A Comparison of the Stability of Refined Edible Vegetable Oils under Frying Conditions: Multivariate Fingerprinting Approach
The stability of highly consumed vegetable refined oils after discontinuous frying of potatoes was compared. Both those vegetable oils containing additives and those that did not were considered. Vegetable oil samples were evaluated using refractive index, anisidine and peroxide values, UV absorbanc...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/3/604 |
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| author | Sandra Martín-Torres Antonio González-Casado Miriam Medina-García María Soledad Medina-Vázquez Luis Cuadros-Rodríguez |
| author_facet | Sandra Martín-Torres Antonio González-Casado Miriam Medina-García María Soledad Medina-Vázquez Luis Cuadros-Rodríguez |
| author_sort | Sandra Martín-Torres |
| collection | DOAJ |
| description | The stability of highly consumed vegetable refined oils after discontinuous frying of potatoes was compared. Both those vegetable oils containing additives and those that did not were considered. Vegetable oil samples were evaluated using refractive index, anisidine and peroxide values, UV absorbance and dielectric constant-based determination of the content of total polar compounds. Chemical changes caused over the frying time were monitored and multivariate modelling of the data was carried out. A new gas chromatographic-mass spectroscopy method was intended to record a fingerprint of both polar and non-polar compound fractions. Multivariate models of chromatographic fingerprints were also developed, and the results obtained from both approaches were verified to be statistically similar. In addition, multivariate modelling also allows to differentiate among vegetable oils according to oxidation performance. Indeed, it was initially observed that olive oils presented the highest natural thermo-oxidative stability compared to other seed oils, although it should be noted that these differences were not significant when regarding olive pomace oils and seed oils containing synthetic additives. |
| first_indexed | 2024-03-11T09:44:42Z |
| format | Article |
| id | doaj.art-2237a65ddea34c6aa53b211370b6f3c5 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T09:44:42Z |
| publishDate | 2023-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-2237a65ddea34c6aa53b211370b6f3c52023-11-16T16:41:43ZengMDPI AGFoods2304-81582023-02-0112360410.3390/foods12030604A Comparison of the Stability of Refined Edible Vegetable Oils under Frying Conditions: Multivariate Fingerprinting ApproachSandra Martín-Torres0Antonio González-Casado1Miriam Medina-García2María Soledad Medina-Vázquez3Luis Cuadros-Rodríguez4Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Av. Fuentenueva s.n., E-18071 Granada, SpainDepartment of Analytical Chemistry, Faculty of Sciences, University of Granada, Av. Fuentenueva s.n., E-18071 Granada, SpainDepartment of Analytical Chemistry, Faculty of Sciences, University of Granada, Av. Fuentenueva s.n., E-18071 Granada, SpainDepartment of Analytical Chemistry, Faculty of Sciences, University of Granada, Av. Fuentenueva s.n., E-18071 Granada, SpainDepartment of Analytical Chemistry, Faculty of Sciences, University of Granada, Av. Fuentenueva s.n., E-18071 Granada, SpainThe stability of highly consumed vegetable refined oils after discontinuous frying of potatoes was compared. Both those vegetable oils containing additives and those that did not were considered. Vegetable oil samples were evaluated using refractive index, anisidine and peroxide values, UV absorbance and dielectric constant-based determination of the content of total polar compounds. Chemical changes caused over the frying time were monitored and multivariate modelling of the data was carried out. A new gas chromatographic-mass spectroscopy method was intended to record a fingerprint of both polar and non-polar compound fractions. Multivariate models of chromatographic fingerprints were also developed, and the results obtained from both approaches were verified to be statistically similar. In addition, multivariate modelling also allows to differentiate among vegetable oils according to oxidation performance. Indeed, it was initially observed that olive oils presented the highest natural thermo-oxidative stability compared to other seed oils, although it should be noted that these differences were not significant when regarding olive pomace oils and seed oils containing synthetic additives.https://www.mdpi.com/2304-8158/12/3/604refined oildeep-fryingtotal polar compoundschromatographyfingerprinting |
| spellingShingle | Sandra Martín-Torres Antonio González-Casado Miriam Medina-García María Soledad Medina-Vázquez Luis Cuadros-Rodríguez A Comparison of the Stability of Refined Edible Vegetable Oils under Frying Conditions: Multivariate Fingerprinting Approach Foods refined oil deep-frying total polar compounds chromatography fingerprinting |
| title | A Comparison of the Stability of Refined Edible Vegetable Oils under Frying Conditions: Multivariate Fingerprinting Approach |
| title_full | A Comparison of the Stability of Refined Edible Vegetable Oils under Frying Conditions: Multivariate Fingerprinting Approach |
| title_fullStr | A Comparison of the Stability of Refined Edible Vegetable Oils under Frying Conditions: Multivariate Fingerprinting Approach |
| title_full_unstemmed | A Comparison of the Stability of Refined Edible Vegetable Oils under Frying Conditions: Multivariate Fingerprinting Approach |
| title_short | A Comparison of the Stability of Refined Edible Vegetable Oils under Frying Conditions: Multivariate Fingerprinting Approach |
| title_sort | comparison of the stability of refined edible vegetable oils under frying conditions multivariate fingerprinting approach |
| topic | refined oil deep-frying total polar compounds chromatography fingerprinting |
| url | https://www.mdpi.com/2304-8158/12/3/604 |
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