scholarly journals Limonene, the compound in essential oil of nutmeg displayed antioxidant effect in sunflower oil during the deep‐frying of Chinese Maye

2019 ◽  
Vol 8 (1) ◽  
pp. 511-520 ◽  
Author(s):  
Dongying Wang ◽  
Ying Dong ◽  
Qing Wang ◽  
Xuede Wang ◽  
Wenchang Fan
Keyword(s):  
Essential Oil ◽  
Sunflower Oil ◽  
Antioxidant Effect ◽  
Deep Frying

Influence of the essential oil of Mentha spicata cv. Henanshixiang on sunflower oil during the deep-frying of Chinese Maye

LWT ◽  
2020 ◽  
Vol 122 ◽  
pp. 109020 ◽  
Author(s):  
Dongying Wang ◽  
Xinpei Chen ◽  
Qing Wang ◽  
Yudong Meng ◽  
Dongmin Wang ◽  
...  
Keyword(s):  
Essential Oil ◽  
Sunflower Oil ◽  
Deep Frying ◽  
Mentha Spicata

scholarly journals Stabilization of sunflower oil with Carum copticum Benth & Hook essential oil

2011 ◽  
Vol 51 (1) ◽  
pp. 142-147 ◽  
Author(s):  
Mohammad Bagher Hashemi ◽  
Mehrdad Niakousari ◽  
Mohammad Jamal Saharkhiz ◽  
Mohammad Hadi Eskandari
Keyword(s):  
Essential Oil ◽  
Sunflower Oil ◽  
Carum Copticum

The quality behavior of ultrasound extracted sunflower oil and structural computation of potato strips appertaining to deep‐frying with thermic variations

2020 ◽  
Vol 44 (10) ◽  
Author(s):  
Muhammad Asim Shabbir ◽  
Waqar Ahmed ◽  
Sumera Latif ◽  
Muhammad Inam‐Ur‐Raheem ◽  
Muhammad Faisal Manzoor ◽  
...  
Keyword(s):  
Sunflower Oil ◽  
Deep Frying

scholarly journals Antioxidant activity of citron peel (Citrus medica L.) essential oil and extract on stabilization of sunflower oil

OCL ◽  
2020 ◽  
Vol 27 ◽  
pp. 32 ◽  
Author(s):  
Somayeh Okhli ◽  
Habibollah Mirzaei ◽  
Seyed Ebrahim Hosseini
Keyword(s):  
Essential Oil ◽  
Sunflower Oil ◽  
Oxidation Stability ◽  
Ethanolic Extract ◽  
Stability Index ◽  
Thiobarbituric Acid ◽  
Synthetic Antioxidants ◽  
Positive Effects ◽  
Methanolic Extracts ◽  
Citrus Medica

Due to the unfavorable effects of synthetic antioxidants, the use of various sources of plant antioxidants to prevent foods oxidation, especially oil-based or fat-based varieties, has been recently got considerable attention. In this study, the antioxidant effect of essential oil and extract from the citron fruit (Citrus medica L.) was investigated on the thermal stability of sunflower oil. Aqueous, ethanolic, and methanolic extracts of citron peel (800 ppm), BHT synthetic antioxidant (200 ppm), and citron peel essential oil (800 ppm) were added to sunflower oil. The oil oxidation stability was evaluated during 5 days through analyzing the values of peroxide, anisidine, thiobarbituric acid, totox, and oxidative stability index (OSI). Results showed that the peroxide, anisidine, and totox value had an increasing trend over time. The effects of storage time, extract, and essential oil were statistically significant in reducing the oxidation rate of sunflower oil during storage. Ultrasonic-assisted ethanolic extract at 30 min showed the highest OSI. The results of this study demonstrated the positive effects of citron peel extract essential oil and on sunflower oil stability and its superiority over synthetic antioxidants.

Antioxidant Effect of Poleo and Oregano Essential Oil on Roasted Sunflower Seeds

2013 ◽  
Vol 78 (12) ◽  
pp. S1904-S1912 ◽  
Author(s):  
Patricia R. Quiroga ◽  
Nelson R. Grosso ◽  
Valeria Nepote
Keyword(s):  
Essential Oil ◽  
Antioxidant Effect ◽  
Sunflower Seeds ◽  
Oregano Essential Oil

scholarly journals Effect of Cooking Techniques on the in vitro Protein Digestibility, Fatty Acid Profile, and Oxidative Status of Mealworms (Tenebrio molitor)

2021 ◽  
Vol 8 ◽  
Author(s):  
Simone Mancini ◽  
Simona Mattioli ◽  
Simone Paolucci ◽  
Filippo Fratini ◽  
Alessandro Dal Bosco ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Lipid Oxidation ◽  
Sunflower Oil ◽  
Proximate Composition ◽  
Nutritional Value ◽  
Protein Digestibility ◽  
Oxidative Status ◽  
Deep Frying ◽  
Mealworm Larvae

Tenebrio molitor (T. molitor) (mealworm) larvae are one of the most promising insects for feed–food purposes. Mealworms are rich in several macro and micro nutritional elements and can be practically reared on side stream substrates. In this study, the effects of seven different cooking techniques were tested on the nutritional value of mealworms focusing the attention on protein digestibility, fatty acid (FA) profile, and oxidative status. Uncooked larvae (UC) were used as control and compared to two combinations of temperature/time in oven cooking (70°C for 30 min, OC70-30, 150°C for 10 min, OC150-10), two methods of frying (mealworms fried in sunflower oil as deep fry, DF, or pan fry, PF), microwaving (MW), boiling (in plastic bag under vacuum, BO), and steaming (ST). Proximate composition, in vitro digestibility (gastric and duodenal), FA profile, and oxidative status (tocopherol and tocotrienol, carbonyl, and lipid oxidation) were then tested. Cooking technique affected all the tested parameters. As expected, cooking affected proximate composition in relation to the method applied (dry matter increased after oven cooking and frying; lipids increased by frying). In vitro digestion revealed the highest value for the OC70-30 method, followed by UC and ST. Deep frying revealed the worst digestibility percentage. FA profile was deeply affected by the cooking technique, with general decrease in SFA and MUFA. The highest modifications in FA profile were revealed in ST larvae with an increased percentage of linoleic acid linked to the lowering of SFA and MUFA contents. Furthermore, deep frying larvae in sunflower oil increased the relative abundance of PUFAs. Tocols values were higher in DF and MW groups than PF (about 6-fold more) and all other groups (7-fold more). Carbonyls increased with oven cooking (OC150-10 and OC70-30), whereas the values were lower with frying and similar to ST and UC. Lipid oxidation was highest as well in OC150-10 but similar to frying methods (DF and PF). Based on the obtained results, it can be concluded that mealworm larvae surely meet human nutritional requirements, but the cooking method must be carefully chosen to maintain a high nutritional value.

scholarly journals Quality parameters of different oils and fried foods after repeated deep-fat frying

Meso ◽  
2020 ◽  
Vol 22 (6) ◽  
pp. 460-474
Author(s):  
Tomaž Polak ◽  
Lea Demšar ◽  
Nežka Lazar ◽  
Iva Zahija ◽  
Mateja Lušnic Polak
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Sunflower Oil ◽  
Peroxide Number ◽  
Deep Frying ◽  
Deep Fat Frying ◽  
Chicken Nuggets ◽  
Frying Process ◽  
Fried Foods

The aim of present study was to investigate the quality, stability and suitability of different frying oils (coconut, palm, frying mix, rapeseed and sunflower oil), the quality and stability of breaded and fried foods (chicken nuggets) and the applicability and suitability of certain parameters (fat absorption, acid number, peroxide number and thiobarbituric acid (TBA) number, fatty acid composition and acrylamide content) as well as sensory attributes to control the repeated deep-(fat) frying process. Three repeated deep-frying processes affected the hydrolytic and oxidation stability (increase in the peroxide number and TBA number), the sensory properties (darkening of the oil colour, occurrence of odd smell and aroma as well as rancidity in oils) and the fatty acid composition of oil and fried chicken nuggets, and the acrylamide content in the nuggets (from the second deep-frying process onwards). All oils used in study were suitable for deep-frying; in terms of stability, coconut oil (followed by sunflower, palm, frying mix and rapeseed oil) was most suitable; in terms of fatty acid composition, the frying mix, rapeseed and sunflower oil were most suitable; and in terms of acrylamide formation and sensory quality, coconut and palm oil were most suitable.

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