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Oxidative stability of healthful frying oil medium and uptake of inherent nutraceuticals during deep frying.

Nasirullah, Dr. and Latha Rangaswamy, B. (2005) Oxidative stability of healthful frying oil medium and uptake of inherent nutraceuticals during deep frying. Journal of the American Oil Chemists' Society, 82 (10). 753-757 ; 16 ref..

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Abstract

Four healthy frying media were fomulated using sunflower oil, groundnut oil, mustard seed oil and palm olein as base oils, fortified with rice bran and sesame oils in the ratio 60:20:20 by vol. Oxidative stabilities were measured by frying onion bajji (potato slices in Bengal gram flour) continuously for 60 min for 3 cycles 7 days apart. The product had a moisture content of 12.8-16.0%, and absorbed 32.5-38.1% fat, making the oils vulnerable to oxidation. The p-anisidine values for used samples of the sunflower oil and palm olein preparations were 10.8-22.4 and 1.5-10.7, respectively, indicating that the former was a more and the latter a less stable product. Hydroperoxides and cojugated dienes were assessed by UV spectrometry at 230 nm. Optical density was max. for absorbed and leftover sunflower oil preparations from the 3rd frying cycle. These deterioration products were absent in the mustard seed oil and palm olein preparations. Distribution of oryzanol and sesamol in absorbed and leftover oil was equal; there was no loss of these compounds during deep frying. Overall, the sunflower oil product had the lowest and the palm olein preparation the highest stability.

Item Type: Article
Uncontrolled Keywords: ANTIOXIDANTS-; AROMATIC-COMPOUNDS; FRYING-; OILS-; OXIDATION-; PHENOLS-; FRYING-OILS; ORYZANOLS-; OXIDATIVE-STABILITY; SESAMOL-
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Jul 2009 10:58
Last Modified: 28 Dec 2011 09:58
URI: http://ir.cftri.com/id/eprint/7520

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