Combination of Gas Chromatography-Mass Spectrometry and Electron Spin Resonance Spectroscopy for Analysis of Oxidative Stability in Soybean Oil During Deep-Frying Process
- 132 Downloads
Lipid oxidation of edible oil during frying process is a complex process and involves free radical chain reactions. Soybean oil with high amount of unsaturated fatty acids was used to investigate the impact of frying time on oxidative stability of oil. Electron spin resonance (ESR) spectroscopy technique was applied to identify and quantify the formed radicals, along with the assessment of physicochemical parameters including peroxide value, oxidative stability, fatty acid composition, and volatile profile. Results showed that the amount of formed free radicals determined by ESR in frying oil increased with the prolongation of frying time. The availability of this method was compared with physicochemical properties and the well correlation coefficients were obtained. Besides, main volatile aldehyde compounds produced by β-scission homolytic cleavage of peroxide group in frying oil during thermal oxidation were derived from oxidation of oleic and linoleic acid.
KeywordsSoybean oil Frying Lipid oxidation Gas chromatography-mass spectrometry Electron spin resonance
Compliance with Ethical Standards
Conflict of Interest
Ying Liu declares that she has no conflict of interest. Yuanpeng Wang declares that he has no conflict of interest. Peirang Cao declares that he has no conflict of interest. Yuanfa Liu declares that he has no conflict of interest.
This article does not contain any studies with human participants or animals performed by any of the authors.
- AOCS (2003) Official method Cd 8b-90. Sampling and analysis of commercial fats and oils: peroxide value, acetic acid-isooctane method. American oil chemists’ society, Champaign-UrbanaGoogle Scholar
- Feldstein AE, Lopez R, Tamimi TAR, Yerian L, Chung YM, Berk M, Zhang R, McIntyre TM, Hazen SL (2010) Mass spectrometric profiling of oxidized lipid products in human nonalcoholic fatty liver disease and nonalcoholic steatohepatitis. J Lipid Res 51(10):3046–3054. https://doi.org/10.1194/jlr.M007096 CrossRefGoogle Scholar
- Frankel EN (1998) Lipid oxidation. Prog Lipid Res 19:1–22Google Scholar
- Juárez MD, Osawa CC, Acuña ME, Sammán N, Gonçalves LAG (2011) Degradation in soybean oil, sunflower oil and partially hydrogenated fats after food frying, monitored by conventional and unconventional methods. Food Control 22(12):1920–1927. https://doi.org/10.1016/j.foodcont.2011.05.004 CrossRefGoogle Scholar
- Jung MY, Min DB (1990) Effects of α-, γ-, and δ-tocopherols on oxidative stability of soybean oil. J Food Sci 55(5):1464–1465. https://doi.org/10.1111/j.1365-2621.1990.tb03960.x CrossRefGoogle Scholar
- Schaich KM, Borg DC (1980) EPR studies in autoxidation. In autoxidation in food and biological systems (pp. 45-70). Springer, USGoogle Scholar
- Firestone D (1989) Official methods and recommended practices of the American Oil Chemists’ Society. Official methods and recommended practices of the AOCS. American Oil Chemists’ Society.Google Scholar
- Velasco J, Andersen ML, Skibsted LH (2004) Evaluation of oxidative stability of vegetable oils by monitoring the tendency to radical formation. A comparison of electron spin resonance spectroscopy with the Rancimat method and differential scanning calorimetry. Food Chem 85(4):623–632. https://doi.org/10.1016/j.foodchem.2003.07.020 CrossRefGoogle Scholar