Evaluation of the Oxidative Stability of Frying Oil, Mixed with Purslane and Corn Seed Oil
One of the procedures for the stabilizing of frying oil, in order to preserve the synthetic antioxidants, is adding oils containing antioxidant and high oxidative stability compounds. The objective of this research was the quality evaluation of three frying oils mixture (Sunflower, Ladan and Iran) d...
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| Format: | Article |
| Language: | fas |
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Research Institute of Food Science and Technology
2019-02-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
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| Online Access: | http://journals.rifst.ac.ir/article_82966_91308090f034faddb991f1a9bf19666b.pdf |
| _version_ | 1819028975535521792 |
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| author | Milad Ranjbar Kazhal Sajadi |
| author_facet | Milad Ranjbar Kazhal Sajadi |
| author_sort | Milad Ranjbar |
| collection | DOAJ |
| description | One of the procedures for the stabilizing of frying oil, in order to preserve the synthetic antioxidants, is adding oils containing antioxidant and high oxidative stability compounds. The objective of this research was the quality evaluation of three frying oils mixture (Sunflower, Ladan and Iran) due to the addition of purslane and corn seed oils and frying over 12 h at 170±2 °C for this reason, the mixed frying oil, containing corn and purslane seed oil in the proportion of (70:15:15 w/w) called mixture 1, mixed frying oil containing corn and purslane seed oil in the proportion of (75:15:10 w/w) called mixture 2, corn seed oil, purslane seed oil and mixture of three frying oils in terms of qualitative indexes (peroxide, <em>p</em>-anisidine, totox, total polar compounds, oxidative stability and conjugate-DNs), were evaluated. At first the antioxidant activity rate of purslane seed oil was assessed and the value of 52.9±0.19 percent was measured. The comparison of two types of frying oil mixtures indicated that the values of peroxide, <em>p</em>-anisidine, totox and conjugate-DNs, indicators of mixture 1 and 2 were (25.83 meq/kg, 80.63, 132.29 and 15.01 <em>μ</em>mol/g) and (28.13 meq/kg, 85.73, 141.99 and 17.17 <em>μ</em>mol/g) respectively which had significant difference with frying and other oils (<em>P</em><0.05). The higher ratio of purslane oil in the frying oil, mixture 1, increased its oxidative stability in contrast to oil mixture 2 and purslane preserved it against early degradation at high temperature. |
| first_indexed | 2024-12-21T06:06:54Z |
| format | Article |
| id | doaj.art-680645849bf04e0e994b9a3e68b5b189 |
| institution | Directory Open Access Journal |
| issn | 2252-0937 2538-2357 |
| language | fas |
| last_indexed | 2024-12-21T06:06:54Z |
| publishDate | 2019-02-01 |
| publisher | Research Institute of Food Science and Technology |
| record_format | Article |
| series | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| spelling | doaj.art-680645849bf04e0e994b9a3e68b5b1892022-12-21T19:13:37ZfasResearch Institute of Food Science and TechnologyPizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī2252-09372538-23572019-02-017439340810.22101/jrifst.2019.02.23.74482966Evaluation of the Oxidative Stability of Frying Oil, Mixed with Purslane and Corn Seed OilMilad Ranjbar0Kazhal Sajadi1Department of Science and Engineering of Food Industry, Science and Research Branch, Islamic Azad University, Tehran, IranYoung Researchers and Elite Club, Sanandaj Branch, Islamic Azad University, Sanandaj, IranOne of the procedures for the stabilizing of frying oil, in order to preserve the synthetic antioxidants, is adding oils containing antioxidant and high oxidative stability compounds. The objective of this research was the quality evaluation of three frying oils mixture (Sunflower, Ladan and Iran) due to the addition of purslane and corn seed oils and frying over 12 h at 170±2 °C for this reason, the mixed frying oil, containing corn and purslane seed oil in the proportion of (70:15:15 w/w) called mixture 1, mixed frying oil containing corn and purslane seed oil in the proportion of (75:15:10 w/w) called mixture 2, corn seed oil, purslane seed oil and mixture of three frying oils in terms of qualitative indexes (peroxide, <em>p</em>-anisidine, totox, total polar compounds, oxidative stability and conjugate-DNs), were evaluated. At first the antioxidant activity rate of purslane seed oil was assessed and the value of 52.9±0.19 percent was measured. The comparison of two types of frying oil mixtures indicated that the values of peroxide, <em>p</em>-anisidine, totox and conjugate-DNs, indicators of mixture 1 and 2 were (25.83 meq/kg, 80.63, 132.29 and 15.01 <em>μ</em>mol/g) and (28.13 meq/kg, 85.73, 141.99 and 17.17 <em>μ</em>mol/g) respectively which had significant difference with frying and other oils (<em>P</em><0.05). The higher ratio of purslane oil in the frying oil, mixture 1, increased its oxidative stability in contrast to oil mixture 2 and purslane preserved it against early degradation at high temperature.http://journals.rifst.ac.ir/article_82966_91308090f034faddb991f1a9bf19666b.pdfcorn seed oiloxidative stabilitypurslane seed oil |
| spellingShingle | Milad Ranjbar Kazhal Sajadi Evaluation of the Oxidative Stability of Frying Oil, Mixed with Purslane and Corn Seed Oil Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī corn seed oil oxidative stability purslane seed oil |
| title | Evaluation of the Oxidative Stability of Frying Oil, Mixed with Purslane and Corn Seed Oil |
| title_full | Evaluation of the Oxidative Stability of Frying Oil, Mixed with Purslane and Corn Seed Oil |
| title_fullStr | Evaluation of the Oxidative Stability of Frying Oil, Mixed with Purslane and Corn Seed Oil |
| title_full_unstemmed | Evaluation of the Oxidative Stability of Frying Oil, Mixed with Purslane and Corn Seed Oil |
| title_short | Evaluation of the Oxidative Stability of Frying Oil, Mixed with Purslane and Corn Seed Oil |
| title_sort | evaluation of the oxidative stability of frying oil mixed with purslane and corn seed oil |
| topic | corn seed oil oxidative stability purslane seed oil |
| url | http://journals.rifst.ac.ir/article_82966_91308090f034faddb991f1a9bf19666b.pdf |
| work_keys_str_mv | AT miladranjbar evaluationoftheoxidativestabilityoffryingoilmixedwithpurslaneandcornseedoil AT kazhalsajadi evaluationoftheoxidativestabilityoffryingoilmixedwithpurslaneandcornseedoil |