CHANGES IN FATS QUALITY PARAMETERS AFTER THERMAL PROCESSING OF SELECTED OILS/FATS PRIMARILY CONSUMED IN INDIA
Journal of Advances in Food Science & Technology, Volume 8, Issue 1,
Page 10-23
Abstract
Repeated thermal processing during cooking, as well as overcooking of food may affect the fatty acids by acting on the carbon double bonds or hydroxyl bonds which may further affect the quality of oil. The process of cooking can lead to various physiological and chemical changes in the oil, making the oil unfit for consumption. The aim of present study is to observe the effects of selected repeated thermal processes on the oil quality and to set aside the oil most suitable for cooking. Five major oils/fats consumed in India: mustard oil, soybean oil, palm oil, hydrogenated fat (vanaspati) and desi ghee (clarified butter) were selected to observe the effects of different thermal processes (frying, heating, and microwaving) which are common in households during cooking. The parameters investigated during this study are free fatty acid (FFA), peroxide value, iodine value, total polar compound (TPC), anisidine value and diene value of oils/fats. Based on the obtained results it was found that frying treatment significantly affect the quality of oils followed by microwave and heat treatment. Among the selected oils/fats maximum variation in FFA was found for clarified butter. However for TPC and peroxide value maximum variation was observed in mustard oil and soybean oil respectively.
Keywords:
- Thermal processing
- frying
- microwave
- heating
- oil quality
How to Cite
TRIPATHI, P., & YADAV, N. (2021). CHANGES IN FATS QUALITY PARAMETERS AFTER THERMAL PROCESSING OF SELECTED OILS/FATS PRIMARILY CONSUMED IN INDIA. Journal of Advances in Food Science & Technology, 8(1), 10–23. Retrieved from https://ikppress.org/index.php/JAFSAT/article/view/6204
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DOI: 10.1021/jf3033599
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DOI: 10.1016/j.foodchem.2010.05.048
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Available:https://doi.org/10.1021/jf970168c
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Takeoka GR. Effect of heating on the characteristics and chemical composition of selected frying oils and fats. Journal of Agricultural Food Chemistry. 1997;45:3244-3249.
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Hassanein MM, El-Shami SM, El-Mallah MH. Changes occurring in vegetable oils composition due to microwave heating. Grasas y Aceites. 2003;54:343–349.
Farag RS, Hewedi FM, Abu-R, El-Baroty GS. Comparative study of the deterioration of oils by microwave and conventional heating. Journal of Food Protection. 1992;55:722–727.
Regulska-Ilow B, Ilow R, Szymczak J. Evaluation of lipid oxidation and hydrolysis of vegetable fats during conventional and microwave cooking. Bromatologia, Chimia, Toksykologia. 1997;30:137–141.
Zhang GY, Guo ZY, Li L, Cai MY. Comparative study of the effects of microwaves and conventional heating on vegetable oil temperature and oxidative stability. Food Science. 2000;21:21–29.
Al-Kahtani H. Survey of quality of used frying oils from restaurants. Journal of American Oil Chemists Society. 1991;68:857-862.
Tompkin C, Perkin EG. Frying performance of low‐linolenic acid soybean oil. Journal of Americans oils Chemist Society. 2000;77(3):223-229.
Caponio F, Pasqualone A, Bilancia MT, Sacco D, Delcuratolo D, Gomes T. Measure of thermo-oxidation of vegetable oils microwave-heated in model systems. Industrie Alimentari. 2001;40:628–632.
Yoshida H. Influence of fatty acids of different unsaturation in the oxidation of purified vegetable oils during microwave irradiation. Journal of Science of Food and Agriculture. 1993;62:41–47.
Abd El-Moneim Mahmoud E, Dostálová J, Pokorný J, Lukešová D, Doležal M. Oxidation of olive oils during microwave and conventional heating for fast food preparation. Czech J Food Science. 2009;27: 173-177.
Eldin AK. Effect of fatty acids and tocopherols on the oxidative stability of vegetable oils. European Journal of Lipid Science and Technology. 2003;108(8):1051-1061
Kim S, Nayga RM, Capps O. The effect of food label use on nutrient intakes: an endogenous switching regression analysis. Journal of Agricultural and Resource Economics. 2000;25(1):215-231.
Caponio F, Pasqualone A, Gomes T. Changes in fatty acid composition of vegetables oils in model doughs submitted to conventional or microwave heating. International Journal of Food Science and Technology. 2003;38:481–486.
Mahmoud M. Oxidation of olive oils during microwave and conventional heating for fast food preparation. Czech J Food Science. 2009;27:S173-177.
Cuesta C, Sánchez Muniz FJ, Garrido Polonio C, López Varela S, Arroyo R. Thermoxidative and hydrolytic changes in sunflower oil used in fryings with a fast turnover of fresh oil. Journal of American Oil Chemists Society. 1993;70(11):1069-1073.
Bruhl L. Fatty acid alterations in oils and fats during heating and frying. European Journal of Lipid Science and Technology. 2014;116(6):707-715.
Luxmahia A. Balakrishnan, Arlappa N., Kodavanti NMR. Trends in consumption of fats and oils among Indian tribal population over a period of 30 years: Findings of National Nutrition Monitoring Bureau surveys, Indian Journal of Community Health. 2014;75-82.
Jun CH, Lian ZJ, Chun WZ. Effect of frying on trans fatty acid formation in Soybean oil, European Journal of Lipid Science and Technology. 2012;114:287–293.
DOI: https://doi.org/10.1002/ejlt.201100103
Talpur MY, Sherazi STH, Mahesar SA, Bhanger MI, Kandhro A. Consequence of commercial fish frying on some quality parameters of oil with special reference to trans fat. International Journal of Food Properties. 2011;14(5):1124-1135.
Available:https://doi.org/10.1080/10942911003587589
Li An, Yiming H, Wang F, Li W. Determination of thermally induced soybean oil by Attenuated total reflectance fourier transform infrared spectroscopy and gas chromatography analysis. Journal of Agriculture Food Chemistry. 2012;60:10709-10713.
DOI: 10.1021/jf3033599
Tsuzuki W, Matsuoka A, Kaori U. Formation of trans fatty acids in edible oils during the frying and heating process. Food Chemistry. 2010;123:976–982.
DOI: 10.1016/j.foodchem.2010.05.048
Emma C, Maria TR, Elena V, Nicoletta P. Microwave heating of different vegetable oils: Relation between chemical and thermal parameters. LWT - Food Science and Technology. 2010;43:1104-1112.
Available:https://doi.org/10.1021/jf970168c
Olabemiwo OM, AO E, AJ A, Niyi B. Omodara. Effect of microwave heating on fatty acid profiles of three nigerian vegetable oils. IOSR Journal of Applied Chemistry. 2014;7:51-54. e-ISSN: 2278-5736
IS. Indian standards (IS) 548 (1964 reaffirmed 2010) - methods of sampling and tests for oils and fats, Part 1,sampling, physical and chemical tests, determination of acid value in fats and oils. 2010a;29-31.
IUPAC. Standard methods for the analysis of oils, fats and derivatives, 7th. Ed., C. Paquot and Hautfenne (Ed.). International Union of Pure and Applied Chemistry, Blackwell Scientific Publications Inc, Oxford; 1992.
IS. Indian standards (IS) 548 (1964 reaffirmed 2010) - methods of sampling and tests for oils and fats, Part 1,sampling, physical and chemical tests. Determination of Peroxide Value in Fats and Oils. 2010b;63-65.
AOAC Official method 993.20 AOCS. Ca 5a-40, Free Fatty Acids. Official Methods and Recommended Practices of the American Oil Chemists’ Society (5th ed). Champaign, IL; 1998.
Frega N, Mozzon M, Lercker G. Effect of free fatty acids on oxidative stability of vegetable oil. Journal of American Oil Chemists Society. 1999;76:325-329.
Malheiro R. Oliveira I, Boas MB, Pereira JA. Effect of microwave heating with different exposure times on physical and chemical parameters of olive oil. Food and Chemical Toxicology. 2009;47:92–97.
Abbas Ali M, Mesran M Hadi Bin, abd Lapit R, Hidayu Othman N. Effect of microwave heating with different exposure times on the degradation of corn oil. International Food Research Journal. 2016;23(2):842-848.
De Marco E, Savarese M, Parisini C, Battimo I, Falco S, Sacchi R. Frying performance of a sunflower/palm oil blend in comparison with pure palm oil. European Journal of Lipid Science and Technology. 2007;109:237-246.
Xin Qing Xu, Viet Hung Tran, Martin Palmer, Keith White, Philip Salisbury. Chemical and physical analyses and sensory evaluation of six deep frying oils. Journal of American Oils Chemists Society. 1999;76(9): 1091-1099.
Warner K. Chemistry of frying fats. In: Akoh CC And Min DB (Eds), Food Lipids. New York: Marcel Dekker; 1998.
Takeoka GR. Effect of heating on the characteristics and chemical composition of selected frying oils and fats. Journal of Agricultural Food Chemistry. 1997;45:3244-3249.
Eymard S, Genot C. A modified xylenol orange method to evaluate formation of lipid hydroperoxides during storage and processing of small pelagic fish. European Journal of Lipid Science and Technology. 2003;105(9):497-501.
Albi T, Lanzon A, Guinda A, Leon M, Perez-Camino MC. Microwave and conventional heating effects on thermo-oxidative degradation of edible fats. Journal of Agricultural and Food Chemistry. 1997;45:3795–3798.
Hassanein MM, El-Shami SM, El-Mallah MH. Changes occurring in vegetable oils composition due to microwave heating. Grasas y Aceites. 2003;54:343–349.
Farag RS, Hewedi FM, Abu-R, El-Baroty GS. Comparative study of the deterioration of oils by microwave and conventional heating. Journal of Food Protection. 1992;55:722–727.
Regulska-Ilow B, Ilow R, Szymczak J. Evaluation of lipid oxidation and hydrolysis of vegetable fats during conventional and microwave cooking. Bromatologia, Chimia, Toksykologia. 1997;30:137–141.
Zhang GY, Guo ZY, Li L, Cai MY. Comparative study of the effects of microwaves and conventional heating on vegetable oil temperature and oxidative stability. Food Science. 2000;21:21–29.
Al-Kahtani H. Survey of quality of used frying oils from restaurants. Journal of American Oil Chemists Society. 1991;68:857-862.
Tompkin C, Perkin EG. Frying performance of low‐linolenic acid soybean oil. Journal of Americans oils Chemist Society. 2000;77(3):223-229.
Caponio F, Pasqualone A, Bilancia MT, Sacco D, Delcuratolo D, Gomes T. Measure of thermo-oxidation of vegetable oils microwave-heated in model systems. Industrie Alimentari. 2001;40:628–632.
Yoshida H. Influence of fatty acids of different unsaturation in the oxidation of purified vegetable oils during microwave irradiation. Journal of Science of Food and Agriculture. 1993;62:41–47.
Abd El-Moneim Mahmoud E, Dostálová J, Pokorný J, Lukešová D, Doležal M. Oxidation of olive oils during microwave and conventional heating for fast food preparation. Czech J Food Science. 2009;27: 173-177.
Eldin AK. Effect of fatty acids and tocopherols on the oxidative stability of vegetable oils. European Journal of Lipid Science and Technology. 2003;108(8):1051-1061
Kim S, Nayga RM, Capps O. The effect of food label use on nutrient intakes: an endogenous switching regression analysis. Journal of Agricultural and Resource Economics. 2000;25(1):215-231.
Caponio F, Pasqualone A, Gomes T. Changes in fatty acid composition of vegetables oils in model doughs submitted to conventional or microwave heating. International Journal of Food Science and Technology. 2003;38:481–486.
Mahmoud M. Oxidation of olive oils during microwave and conventional heating for fast food preparation. Czech J Food Science. 2009;27:S173-177.
Cuesta C, Sánchez Muniz FJ, Garrido Polonio C, López Varela S, Arroyo R. Thermoxidative and hydrolytic changes in sunflower oil used in fryings with a fast turnover of fresh oil. Journal of American Oil Chemists Society. 1993;70(11):1069-1073.
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