Monitoring changes in acid value, total polar material, and antioxidant capacity of oils used for frying chicken
Monitoring changes in acid value, total polar material, and antioxidant capacity of oils used for frying chicken
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DOI：
10.1016/j.foodchem.2016.09.174
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发表时间：
2017-04-01
期刊：
影响因子：
8.8
通讯作者：
Lee, JaeHwan
中科院分区：
文献类型：
--
作者：
Song, Juhee;Kim, Mi-Ja;Lee, JaeHwan
氧化产物和母育酚同系物监测油在油炸鸡，以确定丢弃点高度使用的油炸油。在没有鸡肉的情况下将油加热170小时，同时在180 ° C下进行130个循环的鸡肉油炸。随着加热时间和油炸次数的增加，所有氧化参数包括酸值、总极性物质（TPM）、共轭二烯酸（CDA）和对茴香胺值（p-AV）均显著增加（p < 0.05）。与其它母育酚同系物相比，γ-生育酚和γ-生育三烯酚在加热或油炸过程中在油中的稳定性最低。TPM值超过24%后，获得约109小时的加热油和100个周期的油用于炸鸡。在煎炸过程中，异辛烷和甲醇中2，2-二苯基-1-苦基肼（DPPH）的减少与油中TPM的形成高度相关。DPPH损失值和TPM值都可以用来确定频繁使用的煎炸油的丢弃点。(C)2016爱思唯尔有限公司版权所有
Oxidation products and tocol homologues were monitored in oils during chicken frying to determine the discarding point of highly used frying oils. Oils were heated without chicken for 170 h while chicken frying was performed 130 cycles at 180 degrees C. As heating time and frying cycles increased, all oxidation parameters including acid value, total polar materials (TPM), conjugated dienoic acid (CDA), and p-anisidine values (p-AV) increased significantly (p < 0.05). gamma-Tocopherol and gamma-tocotrienol had the lowest stability in oils during heating or frying processes compared to other tocol homologues. TPM values over 24% were obtained after about 109 h for heated oil and 100 cycles for oils used to fry chicken. A decrease of 2,2-diphenyl-1-picrylhydrazyl (DPPH) in isooctane and methanol was highly correlated with the formation of TPM in oils during the frying process. Both DPPH loss and TPM values could be applied to determine the discarding points of highly used frying oils. (C) 2016 Elsevier Ltd. All rights reserved.