PERFORMANCE SIZE-EXCLUSION CHROMATOGRAPHY (HPSEC) AS AFFECTED BY BENE KERNEL OIL DURING FRYING PROCESS

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SHARAYEI P.; FARHOOSH R.; POORAZARANG H.; HADDAD KHODAPARAST M.H.

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ISSN: 2588-4824

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Journal: Iranian Food Science and Technology Research Journal Year:2013 | Volume:9 | Issue:1 Page(s): 10-20

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Title

PERFORMANCE SIZE-EXCLUSION CHROMATOGRAPHY (HPSEC) AS AFFECTED BY BENE KERNEL OIL DURING FRYING PROCESS

Author(s)

SHARAYEI P. | FARHOOSH R. | POORAZARANG H. | HADDAD KHODAPARAST M.H. | Issue Writer Certificate

Keywords

CANOLA OILQ2

BENE KERNEL OILQ2

THERMO-OXIDATIVE AND HYDROLYTIC DEGRADATIONSQ1

HIGH-PERFORMANCE SIZE-EXCLUSION CHROMATOGRAPHYQ2

FRYINGQ2

POLAR COMPOUNDSQ2

Abstract

Measuring the rate of changes in total POLAR COMPOUNDS (TPC) content and polar fractions, the oxidative stability of CANOLA OIL during FRYING process as affected by BENE KERNEL OIL (BKO, 0.05 and 0.1%) and tert-butylhydroquinone (TBHQ, 100ppm) was investigated. It was observed that the TPC content increased linearly with FRYING time (R2 > 0.98). The CANOLA OIL containing the BKO (especially 0.1%) was significantly capable of increasing oxidative stability. The TPC analysis by HIGH-PERFORMANCE SIZE-EXCLUSION CHROMATOGRAPHY allowed the separation and quantification of triglyceride polymers (TGP), triglyceride dimers (TGD), oxidised triglyceride monomers (oxTGM), diglycerides (DG), and free fatty acids (FFA) during FRYING. The ability of the BKO to resist the TGP and oxTGM formations was near to that of the TBHQ, whereas the ability of the BKO to resist the DG and FFA formations was better than that of the TBHQ.

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APA: Copy

SHARAYEI, P., FARHOOSH, R., POORAZARANG, H., & HADDAD KHODAPARAST, M.H.. (2013). PERFORMANCE SIZE-EXCLUSION CHROMATOGRAPHY (HPSEC) AS AFFECTED BY BENE KERNEL OIL DURING FRYING PROCESS. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 9(1), 10-20. SID. https://sid.ir/paper/143699/en

Vancouver: Copy

SHARAYEI P., FARHOOSH R., POORAZARANG H., HADDAD KHODAPARAST M.H.. PERFORMANCE SIZE-EXCLUSION CHROMATOGRAPHY (HPSEC) AS AFFECTED BY BENE KERNEL OIL DURING FRYING PROCESS. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2013;9(1):10-20. Available from: https://sid.ir/paper/143699/en

IEEE: Copy

P. SHARAYEI, R. FARHOOSH, H. POORAZARANG, and M.H. HADDAD KHODAPARAST, “PERFORMANCE SIZE-EXCLUSION CHROMATOGRAPHY (HPSEC) AS AFFECTED BY BENE KERNEL OIL DURING FRYING PROCESS,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 9, no. 1, pp. 10–20, 2013, [Online]. Available: https://sid.ir/paper/143699/en

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