Frying Oil Research Articles

Antioxidant Effects of Nigella sativa and Its Modulating Role on Hepatotoxicity Induced by Dietary Frying Oil in Rats

Repeated use of frying oil threatens more than everhuman beings and this is due to the increased consumption of fried and fast foods. This study aimed to investigate the antioxidant effects of Nigella sativa against frying oil-induced hepatic and oxidative alterations. Forty male rats were divided into four groups and treated for thirty consecutive days with frying oil and/or nigella. EO-0 group: rats were served as controls and received a normal diet. EO-N group: rats were fed with an experimental diet containing 2% nigella. FO-0 group: rats were nourished on a diet containing 7% frying oil. FO-N group: rats were given a combination diet containing 7% frying oil and 2% nigella. The physicochemical analyzes indicate that frying oil contains very high concentrations of toxic substances compared to edible oil. The consumption of frying oil causes a significant increase in hepatic biomarkers and intensifies the oxidative stress status compared to the control group. Moreover, the hepatic histological sections of rats fed with frying oil showed a disrupted architecture. The combination of nigella with frying oils in a rat-diet revealed an intense reduction in oxidative stress and ameliorated the levels of the majority of the previous parameters. Nigella-supplementation confirmed their potential antioxidant activities. Therefore, nigella-administration seems to be the excellent spice recommended in high temperature food frying in order to maintain human health.

Dieta de alto grão e inclusão de óleo residual de fritura na alimentação de cordeiros

Abstract In animal production, a large part of financial resources is destined to animal feed, so the use of low-cost diets with maximum production efficiency is crucial. The present study evaluated the effects of a high-grain diet and the use of residual frying oil on the productive performance and carcass characteristics of lambs. Fifteen lambs were distributed into three groups in a completely randomized design in which they were fed a control diet, a high-grain diet, or a diet with the inclusion of residual frying oil, for 40 days. There was no difference (P > 0.05) between the control and frying-oil diets regarding the daily intakes of dry matter, crude protein, mineral matter, neutral detergent fiber, or total carbohydrates. The high-grain diet reduced the intake of dry matter and nutrients, negatively affecting weight gain. The highest means for final weight, total weight, and daily weight gain were obtained with the control diet and the diet containing residual oil, which did not differ from each other (P> 0.05). Slaughter weight and hot and cold carcass weights decreased with the high-grain diet. There was an effect (P < 0.05) of frying oil inclusion on the carcass characteristics of the lambs. The diets did not affect (P > 0.05) carcass yields. The animals on the high-grain diet showed unsatisfactory production performance, with impaired carcass characteristics. The inclusion of frying oil led to greater weight gain as well as more attractive carcass characteristics, making it the most viable alternative in this research.

Screening of microorganisms producing biosurfactants from renewable substrates

Biosurfactants are one of the promising biotechnological products applied in agriculture. Their use, however, is currently far from economically viable, due to the expensive feedstock for the growth of microorganisms. The solution to this problem can be to reduce the cost of production by using organic waste as a nutrient substrate. In this study, oil-containing wastes were considered as substrates - waste frying sunflower oil and petroleum-contaminated soil. At the first stage of research, we screened native waste microorganisms capable of synthesizing biosurfactants. As a result of the study, strains with the ability to form biosurfactants were isolated. Six strains (A, B, C, D, E, F) were isolated from waste frying sunflower oil, two strains (A1, B1) were isolated from petroleum-contaminated soil. The highest yield of biosurfactants is typical for strains A and A1 - 0.429 and 0.502 mg ml-1, while the best ratio of biosurfactant mass to cell biomass is typical for strains A1 and E - 0.9 and 0.6. The most effective producer of biosurfactants turned out to be strain E with an emulsifying activity of E24 equal to 80% and a surface tension of the culture liquid of 27.1 mN m-1.

A Survey on Consumer Awareness on Proper Usage of Edible Oils in North-Western and Western Provinces in Sri Lanka

Purpose: Lack of the consumer awareness on edible oil usage is an important question to be addressed since the awareness on preserving the quality of oil assists in preventing harmful health effects. The main objective of this study was to determine consumer awareness on storage conditions and proper usage to preserve the oil quality. Moreover, the study evaluated the consumers' awareness on the health effects of edible oils. Research Method: An online survey was conducted using 295 participants from North-Western and Western provinces, Sri Lanka. The data was analysed using-Pearson correlation, chi-square and factor analysis. Findings: The main findings suggested that a majority of respondents (96.6 %) used coconut oil as the frying oil. The respondents showed inadequate knowledge on proper storage: 12 % did not practice any precautionary storage methods, while 53 % of the respondents were particularly aware on common health effects and 58 % was aware on proper usage of oil. The results showed that consumers from North-Western and Western provinces in Sri Lanka were not sufficiently knowledgeable on proper storage of edible oil which can lead to adverse health effects. Research Limitations: It is beyond the scope of the study to address the awareness of the consumers on proper usage of oil in other provinces in Sri Lanka. Orginality/Value: The study facilitates identifying the misconduct of consumers in using edible oil and thereby obtains the status of consumer awareness on proper usage practices of edible oil.

Evaluation of the Physicochemical Properties of Re-used Frying Oils Treated with Natural Antioxidating Materials; Onion, Ginger, Turmeric and Carrot

This studyevaluated the physicochemical properties of re-used frying oils treated with natural antioxidating materials; onion, ginger, turmericand carrot.Yam chips of 300g was fried in 1.5 liters of oil in five (5) different oil systems at temperatures between 160 to 1900C for 30 days at three-days interval; Samples A: oil without plant material, B: oil plus 50g onions (O), C: oil plus 50g ginger (G), D: oil plus 50g turmeric (T), and E: oil plus 50g carrot (C). The oil samples (100ml) were collected in amber bottles after every frying round and topped to theoriginal volume with fresh oils. The physicochemical properties of the oil samplesweredetermined and the data obtained were analyzed using Analysis of variance (ANOVA) from the Statistical Package for Social Sciences (SPSS) version 25.The result obtained from the physicochemical propertiesof samples A to E showed that there was no significant (p>0.05) effect on the acid value (1.12 to 1.85 mgKOH/g), peroxide value (3.3 to 10.2 mEq/kg), specific gravity (0.92 to 0.96 g/ml), refractive index (1.47 to 1.55), viscosity (0.03 to 0.4 mp), flash point (277 to 3990C), smoke point (180 to 2600C) and fire point (326 to 4700C) of the oil systems while free fatty acid (0.16 to 0.26 %), saponification value (101.18 to 110.83 mgKOH/g), iodine value (18.40 to 161.80gI2/100g)and melting point (11 to 18.20C) were statistically significant (p<0.05). All the oil systems maintained their initial colours of amber yellow for samples A, B, C,E, while sample D has a golden yellow colour which was as a result of higher curcumin in turmeric.The plant materials showed potentials in reduction of lipid oxidations of re-used frying oil.

Utilization of Sunflower Oil-based Oleogel forDeep-Fried Coated Chicken Products.

This study aimed to examine the effect of using oleogel as a frying medium on the quality of coated and deep-fried chicken products. Sunflower oil-based oleogels prepared with 0.5%, 1%, 1.5% and 2% carnauba wax were produced for deep frying of coated chicken products and were compared to sunflower and commercial frying oil based on palm oil. The increased carnauba wax concentration in the oleogel decreased the pH, oil, oil absorbance and TBARS value of coated chicken (p < 0.05). Samples deepfried with oleogels containing 1.5% and 2% carnauba wax had the lowest pH values. In addition, since the oil absorption during deep-frying was significantly reduced in these groups (1.5 and 2%), the fat contents of coated products were also lower (p < 0.05). The use of oleogel as a frying medium did not cause a significant change in the color values of the coated chicken products. However, the increased carnauba wax concentration in the oleogel increased the hardness of coated chicken (p < 0.05). As a result, sunflower oilbased oleogels with a carnauba wax content of 1.5% and higher which is healthier in terms of saturated fat content can be used as frying media and can be improved the quality of coated and deep-fried chicken products.

High-grain diet and the inclusion of residual frying oil in the feeding of lambs

Resumo Na produção animal, grande parte dos recursos financeiros destina-se à alimentação animal, portanto é essencial utilizar dietas de baixo custo e com máxima eficiência produtiva. O presente estudo avaliou os efeitos de uma dieta de alto grão e do óleo residual de fritura sobre o desempenho produtivo e as características de carcaça de cordeiros. Quinze cordeiros foram distribuídos aleatoriamente em três grupos e alimentados por 40 dias com uma dieta controle, dieta de alto grão ou dieta com inclusão de óleo residual de fritura. Não houve diferença (P &gt; 0,05) entre as dietas controle e com óleo de fritura para consumo diário de matéria seca, proteína bruta, matéria mineral, FDN e carboidratos totais. A dieta de alto grão reduziu o consumo de matéria seca e nutrientes, afetando negativamente o ganho de peso. As maiores médias de peso final, ganho de peso total e diário foram obtidas nas dietas controle e com óleo residual, que não diferiram entre elas (P&gt; 0,05). O peso corporal de abate e os pesos de carcaça quente e fria diminuíram com a dieta de alto grão. Houve efeito (P &lt; 0,05) da inclusão de óleo de fritura sobre as características da carcaça. Não houve efeito (P &gt; 0,05) das dietas no rendimento da carcaça. Os animais da dieta de alto grão mostraram um desempenho insatisfatório, afetando negativamente as características da carcaça. A inclusão de óleo de fritura promoveu um ganho de peso superior e características de carcaça mais atraentes, tornando-se a alternativa mais viável nesta pesquisa.

Corrosion inhibition of mild steel bars by biosurfactant produced by Penicillium citrinum

Corrosion is a major challenge in the construction technology and manufacturing industries. Not only does corrosion reduce the aesthetics of a building, but it also reduces the durability of the structure. Various efforts and research are being carried out globally to overcome this problem, ranging from prevention to maintenance processes. Due to the increased awareness of the importance of preserving the environment for health and ecological systems, studies are increasingly focused on the use of environmentally friendly corrosion inhibitors. This study focuses on the effect of different concentrations of biosurfactant produced by Penicillium Citrinum on mild steel bar corrosion. The biosurfactant was produced from indigenous fungi isolated from the municipal dumpsite and uses waste frying oil (WFO) as the sole carbon source. Weight loss experiment (gravimetric) was carried out to analyse the corrosion inhibition rate and efficiency of the biosurfactant produced. The steel bars were conditioned by immersion in the 0.9% NaCl containing biosurfactant at different concentrations (v/v) of 5%, 7.5%, and 10% for 14 days, 28 days, and 100 days. The weight loss of the coated bars was compared to those of the control samples and the non-organic surfactant, Tween 80. The discovery demonstrates that corrosion inhibition increases as biosurfactant content increases. The results show that biosurfactants secreted by an indigenous soil fungus, Penicillium citrinum have the potential as green corrosion inhibitors in mild steel bars.

Impact of incorporating sesame oil (Sesamum indicum L.) in an Algerian frying oil and margarine formulation

Background and aims: This study, carried out in collaboration with the research and development department of the "Cevital spa" agri-food unit, aimed to incorporate sesame oil into the formulation of two fatty food products: a frying oil and margarine to improve their physicochemical and organoleptic qualities. Methods: The sesame oil was obtained from the sesame seed by cold pressing to preserve its nutritional characteristics. The frying oil was elaborated with a mixture of three oils (sunflower, soybean, and non-roasted sesame). The margarine was enriched with 2 % of roasted sesame and then, the quality of the products was assessed. Gas chromatography (GC-FID) profile indicated that sesame oil is an oleic-linoleic rich oil with saturated fatty acid (SFA) / unsaturated fatty acid (USFA) ratio from of 0.11. Results: The organoleptic tests and physicochemical analyses, including the oil, showed that the resulting recipe is a combined oil rich in n-6 and n-9, offering an interesting ratio of MUFA /PUFA and with a SFA content of 11.49 % for an appropriate utilization in frying and cooking. Enriched margarine showed compliance with the standards set by the Codex Alimentarius and has a characteristic taste, smell and appearance, color and spread ability to the product with a sesame note. Conclusion: The results of the current study support the sesame oil supplementation to conventional frying oil and to commercial margarine. Sesame oil may therefore be an alternative source of fatty acids that could contribute to the diversification of combined oils.

Effect of Lactobacillus plantarum on folliculogenesis in deep frying oil-fed rats

Today, the tendency towards Western World diet characterized by a high consumption of Deep Frying Oil (DFO), as well as female infertility has increased. On the other hand, probiotics are living microorganisms that can benefit human health. Therefore, this study aimed to investigate the effect of a probiotic treatment (Lactobacillus plantarum) on the process of follicular growth in rats fed with DFO. Twenty adult female Wistar rats were divided into four groups: control, DFO treatment, DFO treatment group receiving probiotic and the healthy group receiving probiotic for one month. After blood sampling and dissection, ovarian tissue was examined for the number of ovarian follicles at different stages. In addition, the expression of Bmp15 (Gdf-9b) and Gdf9 genes was assessed by the real-time PCR method. The ELISA test was also used to measure hormonal changes (LH and FSH). Data showed that rats treated with DFO had a significant decrease in follicle numbers, hormone levels and Bmp15 and Gdf9 gene expression. Moreover, the number of atretic follicles was increased. Treatment of rats with the probiotic reduced the observed side effects of DFO. Thus, treatments of rats with the probiotic mitigated some of the observed side effects of DFO. An increase in primordial follicles and a reduction of atretic follicles was indicated compared to the DFO group (P ≤ 0.001). Lactobacillus plantarum could reduce the detrimental effects of DFO on folliculogenesis through its beneficial effects.

Synthesized heterogeneous nano‐catalyst from cow teeth for fatty acid methyl esters production through transesterification of waste vegetable frying oil and methanol: Characterization and optimization studies

AbstractUsing readily available biomass, it is possible to produce fatty acid methyl esters (FAME) at a low cost. This study focused on the transesterification process of waste frying vegetable oil to generate FAME (biodiesel) using a cost‐effective heterogeneous nano‐catalyst synthesized from waste cow teeth (CT). The cow teeth nano‐catalyst (CTNC) was synthesized via a three‐step method of calcination, hydration‐dehydration, and re‐calcination. The synthesized CTNC samples were characterized. The Box–Behnken design of response surface methodology (RSM) was used to obtain the optimal operating conditions that maximize the FAME yield (Y 1 ) and the effects of the transesterification process conditions on FAME production. The results revealed that CTNC is of microporous structure with higher crystallinity. It consists of hydroxyapatite, beta‐tricalcium phosphate, and calcium oxide, having a mean particle size of 43.96 nm, a specific surface area of 124.77 m 2 /g, and a pore volume of 0.303 cm 3 /g. The process conditions that significantly influenced the EWFVOME yield were the CTNC loading, reaction time, and MTOR. A maximum of 98.70% (Y 1 ) was obtained at the optimum transesterification process variables of reaction time (2 h), MTOR (12:1), and CTNC loading (3.75 wt%). The biodiesel fuel properties were found to be within the acceptable values of ASTM D6751 and EN 14214 fuel standards.

Effects of Pre- Frying Treatment on Decreasing Oil Absorption During Deep Fat Frying Process

The aim of this research was to investigate the effect of pre-frying treatments; there are blanching in water, calcium chloride solution (Cacl2), citric acid solution (C6H8O7), and table salt/ sodium chloride solution. Then, immersion in starch solution 1% as hydrocolloid on the oil absorption and moisture content in fried potato strips. The results obtained have shown that the pre-frying treatment frequently reduced the oil absorption and increases the moisture content. The lowest oil absorption was found for the potato blanched in calcium chloride solution, and the greatest for the potato blanched in water. Additionally, immersion in hydrocolloid solution affected the fried potato oil uptake. The best result was obtained for the potato strips blanched in 0.5% calcium chloride solution following immersion in 1% starch solution. Where the oil content reached 15% compared the potato strips blanched in water 20%. On the other hand, the potato strips was blanched by using calcium chloride 0.5%. Then, immersion in starch solution by 1% that was the highest moister content compared to other samples which was 65%.

Effect of Microwave Frying on 3-MCPD and Glycidyl Ester Content of Potato Strips

The study aims to investigate the effect of microwave frying power and time on 3-MCPD and glycidyl ester contents of oils absorbed by fried potatoes. For this purpose, potato sticks were fried with three different refined vegetable oils (canola, corn, sunflower) at two power settings (350 W, 700 W) for two time periods (3 and 5 minutes). The fried potato oil samples were evaluated for their 3-MCPD and glycidyl ester content using alkali transesterification with DGF Standard Method C-VI 18 (10). Results have shown that microwave frying with different vegetable oils resulted in the formation of different 3-MCPD ester patterns. Microwave power and time did not change significantly the content of glycidyl ester s of potatoes fried with canola oil.

Quality Change in Camellia Oil during Intermittent Frying.

Camellia oil with a high oleic acid content is widely used for frying. To comprehensively describe the quality change in camellia oil during frying, the changes in composition, deterioration indicators, and volatile profiles were investigated. The results showed that tocopherols mainly degraded in the early stage of frying, followed by unsaturated fatty acids (UFA). This caused the carbonyl value and total polar compounds level to significantly increase. Moreover, frying promoted the accumulation of volatile compounds in terms of type and abundance, especially aldehydes, which are related to the degradation of UFA. Principal component analysis showed that the frying of camellia oil was divided into three stages. First, the camellia oil with a heating time of 2.5-7.5 h showed excellent quality, where tocopherol played a major role in preventing the loss of UFA and was in the degradation acceleration stage. Subsequently, as tocopherol entered the degradation deceleration stage, the quality of camellia oil heated for 10.0-15.0 h presented a transition from good to deteriorated. Finally, tocopherol entered the degradation stagnation stage, and the quality of camellia oil heated for 17.5-25.0 h gradually deteriorated, accompanied by a high level of volatile compounds and deterioration indicators. Overall, this work comprehensively determined the deterioration of camellia oil during intermittent frying and offered valuable insights for its quality evaluation.

Design and Build A Prototype Internet of Things Based On Cooking Oil Distribution at PT. Lion Super Indo Jatibening

The scarcity of cooking oil is the main factor for PT LION Superindo Jatibening to make provisions for limiting the purchase of cooking oil. Of course, some people use this to commit fraud in purchasing, namely, buying cooking oil beyond the predetermined limit by repurchasing it after a few hours from the previous purchase. Of course, some use this to cheat on purchasing cooking oil over the predetermined limits of repurchase within a few hours of previous purchases. Thus, the governmental tribunician is disproportionate to other customers, so many are not getting cooking oil and using RFID (radio identification) technology to create an automated system as an authentication medium and security system. The system is a card reading that contains the user or item data. This technology assists in limiting purchases to greater efficiency, safety, and protection of people against the repurchasing of cooking oil. Fry oil distribution systems use IoT devices by applying PHP programming language based on websites that can be accessed and integrated with MySQL databases as data storage. For IoT devices, the primary device uses NodeMCU esp8266 as a microcontroller and rc522 RFID reader as modules to read an RFID card configured using microcontroller software.

Investigation on the changes of carotenoids and capsaicinoids in chili oil at different frying temperature by using 1H NMR

The color and pungency are important indicators for evaluating the quality of chili oil, which are mainly determined by the carotenoids and capsaicinoids, respectively. In this study, the effect of frying temperature on the changes of carotenoids and capsaicinoids in chili oil was qualitatively and quantitatively analyzed by 1H NMR. The increasing frying temperature caused the thermal degradation of carotenoids to be intensified, and the degradation of red carotenoids was greater than that of yellow carotenoids. After 10 min of frying at 130, 150, 170 and 190 °C, the contents of capsanthin in chili oil were 40.3, 15.4, 9.6 and 6.2 mg/kg, respectively. Meanwhile, the contents of total carotenoids were 63.0, 25.5, 17.7 and 13.3 mg/kg, respectively. The observed change of R/Y values correlated well with the degradation of carotenoids. The contents of capsaicinoids were 14.8, 20.9, 19.4 and 7.4 mg/kg, respectively. The best frying temperature for the extraction of carotenoids was 130 °C, and over 90% of the carotenoids were dissolved in the frying oil at this frying condition. However, capsaicinoids were more stable than carotenoids, and the best frying temperature for capsaicinoids was 150–170 °C with over 90% extraction rate. Therefore, the temperature fried at 130–150 °C was suitable for the quality of chili oil, considering the higher extraction rates of both total carotenoids and capsaicinoids. This study is of great significance for the quality control of chili oil.

Characterization of the Physicochemical Properties of Virgin and Used Vegetable Oil

Vegetable oils form a vital part of the diet in many homes. The repeated use of same oil for deep frying is widespread in commercial as well as domestic cooking processes. This study aimed at investigating the physicochemical properties of popular brands of virgin and used edible oils sold in Nigeria to ascertain the effects of using the same oil for repeated frying. Standard methods prescribed by the Association of Analytical Chemists (AOAC) and American oil Chemists Society recommended practice (AOCS) were used to determine relative density (RD), peroxide value (PV), iodine value (IV), acid value (AV), free fatty acid (FFA), volatile matter (VM), viscosity (VY) and insoluble impurities (IP). Results revealed that the temperature change in the oil samples induced a difference in their RDs, AVs and PVs. This was also observed in the proportions of the FFA content of the oil samples before they were used and after two frying cycles. PVs in the study ranged from 1.40 - 13.60 meqO2/kg; IVs ranged from 48.22-118.02 gI2/100g; RDs ranged from 0.91 -0.95 kg/l; AV ranged from 1.37 - 49.56 mgKOH/g; FFA ranged from 0.59 - 11.56%; VM range was 0.0003 to 0.0484 %. VY range was 136.04 -220.53 mgKOH/g and IPs ranged from 5.03 - 9.02 %.

Effect of quercetin and oil water separation system on formation of β-carboline heterocyclic amines during frying process of braised chicken drumsticks

The effect of quercetin and oil water separation system on the formation of heterocyclic amines (HAs) was investigated during the frying process of braised chicken drumsticks. The results showed that two β-carboline HAs (β-CHAs) were detected in the chicken samples: 9H-pyrido [3,4-b] indole (Norharman) and1-methyl-9H-pyrido [3,4-b] indole (Harman). β-CHAs content in the chicken samples increased as the cycle times of the frying oil rose (P < 0.05). The addition of quercetin and use of oil water separation system significantly inhibited the formation of Harman (27.3% and 28.2%; P < 0.05) and Norharman (28.7% and 64.1%; P < 0.05), respectively, and the combined use of the two treatments had a better effect (47.0% and 80.2%; P < 0.05). It can be attributed to the lower consumption of β-CHAs precursors (tryptophan) and reduced generation of the intermediates (carbonyl compounds and 1,2,3,4-Tetrahydro-β-carboline-3-carboxylic acid). This provides a promising way for reducing β-CHAs during the frying process of braised chicken products.

Investigation of Bio-Diesel in Uncoated Piston Head Vs Bio-Diesel in Coated Head

The need for less carbon content in fuel, as well as an increase in energy consumption, has paved the way for the development of alternative fuel for engines. Biodiesel is an environmentally friendly alternative to conventional fuel. Thermal barrier coating reduces heat transfer to the cooling system while the engine is idle and protects engine components from high thermal stresses. This paper investigates the blending of waste fish fry methyl esters in a single cylinder, four stroke DI diesel engine with a stellite-6 coated engine head. In this study, waste fish fry oil (WFFO) was transesterified with methanol and a NaOH catalyst. The methyl esters were obtained, and various test fuels were made (WFFO10, WFFO20, WFFO30) These blended samples were fired up in the DI diesel engine, and performance tests were conducted. Engine characteristics such as brake thermal efficiency (BTE), brake specific fuel consumption (BSFC), and engine emissions were measured for the stellite6 coated cylinder head.

Effects of amino acids on the formation and distribution of glycerol core aldehydes during deep frying

Glyceryl core aldehyde (GCAs) are hazard factors produced during the frying process using oils and fats, and GCAs control and mitigation research is very important. This study investigated the effects of adding amino acids (methionine, glycine, and histidine) at 2.5, 5, and 10 mM on the formation and distribution of four GCAs during frying. High oleic sunflower oil (HOSO) was selected as frying oil for French fries. After 12 h of frying, the content of GCAs in the tert-butylhydroquinone-treated group (0.02 wt%, 1.1 mM) decreased by 29 % compared with the control group. The addition of methionine, glycine, and histidine decreased the total GCAs by 51 %, 28 %, and 27 %, respectively. The total GCAs content was best inhibited by methionine, while glycine and histidine were not significantly different from TBHQ. Methionine addition significantly reduced GCAs (9-oxo), GCAs (10-oxo-8), and GCAs (11-oxo-9) by 39 %, 78 %, and 80 %, respectively, while histidine was the most potent inhibitor of GCAs (8-oxo), which decreased by 40 %. Methionine also proved effective in slowing degradation of frying oil quality. These results provide a new direction for decreasing GCAs in frying systems.