Qualitative Enhancement and trans-Fat Depletion of Different Used Frying Oils with Adsorbents

IF 2.6 Q2 FOOD SCIENCE & TECHNOLOGY ACS food science & technology Pub Date : 2024-07-03 DOI:10.1021/acsfoodscitech.4c00110

Sharmin Akter Lisa, Md. Mahbub Alam, Swarnaly Aktar Bristy, Abdur Rahim and Md. Alamgir Kabir*,

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Abstract

This study was conducted to enhance the quality of deteriorated frying oils by employing various types of adsorbents. Four vegetable oils─sunflower, soybean, rice bran, and palm olein oil─whose quality deteriorated after deep frying, were treated with six adsorbents─activated carbon, Fuller’s earth, ash, silica gel, aluminum hydroxide gel, and magnesium oxide─at 150 °C for 30 min to reduce the already elevated free fatty acid (FFA %), peroxide value (PV), total polar material (TPM), p-anisidine value (p-AV), and trans-fat. The physical characteristics (color, specific gravity, and refractive index) were also reformed after treatment. Activated carbon outperformed all other adsorbents for palm olein in terms of FFA % and PV reduction. Fuller’s earth lowered the maximum TPM of soybean oil, whereas MgO reduced the p-AV of palm olein. The trans fatty acids of practically all fried oil were lowered to their fresh state except sunflower oil with the adsorbents.

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用吸附剂提高不同常用煎炸油的质量并降低其反式脂肪含量

本研究采用各种类型的吸附剂来提高变质煎炸油的质量。用六种吸附剂--活性炭、富勒土、草木灰、硅胶、氢氧化铝凝胶和氧化镁--在 150 °C 下处理四种植物油（葵花籽油、大豆油、米糠油和棕榈油油），使其在油炸后质量下降、氢氧化铝凝胶和氧化镁）处理 30 分钟，以降低已经升高的游离脂肪酸 (FFA%)、过氧化值 (PV)、总极性物质 (TPM)、对甲氧基苯胺值 (p-AV) 和反式脂肪。经过处理后，物理特性（颜色、比重和折射率）也发生了变化。在减少棕榈油中的 FFA % 和 PV 方面，活性炭优于所有其他吸附剂。富勒土降低了大豆油的最大 TPM，而氧化镁则降低了棕榈油的 p-AV。使用这些吸附剂后，除葵花籽油外，几乎所有油炸油的反式脂肪酸都降低到了新鲜状态。

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