Title : ( Polar compounds distribution of sunflower oil as affected by unsaponifiable matters of Bene hull oil (BHO) and tertiary-butylhydroquinone (TBHQ) during deep-frying )
Authors: Reza Farhoosh , Mohammad Hossein Tavassoli Kafrani ,
Full TextAbstract
Total polar compounds (TPC) contents of the sunflower oil (SFO) increased linearly (R2 > 0.99) with frying time. At the same concentration (100 ppm), the increase rate of the TPC content for the SFO containing the unsaponifiable matters (USM) of the Bene hull oil (BHO) was lower than that for the SFO containing the tertiary-butylhydroquinone (TBHQ). 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 USM to resist the TGP formation was higher than that of the TBHQ. The USM and TBHQ showed lower influences on the changes in TGD and oxTGM contents, as well as there was an effectiveness better for the USM than for the TBHQ. The increase rate of DG and FFA contents more effectively decreased by the USM rather than by the TBHQ.
Keywords
, Bene hull oil Deep-frying High-performance size-exclusion, chromatography Polar compounds Sunflower oil Unsaponifiable matters
@article{paperid:1015199,
author = {Farhoosh, Reza and Tavassoli Kafrani, Mohammad Hossein},
title = {Polar compounds distribution of sunflower oil as affected by unsaponifiable matters of Bene hull oil (BHO) and tertiary-butylhydroquinone (TBHQ) during deep-frying},
journal = {Food Chemistry},
year = {2010},
volume = {122},
number = {1},
month = {September},
issn = {0308-8146},
pages = {381--385},
numpages = {4},
keywords = {Bene hull oil
Deep-frying
High-performance size-exclusion;
chromatography
Polar compounds
Sunflower oil
Unsaponifiable matters},
}
%0 Journal Article
%T Polar compounds distribution of sunflower oil as affected by unsaponifiable matters of Bene hull oil (BHO) and tertiary-butylhydroquinone (TBHQ) during deep-frying
%A Farhoosh, Reza
%A Tavassoli Kafrani, Mohammad Hossein
%J Food Chemistry
%@ 0308-8146
%D 2010
