Inhibiting thermo-oxidative degradation of oils during frying
Date
2011
Authors
Aladedunye, Adekunle F.
Journal Title
Journal ISSN
Volume Title
Publisher
Lethbridge, Alta. : University of Lethbridge, Dept. of Chemistry and Biochemistry, 2011
Abstract
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.
Description
xx, 249 leaves; 29 cm
Keywords
Oils and fats, Edible , Oils and fats, Edible -- Deterioratio , Frying , Deep frying , Dissertations, Academic