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Frying Quality and Oxidative Stability of Two Unconventional Oils
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ABSTRACT:
The behavior of crude Sclerocarya birrea kernel oil (SCO) and Sorghum bug (Agonoscelis pubescens) oil (SBO) during deep-frying of par-fried potatoes was studied with regard to chemical, physical, and sensory parameters, such as content of FFA, tocopherols, polar compounds, oligomer TG, volatile compounds, oxidative stability, and total oxidation (TOTOX) value. Palm olein was used for comparison. Whereas potatoes fried in SCO that had been used for 24 h of deep-frying at 175°...
Related newspaper, magazine, and journal articles from HighBeam Research
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Frying Quality and Oxidative Stability of Two Unconventional Oils
JAOCS, Journal of the American Oil Chemists' Society
; ... Peterson, and C. Ho, Chemical Reactions Involved in the Deep-Fat Frying of Foods, Ibid. 55:718-727 (1978). 9. Xu, X.-Q., V.H. Tran, M. Palmer, K. White, and P. Salisbury, Chemical and Physical Analyses and Sensory Evaluation of Six Deep-Frying oils, Ibid ...
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Comparison of the Frying Stability of Standard Palm Olein and Special Quality Palm Olein
JAOCS, Journal of the American Oil Chemists' Society
; Abstract The main goal of this work was to investigate the stability of standard palm olein (SPOo) and special quality palm olein (SQPOo) under continuous frying conditions. The rate of free fatty acid (FFA) formation was slightly higher for SPOo than SQPOo during 56 h of frying. An equilibrium
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Oxidative stability of high-stability oils
International News on Fats, Oils and Related Materials : INFORM
; Oxidative stability of high-stability oils Kodali, D.R., Oxidative Stability Measurement of High-Stability oils by Pressure Differential Scanning Calorimetery (PDSC), J. Agric. Food Chem. 53:7649-7653, 2005. The oxidative stability index (OSI, AOCS Cd 12b-92) is considered to be unreliable for
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The Effect of Natural and Synthetic Antioxidants on the Oxidative Stability of Biodiesel
JAOCS, Journal of the American Oil Chemists' Society
; Abstract A significant problem associated with the commercial acceptance of biodiesel is poor oxidative stability. This study investigates the effectiveness of various natural and synthetic antioxidants 945;-tocopherol 945;-T), butylated hydroxyanisole (BHA), butyl-4-methylphenol (BHT),
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Addition of Ferulic Acid, Ethyl Ferulate, and Feruloylated Monoacyl- and Diacylglycerols to Salad Oils and Frying Oils
JAOCS, Journal of the American Oil Chemists' Society
; ABSTRACT: To determine antioxidative effects of ferulic acid and esterified ferulic acids, these compounds were added to soybean oils (SBO), which were evaluated for oxidative stability and frying stability. Additives included feruloylated MAG and DAG (FMG/FDG), ferulic acid, ethyl ferulate, and
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Evaluation of tribological properties of synthetic lubricants under high temperature and high speed conditions
Tribology Transactions
; Evaluation of Tribological Properties of Synthetic Lubricants under High Temperature and High Speed Conditions(C) Tribological properties of synthetic lubricants of a dipentaerythritol ester (DiPE), a trpentaerythritol ester (TriPE), and a five-ring polyphenyl ether (5P4E) were evaluated using a
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Oxidative Stability of Soybean Oil Fatty Acid Methyl Esters by Oil Stability Index (OSI)
JAOCS, Journal of the American Oil Chemists' Society
; ABSTRACT: Biodiesel, an alternative diesel fuel derived from transesterification of vegetable oils or animal fats, is composed of saturated and unsaturated long-chain FA alkyl esters. During long-term storage, oxidation caused by contact with air (autoxidation) presents a legitimate concern with
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Capric acid enrichment of DHA/DPA oil
International News on Fats, Oils and Related Materials : INFORM
; Hamam, F., and F. Shahidi, Enzymatic Incorporation of Capric Acid into a Single Cell oil Rich in Docosahexaenoic Acid and Docosapentaenoic Acid and Oxidative Stability of the Resultant Structured Lipid, Food. Chem. 97:583-591, 2005. Lipase PS (from Pseudomonas sp) was used to catalyze acidolysis of
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Oxidative stability of hydrogenated, interesterified soybean oil
International News on Fats, Oils and Related Materials : INFORM
; Daniels, R.L., H.J. Kim, and D.B. Min, Hydrogenation and Interesterification Effects on the Oxidative Stability and Melting Point of Soybean Oil, J. Agric. Food Chem. 54:6011-6015, 2006. The oxidative stabilities of partially hydrogenated and/or interesterified soybean oils were evaluated by
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Oxidative Stability and Storage Behavior of Fatty Acid Methyl Esters Derived from Used Palm Oil
JAOCS, Journal of the American Oil Chemists' Society
; ABSTRACT: Fatty acid alkyl esters, especially FAME, are the most commonly used liquid biofuel. Because biofuels are expected to be important alternative renewable energy sources in the near future, more studies on their stability against oxidation need to be addressed. Biofuel derived from
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