Simultaneous monitoring of the conventional qualitative indicators during frying of sunflower oil

Food Chemistry

Volumn 125, Issue 1, 2011, Pages 209-213

  Farhoosh, Reza ^a   Tavassoli Kafrani, Mohammad Hossein ^a  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

Author keywords

Deep frying; High performance size exclusion chromatography; Polar compounds; Rancidity indicators; Sunflower oil

Indexed keywords

DEEP-FRYING; HIGH-PERFORMANCE SIZE-EXCLUSION CHROMATOGRAPHY; POLAR COMPOUNDS; RANCIDITY INDICATORS; SUNFLOWER OIL;

CARBONYL COMPOUNDS; CONJUGATED POLYMERS; FATTY ACIDS; OLEFINS; VEGETABLE OILS;

SIZE EXCLUSION CHROMATOGRAPHY;

CARBONYL DERIVATIVE; DIACYLGLYCEROL; FATTY ACID; MONOMER; POLYMER; SUNFLOWER OIL; TRIACYLGLYCEROL;

ARTICLE; CHEMICAL ANALYSIS; FRYING; GEL PERMEATION CHROMATOGRAPHY;

HELIANTHUS;

EID: 77957883373     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.08.064     Document Type: Article

References (30)

1. AOCS. (1993). Official methods and recommended practices of the American Oil Chemists' Society. Champaign: AOCS Press.
2. Barbosa-Canovas V. Deep-fat frying, fundamentals and applications 1999, Aspen Publication, Maryland.
3. Chatha S.A.S., Anwar F., Manzoor M., Bajwa J.R. Evaluation of the antioxidant activity of rice bran extracts using different antioxidant assays. Grasas Aceites 2006, 57:328-335.
4. Combe N., Constantin M.J., Entressangles B. Lymphatic absorption of nonvolatileoxidation products of heated oils in the rat. Lipids 1981, 16:8-12.
5. Dobarganes M.C., Perez-Camino M.C., Marquez-Ruiz G. High performance size exclusion chromatography of polar compounds in heated and non-heated fats. Fat Science and Technology 1988, 90:308-311.
6. Dobarganes M.C., Perez-Camino M.C., Marquez-Ruiz G., Ruiz-Mendez M.V. Edible fats and oils proceeding: Basic principles and modern practices 1989, American Chemists' Society, Champaign.
7. Endo Y., Li C.M., Tagiri-Endo M., Fugimoto K. A modified method for the estimation of total carbonyl compounds in heated and frying oils using 2-propanol as a solvent. Journal of the American Oil Chemists' Society 2001, 10:1021-1024.
8. Farhoosh R. The effect of operational parameters of the Rancimat method on the determination of the oxidative stability measures and shelf-life prediction of soybean oil. Journal of the American Oil Chemists' Society 2007, 84:205-209.
9. Farhoosh R., Einafshar S., Sharayei P. The effect of commercial refining steps on the rancidity measures of soybean and canola oils. Food Chemistry 2009, 115:933-938.
10. Farhoosh R., Moosavi S.M.R. Determination of carbonyl value in rancid oils: A critical reconsideration. Journal of Food Lipids 2006, 13:298-305.
11. Farhoosh R., Moosavi S.M.R. Rancimat test for the assessment of used frying oils quality. Journal of Food Lipids 2007, 14:263-271.
12. Farhoosh R., Moosavi S.M.R. Carbonyl value in monitoring of the quality of used frying oils. Analytica Chimica Acta 2008, 617:18-21.
13. Farhoosh R., Niazmand R., Rezaei M., Sarabi M. Kinetic parameter determination of vegetable oil oxidation under Rancimat test conditions. European Journal of Lipid Science and Technology 2008, 110:587-592.
14. Farhoosh R., Pazhouhanmehr S. Relative contribution of compositional parameters to the primary and secondary oxidation of canola oil. Food Chemistry 2009, 114:1002-1006.
15. Farhoosh R., Tavakoli J. Chemical composition and oxidative stability of kernel oils from two current subspecies of Pistacia atlantica in Iran. Journal of the American Oil Chemists' Society 2008, 85:723-729.
16. Firestone D. Worldwide regulation of frying fats and oils. Inform 1993, 4:1366-1371.
17. Firestone D. Regulation of frying fat and oil. Deep frying: Chemistry, nutrition, and practical applications 1996, 323-334. AOCS Press, Champaign. E.G. Perkins, M.D. Erickson (Eds.).
18. Gomes T. Oligopolymer, diglyceride and oxidized triglyceride contents as measures of olive oil quality. Journal of the American Oil Chemists' Society 1992, 69:1219-1223.
19. Hopia A. Analysis of high molecular weight autoxidation products using high performance size exclusion chromatography: I. Changes during autoxidation. Lebensmittel-Wissenschaft und-Technologie 1993, 26:563-567.
20. Houhoula D.P., Oreopoulou V., Tzia V. The effect of process time and temperature on the accumulation of polar compounds in cottonseed oil during deep-fat frying. Journal of the Science of Food and Agriculture 2003, 83:314-319.
21. Kupranycz D.B., Amer M.A., Baker B.E. Effects of thermal oxidation on the constitution of butterfat, butterfat fractions and certain vegetable oils. Journal of the American Oil Chemists' Society 1986, 63:332-337.
22. Lumley I.D. Polar compounds in heated oils. Frying of food. Principles, changes, new approaches 1988, 166-173. Ellis Horwood Ltd, Chichester. G. Varela, A.E. Bender, I.D. Morton (Eds.).
23. Marquez-Ruiz G., Dobarganes M.C. Nutritional and physiological effects of used frying fats. Deep frying chemistry, nutrition, and practical applications 1996, 160-182. AOCS Press, Champaign. E.G. Perkins, M.D. Erickson (Eds.).
24. Marquez-Ruiz G., Dobarganes M.C. Analysis of lipid oxidation products by combination of chromatographic techniques. New techniques and applications in lipid analysis 1997, 217-233. AOCS Press, Champaign. R.E. McDonald, M.M. Mossoba (Eds.).
25. Romero A., Cuesta C., Sanchez-Muniz F.J. Quantitation and distribution of polar compounds in an extra virgin olive oil used in fryings with turnover of fresh oil. Fat Science and Technology 1995, 97:403-407.
26. Ruiz-Mendez M.V., Marquez-Ruiz G., Dobarganes M.C. Relationships between quality of crude and refined edible oils based on quantitation of minor glyceridic compounds. Food Chemistry 1997, 60:549-554.
27. Saguy I.S., Shani A., Weinberg P., Garti N. Utilization of jojoba oil for deep-fat frying of foods. Lebensmittel-Wissenschaft und-Technologie 1996, 29:573-577.
28. Schulte E. Economical micro method for determination of polar components in frying fats. European Journal of Lipid Science and Technology 2004, 106:772-776.
29. Shantha N.C., Decker E.A. Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids. Journal of AOAC International 1994, 77:421-424.
30. Shukla V.K.S., Perkins E.G. The presence of oxidative polymeric materials in encapsulated fish oils. Lipids 1991, 26:23-26.