EFFECT OF FRYING TEMPERATURE/FRYING CYCLES ON trans-FATS AND OXIDATIVE STABILITY OF GROUNDNUT OIL - CARDIAC RISK FACTORS

Authors

  • Akanksha Jain Department of Food and Nutrition, Amity Institute of Food Technology, Amity University, Noida, Uttar Pradesh, India.
  • Santosh Jain Passi Former Director, Institute of Home Economics, University of Delhi, New Delhi, India. http://orcid.org/0000-0002-0950-6222
  • William Selvamurthy President of Amity Science, Amity Science, Technology and Innovation Foundation, Amity University, Noida, Uttar Pradesh, India.
  • Archna Singh Department of Biochemistry, All India Institute of Medical Science, Delhi-110029, India.

DOI:

https://doi.org/10.22159/ajpcr.2019.v12i1.30474

Keywords:

trans-Fatty acid, Saturated fatty acid, cis-unsaturated fatty acid, Oxidative stability, Frying

Abstract

Objective: Frying process leads to oxidative deterioration and generation of trans fatty acids (TFAs) in fats/oils resulting in elevated cardiac risk. The objective of this study was to assess the effect of frying temperatures and the number of frying cycles on TFA and primary/secondary oxidative indices of groundnut oil used for preparing French fries.

Methods: TFA (by gas chromatography) and other chemical parameters (by American Oil Chemists' Society official methods) were estimated at varying temperatures (160°C, 180°C, 200°C, 220°C and 230°C) and frying cycles (1st, 4th, 8th 16th and 32nd).

Results: With soaring frying temperatures and progressive frying cycles, mean cis-unsaturated fatty acids decreased while mean saturated fatty acids and TFA increased. Temperature variation indicated increase in mean TFA from 0.13±0.02 g/100 g (160°C; 32nd cycle) to 1.88±0.04 g/100g (230°C;32nd cycle) (p<0.05). With successive frying cycles, TFA increased from 0.10±0.01 g/100 g (1st cycle) to 0.13±0.02 g/100 g (32nd cycle) when oil was heated to 160°C; and 1.16±0.02 g/100 g (1st cycle) to 1.88±0.04 g/100 g (32nd cycle) when oil reached 230°C. Acid value, p-anisidine value and total oxidation value demonstrated a significant increase at varying frying temperatures across the frying cycles (p<0.05); however, peroxide value (PV) indicated an inconsistent trend.

Conclusion: TFA and oxidative parameters increased with elevating frying temperatures and progressive frying cycles; however, PV demonstrated inconsistency. Food safety agencies need to formulate policies, stringent food laws and impose necessary regulations to curb oil abuse during frying. There is a dire need to raise consumer awareness regarding deleterious health effects of TFA and oxidative deterioration of edible oils.

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Author Biographies

Akanksha Jain, Department of Food and Nutrition, Amity Institute of Food Technology, Amity University, Noida, Uttar Pradesh, India.

Ph D Scholar (Food and Nutrition), Amity Institute of Food Technology, Amity University, Noida (U.P); and ; Guest Lecturer (Food & Nutrition), Bhagini Nivedita College, University of Delhi

Santosh Jain Passi, Former Director, Institute of Home Economics, University of Delhi, New Delhi, India.

Public Health Nutrition Consultant; Former Director, Institute of Home Economics, University of Delhi; Associate & Honorary Consultant, Nutrition Foundation of India;
Honorary Professor, Amity University, NOIDA; Visiting Faculty - Nutrition, IIHMR, Delhi; Head, Public Health Nutrition Div, LSTech Ventures Pvt Ltd.; Honorary Consultant, Vocational Training College & CHNRTC, New Delhi; Ex-Public Health and Nutrition Expert, ITS (EU-GoI), NIHFW, MoHFW

William Selvamurthy, President of Amity Science, Amity Science, Technology and Innovation Foundation, Amity University, Noida, Uttar Pradesh, India.

President, Amity Science, Technology and Innovation Foundation; Director General for Amity Directorate of Science and Innovation;  Distinguished Scientist and Chief Controller, Research & Development (Life Sciences & International Cooperation) at Defence Research and Development Organisation, Government of India

Archna Singh, Department of Biochemistry, All India Institute of Medical Science, Delhi-110029, India.

Associate Professor, Department of Biochemistry, All India Institute of Medical Science, Delhi-110029, India

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Published

07-01-2019

How to Cite

Jain, A., S. J. Passi, W. Selvamurthy, and A. Singh. “EFFECT OF FRYING TEMPERATURE/FRYING CYCLES ON Trans-FATS AND OXIDATIVE STABILITY OF GROUNDNUT OIL - CARDIAC RISK FACTORS”. Asian Journal of Pharmaceutical and Clinical Research, vol. 12, no. 1, Jan. 2019, pp. Article Retracted 452-457, doi:10.22159/ajpcr.2019.v12i1.30474.

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