Effect of deep frying process using sesame oil, canola and frying oil on the level of bioactive compounds in onion and potato and assessment of their antioxidant activity

Detalhes bibliográficos
Autor(a) principal: NIKZAD,Nasim
Data de Publicação: 2021
Outros Autores: GHAVAMI,Mehrdad, SEYEDAIN -ARDABILI,Mahdi, AKBARI-ADERGANI,Behrouz, AZIZINEZHAD,Reza
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000300545
Resumo: Abstract In this study, potatoes and onions were fried in sesame oil, canola oil and commercial frying oil at 180 °C for 8 and 4 minutes respectively. The process was performed at three steps. Fried potatoes and onions were evaluated by the measurements of parameters such as fatty acid, tochopherols. The results showed that in terms of changes in fatty acid profile in fried samples, the linolenic acid content in sesame and canola has been decreasing. The highest levels of tocopherol were found in fried samples of sesame oil. Finally, it can be concluded that sesame oil has been shown to be better in terms of resistance to other oils studied in this study.
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spelling Effect of deep frying process using sesame oil, canola and frying oil on the level of bioactive compounds in onion and potato and assessment of their antioxidant activityantioxidantbioactive compoundsdeep fryingphenolic compoundsAbstract In this study, potatoes and onions were fried in sesame oil, canola oil and commercial frying oil at 180 °C for 8 and 4 minutes respectively. The process was performed at three steps. Fried potatoes and onions were evaluated by the measurements of parameters such as fatty acid, tochopherols. The results showed that in terms of changes in fatty acid profile in fried samples, the linolenic acid content in sesame and canola has been decreasing. The highest levels of tocopherol were found in fried samples of sesame oil. Finally, it can be concluded that sesame oil has been shown to be better in terms of resistance to other oils studied in this study.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000300545Food Science and Technology v.41 n.3 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.35819info:eu-repo/semantics/openAccessNIKZAD,NasimGHAVAMI,MehrdadSEYEDAIN -ARDABILI,MahdiAKBARI-ADERGANI,BehrouzAZIZINEZHAD,Rezaeng2021-07-23T00:00:00Zoai:scielo:S0101-20612021000300545Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-07-23T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Effect of deep frying process using sesame oil, canola and frying oil on the level of bioactive compounds in onion and potato and assessment of their antioxidant activity
title Effect of deep frying process using sesame oil, canola and frying oil on the level of bioactive compounds in onion and potato and assessment of their antioxidant activity
spellingShingle Effect of deep frying process using sesame oil, canola and frying oil on the level of bioactive compounds in onion and potato and assessment of their antioxidant activity
NIKZAD,Nasim
antioxidant
bioactive compounds
deep frying
phenolic compounds
title_short Effect of deep frying process using sesame oil, canola and frying oil on the level of bioactive compounds in onion and potato and assessment of their antioxidant activity
title_full Effect of deep frying process using sesame oil, canola and frying oil on the level of bioactive compounds in onion and potato and assessment of their antioxidant activity
title_fullStr Effect of deep frying process using sesame oil, canola and frying oil on the level of bioactive compounds in onion and potato and assessment of their antioxidant activity
title_full_unstemmed Effect of deep frying process using sesame oil, canola and frying oil on the level of bioactive compounds in onion and potato and assessment of their antioxidant activity
title_sort Effect of deep frying process using sesame oil, canola and frying oil on the level of bioactive compounds in onion and potato and assessment of their antioxidant activity
author NIKZAD,Nasim
author_facet NIKZAD,Nasim
GHAVAMI,Mehrdad
SEYEDAIN -ARDABILI,Mahdi
AKBARI-ADERGANI,Behrouz
AZIZINEZHAD,Reza
author_role author
author2 GHAVAMI,Mehrdad
SEYEDAIN -ARDABILI,Mahdi
AKBARI-ADERGANI,Behrouz
AZIZINEZHAD,Reza
author2_role author
author
author
author
dc.contributor.author.fl_str_mv NIKZAD,Nasim
GHAVAMI,Mehrdad
SEYEDAIN -ARDABILI,Mahdi
AKBARI-ADERGANI,Behrouz
AZIZINEZHAD,Reza
dc.subject.por.fl_str_mv antioxidant
bioactive compounds
deep frying
phenolic compounds
topic antioxidant
bioactive compounds
deep frying
phenolic compounds
description Abstract In this study, potatoes and onions were fried in sesame oil, canola oil and commercial frying oil at 180 °C for 8 and 4 minutes respectively. The process was performed at three steps. Fried potatoes and onions were evaluated by the measurements of parameters such as fatty acid, tochopherols. The results showed that in terms of changes in fatty acid profile in fried samples, the linolenic acid content in sesame and canola has been decreasing. The highest levels of tocopherol were found in fried samples of sesame oil. Finally, it can be concluded that sesame oil has been shown to be better in terms of resistance to other oils studied in this study.
publishDate 2021
dc.date.none.fl_str_mv 2021-09-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000300545
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000300545
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.35819
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.41 n.3 2021
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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