Inhibiting thermo-oxidative degradation of oils during frying

The present study sought for practical ways to improve the frying performance of oils without compromising the availability of the essential fatty acids and nutraceuticals. To this end, the influence of temperature, oxygen concentrations, and compositions of minor components on frying performance was investigated. A novel frying protocol, utilizing carbon dioxide blanketing, was developed and found to significantly improve the performance of the frying oil. Optimizing both the amounts and the compositions of endogenous minor components also improved the performance of the frying oil. Twenty one novel antioxidants were synthesized and evaluated under frying and storage conditions. Antioxidant formulations consisting of a combination of endogenous and synthesized antioxidants were developed and tested in an institutional frying operation. A rapid and effective frying test was developed to assess the frying performance of oils and applied antioxidants. Furthermore, a novel procedure for direct hydroxynonenal analysis in frying oil was developed.

Author

• Aladedunye, Adekunle F.

• Oils and fats, Edible
• Oils and fats, Edible -- Deterioratio
• Frying
• Deep frying
• Dissertations, Academic

Identifier

hdl:10133/3257

OAI identifier oai:identifier

oai:opus.uleth.ca:10133/3257