS; ZEA MAYS;

EID: 55249105477     PISSN: 14590255     EISSN: 14590263     Source Type: Journal    
DOI: None     Document Type: Article

References (26)

1. Che Man, Y.B., Liu, J.L., Jamilah, B. and Rahman, R. A. 1999. Quality changes of refined bleached-deodorized (RBD) palm olein, soybean oil and their blends during deep-fat frying. J. Food Lipids 6:181-193.
2. Boskou, G., Salta, F. N., Chiou, A., Troullidou, E. and Andrikopoulos, N. K. 2006. Content of trans-2,4-decadienal in deep-fried and panfried potatoes. Eur. J. Lipid Sci. Technol. 15:108-109.
3. Sebedio, J. L. and Chardingy, J. M. 1996. Physiological effects of trans and cyclic fatty acids. In Perkins, E.G. and Erickson, M.D. (eds). Deep Frying, Chemistry Nutrition and Practical Applications. AOCS, pp. 18-209.
4. Cheo, E. and Min, D.B. 2005 .Chemistry and reactions of reactive oxygen species in food. J. Food Sci. 70:R142-159.
5. Fauziah, A., Razali, I. and Nor-Aini, S. 2000. Frying performance of palm olein and high oleic sunflower oil during batch frying of potato crisps. Palm Oil Dev. 3:1-7.
6. Paul, S. and Mittal, G. S. 1997. Regulating the use of degraded oil/fat in deep-fat/oil food frying. Crit. Rev. Food Sci. Nutr. 37:635-662.
7. Takeoka, G., Perrino, C. J. R. and Buttery, R. 1996. Volatile constituents of used frying oils. J. Agric. Food Chem. 44:654-660.
8. Boyd, L.C., King, M. F. and Sheldon, B. 1992. A rapid method for determining the oxidation of n-3 fatty acids. J. Am. Oil Chem. Soc. 69:325-330.
9. White, P. J. 1991. Methods for measuring changes in deep-fat frying oils. J. Food Technol. 45:75-80.
10. Fritsch, C.W. 1981. Measurements of frying fat deterioration: A brief review. J. Am. Oil Chem. Soc. 58:272-274.
11. Abdelrahman, M., Attya, E. M. and Ramadan, M. F. 2006. Antiradical performance and physicochemical characteristics of vegetable oils upon frying of French fries: Preliminary comparative study. J. Food Lipids 13:259-276.
12. Cebula, D. J. and Smith, K. W. 1992. Differential scanning calorimetry of confectionery fats: Part ii - Effects of blends and minor components. J.Am. Oil Chem. Soc. 69:992-998.
13. Griffin, V. J. and Laye, P. G. 1992. Differential thermal analysis and differential scanning calorimetry. In Charsley, E. L. and Warrington, S. B. (eds). Thermal analysis. Royal Society of Chemistry, Cambridge, pp. 17-30.
14. Cheng, S. F., Yung, C. L., Noor Lida, H., Mat, D., Choo, Y. M., Chuah Cheng, H. and Ma Ah, N. 2006. Crystallisation and melting behavior of methyl esters of palm oil. Am. J. Applied Sci. 3(5):1859-1863.
15. Abdulkarim, S. M., Long, K., Lai, O. M., Muhammad, S. K. S. and Gazali, H. M 2007. Frying quality and stability of high-oleic Moringa oleifera seed oil in comparison with other vegetables oils. Food Chem. 105:1382-1389.
16. Petukhov, I., Malcolmson, L. J., Przybylski, R. and Amstrong, L. 1999. Frying performance of genetically modified canola oils. J. Am. Oil Chem. Soc.76:627-632.
17. Warner, K. and Knowlton, S. 1997. Frying quality and oxidative stability of high-oleic com oils. J. Am. Oil Chem. Soc.74:1317-1321.
18. PORIM 1995. PORIM Test Methods. Palm Oil Research Institute of Malaysia, Ministry of Primary Industries.
19. IUPAC 2000. Determination of polar compounds polymerized and oxidized triacylglycerols and diacylglycerols in oils and fats: A technical Report. Pure Appl. Chem. 72:1563-1575.
20. Che Man, Y. B. and Swe, P. Z. 1995. Thermal analysis of failed-batch palm oil by differential scanning calorimetry. J. Am. Oil Chem. Soc. 72:1529-1532.
21. Xu, X. Q., Tran, V. H., Palmer, M., White, K. and Salisbury, P. 1999. Chemical and physical analyses and sensory evaluation of six deep-frying oil. J. Am. Oil Chem. Soc. 76:1091-1099.
22. Dobarganes, C., Marquez-Ruzi, G. and Velasco, J. 2000. Interaction between fat and food during deep-fraying. Eur. J. Lipid Sci. Technol. 102:521-528.
23. Tan, C. P. and Che Man, Y. B. 1999. Differential scanning calorimetric analysis for monitoring the oxidation of heated oils. Food Chem. 67:177-184.
24. Daya, G., Padmini, S. and Arvind, R. 2000. Effect of deep-fat frying of potato chips and chicken on the quality of soybean oil. J. Consumer Studies and Home Economics 24:223-233.
25. Chu, Y.H. and Luo, S. 1994. Effects of sugar, salt and water on soybean oil quality during deep-frying. J. Am. Oil Chem. Soc. 71:897-900.
26. Gloria, H. and Aguilera, J. M. 1998. Assessment of the quality of heated oils by differential scanning calorimetry. J. Agric. Food Chem. 46:1363-1368.