Polar compounds distribution of sunflower oil as affected by unsaponifiable matters of Bene hull oil (BHO) and tertiary-butylhydroquinone (TBHQ) during deep-frying

Food Chemistry - Tập 122 Số 1 - Trang 381-385 - 2010
Reza Farhoosh1, Mohammad Hossein Tavassoli‐Kafrani1
1Ferdowsi University of Mashhad, Faculty of Agriculture, Food Science and Technology Department, P.O. Box 91775-1163, Mashhad, Iran

Tóm tắt

Từ khóa


Tài liệu tham khảo

Abdel-Aziz, S. M. G. (1985). Chemical and biological evaluation of unsaponifiable matter of vegetable oils. PhD thesis, Faculty of Agriculture, Cairo University, Egypt.

AOCS (1993). Official methods and recommended practices of the American oil chemists’ society. Champaign: AOCS Press.

Awatif, 1996, Effect of natural and synthetic antioxidants on the stability of virgin olive oil, Annals of Agricultural Science, 41, 269

Bosku, 1976, Effect of plant sterols on the rate of deterioration of heated oils, Journal of the Science of Food and Agriculture, 27, 928, 10.1002/jsfa.2740271006

Daneshrad, 1980, Chemical studies of the oil from pistacia nuts growing wild in Iran, Journal of the American Oil Chemists’ Society, 57, 248, 10.1007/BF02668252

Dobarganes, 1988, High performance size exclusion chromatography of polar compounds in heated and non-heated fats, Fat Science and Technology, 90, 308

Farhoosh, 2010, Frying performance of the hull oil unsaponifiable matters of Pistacia atlantica subsp. mutica, European Journal of Lipid Science and Technology, 112

Farhoosh, 2009, Bene hull oil as a highly stable and antioxidative vegetable oil, European Journal of Lipid Science and Technology, 111, 1259, 10.1002/ejlt.200900081

Farhoosh, 2008, Carbonyl value in monitoring of the quality of used frying oils quality, Analytica Chimica Acta, 617, 18, 10.1016/j.aca.2007.11.049

Farhoosh, 2008, Kinetic parameter determination of vegetable oil oxidation under Rancimat test conditions, European Journal of Lipid Science and Technology, 110, 587, 10.1002/ejlt.200800004

Farhoosh, 2009, Relative contribution of compositional parameters to the primary and secondary oxidation of canola oil, Food Chemistry, 114, 1002, 10.1016/j.foodchem.2008.10.054

Farhoosh, 2008, Chemical composition and oxidative stability of kernel oils from two current subspecies of Pistacia atlantica in Iran, Journal of the American Oil Chemists’ Society, 85, 723, 10.1007/s11746-008-1258-2

Firestone, 1993, Worldwide regulation of frying fats and oils, Inform, 4, 1366

Firestone, D. (1996). Regulation of frying fat and oil. In E. G. Perkins & M. D. Erickson (Eds.), Deep frying: Chemistry, nutrition, and practical applications (pp. 323–334). Champaign: AOCS Press.

Gopala Krishna, 2003, Unsaponifiable matter and oxidative stability of commercially produced Indian rice bran oils, Journal of Food Lipids, 10, 329, 10.1111/j.1745-4522.2003.tb00025.x

Houhoula, 2003, The effect of process time and temperature on the accumulation of polar compounds in cottonseed oil during deep-fat frying, Journal of the Science of Food and Agriculture, 83, 314, 10.1002/jsfa.1314

Linderschmidt, 1986, The effects of dietary butylated hydroxytoulene on liver and colon tumor development in mice, Toxicology, 38, 151, 10.1016/0300-483X(86)90116-2

Lozano, 1993, Unsaponifiable matter, total sterol and tocopherol contents of avocado oil varieties, Journal of the American Oil Chemists’ Society, 70, 561, 10.1007/BF02545319

Lumley, I. D. (1988). Polar compounds in heated oils. In G. Varela, A. E. Bender, & I. D. Morton (Eds.), Frying of food. Principles, changes, new approaches (pp. 166–173), Chichester: Ellis Horwood Ltd.

Maleka, 1994, The effect of squalene on the thermostability of rapeseed oil, Nahrung, 38, 135, 10.1002/food.19940380205

Marquez-Ruiz, G., & Dobarganes, M. C. 1996. Nutritional and physiological effects of used frying fats. In E. G. Perkins, M. D. Erickson (Eds.), Frying chemistry, nutrition and practical applications (pp. 160–182). Champaign: AOCS Press.

Mohamed, 1998, The use of sesame oil unsaponifiable matter as a natural antioxidant, Food Chemistry, 62, 269, 10.1016/S0308-8146(97)00193-3

Pantzaris, 1998, Comparison of monounsaturated and polyunsaturated oils in continuous frying, Grasas Aceites, 49, 319, 10.3989/gya.1998.v49.i3-4.733

Sabeti, 1994

Schulte, 2004, Economical micromethod for determination of polar components in frying fats, European Journal of Lipid Science and Technology, 106, 772, 10.1002/ejlt.200401004

Shantha, 1994, Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids, Journal of AOAC International, 77, 421, 10.1093/jaoac/77.2.421

Sharif, 2009, Antioxidant activity of Bene hull oil compared with sesame and rice bran oils during the frying process of sunflower oil, Journal of Food Lipids, 16, 394, 10.1111/j.1745-4522.2009.01154.x

Tappel, 1995, Antioxidant’s protection against peroxidation, Inform, 6, 780

Tian, 1994, Antioxidant activity of oat extracts in soybean and cottonseed oils, Journal of the American Oil Chemists’ Society, 71, 1079, 10.1007/BF02675900