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1.
Soybeans produced by induced mutation breeding and hybridization were cracked, flaked and hexane-extracted, and the recovered
crude oils were processed to finished edible oils by laboratory simulations of commercial oil-processing procedures. Three
lines yielded oils containing 1.7, 1.9 and 2.5% linolenic acid. These low-linolenic acid oils were evaluated along with oil
extracted from the cultivar Hardin, grown at the same time and location, and they were processed at the same time. The oil
from Hardin contained 6.5% linolenic acid. Low-linolenic acid oils showed improved flavor stability in accelerated storage
tests after 8 d in the dark at 60°C and after 8h at 7500 lux at 30°C, conditions generally considered in stress testing. Room
odor testing indicated that the low-linolenic oils showed significantly lower fishy odor after 1 h at 190°C and lower acrid/pungent
odor after 5 h. Potatoes were fried in the oils at 190°C after 5, 10 and 15 h of use. Overall flavor quality of the potatoes
fried in the low-linolenic oils was good and significantly better after all time periods than that of potatoes fried in the
standard oil. No fishy flavors were perceived with potatoes fried in the low-linolenic oils. Total volatile and polar compound
content of all heated oils increased with frying hours, with no significant differences observed. After 15 h of frying, the
free fatty acid content in all oils remained below 0.3%. Lowering the linolenic acid content of soybean oil by breeding was
particularly beneficial for improved oil quality during cooking and frying. Flavor quality of fried foods was enhanced with
these low-linolenic acid oils. 相似文献
2.
Roman Przybylski Eliza Gruczynska Felix Aladedunye 《Journal of the American Oil Chemists' Society》2013,90(9):1271-1280
Canola and soybean oils both regular and with modified fatty acid compositions by genetic modifications and hydrogenation were compared for frying performance. The frying was conducted at 185 ± 5 °C for up to 12 days where French fries, battered chicken and fish sticks were fried in succession. Modified canola oils, with reduced levels of linolenic acid, accumulated significantly lower amounts of polar components compared to the other tested oils. Canola oils generally displayed lower amounts of oligomers in their polar fraction. Higher rates of free fatty acids formation were observed for the hydrogenated oils compared to the other oils, with canola frying shortening showing the highest amount at the end of the frying period. The half-life of tocopherols for both regular and modified soybean oils was 1–2 days compared to 6 days observed for high-oleic low-linolenic canola oil. The highest anisidine values were observed for soybean oil with the maximum reached on the 10th day of frying. Canola and soybean frying shortenings exhibited a faster rate of color formation at any of the frying times. The high-oleic low-linolenic canola oil exhibited the greatest frying stability as assessed by polar components, oligomers and non-volatile carbonyl components formation. Moreover, food fried in the high-oleic low-linolenic canola oil obtained the best scores in the sensory acceptance assessment. 相似文献
3.
T. L. Mounts K. Warner G. R. List W. E. Neff R. F. Wilson 《Journal of the American Oil Chemists' Society》1994,71(5):495-499
Oil was hexane-extracted from soybeans that had been modified by hybridization breeding for low-linolenic acid (18∶3) content.
Extracted crude oils were processed to finished edible oils by laboratory simulations of commercial oil processing procedures.
Oils from three germplasm lines N83-375 (5.5% 18∶3), N89-2009 (2.9% 18∶3) and N85-2176 (1.9% 18∶3) were compared to commercial
unhydrogenated soybean salad oil with 6.2% 18∶3 and two hydrogenated soybean frying oils, HSBOI (4.1% 18∶3) and HSBOII (<0.2%
18∶3). Low-18∶3 oils produced by hybridization showed significantly lower room odor intensity scores than the commercial soybean
salad oil and the commercial frying oils. The N85-2176 oil with an 18∶3 content below 2.0% showed no fishy odor after 10 h
at 190°C and lower burnt and acrid odors after 20 h of use when compared to the commercial oils. Flavor quality of potatoes
fried with the N85-2176 oil at 190°C after 10 and 20 h was good, and significantly better at both time periods than that of
potatoes fried in the unhydrogenated oil or in the hydrogenated oils. Flavor quality scores of potatoes fried in the N89-2009
oil (2.9% 18∶3) after 10 and 20 h was good and equal to that of potatoes fried in the HSBOI oil (4.1% 18∶3). Fishy flavors,
perceived with potatoes fried in the low-18∶3 oils, were significantly lower than those reported for potatoes fried in the
unhydrogenated control oil, and the potatoes lacked the hydrogenated flavors of potatoes fried in hydrogenated oils. These
results indicate that oils with lowered linolenic acid content produced by hybridization breeding of soybeans are potential
alternatives to hydrogenated frying oils. 相似文献
4.
Frying performance of low-linolenic acid soybean oil 总被引:3,自引:3,他引:0
The frying performance of low-linolenic acid soybean oil from genetically modified soybeans was examined. Partially hydrogenated
and unhydrogenated low-linolenic acid soybean oils were compared to two partially hydrogenated soybean frying oils. Frying
experiments utilizing shoestring potatoes and fish nuggets were conducted. Frying oil performance was evaluated by measuring
free fatty acid content, p-anisidine value, polar compound content, soap value, maximal foam height, polymeric material content, and Lovibond red color.
The hydrogenated low-linolenic soybean oil (Hyd-LoLn) consistently had greater (P<0.05) free fatty acid content and lower p-anisidine values and polymeric material content than did the other oils. Hyd-LoLn generally was not significantly different
from the traditional oils for polar content, maximal foam height, and Lovibond red color. The low-linolenic acid soybean oil
(LoLn) tended to have lower soap values and Lovibond red color scores than did the other oils. LoLn had consistently higher
(P<0.05) p-anisidine values and polymeric material content than did the other oils, and LoLn generally was not different (P<0.05) from the traditional oils for polar content, maximal foam height, and free fatty acid. 相似文献
5.
S. L. Melton Sajida Jafar Danielle Sykes M. K. Trigiano 《Journal of the American Oil Chemists' Society》1994,71(12):1301-1308
Measurements of degradation in frying oils based on oil physical properties and volatile and nonvolatile decomposition products
were reviewed. Rapid methods by means of test kits were also considered. Factors that affect the analysis of total polar components
(TPC) in frying oils were examined. Relationships between TPC, free fatty acid (FFA) content, Food Oil Sensor readings (FOS),
color change (ΔE), oil fry life and fried-food flavor were evaluated. Flavor scores for codfish, fried in fresh and discarded
commercial frying oil blends, were dependent upon individuals in the consumer panel (n=77). Part (n=29) of the panel preferred
the flavor of fresh fat; others (n=24) didn't; the rest (n=24) had no preference. FFA, FOS and TPC were analyzed in two soybean
oils and in palm olein during a four-day period in which french fries were fried. Flavor score and volatiles of potatoes fried
on days 1 and 4 in each oil were also determined. TPC, FFA and FOS significantly increased (P<0.05) in all oils during the frying period. TPC and FFA were highest in the used palm olein, and flavor of potatoes fried
in palm olein on day 1 was less desirable than those fried in the soybean oils. Potatoes fried in day-1 oils had significantly
higher concentrations (P<0.10) of several pyrazines and aldehydes than those fried in day-4 oils.
Presented at the 84th Annual Meeting of the American Oil Chemists' Society, Anaheim, California, April 25–29, 1993. 相似文献
6.
Frying quality and oxidative stability of high-oleic corn oils 总被引:1,自引:3,他引:1
To determine the frying stability of corn oils that are genetically modified to contain 65% oleic acid, high-oleic corn oil
was evaluated in room odor tests and by total polar compound analysis. Flavor characteristics of french-fried potatoes, prepared
in the oil, were also evaluated by trained analytical sensory panelists. In comparison to normal corn oil, hydrogenated corn
oil and high-oleic (80 and 90%) sunflower oils, high-oleic corn oil had significantly (P<0.05) lower total polar compound levels after 20 h of oil heating and frying at 190°C than the other oils. Fried-food flavor
intensity was significantly higher in the normal corn oil during the early portion of the frying schedule than in any of the
high-oleic or hydrogenated oils; however, after 17.5 h of frying, the potatoes fried in normal corn oil had the lowest intensity
of fried-food flavor. Corn oil also had the highest intensities of off-odors, including acrid and burnt, in room odor tests.
High-oleic corn oil also was evaluated as a salad oil for flavor characteristics and oxidative stability. Results showed that
dry-milled high-oleic corn oil had good initial flavor quality and was significantly (P<0.05) more stable than dry-milled normal corn oil after oven storage tests at 60°C, as evaluated by flavor scores and peroxide
values. Although the high-oleic corn oil had significantly (P<0.05) better flavor and oxidative stability than corn oil after aging at 60°C, even more pronounced effects were found in
high-temperature frying tests, suggesting the advantages of high-oleic corn oil compared to normal or hydrogenated corn oils. 相似文献
7.
L. Normand N. A. M. Eskin R. Przybylski 《Journal of the American Oil Chemists' Society》2001,78(4):369-373
A study was conducted to compare the relationship between frying stability and levels and degradation rates of tocopherols
in regular and three modified canola oils. Oils were heated at 175 ± 2°C for a total of 72 h, with french fries fried intermittently.
Frying stability was compared based on the rates of formation of free fatty acids (FFA) and total polar compounds (TPC). Significant
differences (P<0.05) were identified between oils using analysis of covariance and t-tests for multiple comparisons. No significant differences were observed in the rates of FFA formation among the canola oils
during frying. Nevertheless, regular canola (RCO) and high-oleic, low-linolenic acid canola (HOLLCO) oils produced less FFA
compared to higholeic LLCO and HOCO both had significantly (P<0.05) faster rates of TPC formation compared to HOLLCO or RCO. HOLLCO with the highest level of tocopherols (893 mg/kg) exhibited
a slow rate of degradation which accounted for a halflife of 48–60 h of frying. RCO, with a lower level of tocopherols (565
mg/kg), however, had the slowest degradation rate with a half-liofe of >72 h. In contrast, HOCO and LLCO with 601 and 468
mg/kg tocopherols, respectively, both exhibited a half-life for tocopherols of 3–6 h of frying. An inverse relatioship was
observed between TPC formation and the reduction of tocopherol. Thus, the greater frying stability of RCO and HOLLCO appears
to be affected far more by the rate of tocopherol degradation than by any changes in fatty acid composition. 相似文献
8.
Xin-Qing Xu Viet Hung Tran Martin Palmer Keith White Philip Salisbury 《Journal of the American Oil Chemists' Society》1999,76(9):1091-1099
The performance of three high-oleic canola oils with different levels of linolenic acid [low-linolenic canola (LLC), medium-linolenic
canola (MLC), and high-linolenic canola (HLC)], a medium-high-oleic sunflower oil, a commercial palm olein and a commercial,
partially hydrogenated canola oil, was monitored by chemical and physical analyses and sensory evaluation during two 80-h
deep-frying trials with potato chips. Linolenic acid content was a critical factor in the deep-frying performance of the high-oleic
canola oils and was inversely related to both the sensory ranking of the food fried in the oils and the oxidative stability
of the oils (as measured by color index, free fatty acid content, and total polar compounds). LLC and sunflower oil were ranked
the best of the six oils in sensory evaluation, although LLC performed significantly better than sunflower oil in color index,
free fatty acid content, and total polar compounds. MLC was as good as palm olein in sensory evaluation, but was better than
palm olein in oxidative stability. Partially hydrogenated canola oil received the lowest scores in sensory evaluation. High-oleic
canola oil (Monola) with 2.5% linolenic acid was found to be very well suited for deep frying. 相似文献
9.
K. Warner P. Orr L. Parrott M. Glynn 《Journal of the American Oil Chemists' Society》1994,71(10):1117-1121
Potato chips were fried in six canola (low-erucic acid rape-seed) oils under pilot-plant process settings that represented
commercial conditions. Oil samples included an unmodified canola oil and oils with fatty acid compositions modified by mutation
breeding or hydrogenation. Chips were fried for a 2-d, 18-h cycle for each oil. Chips and oil were sampled periodically for
sensory, gas-chromatographic volatiles and chemical analyses. Unmodified canola oil produced chips with lower flavor stability
and oxidative stability than the other oils. The hydrogenated oil imparted a typical hydrogenation flavor to the chips that
slightly affected overall quality. the modified canola oil (IMC 129) with the highest oleic acid level (78%) had the lowest
content of total polar compounds and the lowest total volatile compounds at most of the storage times; however, the sensory
quality of the potato chip was only fair. The potato chip with the best flavor stability was fried in a modified/blended oil
(IMC 01-4.5/129) with 68% oleic acid, 20% linoleic acid and 3% linolenic acid. 相似文献
10.
To determine effects of very low levels of linolenic acid on frying stabilities of soybean oils, tests were conducted with
2% (low) linolenic acid soybean oil (LLSBO) and 0.8% (ultra-low) linolenic acid soybean oil (ULLSBO) in comparison with cottonseed
oil (CSO). Potato chips were fried in the oils for a total of 25 h of oil use. No significant differences were found for either
total polar compounds or FFA between samples of LLSBO and ULLSBO; however, CSO had significantly higher percentage of polar
compounds and FFA than the soybean oils at all sampling times. Flavor evaluations of fresh and aged (1, 3, 5, and 7 wk at
25°C) potato chips showed some differences between potato chips fried in different oil types. Sensory panel judges reported
that potato chips fried in ULLSBO and aged for 3 or 7 wk at 25°C had significantly lower intensities of fishy flavor than
did potato chips fried in LLSBO with the same conditions. Potato chips fried in ULLSBO that had been used for 5 h and then
aged 7 wk at 25°C had significantly better quality than did potato chips fried 5 h in LLSBO and aged under the same conditions.
Hexanal was significantly higher in the 5-h LLSBO sample than in potato chips fried 5 h in ULLSBO. The decrease in linolenic
acid from 2 to 0.8% in the oils improved flavor quality and oxidative stability of some of the potato chip samples. 相似文献
11.
Kambiz C. Soheili Preeyanooch Tippayawat William E. Artz 《Journal of the American Oil Chemists' Society》2002,79(12):1197-1200
Hash browns (HB) were fried (Teflon-coated pan, ∼180°C) with low-linolenic acid (LL-SBO) and creamy partially hydrogenated
soybean oils (PH-SBO). High-performance size-exclusion chromatography of the oil extracted before heating indicated a relatively
low polymer content (LL-SBO, 3.8%; PH-SBO, 1.6%), although the oil remaining in the pan after frying had a much greater polymer
content (38.8%, LL-SBO; 17.5%, PH-SBO). The percentage of altered TAG in the LL-SBO sample (extracted from HB) was 34.4% after
frying, whereas the PH-SBO had 33.2% altered TAG (as determined by supercritical fluid chromatography). In the LL-SBO pan-fried
HB samples (not the extracted oil), 2-pentanone, hexanal, 2-hexenal, trans-2-heptenal, 2-pentylfuran, and trans-2-octenal were found, whereas the major volatile compounds in the HB fried with PH-SBO included hexanal, trans-2-hexenal, and trans-2-heptenal. Hexanal was the most abundant volatile compound in both HB samples (LL-SBO, 2.7 ppm; PH-SBO, 0.3 ppm). There
were significant differences in the polymer content, hexanal content, p-anisidine values, and Foodoil sensor readings between LL-SBO and PH-SBO (P<0.05). The PH-SBO sample was more stable than the LL-SBO sample. Moreover, the LL-SBO oil sample in the pan after frying
had the greater increase in polymer content. 相似文献
12.
Antonio Romero Sara Bastida Francisco J. Sánchez‐Muniz 《European Journal of Lipid Science and Technology》2007,109(2):165-173
Frying of frozen foods has become popular because it considerably reduces cooking time. Polymers and cyclic fatty acid monomers (CFAM) formed during frying are potentially toxic and therefore their production should be minimized. Twenty discontinuous fryings of different frozen foods were carried out over ten consecutive days, in sunflower oil (SO) and in high‐oleic acid sunflower oil (HOSO), by adding fresh oil after each frying to bring the volume of the fryer oil back to 3 L. CFAM methyl ester derivates were hydrogenated, isolated, concentrated and quantified by HPLC using a reverse‐phase column, followed by gas chromatography. After 20 fryings, significantly higher contents of polar material, polymers and CFAM (all p <0.001) were found in SO than in HOSO. Bicyclic compound formation was four times higher in SO (p <0.001). The fat from the fried potatoes presented a polymer content very similar to that of their corresponding oils. The 100‐g rations of the SO‐fried potatoes from the 20th frying supply 49 or 15%, respectively, more polymers and CFAM and 1 mg more bicyclic fatty acids than the 100‐g rations of HOSO‐fried potatoes. Because digestion and absorption of polar material, polymers and CFAM occur, the data clearly show the advantageousness and advisability of frying with HOSO rather than SO. 相似文献
13.
One canola oil and six soybean oils with different fatty acid compositions were heated intermittently, and bread cubes were
fried in them to determine the stability of the oils. Two of the soybean oils were commercial varieties Hardin and BSR 101.
The other soybean oils were from experimental lines developed at Iowa State University, and included A17 with 1.5% linolenate
(18:3) and 15.1% palmitate (16:0), A16 with 1.9% 18:3 and 10.6% 16:0, A87-191039 with 1.8% 18:3 and 29.1% oleate (18:1) and
A6 with 27.7% stearate (18:0). The soybean seeds were cold-pressed and crude canola oil was obtained without additives. Oils
were refined, bleached and deodorized under laboratory conditions with additions. Each oil (300 mL) was heated to 180 ± 5°C
in a minifryer. Bread cubes were fried at the beginning of heating, and half of the cubes were used for analyses. The second
half was analyzed after storage at 60°C for seven days. Heating of the oils was continued for 20 h, cooled for 10 h, and then
reheated for another 20 h, after which additional bread cubes were fried and analyzed. Results of sensory evaluation of the
fried cubes, the peroxide values (PV) of oils extracted from the cubes and the conjugated dienoic acid values of the oils
showed that the A17, A16, A87-191039 and A6 oils had better stabilities than did Hardin, BSR 101 and canola oils. The initial
18:3 contents of oils predicted their oxidative and flavor stabilities under heating and frying conditions (for PVvs. 18:3, r=0.89,P=0.008; for flavor qualityvs. 18:3, r=−0.93,P=0.002; for flavor intensityvs. 18:3, r=−0.91,P=0.004). 相似文献
14.
L. J. Malcolmson M. Vaisey-Genser R. Przybylski N. A. M. Eskin 《Journal of the American Oil Chemists' Society》1994,71(4):435-440
Sensory studies on autoxidation of canola oil, stored under several variations of Schaal Oven test conditions, suggest an
induction period of 2–4 d at 60–65°C. Similar induction periods have been observed between canola and sunflower oils, whereas
a longer induction period has been found for soybean oil. Canola oil seems to be more stable to storage in light than cottonseed
and soybean oils but is less stable than sunflower oil. Storage stability of products fried in canola oil is similar to products
fried in soybean oil. Storage stability of canola and cottonseed oils that had been used in the frying of potato chips showed
that canola oil was more prone to autoxidation during storage at 40°C. The presence of light aggravated the oxidative effects
and was similar for both oils. Advances in our knowledge about the shelf life of canola oil would be strengthened by standardization
of Schaal Oven testing conditions and by specifying the testing protocol for photooxidation studies. Methods for training
of panelists and for handling and evaluating oils and fried foods require definition. Rating scales used in the evaluation
of oils need to be evaluated to ensure that reliable and valid measurements are achieved. Further progress is needed in the
identification of chemical indicators that can be used to predict sensory quality of oils.
Presented in part at AOCS Annual Meeting in Toronto, Ontario, Canada, May 1992. 相似文献
15.
Nick Kalogeropoulos Fotini N. Salta Antonia Chiou Nikolaos K. Andrikopoulos 《European Journal of Lipid Science and Technology》2007,109(11):1111-1123
The formation of cis‐9,10‐epoxystearate, trans‐9,10‐epoxystearate, cis‐9,10‐epoxyoleate, cis‐12,13‐epoxyoleate, trans‐9,10‐epoxyoleate, trans‐12,13‐epoxyoleate and the co‐eluting 9‐ and 10‐ketostearates during eight successive pan‐ and deep‐frying sessions of pre‐fried potatoes in five different types of vegetable oils – namely cottonseed oil, sunflower oil, vegetable shortening, palm oil and virgin olive oil – was followed and quantified both in fried oils and in fried potatoes by GC/MS after derivatization to methyl esters. These oxidized fatty acids were present at relatively low concentrations in the fresh oils and pre‐fried potatoes while they increased linearly with frying time, reaching up to 1140.8 µg/g in virgin olive oil (VOO) and 186.9 µg/g in potatoes pan‐fried in VOO after eight pan‐frying sessions, with trans‐9,10‐epoxystearate predominating in all cases. The formation of polymerized triacylglycerols (PTG) was also quantified in frying oils by size exclusion HPLC. Pan‐frying caused higher oxidized fatty acid and PTG formation compared to deep‐frying. Epoxyoleates and PTG concentrations were increased after frying in polyunsaturated oils, while epoxystearate and 9‐ and 10‐ketostearate concentrations were increased after frying in monounsaturated oils. No specific absorption of the oxidized fatty acids by the fried potatoes seems to occur. The dietary intake of oxidized fatty acids and PTG by the consumption of fried potatoes was discussed. 相似文献
16.
A methanolic extract of Noble oat (Avena sativa L.) was tested for its antipolymerization activity in soybean and cottonseed oils heated to 180°C for 10 h per day for 10
d and for its carry-through properties in fried bread cubes. The soybean and cottonseed oils containing 0.005 or 0.007% oat
extract (based on total phenolic content) formed significantly lesser amounts of polar compounds with high molecular weight
than did the oils containing 0.02% tertiary butyl hydroquinone (TBHQ), 1 ppm dimethylpolysiloxane (DMS) and oils containing
no additives (control) as measured by high-performance size-exclusion chromatography. Fatty acid composition, also monitored,
showed that oils with either level of oat extract maintained a significantly higher linoleic-to-palmitic acid ratio (18∶2/16∶0)
than did the other treatments. Oil extracted from bread cubes fried (180°C) in oils containing TBHQ and oat extract and then
stored at 60°C in the dark for up to 14 d had significantly lower (P≤0.05) peroxide values and higher (P≤0.05) 18∶2/16∶0 ratios than did oil extracted from cubes fried in oil containing DMS and in the control oil. 相似文献
17.
Pan-frying is a popular frying method at home and in many restaurants. Pan-frying stabilities of two frying oils with similar
iodine values (IV)—mid-oleic sunflower oil (NuSun oil; IV=103.9) and a commercial canola oil (IV=103.4)—were compared. Each
oil sample was heated as a thin film on a Teflon-coated frying pan at ∼180°C to a target end point of ≥20% polymer. High-performance
size-exclusion chromatography analysis of the mid-oleic sunflower and canola oil samples indicated that the heated samples
contained 20% polymer after approximately 18 and 22 min of heating, respectively. The food oil sensor values increased from
zero to 19.9 for the canola sample and from zero to 19.8 for the mid-oleic sunflower sample after 24 min of heating. The apparent
first-order degradation rate for the mid-oleic sunflower sample was 0.102±0.008 min−1, whereas the rate for the canola sample was 0.092±0.010 min−1. The acid value increased from approximately zero prior to heating to 1.3 for the canola sample and from zero to 1.0 for
the mid-oleic sunflower sample after 24 min of heating. In addition, sensory and volatile analyses of the fried hash browns
obtained from both oils indicated there were no significant differences between the two fried potato samples. 相似文献
18.
Effects of expeller-pressed/physically refined soybean oil on frying oil stability and flavor of french-fried potatoes 总被引:1,自引:2,他引:1
To determine effects of expeller pressing/physical refining of soybean oil (SBO) on frying, studies were conducted with expeller-pressed,
physically refined, bleached, deodorized SBO (EPSBO); hexane-extracted, refined, bleached, deodorized SBO+TBHQ; and hydrogenated
SBO (HSBO). Oils contained citric acid and dimethylpolysiloxane and were used for 35 h of frying french-fried potatoes. Polar
compound levels in EPSBO were similar to SBO+TBHQ or HSBO. Flavor quality of potatoes was evaluated by trained, experienced,
analytical sensory panelists. In early frying stages, potatoes fried in EPSBO had significantly lower intensities of fishiness
than potatoes fried in SBO+TBHQ. Potatoes fried in HSBO were described as “hydrogenated”. Because of differences in flavor
intensities and types, potatoes prepared in EPSBO had significantly better quality scores than those fried in SBO+TBHQ or
HSBO during the first 15 h of frying. During later stages (25 and 35 h), potatoes fried in EPSBO had significantly better
quality scores than potatoes fried in HSBO. Variations in minor oil constituents may partly explain these differences. EPSBO
had less total tocopherols and phytosterols than did SBO at 0-time. During frying, TBHQ in SBO and Maillard reaction products
in EPSBO probably inhibited tocopherol loss and therefore improved quality. 相似文献
19.
Felix A. Aladedunye Roman Przybylski 《European Journal of Lipid Science and Technology》2011,113(12):1465-1473
The ability of selected phenolic acids to improve the frying performance of canola oil was evaluated in a frying test. The frying performance of the oil was assessed by analysis of total polar components (TPC), level of 4‐hydroxynonenal (HNE), and the rate of formation of volatile carbonyl compounds (VCC). All the tested phenolic acids; ferulic acid (FA), caffeic acid (CA), dihydrocaffeic acid (HCA), gallic acid (GA), and vanillic acid (VA) significantly increased the frying performance of canola oil triacylglycerols (CTG). At the end of the frying test, the amount of TPC in CTG was 22.9 ± 1.0% compared to a maximum of 18.8 ± 0.8% in CTG fortified with the phenolic acids. Similarly, the level of HNE was reduced by up to 45% when it was supplemented with phenolic acids. The results showed that ethyl ferulate (EF) was a better antioxidant than FA under frying conditions; HCA offered a slightly better protection than CA; and the cinnamic acid derivative, FA was better than VA, its benzoic acid analogue. A significant synergy was observed between phenolic acids and the sterol fraction isolated from canola oil. The observed synergy was attributed to the possible formation of steryl phenolates during the frying test. Practical applications: The poor thermal stability of polyunsaturated oils limits their application for prolonged frying. PUFA offer important health benefits and can improve nutritional value of fried foods. Contrary to the commonly applied synthetic antioxidants, the phenolic acids tested in this study often are part of endogenous oil components present in oilseeds and also in some oils, and are known for their positive health benefits. Thus, the simple phenolic acids, especially the cinnamic acid derivatives may be applied as potent antioxidants to protect oils during thermal processes used for food production. 相似文献
20.
K. Warner W. E. Neff G. R. List Peter Pintauro 《Journal of the American Oil Chemists' Society》2000,77(10):1113-1118
Soybean oils were hydrogenated either electrochemically with Pd at 50 or 60°C to iodine values (IV) of 104 and 90 or commercially
with Ni to iodine values of 94 and 68. To determine the composition and sensory characteristics, oils were evaluated for triacylglycerol
(TAG) structure, stereospecific analysis, fatty acids, solid fat index, and odor attributes in room odor tests. Trans fatty acid contents were 17 and 43.5% for the commercially hydrogenated oils and 9.8% for both electrochemically hydrogenated
products. Compositional analysis of the oils showed higher levels of stearic and linoleic acids in the electrochemically hydrogenated
oils and higher oleic acid levels in the chemically hydrogenated products. TAG analysis confirmed these findings. Monoenes
were the predominant species in the commercial oils, whereas dienes and saturates were predominant components of the electrochemically
processed samples. Free fatty acid values and peroxide values were low in electrochemically hydrogenated oils, indicating
no problems from hydrolysis or oxidation during hydrogenation. The solid fat index profile of a 15∶85 blend of electrochemically
hydrogenated soybean oil (IV=90) with a liquid soybean oil was equivalent to that of a commercial stick margarine. In room
odor evaluations of oils heated at frying temperature (190°C), chemically hydrogenated soybean oils showed strong intensities
of an undesirable characteristic hydrogenation aroma (waxy, sweet, flowery, fruity, and/or crayon-like odors). However, the
electrochemically hydrogenated samples showed only weak intensities of this odor, indicating that the hydrogenation aroma/flavor
would be much less detectable in foods fried in the electrochemically hydrogenated soybean oils than in chemically hydrogenated
soybean oils. Electrochemical hydrogenation produced deodorized oils with lower levels of trans fatty acids, compositions suitable for margarines, and lower intensity levels of off-odors, including hydrogenation aroma,
when heated to 190°C than did commercially hydrogenated oil. 相似文献