Document Detail


Changes of headspace volatile constituents of palm olein and selected oils after frying French fries.
MedLine Citation:
PMID:  19070048     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Changes of aroma constituents of palm olein and selected oils after frying French fries have been studied. The aroma constituents of used oils were collected using a solid-phase microextraction (SPME) headspace technique with an absorbent of a divinylbenzene/carboxen (DVB/CAR) (50/30 microm) on polydimethylsiloxane (PDMS) fibre. The extracted volatiles were desorbed from the fibre in the injection port of the gas chromatograph at 250 degrees C and the aroma constituents were identified by GC-MS. Analytical data showed that volatile constituents of palm olein, soybean oil, corn oil and sunflower oil changed while frying continued from 2 to 40 h, respectively. In palm olein, the 2t,4t-decadienal content decreased from 14.7 to 5.5 microg g(-1) (40 h) whilst hexanal increased from 7.9 microg g(-1) (2 h) to 29.2 microg g(-1) (40 h), respectively. Similar result was also obtained from soybean oil after frying French fries. The 2t,4t-decadienal content decreased from 15.9 microg g(-1) (2 h) to 3.2 microg g(-1) after 40 h frying whilst hexanal increased from 10.2 microg g(-1) (2 h) to 34.2 microg g(-1) (40 h). Meanwhile, in corn oil, it was found that 2t,4t-decadienal decreased from 15.6 microg g(-1) (2 h) to 3.2 microg g(-1) (40 h) whilst hexanal increased from 11.3 microg g(-1) (2 h) to 33.8 microg g(-1) when frying time reached 40 h. In sunflower oil, it was found that 2t,4t-decadienal, decreased from 16.8 microg g(-1) (2 h) to 1.2 microg g(-1) (40 h) while hexanal increased from 9.5 microg g(-1) (2 h) to 32.4 microg g(-1) when frying time reached 40 h. It also showed that used oils exhibited off-odour characteristics due to the increasing amount ofhexanal while their freshness characteristics diminished due to the decreasing amount of 2t, 4t-decadienal.
Authors:
Muhammad Nor Bin Omar; Nor Nazuha M Nor; Nor Aini Idris
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Pakistan journal of biological sciences: PJBS     Volume:  10     ISSN:  1028-8880     ISO Abbreviation:  Pak. J. Biol. Sci.     Publication Date:  2007 Apr 
Date Detail:
Created Date:  2008-12-16     Completed Date:  2009-01-05     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101247723     Medline TA:  Pak J Biol Sci     Country:  Pakistan    
Other Details:
Languages:  eng     Pagination:  1044-9     Citation Subset:  IM    
Affiliation:
Malaysian Palm Oil Board, No. 6 Persiaran Institusi Bandar Baru Bangi, 43000 Kajang Selangor, Malaysia.
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MeSH Terms
Descriptor/Qualifier:
Cookery*
Dietary Fats, Unsaturated
Odors / analysis
Oils, Volatile / chemistry*
Plant Oils / chemistry*
Solanum tuberosum / chemistry*
Chemical
Reg. No./Substance:
0/Dietary Fats, Unsaturated; 0/Oils, Volatile; 0/Plant Oils; 8002-75-3/palm oil

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