Release Kinetics Studies of Early-Stage Volatile Secondary Oxidation Products of Rapeseed Oil Emitted during the Deep-Frying Process
The research concerns the use of proton transfer reaction mass spectrometer to track real-time emissions of volatile secondary oxidation products released from rapeseed oil as a result of deep-frying of potato cubes. Therefore, it was possible to observe a sudden increase of volatile organic compoun...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-02-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/26/4/1006 |
| _version_ | 1797396561432412160 |
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| author | Tomasz Majchrzak Andrzej Wasik |
| author_facet | Tomasz Majchrzak Andrzej Wasik |
| author_sort | Tomasz Majchrzak |
| collection | DOAJ |
| description | The research concerns the use of proton transfer reaction mass spectrometer to track real-time emissions of volatile secondary oxidation products released from rapeseed oil as a result of deep-frying of potato cubes. Therefore, it was possible to observe a sudden increase of volatile organic compound (VOC) emissions caused by immersion of the food, accompanied by a sudden release of steam from a potato cube and a decrease of the oil temperature by more than 20 °C. It was possible to identify and monitor the emission of major secondary oxidation products such as saturated and unsaturated aldehydes, namely acrolein, pentanal, 2-hexenal, hexanal, 2-nonenal and 2-decenal. Each of them has an individual release characteristic. Moreover, the impact of different initial frying temperatures on release kinetics was investigated. Subsequently, it was possible to approximate the cumulative emission by a second-degree polynomial (R<sup>2</sup> ≥ 0.994). Using the proposed solution made it possible for the first time to observe the impact of the immersion of food in vegetable oil on the early emission of thermal degradation products oil. |
| first_indexed | 2024-03-09T00:53:10Z |
| format | Article |
| id | doaj.art-0426eae954564eebb5b8fe807d3faa1a |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T00:53:10Z |
| publishDate | 2021-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-0426eae954564eebb5b8fe807d3faa1a2023-12-11T17:03:56ZengMDPI AGMolecules1420-30492021-02-01264100610.3390/molecules26041006Release Kinetics Studies of Early-Stage Volatile Secondary Oxidation Products of Rapeseed Oil Emitted during the Deep-Frying ProcessTomasz Majchrzak0Andrzej Wasik1Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, 80-233 Gdańsk, PolandDepartment of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, 80-233 Gdańsk, PolandThe research concerns the use of proton transfer reaction mass spectrometer to track real-time emissions of volatile secondary oxidation products released from rapeseed oil as a result of deep-frying of potato cubes. Therefore, it was possible to observe a sudden increase of volatile organic compound (VOC) emissions caused by immersion of the food, accompanied by a sudden release of steam from a potato cube and a decrease of the oil temperature by more than 20 °C. It was possible to identify and monitor the emission of major secondary oxidation products such as saturated and unsaturated aldehydes, namely acrolein, pentanal, 2-hexenal, hexanal, 2-nonenal and 2-decenal. Each of them has an individual release characteristic. Moreover, the impact of different initial frying temperatures on release kinetics was investigated. Subsequently, it was possible to approximate the cumulative emission by a second-degree polynomial (R<sup>2</sup> ≥ 0.994). Using the proposed solution made it possible for the first time to observe the impact of the immersion of food in vegetable oil on the early emission of thermal degradation products oil.https://www.mdpi.com/1420-3049/26/4/1006deep-fryingvolatilesoil degradation productsfood processingproton transfer reaction mass spectrometry |
| spellingShingle | Tomasz Majchrzak Andrzej Wasik Release Kinetics Studies of Early-Stage Volatile Secondary Oxidation Products of Rapeseed Oil Emitted during the Deep-Frying Process Molecules deep-frying volatiles oil degradation products food processing proton transfer reaction mass spectrometry |
| title | Release Kinetics Studies of Early-Stage Volatile Secondary Oxidation Products of Rapeseed Oil Emitted during the Deep-Frying Process |
| title_full | Release Kinetics Studies of Early-Stage Volatile Secondary Oxidation Products of Rapeseed Oil Emitted during the Deep-Frying Process |
| title_fullStr | Release Kinetics Studies of Early-Stage Volatile Secondary Oxidation Products of Rapeseed Oil Emitted during the Deep-Frying Process |
| title_full_unstemmed | Release Kinetics Studies of Early-Stage Volatile Secondary Oxidation Products of Rapeseed Oil Emitted during the Deep-Frying Process |
| title_short | Release Kinetics Studies of Early-Stage Volatile Secondary Oxidation Products of Rapeseed Oil Emitted during the Deep-Frying Process |
| title_sort | release kinetics studies of early stage volatile secondary oxidation products of rapeseed oil emitted during the deep frying process |
| topic | deep-frying volatiles oil degradation products food processing proton transfer reaction mass spectrometry |
| url | https://www.mdpi.com/1420-3049/26/4/1006 |
| work_keys_str_mv | AT tomaszmajchrzak releasekineticsstudiesofearlystagevolatilesecondaryoxidationproductsofrapeseedoilemittedduringthedeepfryingprocess AT andrzejwasik releasekineticsstudiesofearlystagevolatilesecondaryoxidationproductsofrapeseedoilemittedduringthedeepfryingprocess |