Identification of cyclic fatty acids in frying oil by NMR

Shaker, M. A. and Marwa, A. A. and Aml, R. T. and Ahmed, A. E. (2022) Identification of cyclic fatty acids in frying oil by NMR. Food Research (Malaysia), 6 (4). 128 -137. ISSN 2550-2166

The main aim of the present research was to identify and estimate cyclic fatty acids that form during the frying process by Nuclear Magnetic Resonance (NMR) in oils that were used in the frying of french fries and fresh potatoes by frequent replenishment or without it. The potato fingers (1×1×4 cm) were fried in sunflower oil (3L), using the three systems designed: 1) sunflower oil without replacement oil, 2) sunflower oil with replacement oil, and 3) the oil extracted from commercial french fries. In addition, some chemicals (% FFA, peroxide value, polymer %, polar % and oxidized fatty acids content) and some physical characteristics (refractive index, viscosity and colour) of fresh and fried oils were determined. Also, fatty acids profile by GC for sunflower oil and extracted oil from french fries were determined. The results indicated that all physical and chemical properties of fried oil used in this work increased when the frying time increased at 180±5˚C for 30 hrs, 5 hr/day. Cyclic fatty acids could be identified using the NMR. Finally, the results indicate the possibility of using a device to identify the presence of cyclic fatty acids in frying oils

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Abstract

The main aim of the present research was to identify and estimate cyclic fatty acids that form during the frying process by Nuclear Magnetic Resonance (NMR) in oils that were used in the frying of french fries and fresh potatoes by frequent replenishment or without it. The potato fingers (1×1×4 cm) were fried in sunflower oil (3L), using the three systems designed: 1) sunflower oil without replacement oil, 2) sunflower oil with replacement oil, and 3) the oil extracted from commercial french fries. In addition, some chemicals (% FFA, peroxide value, polymer %, polar % and oxidized fatty acids content) and some physical characteristics (refractive index, viscosity and colour) of fresh and fried oils were determined. Also, fatty acids profile by GC for sunflower oil and extracted oil from french fries were determined. The results indicated that all physical and chemical properties of fried oil used in this work increased when the frying time increased at 180±5˚C for 30 hrs, 5 hr/day. Cyclic fatty acids could be identified using the NMR. Finally, the results indicate the possibility of using a device to identify the presence of cyclic fatty acids in frying oils

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Item Type:	Article
AGROVOC Term:	fatty acids
AGROVOC Term:	frying
AGROVOC Term:	sunflower oil
AGROVOC Term:	Nuclear Magnetic Resonance spectroscopy > Nuclear Magnetic Resonance spectroscopy Prefer using NMR spectroscopyNMR spectroscopy
AGROVOC Term:	experimentation
AGROVOC Term:	data analysis
AGROVOC Term:	chemists
AGROVOC Term:	food industry
AGROVOC Term:	food safety
AGROVOC Term:	food quality controls
Geographical Term:	Egypt
Depositing User:	Ms. Azariah Hashim
Date Deposited:	30 Oct 2024 07:27
Last Modified:	30 Oct 2024 07:27
URI:	http://webagris.upm.edu.my/id/eprint/655

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