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A New Insight into the Evaluation of Used Frying Oils Based on the Kinetics of Chemical Changes during the Process
Kinetics of change in total polar compounds (TPC), carbonyl value (CV), and conjugated diene value (CDV) were simultaneously investigated during the frying of potato strips in eight oil samples at 170 °C. The CDV at the turning point of the sigmoidal kinetic curves (CDV(T)) with an average of ~19 mm...
Autores principales: | , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9858444/ https://www.ncbi.nlm.nih.gov/pubmed/36673408 http://dx.doi.org/10.3390/foods12020316 |
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author | Moosavi, Seyed Mohammad Reza Farhoosh, Reza |
author_facet | Moosavi, Seyed Mohammad Reza Farhoosh, Reza |
author_sort | Moosavi, Seyed Mohammad Reza |
collection | PubMed |
description | Kinetics of change in total polar compounds (TPC), carbonyl value (CV), and conjugated diene value (CDV) were simultaneously investigated during the frying of potato strips in eight oil samples at 170 °C. The CDV at the turning point of the sigmoidal kinetic curves (CDV(T)) with an average of ~19 mmol/L, which was almost equivalent to the TPC and CV of ~14% and ~24 μmol/g, respectively, was found to be as a sensory cut-off value for rejection. To discard frying oils from a toxicological standpoint, the CDV at the mean of the times required to reach the CDV(T) and the CDV(max) with an average of ~28 mmol/L (almost equivalent to the TPC and CV of ~22% and ~41 μmol/g, respectively) was determined as the corresponding cut-off value. |
format | Online Article Text |
id | pubmed-9858444 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-98584442023-01-21 A New Insight into the Evaluation of Used Frying Oils Based on the Kinetics of Chemical Changes during the Process Moosavi, Seyed Mohammad Reza Farhoosh, Reza Foods Article Kinetics of change in total polar compounds (TPC), carbonyl value (CV), and conjugated diene value (CDV) were simultaneously investigated during the frying of potato strips in eight oil samples at 170 °C. The CDV at the turning point of the sigmoidal kinetic curves (CDV(T)) with an average of ~19 mmol/L, which was almost equivalent to the TPC and CV of ~14% and ~24 μmol/g, respectively, was found to be as a sensory cut-off value for rejection. To discard frying oils from a toxicological standpoint, the CDV at the mean of the times required to reach the CDV(T) and the CDV(max) with an average of ~28 mmol/L (almost equivalent to the TPC and CV of ~22% and ~41 μmol/g, respectively) was determined as the corresponding cut-off value. MDPI 2023-01-09 /pmc/articles/PMC9858444/ /pubmed/36673408 http://dx.doi.org/10.3390/foods12020316 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Moosavi, Seyed Mohammad Reza Farhoosh, Reza A New Insight into the Evaluation of Used Frying Oils Based on the Kinetics of Chemical Changes during the Process |
title | A New Insight into the Evaluation of Used Frying Oils Based on the Kinetics of Chemical Changes during the Process |
title_full | A New Insight into the Evaluation of Used Frying Oils Based on the Kinetics of Chemical Changes during the Process |
title_fullStr | A New Insight into the Evaluation of Used Frying Oils Based on the Kinetics of Chemical Changes during the Process |
title_full_unstemmed | A New Insight into the Evaluation of Used Frying Oils Based on the Kinetics of Chemical Changes during the Process |
title_short | A New Insight into the Evaluation of Used Frying Oils Based on the Kinetics of Chemical Changes during the Process |
title_sort | new insight into the evaluation of used frying oils based on the kinetics of chemical changes during the process |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9858444/ https://www.ncbi.nlm.nih.gov/pubmed/36673408 http://dx.doi.org/10.3390/foods12020316 |
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