Analysis of 8-oxooctanoate, 9-oxononanoate, fatty acids, oxidative stability, and iodine value during deep-frying of French fries in edible oils blended with palm oil

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-06-24 DOI:10.1007/s10068-024-01615-y

Yejin Choi, Dohyoung Lee, Jonggab Yim, Kwang-Geun Lee

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引用次数: 0

Abstract

Four blended oils including palm + corn oil (PC), palm + grapeseed oil (PG), corn + grapeseed oil (CG), and palm + corn + grapeseed oil (PCG) were used as frying media. The 8-oxo and 9-oxo content, fatty acid composition, oxidative stability index, and iodine value of samples (n = 42) were analyzed. As the frying cycles increased, the content of 8-oxo and 9-oxo also increased significantly (p < 0.05) and showed the highest content of 965.56 ± 0.706 μg/g in 100 frying cycles of PCG. After 20–40 frying cycles in CG, the amount of palmitic, stearic, oleic and linoleic acid increased up to 15.5% (p < 0.05). The oxidative stability of palm oil was the highest at 16.76–18.33 h (p < 0.05). The iodine value of grapeseed oil was the highest at 144.96 ± 2.569–153.64 ± 2.233 g iodine/100 g oil (p < 0.05). Among the examined oils, PC was the most suitable alternative to palm oil.

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用棕榈油调和的食用油油炸炸薯条时的 8-氧代辛酸酯、9-氧代壬酸酯、脂肪酸、氧化稳定性和碘值分析

采用四种混合油作为油炸介质，包括棕榈油+玉米油（PC）、棕榈油+葡萄籽油（PG）、玉米油+葡萄籽油（CG）和棕榈油+玉米油+葡萄籽油（PCG）。对样品（n = 42）的 8-氧代和 9-氧代含量、脂肪酸组成、氧化稳定性指数和碘值进行了分析。随着油炸次数的增加，8-氧代和 9-氧代的含量也显著增加（p < 0.05），在 PCG 100 次油炸中，8-氧代和 9-氧代的含量最高，为 965.56 ± 0.706 μg/g。在 CG 中经过 20-40 个油炸循环后，棕榈酸、硬脂酸、油酸和亚油酸的含量增加了 15.5% (p < 0.05)。棕榈油的氧化稳定性在 16.76-18.33 h 时最高（p < 0.05）。葡萄籽油的碘值最高，为 144.96 ± 2.569-153.64 ± 2.233 克碘/100 克油（p < 0.05）。在所研究的油类中，PC 是最适合替代棕榈油的油类。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.