Monitoring the oxidation process of soybean oil during deep-frying of fish cakes with 1H nuclear magnetic resonance

Benlun Hu; Runlin Wu; Jingwen Sun; Haonan Shi; Caihua Jia; Ru Liu; Jianhua Rong

Food Chemistry: X (Mar 2023)

Monitoring the oxidation process of soybean oil during deep-frying of fish cakes with 1H nuclear magnetic resonance

Benlun Hu,
Runlin Wu,
Jingwen Sun,
Haonan Shi,
Caihua Jia,
Ru Liu,
Jianhua Rong

Affiliations

Benlun Hu: College of Food Science and Technology, Huazhong Agricultural University/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan)/Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
Runlin Wu: College of Food Science and Technology, Huazhong Agricultural University/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan)/Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
Jingwen Sun: College of Food Science and Technology, Huazhong Agricultural University/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan)/Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
Haonan Shi: College of Food Science and Technology, Huazhong Agricultural University/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan)/Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
Caihua Jia: Corresponding authors.; College of Food Science and Technology, Huazhong Agricultural University/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan)/Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
Ru Liu: Corresponding authors.; College of Food Science and Technology, Huazhong Agricultural University/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan)/Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
Jianhua Rong: College of Food Science and Technology, Huazhong Agricultural University/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan)/Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China

Journal volume & issue: Vol. 17
p. 100587

Abstract

Read online

The oxidation process of soybean oil (SBO) during frying fish cakes was investigated. The TOTOX value of before frying (BF) and after frying (AF) was significantly higher than control (CK). However, the total polar compound (TPC) content of AF reached 27.67% in frying oil continuously frying at 180℃ for 18 h, and 26.17% for CK. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) loss in isooctane and methanol significantly decreased with the extension of frying time and then tended to be stable. The decrease of DPPH loss was related to the increase of TPC content. Antioxidant and prooxidant balance (APB) value below 0.5 was obtained after 12 h for heated oil. (E)-2-alkenals, (E, E)-2,4-alkadienals, and n-alkanals were dominant ingredients among the secondary oxidation products. Traces of monoglycerides (MAG) and diglycerides (DAG) were also detected. These results may improve our understanding of the oxidation deterioration in SBO during frying.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

About the journal

Abstract

Keywords