Changes of headspace volatile constituents of palm olein and selected oils after frying French fries

Changes of headspace volatile constituents of palm olein and selected oils after frying French fries

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 poly...

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Main Authors: Omar, Muhammad Nor, Muhd Nor, Nor Nazuha, Idris, Nor Aini
Format: Article
Language:English
Published: Asian Network for Scientific Information 2007
Subjects:
QD Chemistry
Online Access:http://irep.iium.edu.my/4953/
http://irep.iium.edu.my/4953/
http://irep.iium.edu.my/4953/
http://irep.iium.edu.my/4953/1/DR_PJBS.pdf
id iium-4953
recordtype eprints
spelling iium-49532011-12-16T05:19:11Z http://irep.iium.edu.my/4953/ Changes of headspace volatile constituents of palm olein and selected oils after frying French fries Omar, Muhammad Nor Muhd Nor, Nor Nazuha Idris, Nor Aini QD Chemistry 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. Asian Network for Scientific Information 2007 Article PeerReviewed application/pdf en http://irep.iium.edu.my/4953/1/DR_PJBS.pdf Omar, Muhammad Nor and Muhd Nor, Nor Nazuha and Idris, Nor Aini (2007) Changes of headspace volatile constituents of palm olein and selected oils after frying French fries. Pakistan Journal of Biological Sciences, 10 (7). pp. 1044-1049. ISSN 1812-5735 (O), 1028-8880 (P) http://scialert.net/abstract/?doi=pjbs.2007.1044.1049 10.3923/pjbs.2007.1044.1049
repository_type Digital Repository
institution_category Local University
institution International Islamic University Malaysia
building IIUM Repository
collection Online Access
language English
topic QD Chemistry
spellingShingle QD Chemistry
Omar, Muhammad Nor
Muhd Nor, Nor Nazuha
Idris, Nor Aini
Changes of headspace volatile constituents of palm olein and selected oils after frying French fries
description 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.
format Article
author Omar, Muhammad Nor
Muhd Nor, Nor Nazuha
Idris, Nor Aini
author_facet Omar, Muhammad Nor
Muhd Nor, Nor Nazuha
Idris, Nor Aini
author_sort Omar, Muhammad Nor
title Changes of headspace volatile constituents of palm olein and selected oils after frying French fries
title_short Changes of headspace volatile constituents of palm olein and selected oils after frying French fries
title_full Changes of headspace volatile constituents of palm olein and selected oils after frying French fries
title_fullStr Changes of headspace volatile constituents of palm olein and selected oils after frying French fries
title_full_unstemmed Changes of headspace volatile constituents of palm olein and selected oils after frying French fries
title_sort changes of headspace volatile constituents of palm olein and selected oils after frying french fries
publisher Asian Network for Scientific Information
publishDate 2007
url http://irep.iium.edu.my/4953/
http://irep.iium.edu.my/4953/
http://irep.iium.edu.my/4953/
http://irep.iium.edu.my/4953/1/DR_PJBS.pdf
first_indexed 2023-09-18T20:13:23Z
last_indexed 2023-09-18T20:13:23Z
_version_ 1777407626824384512

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