Research Journal of Applied Sciences

Year: 2009
Volume: 4
Issue: 2
Page No. 94 - 100

Study of Oxidative and Thermal Stability of Vegetable Oils During Frying

Authors : J.M. Nzikou, L. Matos, J.E. Moussounga, C.B. Ndangui, N.P. Pambou-Tobi, E.M. Bandzouzi, A. Kimbonguila, M. Linder and S. Desobry

References

Abdulkarim, S.M., K. Long, O.M. Lai, S.K.S. Muhammad and H.M. Ghazali, 2007. Frying quality and stability of high-oleic Moringa oleifera seed oil in comparison with other vegetable oils. Food Chem., 105: 1382-1389.
CrossRef  |  Direct Link  |  

Ascherio, A., C.H. Hennekens, J.E. Buring, C. Master, M.J. Stampfer and W.C. Willet, 1994. Trans-fatty acid intake and risk of myocardial infraction. Circulation, 89: 94-101.
PubMed  |  Direct Link  |  

Cuesta, C., F.J. Sanchez-Muniz, S. Garrido-Polonio, S. Lopez-Varela and R. Arroyo, 1993. Thermoxidative and hydrolytic changes in sunflower oil use in frying with a fast turnover of fresh oil. J. Am. Oil Chem. Soc., 70: 1069-1073.
CrossRef  |  Direct Link  |  

De Pena, D.G., R. G.L. Anguiano and J.J.M. Arredondo, 1992. Modification of the method 1 AOAC (CB-Method) for the detection of aflatoxins. Bull. Environ. Contam. Toxicol., 49: 485-489.
CrossRef  |  Direct Link  |  

Dobarganes, M.C., 2007. Report: Evaluation of Testo 265 for Quality Control of Frying Oils and Fats. CSIC., Canada.

Farmer, E.H. and D.A. Sutoon, 2002. Peroxidation in Relation to Oleifenic Structure. In: Food Lipids: Chemistry, Nutrition and Biotechnology, Akeh, C.C. and D.B. Min (Eds.). Marcel Dekke Inc., New York.

Fatemi, S.H. and E.G. Hammond, 1980. Analysis of oleate, linoleate and linolenate hydroperoxides in oxidized ester mixtures. Lipids, 15: 379-385.
CrossRef  |  Direct Link  |  

Frega, N. and F. Bocci, 2001. A rapid analysis of olive oil Laboraty 2000. Italy, 3:(28).

Hunter, J.E. and T.H. Applewhite, 1991. Reassessment of trans fatty acid availability in the US diet. Am. J. Clin. Nutr., 54: 363-369.
PubMed  |  Direct Link  |  

Kiatsrichart, S., M.S. Brewer, K.R. Cadwallder and W.E. Artz, 2003. Pan-frying stability of nusun oil, a mid-oleic sunflower oil. J. Am. Oil. Chem. Soc., 80: 479-483.
CrossRef  |  Direct Link  |  

Mekhta, U. and B. Swinburn, 2001. A review of factors affecting fat adsorption in hot chips. Crit. Rev. Food Sci. Nutr., 41: 133-154.
Direct Link  |  

Melton, S.L., S. Jafar, D. Sykes and M.K. Trigiano, 1994. Review of stability measurements for frying oils and fried food flavor. J. Am. Oil. Chem. Soc., 71: 1301-1308.
CrossRef  |  Direct Link  |  

Ndjouenkeu, R. and M. Ngassoum, 2002. Comparative study of fring behaviour of some vegetable oils. J. Food Eng., 52: 121-125.
CrossRef  |  

Nzikou, J.M., M. Mvoula-Tsieri, E. Matouba, J.M. Ouamba, C. Kapseu, M. Parmentier and S. Desobry, 2006. A study on gumbo seed grown in Congo Brazzaville for its food and industrial applications. Afr. J. Biotechnol., 5: 2469-2475.
Direct Link  |  

Nzikou, J.M., M. Mvoula-Tsieri, L. Matos, E. Matouba, A.C. Ngakegni-Limbili, M. Linder and S. Desobry, 2007. Solanum nigrum L. seeds as an alternative source of edible lipids and nutriment in congo brazzaville. J. Applied Sci., 7: 1107-1115.
CrossRef  |  Direct Link  |  

Rossi, M., C. Alamprese and S. Ratti, 2007. Tocopherols and tocotrienols as free radical-scavengers in refined vegetable oils and their stability during deep-fat frying. Food Chem., 102: 812-817.
Direct Link  |  

Sanchez-Gimeno, A.C., A.I. Negueruela, M. Benito, A. Vercet and R. Oria, 2008. Some physical changes in Bajo Aragon extra virgin olive oil during the frying process. Food Chem., 110: 654-658.
CrossRef  |  Direct Link  |  

Steenson, D.F. and D.B. Min, 2000. Effects of β carotene and lycopene thermal degradation products on the oxidative stability of soybean oil. J. Am. Oil. Chem. Soc., 77: 1153-1160.
CrossRef  |  Direct Link  |  

Su, C. and P. White, 2004. Frying stability of high-oleate and regular soybean oil blends. J. Am. Oil. Chem. Soc., 81: 783-788.
CrossRef  |  Direct Link  |  

Zagre, N.M. and A. Tarini, 2001. Non refined palm oil: Beyond its role for fighting vitamin A deficiency. Med. Nutr., 37: 53-58.
Direct Link  |  

Design and power by Medwell Web Development Team. © Medwell Publishing 2024 All Rights Reserved