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FARKLI KIZARTMA YÖNTEMLERİNİN BİTKİSEL YAĞLARIN OKSİDATİF STABİLİTESİ ÜZERİNE ETKİSİ

Year 2016, Volume: 41 Issue: 6, 387 - 394, 01.12.2016

Abstract

Derin yağda kızartma, ticari ve ev ölçeğinde en çok kullanılan gıda hazırlama yöntemlerinden birisidir.Sıcaklık, süre ve oksijen etkisiyle, kullanılan yağda kızartma sonunda ısıl oksidasyon görülmektedir.Yapılan bu çalışmada ayçiçek, kanola ve ticari kızartma yağları kızartma ortamı olarak kullanılmıştır.Derin yağda kızartma metodu olarak fritöz ve mikrodalga fırın kullanılmıştır. Kızartma sıcaklığı olarakfritözde 160°C ve 190°C, mikrodalgada fırında 600W ve 900W güç değerleri seçilmiş, her iki yöntemdede 4 dakika süre uygulanmıştır. Oksidasyon düzeyini belirlemek amacıyla peroksit değeri ve 232 ve270 nm’de özgül soğurma parametreleri incelenmiştir. Ticari kızartmalık yağlarda 4.60±1.95, kanolayağında 5.80±2.26 ve ayçiçek yağında 7.43±2.30 ortalama peroksit değerleri elde edilmiştir. K232ve K270ortalama değerleri ayçiçek, kanola ve ticari kızartmalık yağda sırasıyla 1.868±0.406, 1.320±0.132,1.036±0.107 ve 0.778±0.170, 0.302±0.054, 0.280±0.028 olarak ölçülmüştür

References

  • Gamble MH, Rice P, Selman JD. 1987. Relationship between oil uptake and moisture loss during frying potato slices from CV record UK tubers. Int J Food Sci Tech, 22 (3), 233–241.
  • Saguy IS, Pinthus EJ. 1995. Oil uptake during deep-fat frying-factors and mechanism. Food Tech, 49 (4), 142–145.
  • Southern CR, Chen XD, Farid MM, Howard B, Eyres L. 2000. Determining internal oil uptake and water content of fried thin potato crisps. Food and Bioproducts Process, 78 (C3), 119-125. 4. Saguy IS, Dana D. 2003. Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects. J Food Eng, 56(2), 143-152.
  • Yamsaengsung R, Moreira RG. 2002. Modelling the transport phenomena and structural changes during deep fat frying. Part II: model solution and validation. J Food Eng, 53, 11–25.
  • Sanchez-Gimeno AC, Negueruela AI, Benito M, Vercet A, Oria R. 2008. Some physical changes in Bajo Aragon extra virgin olive oil during the frying process. Food Chem, 110, 654-658.
  • Xu XQ. 2000. A new spectrophotometric method for rapid assessment of deep frying oil quality. J Am Oil Chem Soc, 77, 1083-1086.
  • Farhoosh R, Moosavi SMR. 2008. Carbonyl value in monitoring of the quality of used frying oils. Anal Chim Acta, 617, 18-21
  • Pereira JA. 2010. Olive oil stability under deep fat frying conditions. Food Chem Toxicol, 48, 2972-2979.
  • Gertz C. 2000. Chemical and physical parameters as quality indicators of used frying fats. Eur J Food Sci Tech, 102, 566-572
  • Sahin S, Sumnu G, Oztop MH. 2007. Effect of osmotic pretreatment and microwave frying on acrylamide formation in potato strips. J Sci Food and Agric, 87(15), 2830-2836.
  • Abbas A,M Mesran HB, Abd Latip R, Hidayu ON, Nik Mahmood NA. 2016. Effect of microwave heating with different exposure times on the degradation of corn oil. Int Food Res J, 23(2), 842-848.
  • Wray D, Ramaswamy SR. 2015. Novel concepts in microwave drying of foods. Drying Tech: An Int J, 33(7), ISSN: 0737-3937 (Print) 1532-2300 (Online) Journal homepage: http://www. tandfonline.com/loi/ldrt20
  • Barutcu I, Sahin S, Sumnu G. 2009. Acrylamide formation in different batter formulations during microwave frying. LWT-Food Sci Tech, 42, 17-22. 15. Oztop MH, Sahin S, Sumnu G. 2007. Optimization of microwave frying of potato slices bi using Taguchi Technique. J Food Eng, 79, 83-91. 16. AOCS 2003. American Oil Chemists’ Society Official Methods and Recommended Practices of the American Oil Chemists’ Society AOCS Press, Champaign.
  • Anonim 1987. Standard Methods for Analysis of Oils, Fats and Derivatives, 7th edn., Blackwell Scientific, Oxford, IUPAC Method 2.301.
  • TGK 2010. Türk Gıda Kodeksi. Bitki Adı ile Anılan Yemeklik Yağlar Tebliği.
  • Bester E, Butinar B, Bucar-Miklavcic M, Golob T. 2008. Chemical changes in extra virgin olive oils from Slovenian Istra after thermal treatment. Food Chem, 108, 446-454
  • Karakaya S, Şimşek Ş. 2011. Changes in Total Polar Compounds, Peroxide Value, Total Phenols and Antioxidant Activity of Various Oils Used in Deep Fat Frying. J Am Chem Soc, 88, 1361-1366.
  • Xu XQ. 2000. A new spectrophotometric method for rapid assessment of deep frying oil quality. J Am Chem Soc, 77, 1083-1086.
  • Farhoosh R, Moosavi SMR (2008) Carbonyl value in monitoring of the quality of used frying oils. Anal Chim Acta, 617, 18-21.
  • Gharachorloo M, Ghavami M, Mahdiani M, Azizinezhad R. 2010. The effects of microwave frying on Pphysicochemical properties of frying and sunflower oils. J Am Oil Chem Soc, 87, 355-360.
  • Poiana AM. 2012. Enhancing oxidative stability of sunflower oil during convective and microwave heating using grape seed extract. Int J Mol Sci, 13, 9240-9259.
  • Che-Man YB, Liu JL, Jamilah B, Rahman RA. 1999. Quality changes of deodorized (RBD) palm olein oil, soybean oil and their blends durind deep fat frying. J Food Lipids, 6, 181-193.
  • Pereira JA. 2010. Olive oil stability under deep fat frying conditions. Food Chem Toxicol, 48, 2972-2979. 27. Malheiro R, Oliveira I, Vilas-Boas M, Falcao S, Bento A, Pereira A. 2009. Effect of microwave heating with different exposure times on physical and chemical parameters of olive oil. Food Chem Toxicol, 47, 92-97.
  • Rodrigues N, Malheiro R, Casal S, Asensio SC, Bento A, Pereira JA. 2012. Influence of spike levander (Lavandula Latifolia Med.) essential oil in the quality, stability and composition of soybean oil during microwave heating. Food Chem Toxicol, 50, 2894-2901.

EFFECT OF FRYING METHODS ON OXIDATIVE STABILITY OF VEGETABLE OILS

Year 2016, Volume: 41 Issue: 6, 387 - 394, 01.12.2016

Abstract

Deep fat frying is one of the most widely used method of food preparation for commercial and householdscale. The thermal oxidation is seen in frying oil by the effect of temperature, time and oxygen. In thisstudy sunflower oil, canola oil and frying oil were used as a frying medium. Deep fat fryer and microwaveoven were used as a frying method. 160°C and 190°C were selected as frying temperature in electricfryer, 600W and 900W power level were selected in microwave oven and 4 minutes were applied inboth methods. Peroxide value and specific extinction coefficient in 232 and 270 nm were investigatedto determine oxidation levels. Average peroxide values were obtained as 4.60±1.95 in commercialfrying oil, 5.80±2.26 in canola oil and 7.43±2.30 in sunflower oil. K232and K270values of sunflower oil,canola oil and commercial frying oil were measured 1.868±0.406, 1.320±0.132, 1.036±0.107 and0.778±0.170, 0.302±0.054, 0.280±0.028, respectively

References

  • Gamble MH, Rice P, Selman JD. 1987. Relationship between oil uptake and moisture loss during frying potato slices from CV record UK tubers. Int J Food Sci Tech, 22 (3), 233–241.
  • Saguy IS, Pinthus EJ. 1995. Oil uptake during deep-fat frying-factors and mechanism. Food Tech, 49 (4), 142–145.
  • Southern CR, Chen XD, Farid MM, Howard B, Eyres L. 2000. Determining internal oil uptake and water content of fried thin potato crisps. Food and Bioproducts Process, 78 (C3), 119-125. 4. Saguy IS, Dana D. 2003. Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects. J Food Eng, 56(2), 143-152.
  • Yamsaengsung R, Moreira RG. 2002. Modelling the transport phenomena and structural changes during deep fat frying. Part II: model solution and validation. J Food Eng, 53, 11–25.
  • Sanchez-Gimeno AC, Negueruela AI, Benito M, Vercet A, Oria R. 2008. Some physical changes in Bajo Aragon extra virgin olive oil during the frying process. Food Chem, 110, 654-658.
  • Xu XQ. 2000. A new spectrophotometric method for rapid assessment of deep frying oil quality. J Am Oil Chem Soc, 77, 1083-1086.
  • Farhoosh R, Moosavi SMR. 2008. Carbonyl value in monitoring of the quality of used frying oils. Anal Chim Acta, 617, 18-21
  • Pereira JA. 2010. Olive oil stability under deep fat frying conditions. Food Chem Toxicol, 48, 2972-2979.
  • Gertz C. 2000. Chemical and physical parameters as quality indicators of used frying fats. Eur J Food Sci Tech, 102, 566-572
  • Sahin S, Sumnu G, Oztop MH. 2007. Effect of osmotic pretreatment and microwave frying on acrylamide formation in potato strips. J Sci Food and Agric, 87(15), 2830-2836.
  • Abbas A,M Mesran HB, Abd Latip R, Hidayu ON, Nik Mahmood NA. 2016. Effect of microwave heating with different exposure times on the degradation of corn oil. Int Food Res J, 23(2), 842-848.
  • Wray D, Ramaswamy SR. 2015. Novel concepts in microwave drying of foods. Drying Tech: An Int J, 33(7), ISSN: 0737-3937 (Print) 1532-2300 (Online) Journal homepage: http://www. tandfonline.com/loi/ldrt20
  • Barutcu I, Sahin S, Sumnu G. 2009. Acrylamide formation in different batter formulations during microwave frying. LWT-Food Sci Tech, 42, 17-22. 15. Oztop MH, Sahin S, Sumnu G. 2007. Optimization of microwave frying of potato slices bi using Taguchi Technique. J Food Eng, 79, 83-91. 16. AOCS 2003. American Oil Chemists’ Society Official Methods and Recommended Practices of the American Oil Chemists’ Society AOCS Press, Champaign.
  • Anonim 1987. Standard Methods for Analysis of Oils, Fats and Derivatives, 7th edn., Blackwell Scientific, Oxford, IUPAC Method 2.301.
  • TGK 2010. Türk Gıda Kodeksi. Bitki Adı ile Anılan Yemeklik Yağlar Tebliği.
  • Bester E, Butinar B, Bucar-Miklavcic M, Golob T. 2008. Chemical changes in extra virgin olive oils from Slovenian Istra after thermal treatment. Food Chem, 108, 446-454
  • Karakaya S, Şimşek Ş. 2011. Changes in Total Polar Compounds, Peroxide Value, Total Phenols and Antioxidant Activity of Various Oils Used in Deep Fat Frying. J Am Chem Soc, 88, 1361-1366.
  • Xu XQ. 2000. A new spectrophotometric method for rapid assessment of deep frying oil quality. J Am Chem Soc, 77, 1083-1086.
  • Farhoosh R, Moosavi SMR (2008) Carbonyl value in monitoring of the quality of used frying oils. Anal Chim Acta, 617, 18-21.
  • Gharachorloo M, Ghavami M, Mahdiani M, Azizinezhad R. 2010. The effects of microwave frying on Pphysicochemical properties of frying and sunflower oils. J Am Oil Chem Soc, 87, 355-360.
  • Poiana AM. 2012. Enhancing oxidative stability of sunflower oil during convective and microwave heating using grape seed extract. Int J Mol Sci, 13, 9240-9259.
  • Che-Man YB, Liu JL, Jamilah B, Rahman RA. 1999. Quality changes of deodorized (RBD) palm olein oil, soybean oil and their blends durind deep fat frying. J Food Lipids, 6, 181-193.
  • Pereira JA. 2010. Olive oil stability under deep fat frying conditions. Food Chem Toxicol, 48, 2972-2979. 27. Malheiro R, Oliveira I, Vilas-Boas M, Falcao S, Bento A, Pereira A. 2009. Effect of microwave heating with different exposure times on physical and chemical parameters of olive oil. Food Chem Toxicol, 47, 92-97.
  • Rodrigues N, Malheiro R, Casal S, Asensio SC, Bento A, Pereira JA. 2012. Influence of spike levander (Lavandula Latifolia Med.) essential oil in the quality, stability and composition of soybean oil during microwave heating. Food Chem Toxicol, 50, 2894-2901.
There are 24 citations in total.

Details

Other ID JA92KT56RD
Journal Section Research Article
Authors

Cem Baltacıoğlu This is me

Publication Date December 1, 2016
Published in Issue Year 2016 Volume: 41 Issue: 6

Cite

APA Baltacıoğlu, C. (2016). FARKLI KIZARTMA YÖNTEMLERİNİN BİTKİSEL YAĞLARIN OKSİDATİF STABİLİTESİ ÜZERİNE ETKİSİ. Gıda, 41(6), 387-394.
AMA Baltacıoğlu C. FARKLI KIZARTMA YÖNTEMLERİNİN BİTKİSEL YAĞLARIN OKSİDATİF STABİLİTESİ ÜZERİNE ETKİSİ. The Journal of Food. December 2016;41(6):387-394.
Chicago Baltacıoğlu, Cem. “FARKLI KIZARTMA YÖNTEMLERİNİN BİTKİSEL YAĞLARIN OKSİDATİF STABİLİTESİ ÜZERİNE ETKİSİ”. Gıda 41, no. 6 (December 2016): 387-94.
EndNote Baltacıoğlu C (December 1, 2016) FARKLI KIZARTMA YÖNTEMLERİNİN BİTKİSEL YAĞLARIN OKSİDATİF STABİLİTESİ ÜZERİNE ETKİSİ. Gıda 41 6 387–394.
IEEE C. Baltacıoğlu, “FARKLI KIZARTMA YÖNTEMLERİNİN BİTKİSEL YAĞLARIN OKSİDATİF STABİLİTESİ ÜZERİNE ETKİSİ”, The Journal of Food, vol. 41, no. 6, pp. 387–394, 2016.
ISNAD Baltacıoğlu, Cem. “FARKLI KIZARTMA YÖNTEMLERİNİN BİTKİSEL YAĞLARIN OKSİDATİF STABİLİTESİ ÜZERİNE ETKİSİ”. Gıda 41/6 (December 2016), 387-394.
JAMA Baltacıoğlu C. FARKLI KIZARTMA YÖNTEMLERİNİN BİTKİSEL YAĞLARIN OKSİDATİF STABİLİTESİ ÜZERİNE ETKİSİ. The Journal of Food. 2016;41:387–394.
MLA Baltacıoğlu, Cem. “FARKLI KIZARTMA YÖNTEMLERİNİN BİTKİSEL YAĞLARIN OKSİDATİF STABİLİTESİ ÜZERİNE ETKİSİ”. Gıda, vol. 41, no. 6, 2016, pp. 387-94.
Vancouver Baltacıoğlu C. FARKLI KIZARTMA YÖNTEMLERİNİN BİTKİSEL YAĞLARIN OKSİDATİF STABİLİTESİ ÜZERİNE ETKİSİ. The Journal of Food. 2016;41(6):387-94.

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