Improvement in thermal stability of soybean oil by blending with camellia oil during deep fat frying

European Journal of Lipid Science and Technology

Volumn 118, Issue 4, 2016, Pages 524-531

  Wang, Sheng Nan ^a   Sui, Xiao Nan ^a   Wang, Zhong Jiang ^a   Qi, Bao Kun ^a   Jiang, Lian Zhou ^a   Li, Yang ^a   Wang, Rui ^a   Wei, Xun ^b  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b China Rural Technology Development Center   (China)

Author keywords

Blend; Camellia oil; Deep frying; French fries; Soybean oil

Indexed keywords

EID: 84938823197     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201500085     Document Type: Article

References (37)

1. Weisshaar, R., Quality control of used deep-frying oils. Eur. J. Lipid Sci. Technol. 2014, 116, 716-722.
2. Chiou, A., Kalogeropoulos, N., Efstathiou, P., Papoutsi, M., Andrikopoulos, N. K., French Fries oleuropein content during the successive deep frying in oils enriched with an olive leaf extract. Int. J. Food Sci. Technol. 2013, 48, 1165-1171.
3. Marmesat, S., Morales, A., Velasco, J., Dobarganes, M. C., Influence of fatty acid composition on chemical changes in blends of sunflower oils during thermoxidation and frying. Food Chem. 2012, 135, 2333-2339.
4. Aladedunye, F., Przybylski, R., Frying stability of high oleic sunflower oils as affected by composition of tocopherol isomers and linoleic acid content. Food Chem. 2013, 141, 2373-2378.
5. Chen, Y., Yang, Y., Nie, S. P., Yang, X., et al., The analysis of trans fatty acid profiles in deep frying palm oil and chicken fillets with an improved gas chromatography method. Food Control 2014, 191-197.
6. Baik, O. D., Mittal, G. S., Heat and moisture transfer and shrinkage simulation of deep-fat french fries frying. Food Res. Int. 2005, 38, 183-191.
7. Baik, O. D., Mittal, G. S., Dynamics of changes in viscoelastic properties of a french fries during frying. Int. J. Food. Prop. 2006, 9, 73-83.
8. Shi, X., The optimun of preservative formula for Fried French fries. Sci. Technol. Food Ind. 2006, 27, 164-165, 174.
9. Onal-Ulusoy, B., White, P., Hammond, E., Effects of linalyl oleate on soybean oil flavor and quality in a frying application. J. Am. Oil Chem. Soc. 2007, 84, 157-163.
10. Goburdhun, D., Jhurree, B., Effect of deep-fat frying on fat oxidation in soybean oil. Int. J. Food Sci. Nutr. 1995, 4, 363-371.
11. Su, C., White, P., Frying stability of high-oleate and regular soybean oil blends. J. Am. Oil Chem. Soc. 2004, 8, 783-788.
12. Man, Y. B. C., Liu, J. L., Rahman, R. A., Jamilah, B., Shelf-life of fried potato chips using RBD palm olein, soybean oil and their blends. J. Food Lipids 1999, 6, 287-298.
13. Hou, J. C., Jiang, L. Z., Zhang, C. W., Effects of frying on the trans-fatty acid formation in soybean oils. Eur. J. Lipid Sci. Technol. 2012, 114, 287-293.
14. Aladedunye, F. A., Przybylski, R., Protecting oil during frying: A comparative study. Eur. J. Lipid Sci. Technol. 2009, 111, 893-901.
15. Mensink, R. P., Katan, M. B., Effect of dietary trans fatty acids on high-density and low-density lipoprotein cholesterol levels in healthy subjects. N. Engl. J. Med. 1990, 32, 439-445.
16. Bruhl, L., Fatty acid alterations in oils and fats during heating and frying. Eur. J. Lipid Sci. Technol. 2014, 116, 707-715.
17. Mishra, R., Sharma, H. K., Effect of frying conditions on the physico-chemical properties of rice bran oil and its blended oil. J. Food. Sci. Technol. Mys. 2014, 51, 1076-1084.
18. Flores-Alvarez, M. D. C., Molina-Hernandez, E. F., Hernandez-Raya, J. C., Sosa-Morales, M. E., The effect of food type (fish nuggets or French fries) on oil blend degradation during repeated frying. J. Food Sci. 2012, 77, C1136-C1143.
19. Khan, M. I., Asha, M. R., Bhat, K. K., Khatoon, S., Studies on quality of coconut oil blends after frying potato chips. J. Am. Oil Chem. Soc. 2008, 85, 1165-1172.
20. De Marco, E., Savarese, M., Parisini, C., Battimo, I., et al., Frying performance of a sunflower/palm oil blend in comparison with pure palm oil. Eur. J. Lipid Sci. Technol. 2007, 109, 237-246.
21. Su, M. H., Shih, M. C., Lin, K. H., Chemical composition of seed oils in native Taiwanese Camellia species. Food Chem. 2014, 156, 369-373.
22. Latha, R. B., Nasirullah, D. R., Physico-chemical changes in rice bran oil during heating at frying temperature. J. Food Sci. Technol. Mys. 2014, 51, 335-340.
23. Li, Y., Ma, W. J., Qi, B. K., Rokayya, S., et al., Blending of soybean oil with selected vegetable oils: Impact on oxidative stability and radical scavenging activity. Asian Pac. J. Cancer P. 2014, 6, 2583-2589.
24. Capannesi, C., Palchetti, I., Mascini, M., Parenti, A., Electrochemical sensor and biosensor for polyphenols detection in olive oils. Food Chem. 2000, 71, 553-562.
25. Firestone, D., Official Methods and Recommended Practices of the American Oil Chemists' Society, 6th Edn., American Oil Chemists' Society, Champaign, IL 2009.
26. Dobarganes, M., Velasco, J., Dieffenbacher, A., Determination of polar compounds, polymerized and oxidized triacylglycerols, and diacylglycerols in oils and fats, results of collaborative studies and the standardized method (Technical report). Pure Appl. Chem. 2000, 72, 1563-1575.
27. Wang, F., Jiang, L. Z., Zhu, X. Q., Hou, J. C., Effects of frying on polar material and free fatty acids in soybean oils. Int. J. Food Sci. Tech. 2013, 48, 1218-1223.
28. Yuan, J., Wang, C., Chen, H., Zhou, H., Ye, J., Prediction of fatty acid composition in Camellia oleifera oil by near infrared transmittance spectroscopy (NITS). Food Chem. 2013, 138, 1657-1662.
29. Normand, L., Eskin, N., Przybylski, R., Effect of tocopherols on the frying stability of regular and modified canola oils. J. Am. Oil Chem. Soc. 2001, 78, 369-373.
30. Cheikh-Rouhou, S., Hentati, B., Besbes, S., Blecker, C., et al., Chemical composition and lipid fraction characteristics of Aleppo pine (Pinus halepensis Mill.) seeds cultivated in Tunisia. Food Sci. Technol. Int. 2006, 12, 407-415.
31. Lee, S. Y., Jung, M. Y., Yoon, S. H., Optimization of the refining process of camellia seed oil for edible purposes. Food Sci. Biotechnol. 2014, 23, 65-73.
32. Aladedunye, F., Przybylski, R., Performance of palm olein and modified rapeseed, sunflower, and soybean oils in intermittent deep-frying. Eur. J. Lipid Sci. Technol. 2014, 116, 144-152.
33. Sanibal, E. A. A., Mancini-Filho, J., Frying oil and fat quality measured by chemical, physical and test kit analyses. J. Am. Oil. Chem. Soc. 2004, 81, 847-852.
34. Pantzaris, T. P., Comparison of monounsaturated and polyunsaturated oils in continuous frying. Gras Aceit 1998, 49, 319-352.
35. Przybylski, R., Gruczynska, E., Aladedunye, F., Performance of regular and modified canola and soybean oils in rotational frying. J. Am. Oil. Chem. Soc. 2013, 90, 1271-1280.
36. Hwang, H. S., Winkler-Moser, J. K., Bakota, E. L., Berhow, M. A., Liu, S. X., Antioxidant activity of sesamol in soybean oil under frying conditions. J. Am. Oil. Chem. Soc. 2013, 90, 659-666.
37. Yaghmur, A., Aserin, A., Mizrahi, Y., Nerd, A., Garti, N., Evaluation of argan oil for deep-fat frying. Lwt. Food Sci. Technol. 2001, 34, 124-130.