Yubo Han, Pan Gao, Yong Yang, Man Zou, Wu Zhong, Jiaojiao Yin, Chuanrong Hu, Dongping He
{"title":"高油酸菜籽调和油的油炸特性：比较研究","authors":"Yubo Han, Pan Gao, Yong Yang, Man Zou, Wu Zhong, Jiaojiao Yin, Chuanrong Hu, Dongping He","doi":"10.1002/aocs.12773","DOIUrl":null,"url":null,"abstract":"<p>The objective of this study was to identify the most suitable high-oleic rapeseed blended oil for frying. Six high-oleic rapeseed blended oils were formulated based on a polyunsaturated fatty acid/saturated fatty acid ratio of 2.0 and an n-3 fatty acid/n-6 fatty acid ratio of 1:4–1:6, after which the physiochemical properties, frying performance, tocopherol content, and hazardous substance contents were evaluated. The blended oil containing high-oleic rapeseed oil: soybean oil: palm oil (85:12:3) had a reasonable fatty acid composition, better oxidative stability index (9.05 h), higher total tocopherol content (0.3 mg/kg), and longer time to reach a total polar component content of 27% (29.3 h). Moreover, after frying for 30 h, the peroxide value (7.25 mmol/kg), residual oil rate (0.57%), trans-fatty acid content (0.37%), malondialdehyde content (1.57 μg/kg), and 3-monochloro-1,2-propanediol ester content (0.24 mg/kg) were lower than those of the other samples. Principal component analysis revealed that the quality of the high-oleic rapeseed blended oil was positively correlated with benzo[a]pyrene, 18:2, and 18:3, and negatively correlated with the residual oil rate, trans-fatty acids, and 18:1 content. This high-oleic rapeseed blended oil is potentially suitable for frying.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 11","pages":"1173-1182"},"PeriodicalIF":1.9000,"publicationDate":"2023-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Frying characteristics of high-oleic rapeseed blended oil: A comparative study\",\"authors\":\"Yubo Han, Pan Gao, Yong Yang, Man Zou, Wu Zhong, Jiaojiao Yin, Chuanrong Hu, Dongping He\",\"doi\":\"10.1002/aocs.12773\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>The objective of this study was to identify the most suitable high-oleic rapeseed blended oil for frying. Six high-oleic rapeseed blended oils were formulated based on a polyunsaturated fatty acid/saturated fatty acid ratio of 2.0 and an n-3 fatty acid/n-6 fatty acid ratio of 1:4–1:6, after which the physiochemical properties, frying performance, tocopherol content, and hazardous substance contents were evaluated. The blended oil containing high-oleic rapeseed oil: soybean oil: palm oil (85:12:3) had a reasonable fatty acid composition, better oxidative stability index (9.05 h), higher total tocopherol content (0.3 mg/kg), and longer time to reach a total polar component content of 27% (29.3 h). Moreover, after frying for 30 h, the peroxide value (7.25 mmol/kg), residual oil rate (0.57%), trans-fatty acid content (0.37%), malondialdehyde content (1.57 μg/kg), and 3-monochloro-1,2-propanediol ester content (0.24 mg/kg) were lower than those of the other samples. Principal component analysis revealed that the quality of the high-oleic rapeseed blended oil was positively correlated with benzo[a]pyrene, 18:2, and 18:3, and negatively correlated with the residual oil rate, trans-fatty acids, and 18:1 content. This high-oleic rapeseed blended oil is potentially suitable for frying.</p>\",\"PeriodicalId\":17182,\"journal\":{\"name\":\"Journal of the American Oil Chemists Society\",\"volume\":\"101 11\",\"pages\":\"1173-1182\"},\"PeriodicalIF\":1.9000,\"publicationDate\":\"2023-12-10\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of the American Oil Chemists Society\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/aocs.12773\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the American Oil Chemists Society","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/aocs.12773","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Frying characteristics of high-oleic rapeseed blended oil: A comparative study
The objective of this study was to identify the most suitable high-oleic rapeseed blended oil for frying. Six high-oleic rapeseed blended oils were formulated based on a polyunsaturated fatty acid/saturated fatty acid ratio of 2.0 and an n-3 fatty acid/n-6 fatty acid ratio of 1:4–1:6, after which the physiochemical properties, frying performance, tocopherol content, and hazardous substance contents were evaluated. The blended oil containing high-oleic rapeseed oil: soybean oil: palm oil (85:12:3) had a reasonable fatty acid composition, better oxidative stability index (9.05 h), higher total tocopherol content (0.3 mg/kg), and longer time to reach a total polar component content of 27% (29.3 h). Moreover, after frying for 30 h, the peroxide value (7.25 mmol/kg), residual oil rate (0.57%), trans-fatty acid content (0.37%), malondialdehyde content (1.57 μg/kg), and 3-monochloro-1,2-propanediol ester content (0.24 mg/kg) were lower than those of the other samples. Principal component analysis revealed that the quality of the high-oleic rapeseed blended oil was positively correlated with benzo[a]pyrene, 18:2, and 18:3, and negatively correlated with the residual oil rate, trans-fatty acids, and 18:1 content. This high-oleic rapeseed blended oil is potentially suitable for frying.
期刊介绍：
The Journal of the American Oil Chemists’ Society (JAOCS) is an international peer-reviewed journal that publishes significant original scientific research and technological advances on fats, oils, oilseed proteins, and related materials through original research articles, invited reviews, short communications, and letters to the editor. We seek to publish reports that will significantly advance scientific understanding through hypothesis driven research, innovations, and important new information pertaining to analysis, properties, processing, products, and applications of these food and industrial resources. Breakthroughs in food science and technology, biotechnology (including genomics, biomechanisms, biocatalysis and bioprocessing), and industrial products and applications are particularly appropriate.
JAOCS also considers reports on the lipid composition of new, unique, and traditional sources of lipids that definitively address a research hypothesis and advances scientific understanding. However, the genus and species of the source must be verified by appropriate means of classification. In addition, the GPS location of the harvested materials and seed or vegetative samples should be deposited in an accredited germplasm repository. Compositional data suitable for Original Research Articles must embody replicated estimate of tissue constituents, such as oil, protein, carbohydrate, fatty acid, phospholipid, tocopherol, sterol, and carotenoid compositions. Other components unique to the specific plant or animal source may be reported. Furthermore, lipid composition papers should incorporate elements of yeartoyear, environmental, and/ or cultivar variations through use of appropriate statistical analyses.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
