Improving oxidative stability of peanut oil under microwave treatment and deep fat frying by stearic acid-surfacant-tea polyphenols complex

European Journal of Lipid Science and Technology

Volumn 117, Issue 7, 2015, Pages 1008-1015

  Shi, Rong ^a   Guo, Yi ^a   Vriesekoop, Frank ^b   Yuan, Qipeng ^a   Zhao, Shuna ^c   Liang, Hao ^a  

^a BEIJING UNIVERSITY OF CHEMICAL TECHNOLOGY   (China)

^b HARPER ADAMS UNIVERSITY   (United Kingdom)

^c Health Food Safety   (China)

Author keywords

Antioxidation; Microwave heating; Simulated deep fat frying; Surfactant; Tea polyphenols

Indexed keywords

EID: 84934437208     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201400371     Document Type: Article

References (32)

1. Frankel, E., Lipid oxidation. Prog. Lipid Res. 1980, 19, 1-22.
2. Addis, P., Occurrence of lipid oxidation products in foods. Food Chem. Toxicol. 1986, 24, 1021-1030.
3. Frankel, E. N., Secondary products of lipid oxidation. Chem. Phys. Lipids 1987, 44, 73-85.
4. Kubow, S., Routes of formation and toxic consequences of lipid oxidation products in foods. Free Radic. Biol. Med. 1992, 12, 63-81.
5. Warner, K., Chemistry of Frying Oils. In: Food Lipids: Chemistry, Nutrition, and Biotechnology. Eds. Akoh, C., Min, B., Marcel Dekker, New York 2002, pp. 205-222.
6. Chatzilazarou, A., Gortzi, O., Lalas, S., Zoidis, E., Tsaknis, J., Physicochemical changes of olive oil and selected vegetable oils during frying. J. Food Lipids 2006, 13, 27-35.
7. Gertz, C., Fundamentals of the frying process. Eur. J. Lipid Sci. Technol. 2014, 116, 688-706.
8. Kalogianni, E. P., Karastogiannidou, C., Karapantsios, T. D., Effect of potato presence on the degradation of extra virgin olive oil during frying. Int. J. Food Sci. Tech. 2010, 45, 765-775.
9. Muik, B., Lendl, B., Molina-Díaz, A., Ayora-Cañada, M. J., Direct monitoring of lipid oxidation in edible oils by Fourier transform Raman spectroscopy. Chem. Phys. Lipids 2005, 134, 173-182.
10. Zhang, Q., Saleh, A. S., Chen, J., Shen, Q., Chemical alterations taken place during deep-fat frying based on certain reaction products: A review. Chem. Phys. Lipids 2012, 165, 662-681.
11. Choe, E., Min, D., Chemistry of deep-fat frying oils. J. Food Sci. 2007, 72, R77-R86.
12. Malheiro, R., Oliveira, I., Vilas-Boas, M., Falcão, S., et al., Effect of microwave heating with different exposure times on physical and chemical parameters of olive oil. Food Chem. Toxicol. 2009, 47, 92-97.
13. Cossignani, L., Simonetti, M. S., Neri, A., Damiani, P., Changes in olive oil composition due to microwave heating. J. Am. Oil Chem. Soc. 1998, 75, 931-937.
14. Yoshida, H., Hirooka, N., Kajimoto, G., Microwave energy effects on quality of some seed oils. J. Food Sci. 1990, 55, 1412-1416.
15. Yoshida, H., Kondo, I., Kajimoto, G., Effects of microwave energy on the relative stability of vitamin E in animal fats. J. Sci. Food Agric. 1992, 58, 531-534.
16. Albi, T., Lanzón, A., Guinda, A., Leon, M., Pérez-Camino, M., Microwave and conventional heating effects on thermoxidative degradation of edible fats. J. Agric. Food. Chem. 1997, 45, 3795-3798.
17. Gertz, C., Klostermann, S., Kochhar, S. P., Testing and comparing oxidative stability of vegetable oils and fats at frying temperature. Eur. J. Lipid Sci. Technol. 2000, 102, 543-551.
18. Akram, S., Amir, R. M., Nadeem, M., Sattar, M. U., Faiz, F., Antioxidant potential of black tea (Camellia Sinensis L.). J. Food Sci. 2012, 22, 128-132.
19. Aladedunye, F. A., Natural antioxidants as stabilizers of frying oils. Eur. J. Lipid Sci. Technol. 2014, 116, 688-706.
20. Li, P., Wang, Y., Ma, R., Zhang, X., Separation of tea polyphenol from Green Tea Leaves by a combined CATUFM-adsorption resin process. J. Food Eng. 2005, 67, 253-260.
21. Akhtar, S., Khalid, N., Ahmed, I., Shahzad, A., Suleria, H. A. R., Physicochemical characteristics, functional properties, and nutritional benefits of peanut oil: A review. Crit. Rev. Food Sci. Nutr. 2014, 54, 1562-1575.
22. Raal, A., Orav, A., Püssa, T., Valner, C., et al., Content of essential oil, terpenoids and polyphenols in commercial chamomile (Chamomilla recutita L. Rauschert) teas from different countries. Food Chem. 2012, 131, 632-638.
23. Cerretani, L., Bendini, A., Rodriguez-Estrada, M. T., Vittadini, E., Chiavaro, E., Microwave heating of different commercial categories of olive oil: Part I. Effect on chemical oxidative stability indices and phenolic compounds. Food Chem. 2009, 115, 1381-1388.
24. Smith, S. A., King, R. E., Min, D. B., Oxidative and thermal stabilities of genetically modified high oleic sunflower oil. Food Chem. 2007, 102, 1208-1213.
25. Chan, H. W-S., Levett, G., Autoxidation of methyl linoleate. Separation and analysis of isomeric mixtures of methyl linoleate hydroperoxides and methyl hydroxylinoleates. Lipids 1977, 12, 99-104.
26. Lin, J-K., Lin, C-L., Liang, Y-C., Lin-Shiau, S-Y., Juan, I-M., Survey of catechins, gallic acid, and methylxanthines in green, oolong, pu-erh, and black teas. J. Agric. Food. Chem. 1998, 46, 3635-3642.
27. Wang, D., Lu, J., Miao, A., Xie, Z., Yang, D., HPLC-DAD-ESI-MS/MS analysis of polyphenols and purine alkaloids in leaves of 22 tea cultivars in China. J. Food Compos. Anal. 2008, 21, 361-369.
28. Zhu, X., Chen, B., Ma, M., Luo, X., et al., Simultaneous analysis of theanine, chlorogenic acid, purine alkaloids and catechins in tea samples with the help of multi-dimension information of on-line high performance liquid chromatography/electrospray-mass spectrometry. J. Pharm. Biomed. Anal. 2004, 34, 695-704.
29. Laguerre, M., Lecomte, J., Villeneuve, P., Evaluation of the ability of antioxidants to counteract lipid oxidation: Existing methods, new trends and challenges. Prog. Lipid Res. 2007, 46, 244-282.
30. Malheiro, R., Casal, S., Lamas, H., Bento, A., Pereira, J. A., Can tea extracts protect extra virgin olive oil from oxidation during microwave heating? Food Res. Int. 2012, 48, 148-154.
31. Grosch, W., Food Flavours, Elsevier, Amsterdam 1982, pp. 325-398.
32. Weisshaar, R., Quality control of used deep-frying oils. Eur. J. Lipid Sci. Technol. 2014, 116, 716-722.