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Heating effect on quality characteristics of mixed canola cooking oils
BACKGROUND: The subcontinent is famous for its variety of seasonal foods cooked in vegetable seed cooking oils at elevated heating. Oils are often of poor quality that effect to consumer health. The work, therefore, planned to examine the effects of heat on the quality of mixed canola cooking oils (...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Springer International Publishing
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8764801/ https://www.ncbi.nlm.nih.gov/pubmed/35039092 http://dx.doi.org/10.1186/s13065-022-00796-z |
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author | Baig, Ayesha Zubair, Muhammad Sumrra, Sajjad Hussain Nazar, Muhammad Faizan Zafar, Muhammad Nadeem Jabeen, Kausar Hassan, Muhammad Bilal Rashid, Umer |
author_facet | Baig, Ayesha Zubair, Muhammad Sumrra, Sajjad Hussain Nazar, Muhammad Faizan Zafar, Muhammad Nadeem Jabeen, Kausar Hassan, Muhammad Bilal Rashid, Umer |
author_sort | Baig, Ayesha |
collection | PubMed |
description | BACKGROUND: The subcontinent is famous for its variety of seasonal foods cooked in vegetable seed cooking oils at elevated heating. Oils are often of poor quality that effect to consumer health. The work, therefore, planned to examine the effects of heat on the quality of mixed canola cooking oils (MCCOs). MCCOs were analyzed by preparing volatile fatty acid methyl esters (FAMEs) and for physiochemical properties. RESULTS: A major change was observed in the FAs composition of various MCCOs as coded K-1 to K-5. MCCOs were found rich in unsaturated 9-octadecanoic acid (oleic acid C(18:1)) and 9, 12-octadecadienoic acid (linoleic acid C(18:2)) along saturated octadecanoic acid (stearic acid C(18:0)). Results reveals that canola oil samples are mixed in the range of 4–30% with other vegetable oils and animal fats. The quality of canola cooking oils further reduced after heating to 100 °C, 200 °C and 350 °C, respectively. Quality parameters of MCCOs were significantly altered after heating and found as color (510–520 nm to 570–600 nm), mass 220–237 g to 210–225 g, volume 250 mL to 239 mL, pH (6.76–6.89), specific gravity (0.87–0.92), refractive index (1.471–1.475), saponification value (SV) (0.7–2.5), un-saponifiable matter (2.4–9.8%) and acid value (AV) (1.20–5.0 mg KOH). CONCLUSION: Heating of oils at elevated temperature have shown a significant effect on pH, specific gravity and un-saponifiable matter (p-value < 0.05). Large changes in the physicochemical parameters and FAs composition help to develop a conclusion that cooking at high temperatures affects the quality of mixed canola cooking oils. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1186/s13065-022-00796-z. |
format | Online Article Text |
id | pubmed-8764801 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Springer International Publishing |
record_format | MEDLINE/PubMed |
spelling | pubmed-87648012022-01-18 Heating effect on quality characteristics of mixed canola cooking oils Baig, Ayesha Zubair, Muhammad Sumrra, Sajjad Hussain Nazar, Muhammad Faizan Zafar, Muhammad Nadeem Jabeen, Kausar Hassan, Muhammad Bilal Rashid, Umer BMC Chem Research BACKGROUND: The subcontinent is famous for its variety of seasonal foods cooked in vegetable seed cooking oils at elevated heating. Oils are often of poor quality that effect to consumer health. The work, therefore, planned to examine the effects of heat on the quality of mixed canola cooking oils (MCCOs). MCCOs were analyzed by preparing volatile fatty acid methyl esters (FAMEs) and for physiochemical properties. RESULTS: A major change was observed in the FAs composition of various MCCOs as coded K-1 to K-5. MCCOs were found rich in unsaturated 9-octadecanoic acid (oleic acid C(18:1)) and 9, 12-octadecadienoic acid (linoleic acid C(18:2)) along saturated octadecanoic acid (stearic acid C(18:0)). Results reveals that canola oil samples are mixed in the range of 4–30% with other vegetable oils and animal fats. The quality of canola cooking oils further reduced after heating to 100 °C, 200 °C and 350 °C, respectively. Quality parameters of MCCOs were significantly altered after heating and found as color (510–520 nm to 570–600 nm), mass 220–237 g to 210–225 g, volume 250 mL to 239 mL, pH (6.76–6.89), specific gravity (0.87–0.92), refractive index (1.471–1.475), saponification value (SV) (0.7–2.5), un-saponifiable matter (2.4–9.8%) and acid value (AV) (1.20–5.0 mg KOH). CONCLUSION: Heating of oils at elevated temperature have shown a significant effect on pH, specific gravity and un-saponifiable matter (p-value < 0.05). Large changes in the physicochemical parameters and FAs composition help to develop a conclusion that cooking at high temperatures affects the quality of mixed canola cooking oils. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1186/s13065-022-00796-z. Springer International Publishing 2022-01-17 /pmc/articles/PMC8764801/ /pubmed/35039092 http://dx.doi.org/10.1186/s13065-022-00796-z Text en © The Author(s) 2022 https://creativecommons.org/licenses/by/4.0/Open AccessThis article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) . The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/ (https://creativecommons.org/publicdomain/zero/1.0/) ) applies to the data made available in this article, unless otherwise stated in a credit line to the data. |
spellingShingle | Research Baig, Ayesha Zubair, Muhammad Sumrra, Sajjad Hussain Nazar, Muhammad Faizan Zafar, Muhammad Nadeem Jabeen, Kausar Hassan, Muhammad Bilal Rashid, Umer Heating effect on quality characteristics of mixed canola cooking oils |
title | Heating effect on quality characteristics of mixed canola cooking oils |
title_full | Heating effect on quality characteristics of mixed canola cooking oils |
title_fullStr | Heating effect on quality characteristics of mixed canola cooking oils |
title_full_unstemmed | Heating effect on quality characteristics of mixed canola cooking oils |
title_short | Heating effect on quality characteristics of mixed canola cooking oils |
title_sort | heating effect on quality characteristics of mixed canola cooking oils |
topic | Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8764801/ https://www.ncbi.nlm.nih.gov/pubmed/35039092 http://dx.doi.org/10.1186/s13065-022-00796-z |
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