Changes in the volatile profile, fatty acid composition and other markers of lipid oxidation of six different vegetable oils during short-term deep-frying. (August 2019)

• Record Type: Journal Article
• Authors: Multari, Salvatore; Marsol-Vall, Alexis; Heponiemi, Paulina; Suomela, Jukka-Pekka; Yang, Baoru
• Is Part Of: Food research international. Volume 122(2019)
• Page Start: 318
• Page End: 329
• Publication Date: 2019-08
• Subjects: Hemp oil -- Lupin oil -- Oat oil -- Oxidative stability -- Rapeseed oil -- Short-term deep-frying -- Soy oil -- Sunflower oil -- Vegetable oils -- Volatile organic compounds; FAME fatty acid methyl ester -- IV iodine value -- MUFA monounsaturated fatty acid -- p-AV p-anisidine value -- PUFA polyunsaturated fatty acid -- PC principal component -- PV peroxide value -- SCCs sulphur containing compounds -- SFA saturated fatty acid -- SPME solid-phase microextraction; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2019.04.026
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: Oil deterioration during deep-frying influences the quality of fried foods to a great extent. In this study, the frying performance of six vegetable oils, i.e., hemp, lupin, oat, rapeseed, soy, and sunflower, was evaluated following short-term (60 min) deep-frying of French fries at 180 °C. The frying oils were investigated for fatty acid profile, volatile compound composition, and parameters of oxidative stability, such as iodine, peroxide, and p -anisidine values. The examination showed that the content of ƩPUFA in hemp oil decreased significantly ( p < 0.05) after 60 min of deep-frying, although the degree of change was relatively small (close to 1.5%). Similarly, soy oil presented a fatty acid profile prone to oxidation, and generated the highest level of peroxides at the end of the thermal treatment (PV = 16.6 ± 2.3 mEq O2 kg −1 ). As for the volatile compound composition of the oils, sunflower oil was extensively affected by the deep-frying treatment with a significant decrease ( p > 0.05) in total terpenes, accompanied by a considerable rise in total aldehydes. Oppositely, the proportions of MUFA and PUFA of lupin and oat oils remained stable ( p > 0.05) during the short-term deep-frying, indicating high stability of these oils. The research provided new data for evaluating the suitability of these oils for household food preparations. Graphical abstract: Unlabelled Image Highlights: Unheated hemp oil had the highest content of ƩPUFA. Lupin and oat oils were marginally affected by the short-term deep-frying process. Soy oil produced the highest level of peroxides following short-term deep-frying. The aroma profile of rapeseed oil contained sulphur containing compounds. Terpenes were severely reduced in sunflower oil following short-term deep-frying.