Oxidative stability of high oleic sunflower oil during deep-frying process of purple potato Purple Majesty
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/73083 |
Resumo: | The behaviour of high oleic sunflower oil in deep frying process of purple potato Purple Majesty has been evaluated simulating a fast food cooking process. This oil was used for 8h/day for 6 days, filling up from the 2nd day. A discontinuous and prolonged procedure was tested. Free Fatty Acidity (FFA), Peroxide Value (PV), Total Polar Compounds (TPC), Fatty Acid (FA) composition, Volatile Organic Compounds (VOC) have been determined at different times in thermo-oxidized (T-OX) oil, and in frying oil. The FFA in T-OX oil samples showed values in the range 0.09%0.24%, whereas in the frying oil values varied in a range between 0.09% and 0.16%. TPCs values varied from 1.76% to 38.24% in T-OX oils, whereas in frying oil used for frying purple potatoes (FOPP) showed values in the range from 1.76 to 29.13%. The peroxides values did not follow a regular pattern, both during thermo-oxidation and during frying. Among the Long Chain Fatty Acids (LCFAs), oleic acid was the most represented (84.13%). Short chain fatty acids (SCFAs) amount was 0.34% (octanoic acid). Medium chain fatty acids (MCFA) amount was 4.45% (palmitic acid). During the thermo-oxidation, the poly-unsaturated fatty acids (PUFA) amount decreased during the 48 h of heat treatment, reaching an amount of 6.21%. This determined the increase in short chain fatty acids (SCFA). Trans fatty acids increased with the frying time. Unsaturated fatty acids (UFA) reached the value of 90.19%; SFA was 9.79%, and octanoic acid was 0.20%. A correlation between TPC vs UFA/SFA and TPC vs C18:2/C16:0 was observed in the frying oil. The most abundant volatile compounds in frying oil (from 0 to 48 h) were the aldehydes produced by decomposition of hydroperoxides of oleic and linoleic acids. |
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Oxidative stability of high oleic sunflower oil during deep-frying process of purple potato Purple MajestyHigh oleic sunflower oilPurple potato Purpe MajestyDeep fryingThermo-oxidationOxidative stabilityPurple potato "Purple Majesty"Science & TechnologyThe behaviour of high oleic sunflower oil in deep frying process of purple potato Purple Majesty has been evaluated simulating a fast food cooking process. This oil was used for 8h/day for 6 days, filling up from the 2nd day. A discontinuous and prolonged procedure was tested. Free Fatty Acidity (FFA), Peroxide Value (PV), Total Polar Compounds (TPC), Fatty Acid (FA) composition, Volatile Organic Compounds (VOC) have been determined at different times in thermo-oxidized (T-OX) oil, and in frying oil. The FFA in T-OX oil samples showed values in the range 0.09%0.24%, whereas in the frying oil values varied in a range between 0.09% and 0.16%. TPCs values varied from 1.76% to 38.24% in T-OX oils, whereas in frying oil used for frying purple potatoes (FOPP) showed values in the range from 1.76 to 29.13%. The peroxides values did not follow a regular pattern, both during thermo-oxidation and during frying. Among the Long Chain Fatty Acids (LCFAs), oleic acid was the most represented (84.13%). Short chain fatty acids (SCFAs) amount was 0.34% (octanoic acid). Medium chain fatty acids (MCFA) amount was 4.45% (palmitic acid). During the thermo-oxidation, the poly-unsaturated fatty acids (PUFA) amount decreased during the 48 h of heat treatment, reaching an amount of 6.21%. This determined the increase in short chain fatty acids (SCFA). Trans fatty acids increased with the frying time. Unsaturated fatty acids (UFA) reached the value of 90.19%; SFA was 9.79%, and octanoic acid was 0.20%. A correlation between TPC vs UFA/SFA and TPC vs C18:2/C16:0 was observed in the frying oil. The most abundant volatile compounds in frying oil (from 0 to 48 h) were the aldehydes produced by decomposition of hydroperoxides of oleic and linoleic acids.info:eu-repo/semantics/publishedVersionElsevier BVUniversidade do MinhoRomano, RaffaeleFilosa, GioacchinoPizzolongo, FabianaDurazzo, AlexandraLucarini, MassimoSeverino, PatriciaSouto, Eliana B.Santini, Antonello2021-032021-03-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/73083engRomano, Raffaele; Filosa, Gioacchino; Pizzolongo, Fabiana; Durazzo, Alexandra; Lucarini, Massimo; Severino, Patricia; Souto, Eliana; Santini, Antonello, Oxidative stability of high oleic sunflower oil during deep-frying process of purple potato Purple Majesty. Heliyon, 7(3), e06294, 20212405-844010.1016/j.heliyon.2021.e06294https://www.heliyon.com/info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:33:50Zoai:repositorium.sdum.uminho.pt:1822/73083Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:29:24.505179Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Oxidative stability of high oleic sunflower oil during deep-frying process of purple potato Purple Majesty |
title |
Oxidative stability of high oleic sunflower oil during deep-frying process of purple potato Purple Majesty |
spellingShingle |
Oxidative stability of high oleic sunflower oil during deep-frying process of purple potato Purple Majesty Romano, Raffaele High oleic sunflower oil Purple potato Purpe Majesty Deep frying Thermo-oxidation Oxidative stability Purple potato "Purple Majesty" Science & Technology |
title_short |
Oxidative stability of high oleic sunflower oil during deep-frying process of purple potato Purple Majesty |
title_full |
Oxidative stability of high oleic sunflower oil during deep-frying process of purple potato Purple Majesty |
title_fullStr |
Oxidative stability of high oleic sunflower oil during deep-frying process of purple potato Purple Majesty |
title_full_unstemmed |
Oxidative stability of high oleic sunflower oil during deep-frying process of purple potato Purple Majesty |
title_sort |
Oxidative stability of high oleic sunflower oil during deep-frying process of purple potato Purple Majesty |
author |
Romano, Raffaele |
author_facet |
Romano, Raffaele Filosa, Gioacchino Pizzolongo, Fabiana Durazzo, Alexandra Lucarini, Massimo Severino, Patricia Souto, Eliana B. Santini, Antonello |
author_role |
author |
author2 |
Filosa, Gioacchino Pizzolongo, Fabiana Durazzo, Alexandra Lucarini, Massimo Severino, Patricia Souto, Eliana B. Santini, Antonello |
author2_role |
author author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Romano, Raffaele Filosa, Gioacchino Pizzolongo, Fabiana Durazzo, Alexandra Lucarini, Massimo Severino, Patricia Souto, Eliana B. Santini, Antonello |
dc.subject.por.fl_str_mv |
High oleic sunflower oil Purple potato Purpe Majesty Deep frying Thermo-oxidation Oxidative stability Purple potato "Purple Majesty" Science & Technology |
topic |
High oleic sunflower oil Purple potato Purpe Majesty Deep frying Thermo-oxidation Oxidative stability Purple potato "Purple Majesty" Science & Technology |
description |
The behaviour of high oleic sunflower oil in deep frying process of purple potato Purple Majesty has been evaluated simulating a fast food cooking process. This oil was used for 8h/day for 6 days, filling up from the 2nd day. A discontinuous and prolonged procedure was tested. Free Fatty Acidity (FFA), Peroxide Value (PV), Total Polar Compounds (TPC), Fatty Acid (FA) composition, Volatile Organic Compounds (VOC) have been determined at different times in thermo-oxidized (T-OX) oil, and in frying oil. The FFA in T-OX oil samples showed values in the range 0.09%0.24%, whereas in the frying oil values varied in a range between 0.09% and 0.16%. TPCs values varied from 1.76% to 38.24% in T-OX oils, whereas in frying oil used for frying purple potatoes (FOPP) showed values in the range from 1.76 to 29.13%. The peroxides values did not follow a regular pattern, both during thermo-oxidation and during frying. Among the Long Chain Fatty Acids (LCFAs), oleic acid was the most represented (84.13%). Short chain fatty acids (SCFAs) amount was 0.34% (octanoic acid). Medium chain fatty acids (MCFA) amount was 4.45% (palmitic acid). During the thermo-oxidation, the poly-unsaturated fatty acids (PUFA) amount decreased during the 48 h of heat treatment, reaching an amount of 6.21%. This determined the increase in short chain fatty acids (SCFA). Trans fatty acids increased with the frying time. Unsaturated fatty acids (UFA) reached the value of 90.19%; SFA was 9.79%, and octanoic acid was 0.20%. A correlation between TPC vs UFA/SFA and TPC vs C18:2/C16:0 was observed in the frying oil. The most abundant volatile compounds in frying oil (from 0 to 48 h) were the aldehydes produced by decomposition of hydroperoxides of oleic and linoleic acids. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-03 2021-03-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1822/73083 |
url |
http://hdl.handle.net/1822/73083 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Romano, Raffaele; Filosa, Gioacchino; Pizzolongo, Fabiana; Durazzo, Alexandra; Lucarini, Massimo; Severino, Patricia; Souto, Eliana; Santini, Antonello, Oxidative stability of high oleic sunflower oil during deep-frying process of purple potato Purple Majesty. Heliyon, 7(3), e06294, 2021 2405-8440 10.1016/j.heliyon.2021.e06294 https://www.heliyon.com/ |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier BV |
publisher.none.fl_str_mv |
Elsevier BV |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799132794133151744 |