Formation of short-chain glycerol-bound oxidation products and oxidised monomeric triacylglycerols during deep-frying and occurrence in used frying fats

2004 ◽  
Vol 106 (11) ◽  
pp. 728-735 ◽  
Author(s):  
Joaquín Velasco ◽  
Susana Marmesat ◽  
Gloria Márquez-Ruiz ◽  
M. Carmen Dobarganes
Keyword(s):  
Oxidation Products ◽  
Short Chain ◽  
Deep Frying ◽  
Frying Fats

scholarly journals Occurrence and distribution of ladderane oxidation products in different oceanic regimes

2012 ◽  
Vol 9 (7) ◽  
pp. 2407-2418 ◽  
Author(s):  
D. Rush ◽  
E. C. Hopmans ◽  
S. G. Wakeham ◽  
S. Schouten ◽  
J. S. Sinninghe Damsté
Keyword(s):  
Fatty Acids ◽  
Water Column ◽  
Arabian Sea ◽  
Degradation Products ◽  
Oxidation Products ◽  
Short Chain ◽  
Sediment Surface ◽  
Ammonium Oxidation ◽  
Anammox Activity ◽  
Sediment Matrix

Abstract. Ladderane fatty acids are commonly used as biomarkers for bacteria involved in anaerobic ammonium oxidation (anammox). These lipids have been experimentally shown to undergo aerobic microbial degradation to form short chain ladderane fatty acids. However, nothing is known of the production or the distribution of these oxic biodegradation products in the natural environment. In this study, we analysed marine water column particulate matter and sediment from three different oceanic regimes for the presence of ladderane oxidation products (C14 ladderane fatty acids) and of original ladderane fatty acids (C18 and C20 ladderane fatty acids). We found that ladderane oxidation products, i.e. C14 ladderane fatty acids, are already produced within the water column of the Arabian Sea oxygen minimum zone (OMZ) and thus only low amounts of oxygen (< 3 μM) are needed for the β-oxidation of original ladderane fatty acids to proceed. However, no short chain ladderane fatty acids were detected in the Cariaco Basin water column, where oxygen concentrations were below detection limit, suggesting that the β-oxidation pathway is inhibited by the absence of molecular oxygen, or that the microbes performing the degradation are not proliferating under these conditions. Comparison of distributions of ladderane fatty acids indicates that short chain ladderane fatty acids are mostly produced in the water column and at the sediment surface, before being preserved deeper in the sediments. Short chain ladderane fatty acids were abundant in Arabian Sea and Peru Margin sediments (ODP Leg 201), often in higher concentrations than the original ladderane fatty acids. In a sediment core taken from within the Arabian Sea OMZ, short chain ladderanes made up more than 90% of the total ladderanes at depths greater than 5 cm below sea floor. We also found short chain ladderanes in higher concentrations in hydrolysed sediment residues compared to those freely occurring in lipid extracts, suggesting that they had become bound to the sediment matrix. Furthermore, these matrix-bound short chain ladderanes were found at greater sediment depths than short chain ladderanes in the lipid extract, suggesting that binding to the sediment matrix aids the preservation of these lipids. Though sedimentary degradation of short chain ladderane fatty acids did occur, it appeared to be at a slower rate than that of the original ladderane fatty acids, and short chain ladderane fatty acids were found in sediments from the Late Pleistocene (~ 100 kyr). Together these results suggest that the oxic degradation products of ladderane fatty acids may be suitable biomarkers for past anammox activity in OMZs.

scholarly journals Possible adverse effects of frying with vegetable oils

2015 ◽  
Vol 113 (S2) ◽  
pp. S49-S57 ◽  
Author(s):  
Carmen Dobarganes ◽  
Gloria Márquez-Ruiz
Keyword(s):  
High Temperature ◽  
Metabolic Pathways ◽  
Fats And Oils ◽  
Careful Consideration ◽  
Oxidation Products ◽  
Physiological Effects ◽  
Nutritional Properties ◽  
Frying Process ◽  
Frying Fats ◽  
New Compounds

The question of whether heated fats in the diet may be detrimental to health is nowadays of the upmost concern, but finding an answer is not easy and requires careful consideration of different aspects of lipid oxidation. This review is divided into two sections. The first part deals with the nature of the new compounds formed at high temperature in the frying process as well as their occurrence in the diet while the second part focuses on their possible nutritional and physiological effects. Oxidation products present in abused frying fats and oils are the compounds most suspected of impairing the nutritional properties of the oils or involving adverse physiological effects. The recent studies on their health implications include those related to their fate and those focused on their effects in metabolic pathways and the most prevalent diseases.

Development and technofunctional-sensory characterization of virtually TFA free deep-frying fats for artisan bakery products

2016 ◽  
Vol 118 (12) ◽  
pp. 1827-1838 ◽  
Author(s):  
Sybille Merkle ◽  
Editha Giese ◽  
Nadine Dietz ◽  
Klaus Lösche ◽  
Jan Fritsche
Keyword(s):  
Deep Frying ◽  
Bakery Products ◽  
Frying Fats

INFLUENCE OF PRODUCT TO BE FRIED TYPE ON THE RATE OF THERMAL OXIDATION OF OILS

2021 ◽  
Author(s):  
А.В. БОРИСЕВИЧ ◽  
Т.И. ЧАЛЫХ
Keyword(s):  
Thermal Oxidation ◽  
Heating Temperature ◽  
Coconut Oil ◽  
Oxidation Products ◽  
Deep Frying ◽  
Chicken Nuggets ◽  
Animal Product ◽  
Oxidation Inhibitors ◽  
Optical Density Index ◽  
Optimal Heating

Проведено исследование процесса термического окисления подсолнечного и кокосового масел при 175°С в условиях поточного обжаривания в них картофеля и куриных наггетсов с отбором проб растительного масла через каждый час работы. Для определения количества продуктов окисления был использован метод спектрофотометрии. Установлено, что после 10 ч проведения обжарки исследованные фритюрные масла были пригодны для дальнейшего использования (Е < 15). Показатель оптической плотности кокосового масла независимо от вида обжариваемого в нем продукта в течение всего эксперимента был ниже аналогичного показателя подсолнечного масла. Предложена оптимальная температура нагрева кокосового масла для обжаривания во фритюре – не более 0,9 от температуры точки дымления. Показано более активное накопление вторичных продуктов окисления во фритюрном масле при обжаривании продукта животного происхождения по сравнению с обжариванием продукта растительного происхождения, что можно объяснить наличием в составе картофеля ингибиторов окисления (пероксидаза, каталаза, витамин С). The study of the process of thermal oxidation of sunflower and coconut oils at 175°C under conditions of in-line frying of potatoes and chicken nuggets in them with the sampling of vegetable oil every hour of operation was carried out. To determine the amount of oxidation products the method of spectrophotometry was used. It was found that after 10 hours of roasting, the studied fryer oils were suitable for further use (E < 15). The optical density index of coconut oil, regardless of the type of product fried in it, was lower than that of sunflower oil throughout the experiment. The optimal heating temperature of coconut oil for deep frying is proposed-no more than 0,9 of the temperature of the smoking point. A more active accumulation of secondary oxidation products in deep-frying oil is shown when frying an animal product compared to frying a vegetable product, which can be explained by the presence of oxidation inhibitors (peroxidase, catalase, vitamin C) in the composition of potatoes.

Effect of ascorbyl palmitate on the quality of frying fats for deep frying operations

1985 ◽  
Vol 62 (12) ◽  
pp. 1666-1671 ◽  
Author(s):  
Y. -Y. Gwo ◽  
G. J. Flick ◽  
H. P. Dupuy ◽  
R. L. Ory ◽  
W. L. Baran
Keyword(s):  
Ascorbyl Palmitate ◽  
Deep Frying ◽  
Frying Fats
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