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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...

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Autores principales: Moosavi, Seyed Mohammad Reza, Farhoosh, Reza
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
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.
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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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