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Frying quality and oxidative stability of two unconventional oils

  • Abdalbasit MariodEmail author
  • Bertrand Matthäus
  • K. Eichner
  • Ismail H. Hussein
Article

Abstract

The behavior of crude Sclerocarya birrea kernel oil (SCO) and Sorghum bug (Agonoscelis pubescens) oil (SBO) during deep-frying of par-fried potatoes was studied with regard to chemical, physical, and sensory parameters, such as content of FFA, tocopherols, polar compounds, oligomer TG, volatile compounds, oxidative stability, and total oxidation (TOTOX) value. Palm olein was used for comparison. Whereas potatoes fried in SCO that had been used for 24 h of deep-frying at 175°C were still suitable for human consumption, potatoes prepared in SBO that had been used for 6 to 12 h were not, considering the sensory evaluation. In looking at the chemical and physical parameters, SBO exceeded the limits, after no later than 18 h of use, for the amount of polar compounds, oligomer TG, and FFA recommended by the German Society of Fat Sciences (DGF) as criteria for the rejection of used frying oils. In contrast to SBO, SCO oil did not exceed the limits for the content of polar compounds and oligomer TG during the frying experiment. Only the amount of FFA was exceeded; this was because the amount of FFA at the beginning of the experiment was higher than for refined oils. The results showed that both oils were suitable for deep-frying of potatoes, but remarkable differences in the time during which both oils produced palatable products were found.

Key Words

Agonoscelis pubescens deep-fat frying oxidative stability Sclerocarya birrea 

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Copyright information

© AOCS Press 2006

Authors and Affiliations

  • Abdalbasit Mariod
    • 1
    Email author
  • Bertrand Matthäus
    • 2
  • K. Eichner
    • 3
  • Ismail H. Hussein
    • 4
  1. 1.Food Science & Technology Department, College of Agricultural StudiesSudan University of Science & TechnologyKhartoum NorthSudan
  2. 2.Federal Research Centre for Nutrition and FoodInstitute for Lipid ResearchMünsterGermany
  3. 3.Institute for Food Chemistry of the Westfälische-Wilhelms-UniversitätMünsterGermany
  4. 4.National Oilseed Processing Research InstituteUniversity of GeziraWad MadaniSudan

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