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Monitoring of quality and stability characteristics and fatty acid compositions of refined olive and seed oils during repeated pan- and deep-frying using GC, FT-NIRS, and chemometrics.
J Agric Food Chem. 2014 Oct 22; 62(42):10357-67.JA

Abstract

Refined olive, corn, soybean, and sunflower oils were used as cooking oils for deep-frying at two different temperatures, 160 and 190 °C, and for pan-frying of potatoes at 180 °C for 10 successive sessions under the usual domestic practice. Several chemical parameters were assayed during frying operations to evaluate the status of the frying oils. Refined olive oil, as frying oil, was found to be more stable than the refined seed oils. In fact, this oil has proven the greatest resistance to oxidative deterioration, and its trans-fatty acid contents and percentages of total polar compounds were found to be lower at 160 °C during deep-frying. Finally, chemometric analysis has demonstrated that the lowest deterioration of the quality of all refined oils occurred in the refined olive oil during deep-frying at 160 °C and the highest deterioration occurred in the refined sunflower oil during pan-frying at 180 °C.

Authors+Show Affiliations

Laboratoire d'Électrochimie et Environnement, École Nationale d'Ingénieurs de Sfax, Université de Sfax , B.P. 1173, 3038 Sfax, Tunisia.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

25264922

Citation

Zribi, Akram, et al. "Monitoring of Quality and Stability Characteristics and Fatty Acid Compositions of Refined Olive and Seed Oils During Repeated Pan- and Deep-frying Using GC, FT-NIRS, and Chemometrics." Journal of Agricultural and Food Chemistry, vol. 62, no. 42, 2014, pp. 10357-67.
Zribi A, Jabeur H, Aladedunye F, et al. Monitoring of quality and stability characteristics and fatty acid compositions of refined olive and seed oils during repeated pan- and deep-frying using GC, FT-NIRS, and chemometrics. J Agric Food Chem. 2014;62(42):10357-67.
Zribi, A., Jabeur, H., Aladedunye, F., Rebai, A., Matthäus, B., & Bouaziz, M. (2014). Monitoring of quality and stability characteristics and fatty acid compositions of refined olive and seed oils during repeated pan- and deep-frying using GC, FT-NIRS, and chemometrics. Journal of Agricultural and Food Chemistry, 62(42), 10357-67. https://doi.org/10.1021/jf503146f
Zribi A, et al. Monitoring of Quality and Stability Characteristics and Fatty Acid Compositions of Refined Olive and Seed Oils During Repeated Pan- and Deep-frying Using GC, FT-NIRS, and Chemometrics. J Agric Food Chem. 2014 Oct 22;62(42):10357-67. PubMed PMID: 25264922.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Monitoring of quality and stability characteristics and fatty acid compositions of refined olive and seed oils during repeated pan- and deep-frying using GC, FT-NIRS, and chemometrics. AU - Zribi,Akram, AU - Jabeur,Hazem, AU - Aladedunye,Felix, AU - Rebai,Ahmed, AU - Matthäus,Bertrand, AU - Bouaziz,Mohamed, Y1 - 2014/10/13/ PY - 2014/9/30/entrez PY - 2014/9/30/pubmed PY - 2015/6/9/medline KW - Fourier-transformed near-infrared spectroscopy KW - deep-frying KW - frying temperatures KW - oil quality KW - pan-frying KW - refined oils SP - 10357 EP - 67 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 62 IS - 42 N2 - Refined olive, corn, soybean, and sunflower oils were used as cooking oils for deep-frying at two different temperatures, 160 and 190 °C, and for pan-frying of potatoes at 180 °C for 10 successive sessions under the usual domestic practice. Several chemical parameters were assayed during frying operations to evaluate the status of the frying oils. Refined olive oil, as frying oil, was found to be more stable than the refined seed oils. In fact, this oil has proven the greatest resistance to oxidative deterioration, and its trans-fatty acid contents and percentages of total polar compounds were found to be lower at 160 °C during deep-frying. Finally, chemometric analysis has demonstrated that the lowest deterioration of the quality of all refined oils occurred in the refined olive oil during deep-frying at 160 °C and the highest deterioration occurred in the refined sunflower oil during pan-frying at 180 °C. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/25264922/Monitoring_of_quality_and_stability_characteristics_and_fatty_acid_compositions_of_refined_olive_and_seed_oils_during_repeated_pan__and_deep_frying_using_GC_FT_NIRS_and_chemometrics_ L2 - https://doi.org/10.1021/jf503146f DB - PRIME DP - Unbound Medicine ER -