Studies on the Quality Indices of Processing of Edible Vegetable Oils

Prabaharan Vekataralu Bhavadharani; Gurumoorthi Parameswaran; Abishek Sakkaravarthy

doi:doi:10.11648/j.ijnfs.20231204.14

| Peer-Reviewed

Studies on the Quality Indices of Processing of Edible Vegetable Oils

Prabaharan Vekataralu Bhavadharani, Gurumoorthi Parameswaran, Abishek Sakkaravarthy

Published in International Journal of Nutrition and Food Sciences (Volume 12, Issue 4)

Received: 27 March 2023 Accepted: 13 April 2023 Published: 15 August 2023

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

Abstract

This study shows the quality Indices of edible vegetable oils. The quality of deep-fried oil is affected by several processes such as hydrolysis, oxidation, and polymerization, which in turn alters the flavor stability, and reduces tocopherols and fatty acids in Oil. Palm olein (PO), Refined sunflower oil (RSO), Sesame oil (SO), Groundnut oil (GO), Rice bran oil (RBO), Coconut oil (CO), Virgin coconut oil (VCO), Cold press sesame oil (CSO) and Cold press groundnut oil (CGO) were used in the current study. Oils were fortified with α-tocopherols, retinol, calciferol, and phytonadione of fat-soluble vitamins and were heated at 220°C. Physicochemical characteristics (Primary, secondary, tertiary oxidation) were studied to determine the stability of fortified oil samples. Acid value (mg NaoH/g) of deep-fried coconut oil, groundnut oil, sesame oil, rice bran oil, Palmolein oil, and Refined sunflower oil at 200-220°C is 1.43, 1.55, 7.3, 1.2, 1.13, 1.6 respectively. Peroxide value (meq of active O₂/Kg) of deep-fried dried coconut oil, groundnut oil, sesame oil, rice bran oil, Palmolein oil, and refined sunflower oil at 200-220°C is 1.25, 2.6, 3.2, 1.5, 6.98, and 2.25. Iodine value (g of iodine per 100 g oil) of deep-fried coconut oil, groundnut oil, sesame oil, rice bran oil, Palmolein oil, and refined sunflower oil at 200-220°C is 10.6, 99.09, 121.1, 104.45, 63.01, 144.23. After processing at the temperature of 200-220°C, the fortified vitamins have deteriorated.

Published in	International Journal of Nutrition and Food Sciences (Volume 12, Issue 4)
DOI	10.11648/j.ijnfs.20231204.14
Page(s)	109-115
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2023. Published by Science Publishing Group

Keywords

Tocopherol, Edible Oil, Antioxidant, Deep Frying, Degradation

References

[1]	Ying Liu, JianjunTian, ZhenhuaDuan, Jinwei Li and Liuping Fan, “Effect of oil surface activity on oil absorption behavior of potato strips during frying process,” Food chemistry, Vol. 365, no. 130427, pp 1-8, 2021.
[2]	RaznimArniAbdRazak, AzmilHaizam Ahmad Tarmizi, AinieKuntom and MaimunahSanny, “Intermittent frying effect on French fries in palm olein, sunflower, soybean and canola oils on quality indices, 3-monochloropropane-1,2-diol esters (3-MCPDE), glycidyl esters (GE) and Acrylamide contents,” Food control, Vol. 124, no. 107887, pp. 1-8, 2021.
[3]	S. M. Abdulkarim, K. Long and H. M. Ghazali, “Frying quality and stability of high-oleic Moringaoleifera seed oil in comparison with other vegetable oils,” Food Chemistry, Issue. 4, pp. 1382-1389, 2007.
[4]	Prakash kumarnayak, Uma dash, Kalpanarayaguru and keasvanradha Krishnan, “Physico-chemical changes during repeated frying of cooked oil: A review” Journal of food biochemistry, ISSN 1745-4514, Vol. 40, pp. 371-390, 2016.
[5]	Harsh B. Jadhav, Parag R. Gogate and Jyotsna T. Waghmare, “Comparative assessment of thermo-oxidative stability of palm oil designer lipid and palm oil blends as frying medium,” Applied Food research, vol. 2, no. 100039, pp. 1-8, 2022.
[6]	Dimitra P. Houhoula, VassilikiOreopoulou, and ConstantinaTzia,” A Kinetic Study of Oil Deterioration during Frying and a Comparison with Heating,” Journal of the American oil chemist’s society, Vol. 79, no. 2, pp 133-137, 2002.
[7]	Gilbert Rodríguez, GiacomoSqueo and Lorenzo Estivi, “Changes in stability, tocopherols, fatty acids and antioxidant capacity of sachainchi (Plukenetiavolubilis) oil during French fries deep-frying,” Food chemistry, Vol. 340, no. 127942, 2021.
[8]	M. M. Al-Harbi and Hassan A. Al-Kahtani, “Chemical and biological evaluation of discarded frying palm oil from commercial restaurants,” Food chemistry, Vol. 48, pp 395-401, 1993.
[9]	Nikolaos K. Andrikopoulos, George V. Z. Dedoussis and Haristoula S. Hatzinikola, “Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and pan-frying of potatoes,” International journal of food science and nutrition, Vol. 53, pp 351-363, 2002.
[10]	Peiyan Li, Gangcheng Wu and Dan Yang, “Effect of multistage process on the quality, water and oil distribution and microstructure of French fries,” Food research international, Vol. 137, no. 109229, pp 1-7, 2020.
[11]	Yuan, Congcong Cui, Hui Liu and Xuenan Li, “Effects of oxidation and hydrolysis of frying oil on MCPD esters formation in Chinese fried dough sticks,” Lebensmittel- Wissenschaft and Technologie, Vol. 154, no. 112576, pp 1-8, 2022.
[12]	Ali Hassan Ali Najmaldien, RazamAbdLatip and Noor Hidayu Othman, “Effect of heating at frying temperature on the quality characteristics of regular and high-oleic acid sunflower oil,” Vol. 12 (2), pp 159-167, 2013.
[13]	M. C. Pandey, K. Jayathilakan, K. Radhakrishna and A. S. Bawa, “Effect of fish (Catlacatla) frying on the quality characteristics of sunflower oil,” Food chemistry, Vol. 106, pp 634-639, 2008.
[14]	María Dolores Guillén and Patricia Sancho Uriarte, “Simultaneous control of the evolution of the percentage in weight of polar compounds, iodine value, acyl groups proportions and aldehydes concentrations in sunflower oil submitted to frying temperature in an industrial fryer,” Food control, Vol. 24, pp. 50-56, 2012.
[15]	Victoria Ruiz-Me´ndez, Joaquı´n Velasco, Gloria Ma´rquez-Ruiz and Carmen Dobarganes, “Loss of tocopherols and formation of degradation compounds at frying temperatures in oils differing in degree of Un saturation and natural antioxidant content,” Journal of the science of food and agriculture, Vol. 82, pp. 1696-1702, 2002.
[16]	Brentrozema, Barbara Mitchell, Doug winters and Andrew kohn, “Proposed Modifications to AOAC 996.06, Optimizing the Determination of Trans Fatty Acids: Presentation of Data,” Journal of association of official analytical chemists, Vol. 91, no. 1, pp. 91-96, 2008.

Cite This Article

Plain Text BibTeX RIS

APA Style

Prabaharan Vekataralu Bhavadharani, Gurumoorthi Parameswaran, Abishek Sakkaravarthy. (2023). Studies on the Quality Indices of Processing of Edible Vegetable Oils. International Journal of Nutrition and Food Sciences, 12(4), 109-115. https://doi.org/10.11648/j.ijnfs.20231204.14

Copy | Download

ACS Style

Prabaharan Vekataralu Bhavadharani; Gurumoorthi Parameswaran; Abishek Sakkaravarthy. Studies on the Quality Indices of Processing of Edible Vegetable Oils. Int. J. Nutr. Food Sci. 2023, 12(4), 109-115. doi: 10.11648/j.ijnfs.20231204.14

Copy | Download

AMA Style

Prabaharan Vekataralu Bhavadharani, Gurumoorthi Parameswaran, Abishek Sakkaravarthy. Studies on the Quality Indices of Processing of Edible Vegetable Oils. Int J Nutr Food Sci. 2023;12(4):109-115. doi: 10.11648/j.ijnfs.20231204.14

Copy | Download

@article{10.11648/j.ijnfs.20231204.14,
  author = {Prabaharan Vekataralu Bhavadharani and Gurumoorthi Parameswaran and Abishek Sakkaravarthy},
  title = {Studies on the Quality Indices of Processing of Edible Vegetable Oils},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {12},
  number = {4},
  pages = {109-115},
  doi = {10.11648/j.ijnfs.20231204.14},
  url = {https://doi.org/10.11648/j.ijnfs.20231204.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20231204.14},
  abstract = {This study shows the quality Indices of edible vegetable oils. The quality of deep-fried oil is affected by several processes such as hydrolysis, oxidation, and polymerization, which in turn alters the flavor stability, and reduces tocopherols and fatty acids in Oil. Palm olein (PO), Refined sunflower oil (RSO), Sesame oil (SO), Groundnut oil (GO), Rice bran oil (RBO), Coconut oil (CO), Virgin coconut oil (VCO), Cold press sesame oil (CSO) and Cold press groundnut oil (CGO) were used in the current study. Oils were fortified with α-tocopherols, retinol, calciferol, and phytonadione of fat-soluble vitamins and were heated at 220°C. Physicochemical characteristics (Primary, secondary, tertiary oxidation) were studied to determine the stability of fortified oil samples. Acid value (mg NaoH/g) of deep-fried coconut oil, groundnut oil, sesame oil, rice bran oil, Palmolein oil, and Refined sunflower oil at 200-220°C is 1.43, 1.55, 7.3, 1.2, 1.13, 1.6 respectively. Peroxide value (meq of active O2/Kg) of deep-fried dried coconut oil, groundnut oil, sesame oil, rice bran oil, Palmolein oil, and refined sunflower oil at 200-220°C is 1.25, 2.6, 3.2, 1.5, 6.98, and 2.25. Iodine value (g of iodine per 100 g oil) of deep-fried coconut oil, groundnut oil, sesame oil, rice bran oil, Palmolein oil, and refined sunflower oil at 200-220°C is 10.6, 99.09, 121.1, 104.45, 63.01, 144.23. After processing at the temperature of 200-220°C, the fortified vitamins have deteriorated.},
 year = {2023}
}

Copy | Download

TY  - JOUR
T1  - Studies on the Quality Indices of Processing of Edible Vegetable Oils
AU  - Prabaharan Vekataralu Bhavadharani
AU  - Gurumoorthi Parameswaran
AU  - Abishek Sakkaravarthy
Y1  - 2023/08/15
PY  - 2023
N1  - https://doi.org/10.11648/j.ijnfs.20231204.14
DO  - 10.11648/j.ijnfs.20231204.14
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 109
EP  - 115
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20231204.14
AB  - This study shows the quality Indices of edible vegetable oils. The quality of deep-fried oil is affected by several processes such as hydrolysis, oxidation, and polymerization, which in turn alters the flavor stability, and reduces tocopherols and fatty acids in Oil. Palm olein (PO), Refined sunflower oil (RSO), Sesame oil (SO), Groundnut oil (GO), Rice bran oil (RBO), Coconut oil (CO), Virgin coconut oil (VCO), Cold press sesame oil (CSO) and Cold press groundnut oil (CGO) were used in the current study. Oils were fortified with α-tocopherols, retinol, calciferol, and phytonadione of fat-soluble vitamins and were heated at 220°C. Physicochemical characteristics (Primary, secondary, tertiary oxidation) were studied to determine the stability of fortified oil samples. Acid value (mg NaoH/g) of deep-fried coconut oil, groundnut oil, sesame oil, rice bran oil, Palmolein oil, and Refined sunflower oil at 200-220°C is 1.43, 1.55, 7.3, 1.2, 1.13, 1.6 respectively. Peroxide value (meq of active O2/Kg) of deep-fried dried coconut oil, groundnut oil, sesame oil, rice bran oil, Palmolein oil, and refined sunflower oil at 200-220°C is 1.25, 2.6, 3.2, 1.5, 6.98, and 2.25. Iodine value (g of iodine per 100 g oil) of deep-fried coconut oil, groundnut oil, sesame oil, rice bran oil, Palmolein oil, and refined sunflower oil at 200-220°C is 10.6, 99.09, 121.1, 104.45, 63.01, 144.23. After processing at the temperature of 200-220°C, the fortified vitamins have deteriorated.
VL  - 12
IS  - 4
ER  -

Copy | Download

Author Information

Prabaharan Vekataralu Bhavadharani

Department of Food Process Engineering, SRM Institute of Science and Technology, Chennai, India
Gurumoorthi Parameswaran

Department of Food Process Engineering, SRM Institute of Science and Technology, Chennai, India
Abishek Sakkaravarthy

Department of Food Process Engineering, SRM Institute of Science and Technology, Chennai, India

Download PDF

Sections

Plain Text BibTeX RIS

APA Style

Prabaharan Vekataralu Bhavadharani, Gurumoorthi Parameswaran, Abishek Sakkaravarthy. (2023). Studies on the Quality Indices of Processing of Edible Vegetable Oils. International Journal of Nutrition and Food Sciences, 12(4), 109-115. https://doi.org/10.11648/j.ijnfs.20231204.14

Copy | Download

ACS Style

Prabaharan Vekataralu Bhavadharani; Gurumoorthi Parameswaran; Abishek Sakkaravarthy. Studies on the Quality Indices of Processing of Edible Vegetable Oils. Int. J. Nutr. Food Sci. 2023, 12(4), 109-115. doi: 10.11648/j.ijnfs.20231204.14

Copy | Download

AMA Style

Prabaharan Vekataralu Bhavadharani, Gurumoorthi Parameswaran, Abishek Sakkaravarthy. Studies on the Quality Indices of Processing of Edible Vegetable Oils. Int J Nutr Food Sci. 2023;12(4):109-115. doi: 10.11648/j.ijnfs.20231204.14

Copy | Download

@article{10.11648/j.ijnfs.20231204.14,
  author = {Prabaharan Vekataralu Bhavadharani and Gurumoorthi Parameswaran and Abishek Sakkaravarthy},
  title = {Studies on the Quality Indices of Processing of Edible Vegetable Oils},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {12},
  number = {4},
  pages = {109-115},
  doi = {10.11648/j.ijnfs.20231204.14},
  url = {https://doi.org/10.11648/j.ijnfs.20231204.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20231204.14},
  abstract = {This study shows the quality Indices of edible vegetable oils. The quality of deep-fried oil is affected by several processes such as hydrolysis, oxidation, and polymerization, which in turn alters the flavor stability, and reduces tocopherols and fatty acids in Oil. Palm olein (PO), Refined sunflower oil (RSO), Sesame oil (SO), Groundnut oil (GO), Rice bran oil (RBO), Coconut oil (CO), Virgin coconut oil (VCO), Cold press sesame oil (CSO) and Cold press groundnut oil (CGO) were used in the current study. Oils were fortified with α-tocopherols, retinol, calciferol, and phytonadione of fat-soluble vitamins and were heated at 220°C. Physicochemical characteristics (Primary, secondary, tertiary oxidation) were studied to determine the stability of fortified oil samples. Acid value (mg NaoH/g) of deep-fried coconut oil, groundnut oil, sesame oil, rice bran oil, Palmolein oil, and Refined sunflower oil at 200-220°C is 1.43, 1.55, 7.3, 1.2, 1.13, 1.6 respectively. Peroxide value (meq of active O2/Kg) of deep-fried dried coconut oil, groundnut oil, sesame oil, rice bran oil, Palmolein oil, and refined sunflower oil at 200-220°C is 1.25, 2.6, 3.2, 1.5, 6.98, and 2.25. Iodine value (g of iodine per 100 g oil) of deep-fried coconut oil, groundnut oil, sesame oil, rice bran oil, Palmolein oil, and refined sunflower oil at 200-220°C is 10.6, 99.09, 121.1, 104.45, 63.01, 144.23. After processing at the temperature of 200-220°C, the fortified vitamins have deteriorated.},
 year = {2023}
}

Copy | Download

TY  - JOUR
T1  - Studies on the Quality Indices of Processing of Edible Vegetable Oils
AU  - Prabaharan Vekataralu Bhavadharani
AU  - Gurumoorthi Parameswaran
AU  - Abishek Sakkaravarthy
Y1  - 2023/08/15
PY  - 2023
N1  - https://doi.org/10.11648/j.ijnfs.20231204.14
DO  - 10.11648/j.ijnfs.20231204.14
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 109
EP  - 115
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20231204.14
AB  - This study shows the quality Indices of edible vegetable oils. The quality of deep-fried oil is affected by several processes such as hydrolysis, oxidation, and polymerization, which in turn alters the flavor stability, and reduces tocopherols and fatty acids in Oil. Palm olein (PO), Refined sunflower oil (RSO), Sesame oil (SO), Groundnut oil (GO), Rice bran oil (RBO), Coconut oil (CO), Virgin coconut oil (VCO), Cold press sesame oil (CSO) and Cold press groundnut oil (CGO) were used in the current study. Oils were fortified with α-tocopherols, retinol, calciferol, and phytonadione of fat-soluble vitamins and were heated at 220°C. Physicochemical characteristics (Primary, secondary, tertiary oxidation) were studied to determine the stability of fortified oil samples. Acid value (mg NaoH/g) of deep-fried coconut oil, groundnut oil, sesame oil, rice bran oil, Palmolein oil, and Refined sunflower oil at 200-220°C is 1.43, 1.55, 7.3, 1.2, 1.13, 1.6 respectively. Peroxide value (meq of active O2/Kg) of deep-fried dried coconut oil, groundnut oil, sesame oil, rice bran oil, Palmolein oil, and refined sunflower oil at 200-220°C is 1.25, 2.6, 3.2, 1.5, 6.98, and 2.25. Iodine value (g of iodine per 100 g oil) of deep-fried coconut oil, groundnut oil, sesame oil, rice bran oil, Palmolein oil, and refined sunflower oil at 200-220°C is 10.6, 99.09, 121.1, 104.45, 63.01, 144.23. After processing at the temperature of 200-220°C, the fortified vitamins have deteriorated.
VL  - 12
IS  - 4
ER  -

Copy | Download