Relationships between the evolution of the percentage in weight of polar compounds and that of the molar percentage of acyl groups of edible oils submitted to frying temperature

Food Chemistry

Volumn 138, Issue 2-3, 2013, Pages 1351-1354

  Guillén, Maria D ^a   Uriarte, Patricia S ^a  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

Author keywords

1H nuclear magnetic resonance; Acyl groups; Extra virgin olive oil; Polar compounds; Sunflower oil; Virgin linseed oil

Indexed keywords

ACYL GROUP; CLOSE RELATIONSHIPS; EXTRA VIRGIN OLIVE OIL; FRYING TEMPERATURE; H NMR SPECTRA; HEATING AT FRYING TEMPERATURES; HEATING CONDITIONS; LINSEED OIL; MOLAR PERCENTAGE; POLAR COMPOUNDS;

DRYING OILS; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; SUNFLOWER OIL;

NUCLEAR MAGNETIC RESONANCE;

AMINO ACID; LINSEED OIL; OLIVE OIL; POLAR COMPOUND; SUNFLOWER OIL; UNCLASSIFIED DRUG;

ARTICLE; DIELECTRIC CONSTANT; FRYING; HEATING; PROTON NUCLEAR MAGNETIC RESONANCE;

HOT TEMPERATURE; MAGNETIC RESONANCE SPECTROSCOPY; MOLECULAR STRUCTURE; PLANT OILS;

HELIANTHUS;

EID: 84873713997     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.10.108     Document Type: Article

References (9)

1. M.D. Guillén, and E. Goicoechea Formation of oxygenated α, β-unsaturated aldehydes and other toxic compounds in sunflower oil oxidation at room temperature in closed receptacles Food Chemistry 111 1 2008 157 164
2. 1H nuclear magnetic resonance Journal of Agricultural and Food Chemistry 57 17 2009 7790 7799
3. M.D. Guillén, and P.S. Uriarte A very simple, fast, and non-destructive approach to predict the time at which edible oils submitted to high temperature reach the established limits of safety Food Chemistry 127 2 2011 802 806
4. M.D. Guillén, and P.S. Uriarte Simultaneous control of the evolution of the percentage in weight of polar compounds, iodine value, acyl groups proportions and aldehydes concentrations in sunflower oil submitted to frying temperature in an industrial fryer Food Control 24 1-2 2012 50 56
5. 1H NMR spectroscopy of the evolution of extra virgin olive oil composition submitted to frying temperature in an industrial fryer for a prolonged period of time Food Chemistry 134 1 2012 162 172
6. 1H nuclear magnetic resonance of the changes in the composition of virgin linseed oil heated at frying temperature. Comparison with the evolution of other edible oils Food Control 28 1 2012 59 68
7. S. Marmesat, E. Rodrigues, J. Velasco, and C. Dobarganes Quality of used frying fats and oils: Comparison of rapid tests based on chemical and physical oil properties International Journal of Food Science and Technology 42 2007 601 608
8. R.F. Stier Tests to monitor quality of deep-frying fats and oils European Journal of Lipid Science and Technology 106 2004 766 771
9. A.E. Walking, and H. Wessels Chromatographic separation of polar and non polar components of frying fats Journal of the Association of Official Analytical Chemists 64 1981 1329 1330