Stabilization of Frying oils with Natural Extractives

Rakshitha, D. (2006) Stabilization of Frying oils with Natural Extractives. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	The oil used for frying becomes a part of the food being fried. The quality of the frying oil is, therefore of great importance with regard to the quality of the fried food. Food, when fried, can introduce various components in the oil, such as carbohydrates,phosphates, sulphur compounds, trace metals, etc. Most of these compounds contribute to colour formation and other changes, which may be deleterious to the frying medium by reacting with the oil or its breakdown products. Oils contain a range of minor components, for example – tocopherols, phospholipids, etc., which when in appropriate concentration are beneficial to oil stability during frying. The lipid composition of fried food is another important factor at the time of frying. The appropriate criteria for the fatty acid composition of frying oil are considered to be: rich in monounsaturated, oleic acid (> 75%). Low in saturated (palmitic acid, myristic acid, lauric acid) and polyunsaturated fatty acids (< 15%). very low in linolenic acid (<1.5%) and practically zero content of trans fatty acids. Healthful oils also should be rich in natural antioxidants, in tocopherols and preferably in g-tocopherol. Additional requirements of healthful oils are that fried product should be very low in trans polyenes, in cyclic fatty acids, and in phytosterol oxides. Since the toxicity of cyclic fatty acids formed from linolenic acid, seems greater than that from linoleic acid. It appears beneficial to have as little as linolenic acid in a frying oil. UV-visible spectral data, FTIR frequencies and TLC values indicated that natural extractives obtained from treated sesame and linseed oils contained very high amounts of antioxidative minor factors. Although these factors where present in the parent oilseeds but were in the bound form that got liberated during treatment. It has been confirmed by the above spectral and chromatographic data presented in the tables. These antioxidatives natural extractives are better than synthetic antioxidants as the latter proves to be carcinogenic in nature and have been banned by many countries. For example – butylated hydroxytoluene (BHT) is banned by India. Efforts were made to isolate natural antioxidative factors in the form of extractives from oilseeds and their by-products and, to estimate the efficacy of natural antioxidants. These extractives have been incorporated at the level of 200 and 500 ppm in sunflower oil, which is a commonly used frying medium as on today. To assess the frying stability and storage ability of sunflower oil, further work is in progress.
Uncontrolled Keywords:	frying oils natural extractives
Subjects:	600 Technology > 08 Food technology > 32 Antioxidants 600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	16 Mar 2007
Last Modified:	30 Jun 2015 12:16
URI:	http://ir.cftri.res.in/id/eprint/463

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