NDLI: Frying quality and oxidative stability of two unconventional oils

Content Provider	Springer Nature Link
Author	Mariod, Abdalbasit Matthäus, Bertrand Eichner, K. Hussein, Ismail H.
Copyright Year	2006
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°C were still suitable for human consumption, potatoes prepared in SBO that had been used for 6 to 12 h were not, considering the sensory evaluation. In looking at the chemical and physical parameters, SBO exceeded the limits, after no later than 18 h of use, for the amount of polar compounds, oligomer TG, and FFA recommended by the German Society of Fat Sciences (DGF) as criteria for the rejection of used frying oils. In contrast to SBO, SCO oil did not exceed the limits for the content of polar compounds and oligomer TG during the frying experiment. Only the amount of FFA was exceeded; this was because the amount of FFA at the beginning of the experiment was higher than for refined oils. The results showed that both oils were suitable for deep-frying of potatoes, but remarkable differences in the time during which both oils produced palatable products were found.
Starting Page	529
Ending Page	538
Page Count	10
File Format	PDF
ISSN	0003021X
Journal	Journal of the American Oil Chemists' Society
Volume Number	83
Issue Number	6
e-ISSN	15589331
Language	English
Publisher	Springer-Verlag
Publisher Date	2006-01-01
Publisher Place	Berlin, Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Agonoscelis pubescens deep-fat frying oxidative stability Sclerocarya birrea Industrial Chemistry/Chemical Engineering Biomaterials Agriculture Food Science Biotechnology
Content Type	Text
Resource Type	Article
Subject	Organic Chemistry Chemical Engineering

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