Anti-Rancidity Effects of Sesame and Rice Bran Oils on Canola Oil During Deep Frying
Abstract In this study, the effect of sesame oil (SEO) and rice bran oil (RBO) on the rancidity of canola oil (CAO) during the process of frying potato pieces at 180 °C was investigated. The SEO and RBO were added to the CAO at levels of 3 and 6%. Frying stability of the oil samples during the fryin...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Farhoosh, Reza [verfasserIn] |
|---|
| Format: |
Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2009 |
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| Schlagwörter: |
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| Anmerkung: |
© AOCS 2009 |
|---|
| Übergeordnetes Werk: |
Enthalten in: Journal of the American Oil Chemists' Society - Springer-Verlag, 1947, 86(2009), 6 vom: 22. Apr., Seite 539-544 |
|---|---|
| Übergeordnetes Werk: |
volume:86 ; year:2009 ; number:6 ; day:22 ; month:04 ; pages:539-544 |
| Links: |
|---|
| DOI / URN: |
10.1007/s11746-009-1382-7 |
|---|
| Katalog-ID: |
OLC206815174X |
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| 520 | |a Abstract In this study, the effect of sesame oil (SEO) and rice bran oil (RBO) on the rancidity of canola oil (CAO) during the process of frying potato pieces at 180 °C was investigated. The SEO and RBO were added to the CAO at levels of 3 and 6%. Frying stability of the oil samples during the frying process was measured on the basis of total polar compounds (TPC) content, conjugated diene value (CDV), acid value (AV), and carbonyl value (CV). In general, frying stability of the CAO significantly (P < 0.05) improved in the presence of the SEO and RBO. The positive effect of the SEO on the stability of the CAO was more than that of the RBO. Increasing the amounts of SEO and RBO from 3 to 6% led to decreases in the TPC and AV, and increases in the CDV and CV of the CAO during the frying process. The best frying performance for the CAO was obtained by use of 3% of both SEO and RBO together (CAO/SEO/RBO, 94:3:3 w/w/w). | ||
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10.1007/s11746-009-1382-7 doi (DE-627)OLC206815174X (DE-He213)s11746-009-1382-7-p DE-627 ger DE-627 rakwb eng 660 VZ Farhoosh, Reza verfasserin aut Anti-Rancidity Effects of Sesame and Rice Bran Oils on Canola Oil During Deep Frying 2009 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS 2009 Abstract In this study, the effect of sesame oil (SEO) and rice bran oil (RBO) on the rancidity of canola oil (CAO) during the process of frying potato pieces at 180 °C was investigated. The SEO and RBO were added to the CAO at levels of 3 and 6%. Frying stability of the oil samples during the frying process was measured on the basis of total polar compounds (TPC) content, conjugated diene value (CDV), acid value (AV), and carbonyl value (CV). In general, frying stability of the CAO significantly (P < 0.05) improved in the presence of the SEO and RBO. The positive effect of the SEO on the stability of the CAO was more than that of the RBO. Increasing the amounts of SEO and RBO from 3 to 6% led to decreases in the TPC and AV, and increases in the CDV and CV of the CAO during the frying process. The best frying performance for the CAO was obtained by use of 3% of both SEO and RBO together (CAO/SEO/RBO, 94:3:3 w/w/w). Canola oil Frying Rice bran oil Sesame oil Stability Esmaeilzadeh Kenari, Reza aut Enthalten in Journal of the American Oil Chemists' Society Springer-Verlag, 1947 86(2009), 6 vom: 22. Apr., Seite 539-544 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:86 year:2009 number:6 day:22 month:04 pages:539-544 https://doi.org/10.1007/s11746-009-1382-7 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_23 GBV_ILN_70 GBV_ILN_183 GBV_ILN_2018 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4307 GBV_ILN_4317 AR 86 2009 6 22 04 539-544 |
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10.1007/s11746-009-1382-7 doi (DE-627)OLC206815174X (DE-He213)s11746-009-1382-7-p DE-627 ger DE-627 rakwb eng 660 VZ Farhoosh, Reza verfasserin aut Anti-Rancidity Effects of Sesame and Rice Bran Oils on Canola Oil During Deep Frying 2009 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS 2009 Abstract In this study, the effect of sesame oil (SEO) and rice bran oil (RBO) on the rancidity of canola oil (CAO) during the process of frying potato pieces at 180 °C was investigated. The SEO and RBO were added to the CAO at levels of 3 and 6%. Frying stability of the oil samples during the frying process was measured on the basis of total polar compounds (TPC) content, conjugated diene value (CDV), acid value (AV), and carbonyl value (CV). In general, frying stability of the CAO significantly (P < 0.05) improved in the presence of the SEO and RBO. The positive effect of the SEO on the stability of the CAO was more than that of the RBO. Increasing the amounts of SEO and RBO from 3 to 6% led to decreases in the TPC and AV, and increases in the CDV and CV of the CAO during the frying process. The best frying performance for the CAO was obtained by use of 3% of both SEO and RBO together (CAO/SEO/RBO, 94:3:3 w/w/w). Canola oil Frying Rice bran oil Sesame oil Stability Esmaeilzadeh Kenari, Reza aut Enthalten in Journal of the American Oil Chemists' Society Springer-Verlag, 1947 86(2009), 6 vom: 22. Apr., Seite 539-544 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:86 year:2009 number:6 day:22 month:04 pages:539-544 https://doi.org/10.1007/s11746-009-1382-7 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_23 GBV_ILN_70 GBV_ILN_183 GBV_ILN_2018 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4307 GBV_ILN_4317 AR 86 2009 6 22 04 539-544 |
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10.1007/s11746-009-1382-7 doi (DE-627)OLC206815174X (DE-He213)s11746-009-1382-7-p DE-627 ger DE-627 rakwb eng 660 VZ Farhoosh, Reza verfasserin aut Anti-Rancidity Effects of Sesame and Rice Bran Oils on Canola Oil During Deep Frying 2009 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS 2009 Abstract In this study, the effect of sesame oil (SEO) and rice bran oil (RBO) on the rancidity of canola oil (CAO) during the process of frying potato pieces at 180 °C was investigated. The SEO and RBO were added to the CAO at levels of 3 and 6%. Frying stability of the oil samples during the frying process was measured on the basis of total polar compounds (TPC) content, conjugated diene value (CDV), acid value (AV), and carbonyl value (CV). In general, frying stability of the CAO significantly (P < 0.05) improved in the presence of the SEO and RBO. The positive effect of the SEO on the stability of the CAO was more than that of the RBO. Increasing the amounts of SEO and RBO from 3 to 6% led to decreases in the TPC and AV, and increases in the CDV and CV of the CAO during the frying process. The best frying performance for the CAO was obtained by use of 3% of both SEO and RBO together (CAO/SEO/RBO, 94:3:3 w/w/w). Canola oil Frying Rice bran oil Sesame oil Stability Esmaeilzadeh Kenari, Reza aut Enthalten in Journal of the American Oil Chemists' Society Springer-Verlag, 1947 86(2009), 6 vom: 22. Apr., Seite 539-544 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:86 year:2009 number:6 day:22 month:04 pages:539-544 https://doi.org/10.1007/s11746-009-1382-7 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_23 GBV_ILN_70 GBV_ILN_183 GBV_ILN_2018 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4307 GBV_ILN_4317 AR 86 2009 6 22 04 539-544 |
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10.1007/s11746-009-1382-7 doi (DE-627)OLC206815174X (DE-He213)s11746-009-1382-7-p DE-627 ger DE-627 rakwb eng 660 VZ Farhoosh, Reza verfasserin aut Anti-Rancidity Effects of Sesame and Rice Bran Oils on Canola Oil During Deep Frying 2009 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS 2009 Abstract In this study, the effect of sesame oil (SEO) and rice bran oil (RBO) on the rancidity of canola oil (CAO) during the process of frying potato pieces at 180 °C was investigated. The SEO and RBO were added to the CAO at levels of 3 and 6%. Frying stability of the oil samples during the frying process was measured on the basis of total polar compounds (TPC) content, conjugated diene value (CDV), acid value (AV), and carbonyl value (CV). In general, frying stability of the CAO significantly (P < 0.05) improved in the presence of the SEO and RBO. The positive effect of the SEO on the stability of the CAO was more than that of the RBO. Increasing the amounts of SEO and RBO from 3 to 6% led to decreases in the TPC and AV, and increases in the CDV and CV of the CAO during the frying process. The best frying performance for the CAO was obtained by use of 3% of both SEO and RBO together (CAO/SEO/RBO, 94:3:3 w/w/w). Canola oil Frying Rice bran oil Sesame oil Stability Esmaeilzadeh Kenari, Reza aut Enthalten in Journal of the American Oil Chemists' Society Springer-Verlag, 1947 86(2009), 6 vom: 22. Apr., Seite 539-544 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:86 year:2009 number:6 day:22 month:04 pages:539-544 https://doi.org/10.1007/s11746-009-1382-7 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_23 GBV_ILN_70 GBV_ILN_183 GBV_ILN_2018 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4307 GBV_ILN_4317 AR 86 2009 6 22 04 539-544 |
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10.1007/s11746-009-1382-7 doi (DE-627)OLC206815174X (DE-He213)s11746-009-1382-7-p DE-627 ger DE-627 rakwb eng 660 VZ Farhoosh, Reza verfasserin aut Anti-Rancidity Effects of Sesame and Rice Bran Oils on Canola Oil During Deep Frying 2009 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS 2009 Abstract In this study, the effect of sesame oil (SEO) and rice bran oil (RBO) on the rancidity of canola oil (CAO) during the process of frying potato pieces at 180 °C was investigated. The SEO and RBO were added to the CAO at levels of 3 and 6%. Frying stability of the oil samples during the frying process was measured on the basis of total polar compounds (TPC) content, conjugated diene value (CDV), acid value (AV), and carbonyl value (CV). In general, frying stability of the CAO significantly (P < 0.05) improved in the presence of the SEO and RBO. The positive effect of the SEO on the stability of the CAO was more than that of the RBO. Increasing the amounts of SEO and RBO from 3 to 6% led to decreases in the TPC and AV, and increases in the CDV and CV of the CAO during the frying process. The best frying performance for the CAO was obtained by use of 3% of both SEO and RBO together (CAO/SEO/RBO, 94:3:3 w/w/w). Canola oil Frying Rice bran oil Sesame oil Stability Esmaeilzadeh Kenari, Reza aut Enthalten in Journal of the American Oil Chemists' Society Springer-Verlag, 1947 86(2009), 6 vom: 22. Apr., Seite 539-544 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:86 year:2009 number:6 day:22 month:04 pages:539-544 https://doi.org/10.1007/s11746-009-1382-7 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_23 GBV_ILN_70 GBV_ILN_183 GBV_ILN_2018 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4307 GBV_ILN_4317 AR 86 2009 6 22 04 539-544 |
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Anti-Rancidity Effects of Sesame and Rice Bran Oils on Canola Oil During Deep Frying |
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Anti-Rancidity Effects of Sesame and Rice Bran Oils on Canola Oil During Deep Frying |
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Farhoosh, Reza |
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Journal of the American Oil Chemists' Society |
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2009 |
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Farhoosh, Reza Esmaeilzadeh Kenari, Reza |
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Farhoosh, Reza |
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10.1007/s11746-009-1382-7 |
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660 |
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anti-rancidity effects of sesame and rice bran oils on canola oil during deep frying |
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Anti-Rancidity Effects of Sesame and Rice Bran Oils on Canola Oil During Deep Frying |
| abstract |
Abstract In this study, the effect of sesame oil (SEO) and rice bran oil (RBO) on the rancidity of canola oil (CAO) during the process of frying potato pieces at 180 °C was investigated. The SEO and RBO were added to the CAO at levels of 3 and 6%. Frying stability of the oil samples during the frying process was measured on the basis of total polar compounds (TPC) content, conjugated diene value (CDV), acid value (AV), and carbonyl value (CV). In general, frying stability of the CAO significantly (P < 0.05) improved in the presence of the SEO and RBO. The positive effect of the SEO on the stability of the CAO was more than that of the RBO. Increasing the amounts of SEO and RBO from 3 to 6% led to decreases in the TPC and AV, and increases in the CDV and CV of the CAO during the frying process. The best frying performance for the CAO was obtained by use of 3% of both SEO and RBO together (CAO/SEO/RBO, 94:3:3 w/w/w). © AOCS 2009 |
| abstractGer |
Abstract In this study, the effect of sesame oil (SEO) and rice bran oil (RBO) on the rancidity of canola oil (CAO) during the process of frying potato pieces at 180 °C was investigated. The SEO and RBO were added to the CAO at levels of 3 and 6%. Frying stability of the oil samples during the frying process was measured on the basis of total polar compounds (TPC) content, conjugated diene value (CDV), acid value (AV), and carbonyl value (CV). In general, frying stability of the CAO significantly (P < 0.05) improved in the presence of the SEO and RBO. The positive effect of the SEO on the stability of the CAO was more than that of the RBO. Increasing the amounts of SEO and RBO from 3 to 6% led to decreases in the TPC and AV, and increases in the CDV and CV of the CAO during the frying process. The best frying performance for the CAO was obtained by use of 3% of both SEO and RBO together (CAO/SEO/RBO, 94:3:3 w/w/w). © AOCS 2009 |
| abstract_unstemmed |
Abstract In this study, the effect of sesame oil (SEO) and rice bran oil (RBO) on the rancidity of canola oil (CAO) during the process of frying potato pieces at 180 °C was investigated. The SEO and RBO were added to the CAO at levels of 3 and 6%. Frying stability of the oil samples during the frying process was measured on the basis of total polar compounds (TPC) content, conjugated diene value (CDV), acid value (AV), and carbonyl value (CV). In general, frying stability of the CAO significantly (P < 0.05) improved in the presence of the SEO and RBO. The positive effect of the SEO on the stability of the CAO was more than that of the RBO. Increasing the amounts of SEO and RBO from 3 to 6% led to decreases in the TPC and AV, and increases in the CDV and CV of the CAO during the frying process. The best frying performance for the CAO was obtained by use of 3% of both SEO and RBO together (CAO/SEO/RBO, 94:3:3 w/w/w). © AOCS 2009 |
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| title_short |
Anti-Rancidity Effects of Sesame and Rice Bran Oils on Canola Oil During Deep Frying |
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