Abstract
تم تقييم التحلل التأكسدي للزيوت المستعملة من خلال مراقبة المركب القطبي الكلي (TPC) وقيمة اليود (IV) وقيمة البيروكسيد (Pv) والانقراض النوعي E1٪ عند 233 نانومتر و 269 نانومتر والتغيرات في ملف الأحماض الدهنية. تم استخدام ثلاثة أنواع مختلفة من زيوت الطعام وهي زيت الذرة وفول الصويا وزيت النخيل في القلي العميق بالدهون عند 180 درجة مئوية ± 5 درجة مئوية لمدة 5 ساعات / يوم لمدة ثلاثة أيام متتالية. تشير نتائج هذه الدراسة إلى أن زيت النخيل أظهر انخفاضًا معنويًا (P <0.05) في جميع المعايير المقاسة عن الزيوت الأخرى المستخدمة. بالنسبة إلى PV ، لم يكن معدل الزيادة ثابتًا مع تقدم القلي. انعكس مدى تدهور الزيت بشكل أفضل في التغييرات في النسبة المئوية TPC ، IV ، E1٪ سم عند 233 نانومتر.
Highlights
Deep-fat frying of food is considered everywhere in the world to be the most common unit operation used in food preparation (Rossan et al, 1999)
Comparison of the data shows that the Peroxide Value (PV) of soybean and corn oil during deep frying were higher than palm olein, indicating a greater extent of oxidation in soybean and corn For peroxides, the data confirms the results showed in early studies (Tsaknis and Lalas, 2002; Abdulkarim et al, 2007; Ali et al 2014), with an increase in the peroxides until a maximum is reached, followed by a decrease of those compounds due to their reactions and degradations to other compounds such as aldehydes and ketones, as secondary compounds derived from the oxidation of oils
The obtained result indicates that the PV is only useful an indicator of oxidation during the initial stages and is not representative for changes occurring with oil samples during heating at 180 oC
Summary
Deep-fat frying of food is considered everywhere in the world to be the most common unit operation used in food preparation (Rossan et al, 1999). During deep-fat frying, the frying fat or oil is continuously or repeatedly used at high temperatures in the presence of air and suffers oxidative and thermal abuse such as unavoidable chemical reaction which cause formation of range volatile and non-volatile decomposition products such as peroxides, ketones, dimeric, polymeric and cyclic compounds and can lead to changes in functional, sensory and nutritive values and even safety of the fried food (Chu et al, 2001). The rate of decomposition depends on the composition of the oil, the temperature and the length of frying, continuous or intermittent frying, type of fried food, and fresh oil replenishment. Among these factors, the degree of unsaturation of oil is an important factor influencing the frying stability of the oil (Abdulkarim et al, 2007)
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