Oxidative Stability of Frying Oil and Kinetics of Unsaturated Fatty Acids Oxidation under the Frying Condition of Western-style Fast Food Restaurants

HU Mingming; ZHANG Quan; WU Sifen; ZHANG Guowen

doi:10.13386/j.issn1002-0306.2022030396

Volume 43 Issue 22

Nov. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(22): 15-22. > DOI: 10.13386/j.issn1002-0306.2022030396

HU Mingming, ZHANG Quan, WU Sifen, et al. Oxidative Stability of Frying Oil and Kinetics of Unsaturated Fatty Acids Oxidation under the Frying Condition of Western-style Fast Food Restaurants[J]. Science and Technology of Food Industry, 2022, 43(22): 15−22. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022030396.

Citation:

PDF (2293 KB)

Oxidative Stability of Frying Oil and Kinetics of Unsaturated Fatty Acids Oxidation under the Frying Condition of Western-style Fast Food Restaurants

HU Mingming^{1, 2, 3,},
ZHANG Quan^{1, 2},
WU Sifen^{1, 2},
ZHANG Guowen³

1.
National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China
2.
College of Life Science, Jiangxi Normal University, Nanchang 330022, China
3.
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China

More Information

Received Date: March 31, 2022
Available Online: September 07, 2022

Graphical Abstract

Abstract

Abstract

This study investigated the oxidation stability of five common frying oils during frying under western fast food conditions. Their oxidation kinetics of unsaturated fatty acids (linolenic acid, linoleic acid, and oleic acid) were analyzed. The results showed that palm oil exhibited the best oxidation stability during frying based on its significantly lower increase rates in anisidine value and total oxidation value, and lesser decrease rate in iodine value among all the frying oils tested. The oxidation kinetics of linolenic acid in soybean oil and rapeseed oil, and linoleic acid in palm oil, rapeseed oil, sunflower oil and rice bran oil agreed with the zero-order and first-order reaction kinetics models. However, the linoleic acid in soybean oil only followed the first-order reaction kinetic model. Besides, the changes of oleic acid in palm oil, soybean oil, rapeseed oil and sunflower oil during the reaction were consistent with the zero-order and first-order reaction kinetics models. The coefficients of determination of models were between 0.886 and 0.987, above 0.85, showing an excellent fitting degree of models. It was indicated that these oxidation kinetic models of unsaturated fatty acids in frying oils were feasible.
- frying oil,
- oxidative stability,
- unsaturated fatty acids,
- oxidation kinetics

FullText(HTML)

References (32)

References

[1]	LI X, WU G C, YANG F, et al. Influence of fried food and oil type on the distribution of polar compounds in discarded oil during restaurant deep frying[J]. Food Chemistry,2019,272:12−17. doi: 10.1016/j.foodchem.2018.08.023
[2]	AĞÇAM E. Modeling of the changes in some physical and chemical quality attributes of potato chips during frying process[J]. Applied Food Research,2022,2(1):100064. doi: 10.1016/j.afres.2022.100064
[3]	YANG D, ZHU L, WU G, et al. Whether the degradation of frying oil affects oil absorption: Tracking fresh and degraded oil in fried potato strips during frying and cooling and microstructure characterization[J]. Food and Bioproducts Processing,2022,133:87−99. doi: 10.1016/j.fbp.2022.03.001
[4]	JADHAV H B, GOGATE P R, WAGHMARE J T, et al. Comparative assessment of thermo-oxidative stability of palm oil designer lipid and palm oil blends as frying medium[J]. Applied Food Research,2022,2(1):100039. doi: 10.1016/j.afres.2021.100039
[5]	ROMANO R, FILOSA G, PIZZOLONGO F, et al. Oxidative stability of high oleic sunflower oil during deep-frying process of purple potato Purple Majesty[J]. Heliyon,2021,7(3):e06294. doi: 10.1016/j.heliyon.2021.e06294
[6]	RODRÃ-GUEZ G, SQUEO G, ESTIVI L, et al. Changes in stability, tocopherols, fatty acids and antioxidant capacity of sacha inchi (Plukenetia volubilis) oil during French fries deep-frying[J]. Food Chemistry,2021,340:127942. doi: 10.1016/j.foodchem.2020.127942
[7]	AHMAD TARMIZI A H, ISMAIL R, KUNTOM A. Effect of frying on the palm oil quality attributes-A review[J]. Journal of Oil Palm Research,2016,28(2):143−153. doi: 10.21894/jopr.2016.2802.01
[8]	SHAHIDI, FEREIDOON. Frying oils. Bailey’s industrial oil and fat products[M]. New York: John Wiley Sons, Inc. : 1–32.
[9]	HOLMAN R T, ELMER O C. The rates of oxidation of unsaturated fatty acids and esters[J]. Journal of the American Oil Chemists' Society,1947,24(4):127−129. doi: 10.1007/BF02643258
[10]	张丽, 杨志, 邹维, 等. 美藤果油和普洱茶籽油的主要脂肪酸组成及氧化动力学研究[J]. 食品研究与开发,2020,41(7):19−25. [ZHANG L, YANG Z, ZOU W, et al. Main fatty acid composition and oxidation kinetics of sacha inchi oil and puer tea seed oil[J]. Food Research and Development,2020,41(7):19−25.
[11]	刘姗姗, 沈玥, 黄现青, 等. 不同贮藏温度下猪油品质变化及氧化动力学模型构建[J]. 食品与机械,2021,37(12):113−120. [LIU S S, SHEN Y, HUANG X Q, et al. Construction of quality change and oxidation kinetics model of lard during storage[J]. Food & Machinery,2021,37(12):113−120. doi: 10.13652/j.issn.1003-5788.2021.12.019
[12]	易醒, 罗俊溢, 易孜成, 等. 冷/热榨紫苏子油氧化稳定性及其α-亚麻酸氧化动力学探究[J]. 南昌大学学报 ( 理科版 ) ,2020,44(5):457−462. [YI X, LUO J Y, YI Z C, et al. Oxidation stability of cold/hot pressed perilla seed oil and kinetics of α-linolenic acid oxidation[J]. Journal of Nanchang University (Natural Science),2020,44(5):457−462. doi: 10.13764/j.cnki.ncdl.2020.05.009
[13]	李孟俊, 寇宇星, 陈佳, 等. 基于傅里叶变换红外光谱的食用油常温氧化动力学研究[J]. 西北农业学报,2018,27(12):1835−1843. [LI M J, KOU Y X, CHEN J, et al. Oxidation kinetics of edible oils based on fourier transform infrared spectroscopy during ambient temperature[J]. Acta Agriculturae Boreali-occidentalis Sinica,2018,27(12):1835−1843. doi: 10.7606/j.issn.1004-1389.2018.12.017
[14]	HU M, PAN K, NIU Y, et al. Comparative assessment of thermal resistance of palm stearin and high oleic blended oil when subjected to frying practice in fast food restaurants[J]. Journal of Oil Palm Research,2020,32(1):90−102.
[15]	金清馨, 许光治, 倪勤学, 等. 精炼栀子果油氧化稳定性研究及货架期预测[J]. 中国油脂,2019,44(3):86−89. [JIN Q X, XU G Z, NI Q X, et al. Oxidation stability and shelf life prediction of refined gardenia fruit oil[J]. China Oils and Fats,2019,44(3):86−89. doi: 10.3969/j.issn.1003-7969.2019.03.018
[16]	刘璐, 解超男, 李芳, 等. 番茄红素在核桃油中的抗氧化动力学研究[J]. 中国粮油学报,2018,33(7):72−77. [LIU L, XIE C N, LI F, et al. Antioxidant dynamics of lycopene in walnut oil[J]. Journal of the Chinese Cereals and Oils Association,2018,33(7):72−77. doi: 10.3969/j.issn.1003-0174.2018.07.012
[17]	COLAKOGLU A S. Oxidation kinetics of soybean oil in the presence of monoolein, stearic acid and iron[J]. Food Chemistry,2007,101(2):724−728. doi: 10.1016/j.foodchem.2006.01.049
[18]	ABDULKARIM S M, LONG K, LAI O M, et al. Frying quality and stability of high-oleic Moringa oleifera seed oil in comparison with other vegetable oils[J]. Food Chemistry,2007,105(4):1382−1389. doi: 10.1016/j.foodchem.2007.05.013
[19]	WAGHMAREA A, PATILA 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
[20]	GOBURDHUN D, SEEBUN P, RUGGOO A. Effect of deep-fat frying of potato chips and chicken on the quality of soybean oil[J]. Journal of Consumer Studies & Home Economics,2000,24:223−233.
[21]	方学智, 姚小华, 王开良, 等. 不同制油方法对油茶籽油品质的影响[J]. 中国油脂,2009,34(1):23−26. [FANG X Z, YAO X H, WANG K L, et al. Effects of extraction methods on the quality of oil-tea camellia seed oil[J]. China Oils and Fats,2009,34(1):23−26. doi: 10.3321/j.issn:1003-7969.2009.01.006
[22]	刘玉兰, 田瑜, 王璐阳, 等. 不同制油工艺对油莎豆油品质影响的研究[J]. 中国油脂,2016,41(7):1−5. [LIU Y L, TIAN Y, WANG L Y, et al. Effects of different extraction processes on quality of Cyperus esculentus oil[J]. China Oils and Fats,2016,41(7):1−5. doi: 10.3969/j.issn.1003-7969.2016.07.001
[23]	SONG J, KIM M J, KIM Y J, et al. Monitoring changes in acid value, total polar material, and antioxidant capacity of oils used for frying chicken[J]. Food Chemistry,2017,220:306−312. doi: 10.1016/j.foodchem.2016.09.174
[24]	PRZYBYLSKI R, GRUCZYNSKA E, ALADEDUNYE F. Performance of regular and modified canola and soybean oils in rotational frying[J]. Journal of the American Oil Chemists’ Society,2013,90:1271−1280. doi: 10.1007/s11746-013-2278-0
[25]	AFINISHA DEEPAM L S, SUNDARESAN A, ARUMUGHAN C. Stability of rice bran oil in terms of oryzanol, tocopherols, tocotrienols and sterols[J]. Journal of the American Oil Chemists’ Society,2011,88(7):1001−1009. doi: 10.1007/s11746-010-1744-1
[26]	KHOR Y P, WAN S Y, TAN C P, et al. Potential of using basa catfish oil as a promising alternative deep-frying medium: A thermo-oxidative stability study[J]. Food Research International,2021,141:109897. doi: 10.1016/j.foodres.2020.109897
[27]	MANRAL M, PANDEY M C, JAYATHILAKAN K, et al. Effect of fish (Catla catla) frying on the quality characteristics of sunflower oil[J]. Food Chemistry,2008,106(2):634−639. doi: 10.1016/j.foodchem.2007.06.023
[28]	曹君. 不同脂肪酸结构食用油的氧化规律及其动力学研究[D]. 南昌: 南昌大学, 2015 CAO J. Oxidative patterns and kinetics of edible oils with different fatty acid compositions [D]. Nanchang: Nanchang University, 2015.
[29]	TYAGI V K, VASISHTHA A K. Changes in the characteristics and composition of oils during deep-fat frying[J]. Journal of the American Oil Chemists Society,1996,73:499−506. doi: 10.1007/BF02523926
[30]	CUESTA C, ROMERO A, SÁNCHEZ-MUNIZ J F. Fatty acid changes in high oleic acid sunflower oil during successive deep-fat frying of frozen Foods[J]. Food Science & Technology International,2001,7(4):317−328.
[31]	CHOE E, MIN D B. Mechanisms and factors for edible oil oxidation[J]. Comprehensive Reviews in Food Science and Food Safety,2006,5(4):169−186. doi: 10.1111/j.1541-4337.2006.00009.x
[32]	ROSSI M, ALAMPRESE C, RATTI S. Tocopherols and tocotrienols as free radical-scavengers in refined vegetable oils and their stability during deep-fat frying[J]. Food Chemistry,2007,102:812−817. doi: 10.1016/j.foodchem.2006.06.016