Fatty acid ratios and their relative amounts as indicators of oil stability and extent of oil deterioration during frying.
Palm olein (PO), canola (CLO), soybean (SBO) and Moringa oleifera seed oils (MoO) were used to fry potato chips for 6 h a day for 5 days and extent of deterioration determined. FA ratios C 18:1/ C 18:2 + C 18:3 and amounts of C 18:1 + C 16:0 were compared to changes in total polar compounds. TPC in...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English English |
| Published: |
WFL Publisher
2012
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/24197/ http://psasir.upm.edu.my/id/eprint/24197/1/Fatty%20acid%20ratios%20and%20their%20relative%20amounts%20as%20indicators%20of%20oil%20stability%20and%20extent%20of%20oil%20deterioration%20during%20frying.pdf |
| _version_ | 1848844968762802176 |
|---|---|
| author | Mohammed, Abdulkarim Sabo Mohd Ghazali, Hasanah |
| author_facet | Mohammed, Abdulkarim Sabo Mohd Ghazali, Hasanah |
| author_sort | Mohammed, Abdulkarim Sabo |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Palm olein (PO), canola (CLO), soybean (SBO) and Moringa oleifera seed oils (MoO) were used to fry potato chips for 6 h a day for 5 days and extent of deterioration determined. FA ratios C 18:1/ C 18:2 + C 18:3 and amounts of C 18:1 + C 16:0 were compared to changes in total polar compounds. TPC in MoO (20.78%) and PO (21.23%) were significantly lower than those in CLO (28.73%) and SBO (31.82%). There was a decrease in the amounts of C 18:2 from day 0 to 5 in PO (10.80 to 8.37%), CLO (22.76 to 19.92%) and SBO (53.00 to 51.57%) and a decrease in C 18:3 in CLO (6.77 to 4.55%), respectively, and an increase in C 16:0; MoO (6.10 to 9.60%) and PO (37.70 to 41.99) and a decrease in C 18:1; (74.40 to 73.03%) in MoO, respectively. There was a negative correlation (r = - 0.9919) between C 18:1/ C 18:2 + C 18:3 and TPC produced in PO, CLO and SBO. |
| first_indexed | 2025-11-15T08:39:21Z |
| format | Article |
| id | upm-24197 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T08:39:21Z |
| publishDate | 2012 |
| publisher | WFL Publisher |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-241972015-10-09T07:17:57Z http://psasir.upm.edu.my/id/eprint/24197/ Fatty acid ratios and their relative amounts as indicators of oil stability and extent of oil deterioration during frying. Mohammed, Abdulkarim Sabo Mohd Ghazali, Hasanah Palm olein (PO), canola (CLO), soybean (SBO) and Moringa oleifera seed oils (MoO) were used to fry potato chips for 6 h a day for 5 days and extent of deterioration determined. FA ratios C 18:1/ C 18:2 + C 18:3 and amounts of C 18:1 + C 16:0 were compared to changes in total polar compounds. TPC in MoO (20.78%) and PO (21.23%) were significantly lower than those in CLO (28.73%) and SBO (31.82%). There was a decrease in the amounts of C 18:2 from day 0 to 5 in PO (10.80 to 8.37%), CLO (22.76 to 19.92%) and SBO (53.00 to 51.57%) and a decrease in C 18:3 in CLO (6.77 to 4.55%), respectively, and an increase in C 16:0; MoO (6.10 to 9.60%) and PO (37.70 to 41.99) and a decrease in C 18:1; (74.40 to 73.03%) in MoO, respectively. There was a negative correlation (r = - 0.9919) between C 18:1/ C 18:2 + C 18:3 and TPC produced in PO, CLO and SBO. WFL Publisher 2012-04 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/24197/1/Fatty%20acid%20ratios%20and%20their%20relative%20amounts%20as%20indicators%20of%20oil%20stability%20and%20extent%20of%20oil%20deterioration%20during%20frying.pdf Mohammed, Abdulkarim Sabo and Mohd Ghazali, Hasanah (2012) Fatty acid ratios and their relative amounts as indicators of oil stability and extent of oil deterioration during frying. Journal of Food, Agriculture and Environment, 10 (2). pp. 33-38. ISSN 1459-0255 http://world-food.net/ English |
| spellingShingle | Mohammed, Abdulkarim Sabo Mohd Ghazali, Hasanah Fatty acid ratios and their relative amounts as indicators of oil stability and extent of oil deterioration during frying. |
| title | Fatty acid ratios and their relative amounts as indicators of oil stability and extent of oil deterioration during frying. |
| title_full | Fatty acid ratios and their relative amounts as indicators of oil stability and extent of oil deterioration during frying. |
| title_fullStr | Fatty acid ratios and their relative amounts as indicators of oil stability and extent of oil deterioration during frying. |
| title_full_unstemmed | Fatty acid ratios and their relative amounts as indicators of oil stability and extent of oil deterioration during frying. |
| title_short | Fatty acid ratios and their relative amounts as indicators of oil stability and extent of oil deterioration during frying. |
| title_sort | fatty acid ratios and their relative amounts as indicators of oil stability and extent of oil deterioration during frying. |
| url | http://psasir.upm.edu.my/id/eprint/24197/ http://psasir.upm.edu.my/id/eprint/24197/ http://psasir.upm.edu.my/id/eprint/24197/1/Fatty%20acid%20ratios%20and%20their%20relative%20amounts%20as%20indicators%20of%20oil%20stability%20and%20extent%20of%20oil%20deterioration%20during%20frying.pdf |