Quality Change of Flaxseed Oil during Frying Process

ZHANG Jingjing; WANG Yan; LIU Xiaoxiao; WU Fuxiang; PAN Jianzhong; HU Fangdi

doi:10.13386/j.issn1002-0306.2021110150

Volume 43 Issue 16

Aug. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(16): 50-58. > DOI: 10.13386/j.issn1002-0306.2021110150

ZHANG Jingjing, WANG Yan, LIU Xiaoxiao, et al. Quality Change of Flaxseed Oil during Frying Process[J]. Science and Technology of Food Industry, 2022, 43(16): 50−58. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021110150.

Citation:

PDF (2739 KB)

Quality Change of Flaxseed Oil during Frying Process

1.
Lanzhou Institute for Food and Drug Control, Lanzhou 730050, China
2.
College of Pharmacy, Lanzhou University, Lanzhou 730000, China

More Information

Received Date: November 14, 2021
Available Online: June 12, 2022

Graphical Abstract

Abstract

Abstract

The nutritional composition, physicochemical indexes and harmful substance contents of flaxseed oil during frying process under conventional frying condition were studied in this paper, and its frying performance was comprehensively analyzed by principal component analysis. The results showed that the unsaturation of flaxseed oil without frying was 81.77%. The content of α-linolenic acid was 47.50%, which was a kind of high nutritional value edible oil. During the 60 h (5 d)170 ℃ continuous frying, the color, acid value, peroxide value, refractive index, carbonyl value, polar components, tocopherol content and fatty acid composition of flaxseed oil changed significantly (P<0.05) , and there was no Benzo (α) pyrene produced in the whole frying process. The content of five main fatty acids (α-linolenic acid, oleic acid, linoleic acid, palmitic acid and stearic acid) all showed downward trend, and the content of five saturated fatty acids which were below C17:0 (octanoic acid, capric acid, lauric acid, myristic acid and palmitic acid) increased gradually with frying time extended, the content of other fatty acids decreased. The analysis of frying performance showed that the acid value of flaxseed oil after 35 h frying had exceeded the national limit, and other indexes were within the national limits. Frying for 30 h had basically reached the frying limit of flaxseed oil. It would not be recommended to use flaxseed oil for frying beyond the limit, it would be a healthy frying oil within 30 h.
- flaxseed oil,
- frying,
- gas chromatography-mass spectrometry (GC-MS),
- fatty acid,
- quality change

FullText(HTML)

References (46)

References

[1]	YOUN Y, BO G, ARNISON P G, et al. Flaxseed (Linum usitatissimum L.) bioactive compounds and peptide nomenclature: A review[J]. Trends in Food Science & Technology,2014,38(1):5−20.
[2]	KOUR J, SINGH S, CHANDRA S D. Nutraceuticals from barley flour, flaxseed and rice bran oil—extraction, chromatographic analysis, microbiological analysis and pesticide estimation[J]. Journal of Food Processing and Preservation,2018,42(11):e13777. doi: 10.1111/jfpp.13777
[3]	SURI K, SINGH B, KAUR A, et al. Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed (Linum usitatissimum L.) oil[J]. Food Chemistry,2020,326:126974. doi: 10.1016/j.foodchem.2020.126974
[4]	马岩, 王滨立. 发展胡麻纺织工业积极推动我国西部大开发[J]. 黑龙江纺织,2003(1):1−2. [MA Y, WANG B L. Developping the textile industry of oil used flax to actively advance the large scale development in the west of China[J]. Heilongjiang Textiles,2003(1):1−2. MA Y, WANG B L. Developping the textile industry of oil used flax to actively advance the large scale development in the west of China[J]. Heilongjiang Textiles, 2003(1): 1-2.
[5]	GOYAL A, SHARMA V, UPADHYAY N, et al. Flax and flaxseed oil: An ancient medicine & modern functional food[J]. Journal of Food Science and Technology,2014,51(9):1633−1653. doi: 10.1007/s13197-013-1247-9
[6]	XU J, YANG W, DENG Q, et al. Flaxseed oil and α-lipoic acid combination reduces atherosclerosis risk factors in rats fed a high-fat diet[J]. Lipids in Health and Disease,2012,11(1):1−7. doi: 10.1186/1476-511X-11-1
[7]	高颐雄, 张坚. α-亚麻酸体内转化为二十碳五烯酸和二十二碳六烯酸的研究进展[J]. 中国油脂,2015,40(9):27−31. [GAO Y X, ZHANG J. Review on endogenous conversion of α- linolenic acid to EPA and DHA[J]. China Oils and Fats,2015,40(9):27−31. doi: 10.3969/j.issn.1003-7969.2015.09.008 GAO Y X, ZHANG J. Review on endogenous conversion of α- linolenic acid to EPA and DHA[J]. China Oils and Fats, 2015, 40(9): 27-31. doi: 10.3969/j.issn.1003-7969.2015.09.008
[8]	MORSHEDZADEH N, SHAHROKH S, AGHDAEI H A, et al. Effects of flaxseed and flaxseed oil supplement on serum levels of inflammatory markers, metabolic parameters and severity of disease in patients with ulcerative colitis[J]. Complementary Therapies in Medicine,2019,46:36−43. doi: 10.1016/j.ctim.2019.07.012
[9]	周颖, 潘海坤, 范志红, 等. 坚果油籽浆的抗氧化性与餐后血糖平缓作用[J]. 食品科学,2020,41(9):113−118. [ZHOU Y, PAN H K, FAN Z H, et al. Antioxidant activity and postprandial glycemic response mitigating effect of homogenized seed/nut milk[J]. Food Science,2020,41(9):113−118. doi: 10.7506/spkx1002-6630-20190508-062 ZHOU Y, PAN H K, FAN Z H, et al. Antioxidant activity and postprandial glycemic response mitigating effect of homogenized seed/nut milk[J]. Food Science, 2020, 41(9): 113-118. doi: 10.7506/spkx1002-6630-20190508-062
[10]	赖玉萍, 梁结桦, 黄思苑, 等. 亚麻籽油的营养成分及功效机制研究进展[J]. 中国油脂: 1−22[2021-12-21]. https: //doi. org/10.19902/j. cnki. zgyz. 1003-7969.210389. LAI Y P, LIANG J H, HUANG S Y, et al. The progress of research on nutritional components and efficacy mechanism of flaxseed oil[J]. China Oils and Fats: 1−22[2021-12-21].https://doi.org/10.19902/j.cnki.zgyz.1003-7969.210389.
[11]	王莉蓉, 金青哲, 冯国霞, 等. 我国及欧美煎炸食用油法律法规与标准概述[J]. 食品安全质量检测学报,2015,6(9):3774−3779. [WANG L R, JIN Q Z, FENG G X, et al. Review of laws, regulations and standards of frying oil in China, European countries and America[J]. Journal of Food Safety & Quality,2015,6(9):3774−3779. WANG L R, JIN Q Z, FENG G X, et al. Review of laws, regulations and standards of frying oil in China, European countries and America[J]. Journal of Food Safety &Quality, 2015, 6(9): 3774-3779.
[12]	穆昭. 煎炸油加热过程品质变化与评价[D]. 无锡: 江南大学, 2008 MU Z. Quality changes and evaluations of frying oil during heated[D]. Wuxi: Jiang Nan University, 2008.
[13]	PAUNOVIĆ D M, DEMIN M A, PETROVIĆ T S, et al. Quality parameters of sunflower oil and palm olein during multiple frying[J]. Journal of Agricultural Sciences (Belgrade),2020,65(1):61−68. doi: 10.2298/JAS2001061P
[14]	刘玉兰, 刘海兰, 黄会娜, 等. 煎炸方式和煎炸食材对花生煎炸油中3-氯丙醇酯和缩水甘油酯含量的影响[J]. 食品科学,2019,40(11):42−48. [LIU Y L, LIU H L, HUANG H N, et al. Effects of deep-fat frying methods and foodstuffs on contents of 3-monochloropropane-1,2-diol esters and glycidyI esters in frying peanut oil[J]. Food Science,2019,40(11):42−48. doi: 10.7506/spkx1002-6630-20180504-042 LIU Y L, LIU H L, HUANG H N, et al. Effects of deep-fat frying methods and foodstuffs on contents of 3-monochloropropane-1, 2-diol esters and glycidyI esters in frying peanut oil[J]. Food Science, 2019, 40(11): 42-48. doi: 10.7506/spkx1002-6630-20180504-042
[15]	WU G C, CHANG C, HONG C C, et al. Phenolic compounds as stabilizers of oils and antioxidative mechanisms under frying conditions: A comprehensive review[J]. Trends in Food Science & Technology,2019,92:33−45.
[16]	MULTARI S, MARSOL-VALL A, HEPONIEMI P, et al. Changes in the volatile profile, fatty acid composition and other markers of lipid oxidation of six different vegetable oils during short-term deep-frying[J]. Food Research International,2019,122:318−329. doi: 10.1016/j.foodres.2019.04.026
[17]	RAZNIM A A R, AZMIL H A T, AINIE K, et al. Intermittent frying effect on French fries in palm olein, sunflower, soybean and canola oils on quality indices, 3-monochloropropane-1,2-diol esters (3-MCPDE), glycidyl esters (GE) and acrylamide contents[J]. Food Control,2021,124:107887. doi: 10.1016/j.foodcont.2021.107887
[18]	SEBASTIAN A, GHAZANI S M, MARANGONI A G. Quality and safety of frying oils used in restaurants[J]. Food Research International,2014,64:420−423. doi: 10.1016/j.foodres.2014.07.033
[19]	中华人民共和国国家卫生健康委员会, 国家市场监督管理总局. GB/T 5527-2010 动植物油脂折光指数的测定[S]. 北京: 中国标准出版社, 2018 National Health Commission of the People’s Republic of China, State Administration for Market Regulation. GB/T 5527-2010 Animal and vegetable fats and oils-Determination of refractive index[S]. Beijing: Standards Press of China, 2018.
[20]	中华人民共和国国家卫生和计划生育委员会. GB 5009.229-2016 食品安全国家标准食品中酸价的测定[S]. 北京: 中国标准出版社, 2016 State Health and Family Planning Commission of the People’s Republic of China. GB 5009.229-2016 National food safety standard. Determination of acid value in food[S]. Beijing: Standards Press of China, 2016.
[21]	中华人民共和国国家卫生和计划生育委员会. GB 5009.227-2016 食品安全国家标准食品中过氧化值的测定[S]. 北京: 中国标准出版社, 2016 State Health and Family Planning Commission of the People's Republic of China. GB 5009.227-2016 National food safety standard. Determination of peroxide value in food[S]. Beijing: Standards Press of China, 2016.
[22]	中华人民共和国国家卫生和计划生育委员会. GB 5009.230-2016食品安全国家标准食品中羰基价的测定[S]. 北京: 中国标准出版社, 2016 State Health and Family Planning Commission of the People’s Republic of China. GB 5009.230-2016 National food safety standard. Determination of carbonyl value in food[S]. Beijing: Standards Press of China, 2016.
[23]	中华人民共和国国家卫生和计划生育委员会. GB 5009.202-2016 食品安全国家标准食用油中极性组分（PC）的测定（制备型快速柱层析法）[S]. 北京: 中国标准出版社, 2016 State Health and Family Planning Commission of the People's Republic of China. GB 5009.202-2016 National food safety standard. Determination of polar component (PC) in food (preparative rapid column chromatography)[S]. Beijing: Standards Press of China, 2016.
[24]	中华人民共和国国家卫生和计划生育委员会, 国家食品药品监督管理总局. GB 5009.27-2016 食品安全国家标准食品中苯并(α)芘的测定[S]. 北京: 中国标准出版社, 2016 State Health and Family Planning Commission of the People's Republic of China, China Food and Drug Administration. GB 5009.27-2016 National food safety standard. Determination of benzo (α) pyrene in food[S]. Beijing: Standards Press of China, 2016.
[25]	中国检验检疫科学研究院, 浙江九安检测科技有限公司. BJS 201712食用油脂中脂肪酸的综合检测法[S]. Chinese Academy of Inspection and Quarantine, Zhejiang Jiuan Testing Technology Co., Ltd. BJS 201712 Comprehensive determination of fatty acids in edible oils[S].
[26]	郑熠斌, 黄百芬, 任一平. 正相高效液相色谱法测定食物中8种维生素E异构体及维生素A[J]. 色谱,2016,34(7):692−696. [ZHENG Y B, HUANG B F, REN Y P. Simultaneous determination of eight vitamin E isomers and vitamin A in foods by normal-phase high performance liquid chromatography[J]. Chinese Journal of Chromatography,2016,34(7):692−696. doi: 10.3724/SP.J.1123.2016.02011 ZHENG Y B, HUANG B F, REN Y P. Simultaneous determination of eight vitamin E isomers and vitamin A in foods by normal-phase high performance liquid chromatography[J]. Chinese Journal of Chromatography, 2016, 34(7): 692-696. doi: 10.3724/SP.J.1123.2016.02011
[27]	WAGHMARE A, PATIL S, LEBLANC J G, et al. Comparative assessment of algal oil with other vegetable oils for deep frying[J]. Algal Research,2018,31:99−106. doi: 10.1016/j.algal.2018.01.019
[28]	辛莉, 施江. 食用油品种及含量与油脂折射率关系的探究[J]. 食品工业科技,2012,33(15):317−321. [XIN L, SHI J. Analysis of edible oil species using the grease refractive index[J]. Science and Technology of Food Industry,2012,33(15):317−321. XIN L, SHI J. Analysis of edible oil species using the grease refractive index[J]. Science and Technology of Food Industry, 2012, 33(15): 317-321.
[29]	NAYAK P K, DASH U M A, RAYAGURU K, et al. Physio-chemical changes during repeated frying of cooked oil: A review[J]. Journal of Food Biochemistry,2016,40(3):371−390. doi: 10.1111/jfbc.12215
[30]	CASAL S, MALHEIRO R, SENDAS A, et al. Olive oil stability under deep-frying conditions[J]. Food and Chemical Toxicology,2010,48(10):2972−2979. doi: 10.1016/j.fct.2010.07.036
[31]	HASSANIEN M F R, SHAROBA A M. Rheological characteristics of vegetable oils as affected by deep frying of French fries[J]. Journal of Food Measurement & Characterization,2014,8(3):171−179.
[32]	中华人民共和国国家卫生健康委员会, 国家市场监督管理总局. GB 2716-2018食品安全国家标准植物油[S]. 北京: 中国标准出版社, 2018 National Health Commission of the People's Republic of China, State Administration for Market Regulation. GB 2716-2018 National food safety standard. Vegetable oil[S]. Beijing: Standards Press of China, 2018.
[33]	王凤娟, 童新雨, 夏晓雨, 等. 模拟不同烹饪温度对红松籽油品质的影响及主成分分析[J]. 北京林业大学学报,2019,41(11):116−124. [WANG F J, TONG X Y, XIA X Y, et al. Effects of simulated different cooking temperatures on the quality of Korean pine seed oil and principal component analysis[J]. Journal of Beijing Forestry University,2019,41(11):116−124. WANG F J, TONG X Y, XIA X Y, et al. Effects of simulated different cooking temperatures on the quality of Korean pine seed oil and principal component analysis[J]. Journal of Beijing Forestry University, 2019, 41(11): 116-124.
[34]	王云超, 董华, 高健, 等. 煎炸专用调和油稳定性研究[J]. 现代食品,2021(9):139−140. [WANG Y C, DONG H, GAO J, et al. Study on the stability of special blend oil for frying[J]. Modern Food,2021(9):139−140. WANG Y C, DONG H, GAO J, et al. Study on the stability of special blend oil for frying[J]. Modern Food, 2021(9): 139-140.
[35]	魏学鼎, 陈玉, 高盼, 等. 稻米油与其他4种常见煎炸油的煎炸性能比较[J]. 粮食与油脂,2021,34(12):50−55. [WEI X D, CHEN Y, GAO P, et al. Comparison of frying performance between rice oil and other four common frying oils[J]. Cereals & Oils,2021,34(12):50−55. doi: 10.3969/j.issn.1008-9578.2021.12.013 WEI X D, CHEN Y, GAO P, et al. Comparison of frying performance between rice oil and other four common frying oils[J]. Cereals & Oils, 2021, 34(12): 50-55. doi: 10.3969/j.issn.1008-9578.2021.12.013
[36]	张栩, 李颖, 汪勇, 等. 亚麻籽油和棕榈液油煎炸油条过程中的品质变化[J]. 中国油脂,2021,46(7):41−47. [ZHANG X, LI Y, WANG Y, et al. Quality changes in frying of deep-fried dough sticks using flaxseed oil and palm olein[J]. China Oils and Fats,2021,46(7):41−47. ZHANG X, LI Y, WANG Y, et al. Quality changes in frying of deep-fried dough sticks using flaxseed oil and palm olein[J]. China Oils and Fats, 2021, 46(7): 41-47.
[37]	翟金玲, 陈季旺, 夏文水, 等. 加热温度及时间对食用煎炸油品质的影响[J]. 食品安全质量检测学报,2015,6(8):3247−3254. [ZHAI J L, CHEN J W, XIA W S, et al. Quality changes in frying of deep-fried dough sticks using flaxseed oil and palm olein[J]. Journal of Food Safety & Quality,2015,6(8):3247−3254. ZHAI J L, CHEN J W, XIA W S, et al. Quality changes in frying of deep-fried dough sticks using flaxseed oil and palm olein[J]. Journal of Food Safety & Quality, 2015, 6(8): 3247-3254.
[38]	SUN X, WANG Y, LI H, et al. Changes in the volatile profile, fatty acid composition and oxidative stability of flaxseed oil during heating at different temperatures[J]. LWT,2021,151:112137. doi: 10.1016/j.lwt.2021.112137
[39]	宋丽娟, 于修烛, 张建新, 等. 煎炸油在薯片煎炸过程中的品质变化[J]. 食品科学,2011,32(5):70−74. [SONG L J, YU X Z, ZHANG J X, et al. Quality changes of frying oil during potato chips frying[J]. Food Science,2011,32(5):70−74. SONG L J, YU X Z, ZHANG J X, et al. Quality changes of frying oil during potato chips frying[J]. Food Science, 2011, 32(5): 70-74.
[40]	DEBNATH S, RASTOGI N K, KRISHNA A G G, et al. Effect of frying cycles on physical, chemical and heat transfer quality of rice bran oil during deep-fat frying of poori: An Indian traditional fried food[J]. Food & Bioproducts Processing,2012,90(2):249−256.
[41]	解久莹, 张翔宇, 吴永强, 等. 煎炸油使用安全及有害成分控制研究进展[J]. 食品工业科技,2019,40(15):333−338. [XIE J Y, ZHANG X Y, WU Y Q, et al. Research progress of safety and harmful component control in frying oil[J]. Science and Technology of Food Industry,2019,40(15):333−338. XIE J Y, ZHANG X Y, WU Y Q, et al. Research progress of safety and harmful component control in frying oil[J]. Science and Technology of Food Industry, 2019, 40(15): 333-338.
[42]	杨佳宁, 陈海涛, 田文秀, 等. 以棉籽油为基料油的煎炸专用调和油煎炸品质的研究[J]. 食品工业科技,2019,40(16):71−75. [YANG J N, CHEN H T, TIAN W X, et al. Quality changes of special frying blend oil based on cottonseed oil[J]. Science and Technology of Food Industry,2019,40(16):71−75. YANG J N, CHEN H T, TIAN W X, et al. Quality changes of special frying blend oil based on cottonseed oil[J]. Science and Technology of Food Industry, 2019, 40(16): 71-75.
[43]	冯亚净, 王瑞鑫, 李书国. 食品中苯并芘的来源及减控方法的研究[J]. 粮食与油脂,2017,30(2):72−75. [FENG Y J, WANG R X, LI S G. Review on the sources and reducing strategies of benzo (a) pyrene in foods[J]. Cereals & Oils,2017,30(2):72−75. doi: 10.3969/j.issn.1008-9578.2017.02.018 FENG Y J, WANG R X, LI S G. Review on the sources and reducing strategies of benzo (a) pyrene in foods[J]. Cereals & Oils, 2017, 30(2): 72-75. doi: 10.3969/j.issn.1008-9578.2017.02.018
[44]	宿时, 杨雅新, 钱志伟, 等. 冷榨花生油在煎炸过程中的品质变化[J]. 食品科技,2020,45(6):239−243. [SU S, YANG Y X, QIAN Z W, et al. Quality change of cold-pressed peanut oil during frying[J]. Food Science and Technology,2020,45(6):239−243. SU S, YANG Y X, QIAN Z W, et al. Quality change of cold-pressed peanut oil during frying[J]. Food Science and Technology, 2020, 45(6): 239-243.
[45]	于梦丹, 祝婷婷, 苏沛, 等. V_E在棕榈油煎炸过程中的损耗及其对煎炸油品质的影响[J]. 食品科学,2020,41(18):21−26. [YU M D, ZHU T T, SU P, et al. V_E loss and its effect on the quality and stability of palm oil during frying[J]. Food Science,2020,41(18):21−26. doi: 10.7506/spkx1002-6630-20190723-311 YU M D, ZHU T T, SU P, et al. V_E loss and its effect on the quality and stability of palm oil during frying[J]. Food Science, 2020, 41(18): 21-26. doi: 10.7506/spkx1002-6630-20190723-311
[46]	OLEG S, ANNA S, IRINA E. Effect of biologically active substances on oxidative stability of flaxseed oil[J]. Journal of Food Science and Technology,2020,57(1):243−252. doi: 10.1007/s13197-019-04054-4