Monitoring of Changes in Composition of Soybean Oil During Deep-Fat Frying with Different Food Types

详细信息    查看全文

• 作者：Qing Zhang ; Ahmed S. M. Saleh ; Qun Shen
• 关键词：Deep ; fat frying ; Frying oil ; Fatty acid profile ; Functional group ; Fourier transform infrared spectroscopy
• 刊名：Journal of the American Oil Chemists' Society
• 出版年：2016
• 出版时间：January 2016
• 年：2016
• 卷：93
• 期：1
• 页码：69-81
• 全文大小：1,000 KB
• 参考文献：1.Zamora R, Hidalgo FJ (2005) Coordinate contribution of lipid oxidation and Maillard reaction to the nonenzymatic food browning. Crit Rev Food Sci Nutr 45:49–59CrossRef
  2.Zhang Q, Saleh ASM, Chen J, Shen Q (2012) Chemical alterations taken place during deep-fat frying based on certain reaction products: a review. Chem Phys Lipids 165:662–681CrossRef
  3.Guillén MD, Cabo N (1997) Characterization of edible oils and lard by Fourier transform infrared spectroscopy. Relationships between composition and frequency of concrete bands in the fingerprint region. J Am Oil Chem Soc 74:1281–1286CrossRef
  4.Vlachos N, Skopelitis Y, Psaroudaki M, Konstantinidou V, Chatzilazarou A, Tegou E (2006) Applications of Fourier transform-infrared spectroscopy to edible oils. Anal Chim Acta 573–574:459–465CrossRef
  5.Iñón FA, Garrigues JM, Garrigues S, Molina A, de la Guardia M (2003) Selection of calibration set samples in determination of olive oil acidity by partial least squares-attenuated total reflectance-Fourier transform infrared spectroscopy. Anal Chim Acta 489:59–75CrossRef
  6.Tena N, Aparicio R, García-González DL (2009) Thermal deterioration of virgin olive oil monitored by ATR-FTIR analysis of trans content. J Agric Food Chem 57:9997–10003CrossRef
  7.Kuligowski J, Quintás G, Garrigues S, de la Guardia M (2010) Direct determination of polymerized triglycerides in deep-frying olive oil by attenuated total reflectance-Fourier transform infrared spectroscopy using partial least squares regression. Anal Bioanal Chem 397:861–869CrossRef
  8.Moros J, Roth M, Garrigues S, de La Guardia M (2009) Preliminary studies about thermal degradation of edible oils through attenuated total reflectance mid-infrared spectrometry. Food Chem 114:1529–1536CrossRef
  9.Tapp HS, Defernez M, Kemsley EK (2003) FTIR spectroscopy and multivariate analysis can distinguish the geographic origin of extra virgin olive oils. J Agric Food Chem 51:6110–6115CrossRef
  10.Gurdeniz G, Ozen B (2009) Detection of adulteration of extra-virgin olive oil by chemometric analysis of mid-infrared spectral data. Food Chem 116:519–525CrossRef
  11.Christie WW (1993) Preparation of ester derivative of fatty acids for chromatographic analysis. In: Christie WW (ed) Advances in lipid methodology-two. Oily, Dundee, pp 69–111
  12.Zhang Q, Liu C, Sun ZJ, Hu XS, Shen Q, Wu JH (2012) Authentication of edible vegetable oils adulterated with used frying oil by Fourier transform infrared spectroscopy. Food Chem 132:1607–1613CrossRef
  13.Guillén MD, Cabo N (1998) Relationships between the composition of edible oils and lard and the ratio of the absorbance of specific bands of their Fourier transform infrared spectra. Role of some bands of the fingerprint region. J Agric Food Chem 46:1788–1793CrossRef
  14.Guillén MD, Cabo N (1999) Usefulness of the frequency data of the Fourier transform infrared spectra to evaluate the degree of oxidation of edible oils. J Agric Food Chem 47:709–719CrossRef
  15.Shrivastava A, Gupta VB (2011) Methods for the determination of limit of detection and limit of quantitation of the analytical methods. Chron Young Sci 2:21–25CrossRef
  16.Ruiz-Jiménez J, Priego-Capote F, Luque de Castro MD (2004) Identification and quantification oftransfatty acids in bakery products by gas chromatography-mass spectrometry after dynamic ultrasound-assisted extraction. J Chromatogr A 1045:203–210CrossRef
  17.Juárez MD, Osawa CC, Acuña ME, Sammán N, Gonçalves LAG (2011) Degradation in soybean oil, sunflower oil and partially hydrogenated fats after food frying, monitored by conventional and unconventional methods. Food Control 22:1920–1927CrossRef
  18.Yin HY, Xu LB, Porter NA (2011) Free radical lipid peroxidation: mechanisms and analysis. Chem Rev 111:5944–5972CrossRef
  19.Zhang Q, Qin W, Lin DR, Shen Q, Saleh ASM (2015) The changes in the volatile aldehydes formed during the deep-fat frying process. J Food Sci Technol. doi:10.​1007/​s13197-015-1923-z
  20.Ledoux M, Juanéda P, Sébédio JL (2007) Trans fatty acids: definition and occurrence in foods. Eur J Lipid Sci Technol 109:891–900CrossRef
  21.Bansal G, Zhou WB, Tan TW, Neo FL, Lo HL (2009) Analysis of trans fatty acids in deep frying oils by three different approaches. Food Chem 116:535–541CrossRef
  22.Destaillats F, Angers P (2005) Thermally induced formation of conjugated isomers of linoleic acid. Eur J Lipid Sci Technol 107:167–172CrossRef
  23.Foo SY, Cuppett S, Schlegel V (2006) Evaluation of SafTest™ methods for monitoring frying oil quality. J Am Oil Chem Soc 83:15–20CrossRef
  24.Marmesat S, Rodrigues E, Velasco J, Dobarganes MC (2007) Quality of used frying fats and oils: comparison of rapid tests based on chemical and physical oil properties. Int J Food Sci Technol 42:601–608CrossRef
  
• 作者单位：Qing Zhang (1) (2)
  Ahmed S. M. Saleh (1) (3)
  Qun Shen (1)
  
  1. National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, 100083, Beijing, China
  2. College of Food Science, Sichuan Agricultural University, 625014, Ya’an, Sichuan, China
  3. Department of Food Science and Technology, Faculty of Agriculture, Assiut University, 71526, Assiut, Egypt
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Industrial Chemistry and Chemical Engineering
  Analytical Chemistry
  Chemistry
  Biotechnology
  Biomaterials
  Agriculture
  
• 出版者：Springer Berlin / Heidelberg
• ISSN：1558-9331

文摘

Changes in the composition of soybean oil during deep-fat frying with wheat dough (WD) and chicken breast meat (CBM) were comparatively investigated using gas chromatography–mass spectrometry and Fourier transform infrared spectroscopy (FTIR). The amounts of saturated fatty acids (FAs) and short-chain FAs were increased. The amount of unsaturated FAs was decreased as the processing time increased. An increase in the amount of tetradecanoic acid and 9-cis-hexadecanoic acid was observed during the CBM frying only. The FTIR spectrum of frying oil was analyzed by extracting the entire information as the area ratios based on vibration absorptions of the specific functional groups. Changes in content of functional groups, namely cis C=C, trans C=C, C=O, C–O, O–H, and C–H, were studied by the FTIR-based method. Based on the changes in the content of FAs and functional groups, soybean oil fried with CBM degraded more quickly than that fried with WD. Moreover, good linear correlations between the change in contents of functional groups and the mass percentages of FAs were also observed. The FTIR-based method could be used in real time to monitor the quality of frying oil during the deep-fat frying.