FRYING OILS
CHEMISTRY, ANALYSIS AND NUTRITIONAL ASPECTS
Frying
in vegetable oils is one of the simplest methods of turning raw food ingredients into palatable meals.
Oils are refined prior to use to remove components that might adversely affect
the quality of the oil.
During this process, some unwanted side reactions may occur.
Similarly, during frying, changes can occur in the frying oil, including oxidation,
cis/trans-isomerization and cyclization.
These have the potential to affect the taste and produce undesirable nutritional effects in consumers.
Understanding the chemistry of this process is the first step in ameliorating unwanted side effects,
and we must have efficient methods of analysis of the by-products
if we are to study the chemistry and nutrition of frying oils.
The documents in this section have been produced by experts in this field
who have been long-term collaborators in most aspects of frying with vegetable oils.
Chemistry
- Oil refining – M. Victoria Ruíz-Méndez and M. Carmen Dobarganes
- Action of natural antioxidants during frying
– M. Carmen Dobarganes -
-
December 22nd, 2011 - Formation of new compounds during frying - general observations – M. Carmen Dobarganes
- Formation of cyclic fatty acids during frying – William W. Christie and Gary Dobson
- Formation of epoxy-, keto- and hydroxy-fatty acids – M. Carmen Dobarganes
- Formation of volatiles and short-chain bound compounds during the frying process – M. Carmen Dobarganes
- Formation of dimers and oligomers – M. Carmen Dobarganes
- Oxysterol formation in frying oils – Paresh C. Dutta
- Further pages will deal with such topics as antioxidants, additives, frying variables, trans fatty acids, etc
Analysis
- Analysis of used frying oils and fats by high-performance size-exclusion chromatography – Gloria Márquez-Ruiz
- Structural analysis of the cyclic fatty acids formed during frying – William W. Christie and Gary Dobson
- Cyclic fatty acids: isolation and quantitative analysis in food and biological tissues – Jean Louis Sébédio
- Analysis of trans polyunsaturated fatty acids – Jean Louis Sébédio and William W. Christie
- Determination of polar compounds by adsorption chromatography – Gloria Márquez-Ruiz
- Determination of oxidized monomeric, dimeric and oligomeric triacylglycerols; diacylglycerols and free fatty acids – Gloria Márquez-Ruiz
- Separation and quantification of oxidized monomeric, dimeric and oligomeric fatty acids
– Gloria Márquez-Ruiz --
December 9th, 2011
- Analysis of oxidized fatty acids – M. Carmen Dobarganes
- Analysis of oxidized sterols in frying oils – Paresh C. Dutta and Sarojini J.K.A. Ubhayasekera
- There are webpages on analysis of conjugated linoleic acid and trans monoenoic fatty acids elsewhere on this site
- Further pages will deal with the analysis of volatile products, etc, by various procedures
Nutritional Aspects
- Metabolism and physiological effects of cyclic fatty acids formed from linoleic and α-linolenic acids during frying – Jean Louis Sébédio
- Metabolism and physiological effects of trans monounsaturated fatty acids from partially hydrogenated vegetable oils – Jean Louis Sébédio and William W. Christie
- Metabolism of trans polyunsaturated fatty acids formed during frying – Jean Louis Sébédio and William W. Christie
- Biological effects of frying oils mediated by the activation of peroxisome proliferator-activated receptors (PPAR) – Robert Ringseis and Klaus Eder
- Further pages will deal with digestion and absorption, physiological effects of polymers, hydroxy fatty acids, etc.
The Editors
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Updated: December 22nd, 2011 |
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