Determination of Some Chemical Changes in Frying Oils by Fourier Transform Infrared Spectrum

Abstract

The purpose of this study is to determine some chemical changes occurring in canola oil and anhydrous fat during deep frying process. For frying frozen potato samples, a factorial design was constructed by considering the oil type and the number of frying as factors. 11 different frying processes were carried out according to the experimental design. Frozen potato samples were fried in a domestic deep-fat electrical fryer for 4 minutes at 180ºC without oil replenishment. Free fatty acid content, peroxide value and K232, K270 values were determined for all oil samples. Moreover, collection of Fourier-transform infrared (FTIR) spectra during frying process is also aimed in order to better characterize and classify frying oil samples. The data were analyzed by analysis of variance (ANOVA) and principal component analysis (PCA). ANOVA results showed that, oil type and number of frying have significant effects on peroxide number and conjugated diene and triene values of the samples. The PCA model with 3 PCs, R2 = 0.97 revealed that there is a separation of the frying oil samples with respect to oil type. According to the data obtained, it is recommended to use canola oil in deep oil frying for maximum 7 times at 180 °C.

Keywords

• deep frying
• infrared spectra
• frying oils.

Fourier Dönüşümlü Kızılötesi Spektroskobi ile Kızartma Yağlarındaki Bazı Kimyasal Değişimlerin İncelenmesi

Öz

Bu çalışmada derin yağda kızartma işlemi sırasında kanola ve bitkisel susuz yağda meydana gelen kimyasal değişikliklerin belirlenmesi amaçlanmıştır. Donmuş parmak patateslerin kızartılması için yağ tipi ve kızartma tekrarı faktör olarak düşünülerek bir faktöriyel deneme deseni oluşturulmuştur. Bu deneme desenine göre toplam 11 farklı kızartma işlemi gerçekleştirilmiştir. Dondurulmuş patates örnekleri, belirtilen yağlar ile, ev tipi elektrikli bir fritözde 4 dakika boyunca, 180ºC’de taze yağ eklenmeksizin kızartılmıştır. Bütün yağ örnekleri için serbest yağ asitliği, peroksit sayısı, konjuge dien ve trien (K232 ve K270) değerleri belirlenmiştir. Ayrıca, Fourier dönüşümlü kızılötesi spektrometre ile spektralar toplanarak, kızartma yağlarında meydana gelen kimyasal değişimlerin daha iyi analiz edilmesi ve örneklerin sınıflandırılması sağlanmıştır. Elde edilen veriler varyans analizi (ANOVA) ve çok değişkenli (PCA) istatiksel yöntemlerle açıklanmıştır. ANOVA sonuçları, yağ tipi ve kızartma tekrarının yağların peroksit sayısı ve konjuge dien ve trien değerleri üzerine önemli bir etkisi olduğunu göstermektedir. Temel bileşenler analizi (PCA) ile kızartma işleminde kullanılan yağ örneklerinin yağ tipini göre sınıflandırılması sağlanmıştır (3 BS, R2 = 0,97). Elde edilen verilere göre 180 °C’de gerçekleştirilecek derin yağda kızartma işleminde kanola yağı kullanılması ve taze eklemeksizin kızartma işleminin en fazla 7 kez tekrarlanması önerilir.

Anahtar Kelimeler

• derin yağda kızartma
• kızıl ötesi spektra
• kızartma yağları.

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