A study by 1H nuclear magnetic resonance of the influence on the frying medium composition of some soybean oil-food combinations in deep-frying
A study by 1H nuclear magnetic resonance of the influence on the frying medium composition of some soybean oil-food combinations in deep-frying
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DOI：
10.1016/j.foodres.2013.11.022
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发表时间：
2014-01-01
影响因子：
8.1
通讯作者：
Guillen, Maria D.
中科院分区：
文献类型：
--
作者：
Martinez-Yusta, Andrea;Guillen, Maria D.
通过H-1核磁共振研究了在油炸温度下长时间加热的大豆油组成的演变，以及在三个不同系列的油炸实验中使用的大豆油油炸介质的演变。油炸过程中涉及的食物具有非常不同的脂质含量，其脂质组成也非常不同。所获得的结果允许一个澄清被油炸的食物的性质如何影响在整个油炸过程中观察到的大豆油油炸介质的组成的变化。该研究涉及到的油炸介质中的不同种类的酰基的摩尔百分比的演变，以及所形成的醛的性质和它们的浓度的演变。值得注意的是，在大豆油和大豆油油炸介质中检测到的主要醛是反应性（E，E）-2，4-烷二烯醛;同样，也存在遗传毒性和细胞毒性的4-羟基-（E）-2-烯醛和4，5-环氧-2-烯醛。被油炸的食物在油炸介质中的这些反应性和有毒的醛的发生的相当大的影响。此外，其他含氧化合物，如醇类的发生和演变也得到解决，因为是水解过程的程度。此外，还考虑了碘值和极性化合物重量百分比的演变。通过将这些结果与先前使用特级初榨橄榄油获得的结果进行比较，还注意到油性质对所有上述成分特性的影响;值得注意的是，从有毒醛含量的角度来看，获得的结果表明特级初榨橄榄油油炸介质比大豆油油炸介质安全得多。(C)2013爱思唯尔有限公司保留所有权利。
A study of the evolution of the composition of both soybean oil submitted to heating at frying temperature for a prolonged period of time, as well as of soybean oil-frying media used in three different series of deep-frying experiments is carried out by means of H-1 nuclear magnetic resonance. The foods involved in the deep-frying processes have very different lipid contents and their lipid composition is also very different. The results obtained allow one to clarify how the nature of the food being fried influences the changes observed in the composition of the soybean oil-frying media throughout the deep-frying process. The study refers both to the evolution of the molar percentage of the different kinds of acyl groups in the frying-media as well as to the nature of the aldehydes formed and the evolution of their concentrations. It is noteworthy that the main aldehydes detected, in both soybean oil and soybean oil-frying media, are the reactive (E,E)-2,4-alkadienals; likewise the genotoxic and cytotoxic 4-hydroxy-(E)-2-alkenals and 4,5-epoxy-2-alkenals are also present. The considerable influence of the food being fried on the occurrence of these reactive and toxic aldehydes in the frying media is shown. Furthermore, the occurrence and evolution of other oxygenated compounds such as alcohols are also addressed, as is the extent of hydrolytic processes. In addition, the evolution of Iodine Value and of the percentage in weight of Polar Compounds is also considered. The influence of the oil nature on all the above mentioned compositional characteristics is also given attention by comparison of these results with those previously obtained using extra virgin olive oil; it is noteworthy that from the toxic aldehyde content point of view the results obtained indicate that the extra virgin olive oil-frying media are much safer than the soybean oil-frying media. (C) 2013 Elsevier Ltd. All rights reserved.