-
Article
Analytical Methods for Quantification of Modified Fatty Acids and Sterols Formed as a Result of Processing
Fats and oils are often submitted to technological treatments before being consumed. Some treatments like refining, hydrogenation, and frying often lead to the formation of modified fatty acids such as cyclic ...
-
Article
Performance of sunflower oil with high levels of oleic and palmitic acids during industrial frying of almonds, peanuts, and sunflower seeds
High-oleic, high-palmitic sunflower oil (HOHPSO) is a seed oil from a new mutant sunflower line characterized by increased levels of both oleic acid (>50%) and palmitic acid (>25%) and a high oxidative stabili...
-
Article
Oxidative stability of sunflower oils differing in unsaturation degree during long-term storage at room temperature
The objective of this work was to study the evolution of oxidation in sunflower oils differing in unsaturation degree during long-term storage at room temperature. For this purpose, a combination of adsorption...
-
Article
Determination of the oil content of seeds by focused microwave-assisted soxhlet extraction
Soybean, rape and sunflower lipids have been extracted with a focused microwave-assisted Saxhlet extractor. The main factors affecting extraction efficiency, namely microwave irradiation power, number of cycle...
-
Article
Influence of used frying oil quality and natural tocopherol content on oxidative stability of fried potatoes
Sunflower oil (SO) and high-oleic sunflower oil (HOSO) were used to prepare fried potatoes by either discontinuous or continuous laboratory frying. Fried potatoes that had been fried in oils of differing quali...
-
Article
Effect of fatty acid positional distribution and triacylglycerol composition on lipid by-products formation during heat treatment: I. polymer formation
Effects of the fatty acid positional distribution and of the triacylglycerol (TG) composition on polymerization of TG during heat treatment were studied. Diacid TG molecules, acylated only with linoleic acid o...
-
Article
Effect of fatty acid positional distribution and triacylglycerol composition on lipid by-products formation during heat treatment: I. Polymer formation
Effects of the fatty acid positional distribution and of the triacylglycerol (TG) composition on polymerization of TG during heat treatment were studied. Diacid TG molecules, acylated only with linoleic acid o...
-
Article
Applications of chromatographic techniques to evaluate enzymatic hydrolysis of oxidized and polymeric triglycerides by pancreatic lipase in vitro
With the aim of studying the susceptibility to enzymatic hydrolysis of oxidized and polymeric triglycerides (TG) that are formed during frying, various chromatographic techniques were applied in combination, i...
-
Article
Comparative performance of steam and nitrogen as strip** gas in physical refining of edible oils
Olive, sunflower, and soybean oils were physically refined in a discontinuous laboratory system with either nitrogen or steam as strip** gas during the deodorization step. Comparative assays were also carrie...
-
Article
Fractionation of oligomeric triacylglycerides and the relation to rejection limits for used frying oils
Precipitates enriched in oligomeric triacylglycerides were separated from thermally oxidized olive residue oil, conventional and high-oleic sunflower oils, and soybean oil by solvent fractionation in methanol/...
-
Article
Quantitation and distribution of altered fatty acids in frying fats
The distribution and quantity of polar compounds and altered fatty acids in used frying oils, collected by Food Inspection Services of the Junta de Andalucía in Spain, was measured. Additional samples evaluate...
-
Article
Characterization of sucrose polyesters-triacylglycerols mixtures
High-performance size-exclusion chromatography (HPSEC) and thin-layer chromatography/flame-ionization detection (TLC/FID) have been used for the characterization of mixtures of either monoacid sucrose octaeste...
-
Article
Isolation and characterization of sucrose polyesters
Various chromatographic techniques for isolation and separation of highly esterified sucrose polyesters (SPE) of olive oil are described. High-performance size-exclusion chromatography was used to check the pu...
-
Article
Digestibility of fatty acid monomers, dimers and polymers in the rat
This study was designed to determine digestibilities of fatty acid monomers, dimers and polymers as components of diets containing thermally oxidized oils. Male Wistar rats were fed semipurified diets suppleme...
-
Article
Systematic evaluation of heated fats based on quantitative analytical methods
-
Article
Systematic evaluation of heated fats based on quantitative analytical methods
A simple, objective procedure for the analysis of heated or used frying fats is presented. In the proposed evaluation, based on quantitative methods, the direct analysis of the fat is combined with that of the...
