Thermal degradation of groundnut oil during continuous and intermittent frying

Journal of Food Science and Technology

Volumn 50, Issue 6, 2013, Pages 1186-1192

  Das, Amit K ^a   Babylatha, R ^a   Pavithra, A S ^a   Khatoon, Sakina ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Continuous frying; Hydrolysis; Intermittent frying; Oxidation; Quality

Indexed keywords

CONTINUOUS FRYING; GROUNDNUT OIL; INTERMITTENT FRYING; IODINE VALUE; OXIDIZED FATTY ACIDS; PEROXIDE VALUE; QUALITY DEGRADATION; SMOKE POINT;

IMAGE QUALITY; OXIDATION; UNSATURATED FATTY ACIDS;

HYDROLYSIS;

ARACHIS;

EID: 84885609774     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0452-7     Document Type: Article

References (30)

1. Abdulkarim SM, Long K, Lai OM, Muhammad SKS, Ghazali HM (2007) Frying quality and stability of high-oleic Moringa oliefera seed oil in comparison with other vegetable oils. Food Chem 105:1382-1389
2. Aladedunye FA, Przybylski R (2009) Degradation and nutritional quality changes of oil during frying. J Am Oil Chem Soc 86:149-156
3. Andersen PC, Gorbet DW (2002) Influence of year and planting date on fatty acid chemistry of high oleic acid and normal peanut genotypes. J Agric Food Chem 50:1298-1305
4. AOCS (1998) Official methods and recommended practices of the American Oil Chemists' Society. AOCS, Champaign
5. Augustin MA, Asap T, Heng LK (1987) Relationships between measurement of fat deterioration during heating and frying in RBD olein. J Am Oil Chem Soc 64:1670-1675
6. Bracco U, Dieffenbacher A, Kolarovic L (1981) Frying performance of palm oil liquid fractions. J Am Oil Chem Soc 58:6-12
7. Choe E, Min DB (2007) Chemistry of deep-fat frying oils. J Food Sci 72:R77-R86
8. Chung J, Lee J, Choe E (2004) Oxidative stability of soybean and sesame oil mixture during frying of flour dough. J Food Sci 69:574-578
9. Cuesta C, Sanchez-Muniz FJ, Garrido-Polonio C, Lopez-Varela S, Arroyo R (1993) Thermooxidative and hydrolytic changes in sunflower oil used in frying with a fast turnover of fresh oil. J Am Oil Chem Soc 70:1069-1073
10. Fritsch CW (1981) Measurement of frying fat deterioration: a brief review. J Am Oil Chem Soc 58:272-274
11. Gutierrez R, Quijano G, Dobarganes MC (1988) Analytical procedures for the evaluation of used frying fats. In: Varela G, Bender AE, Morton ID (eds) Frying of food: principles, changes, new approaches. Ellis Horwood, Chichester, pp 141-154
12. IUPAC (1979) Standard methods for the analysis of oils, fats and derivatives. Pergamon, Oxford
13. Khan MI, Asha MR, Bhat KK, Khatoon S (2011) Studies on chemical and sensory parameters of coconut oil and its olein blends with sesame oil and palmolein during wheat flour-based product frying. J Food Sci Technol 48:175-182
14. Knothe G (2002) Structure indices in FA chemistry. How relevant is the iodine value? J Am Oil Chem Soc 79:847-854
15. Manral M, Pandey MC, Jayathilakan K, Radhakrishna K, Bawa AS (2008) Effect of fish (Catla catla) frying on the quality characteristics of sunflower oil. Food Chem 106:634-639
16. Padley FB, Gunstone FD, Harwood JL (1994) Occurrence and characteristics of oils and fats. In: Gunstone FD, Harwood JL, Padley FB (eds) The lipid handbook. Chapman and Hall, London, pp 47-223
17. Paul S, Mittal GS (1997) Regulating the use of degraded oil/fat in deep-fat/oil food frying. Crit Rev Food Sci Nutr 37:635-662
18. Perkins EG, Akkeren LAV (1965) Heated fats. IV. Chemical changes in fats subjected to deep fat frying processes-cottonseed oil. J Am Oil Chem Soc 42:782-786
19. Reblova Z, Kudrnova J, Trojakova L, Pokorny J (1999) Effect of rosemary extracts on the stabilization of frying oil during deep fat frying. J Food Lipids 6:13-23
20. Sanders TH (2002) Groundnut (Peanut) oil. In: Gunstone FD (ed) Vegetable oils in food technology. CRC, New York, pp 231-241
21. Seppanen CM, Csallany AS (2006) The effect of intermittent and continuous heating of soybean oil at frying temperature on the formation of 4-hydroxy-2-trans-nonenal and other α-, β-unsaturated hydroxyaldehydes. J Am Oil Chem Soc 83:121-127
22. Sulieman ARM, Makhzangy A, Ramadan MF (2006) Antiradical performance and physicochemical characteristics of vegetable oils upon frying of French fries: a preliminary comparative study. J Food Lipids 13:259-276
23. Susheelamma NS, Asha MR, Ravi R, Vasanth Kumar AK (2002) Comparative studies on physical properties of vegetable oils and their blends after frying. J Food Lipids 9:259-276
24. Tompkins C, Perkins EG (1999) The evaluation of frying oils with the p-anisidine value. J Am Oil Chem Soc 76:945-947
25. Tynek M, Hazuka Z, Pawlowicz R, Dudek M (2001) Changes in the frying medium during deep frying of food rich in proteins and carbohydrates. J Food Lipids 8:251-261
26. Warner K (1996) Evaluation of lipid quality and stability. In: McDonald RE, Min DB (eds) Food lipids and health. Marcel Dekker, New York, pp 345-369
27. Warner K, Mounts TL (1993) Frying stability of soybean and canola oils with modified fatty acid compositions. J Am Oil Chem Soc 70:983-988
28. Winkler JK, Warner K, Glynn MT (2007) Effect of deep-fat frying on phytosterol content in oils with differing fatty acid composition. J Am Oil Chem Soc 84:1023-1030
29. Yaghmur A, Aserin A, Mizrahi Y, Nerd A, Garti N (2001) Evaluation of argan oil for deep-fat frying. Lebensm-Wiss u-Technol 34:124-130
30. Young T (1996) Peanut oil. In: Hui YH (ed) Bailey's industrial oil and fat products. Wiley, New York, pp 377-392