Skip to main content
SpringerLink
Log in

Accumulation of 5-Hydroxymethylfurfural in Oil During Frying of Model Dough

  • Original Paper
  • Published:
Journal of the American Oil Chemists' Society

Abstract

5-Hydroxymethylfurfural (HMF), a thermal process contaminant, forms in food during frying as a result of the Maillard reaction and caramelization. Owing to its chemical properties, HMF formed in foods during frying partially transfers into frying oil. This study aimed to investigate the accumulation of HMF in oil during repetitive frying operations. A model dough composed of 25 % of glucose was fried at 160, 170, 180 °C for 50 frying cycles. Apart from total polar compounds (TPC), accumulation of HMF was determined in oils during repetitive frying operations. Increasing frying temperature also increased the amount of HMF formed in dough, and those transferred to oil. Prolonging frying cycles to 150, increasing amount of dough being fried to 100 g and frying time to 10 min caused the TPC content to reach 25 % at the 130th frying cycle at 180 °C. Under the same frying conditions, the concentration of HMF showed a rapid increase at the first 10th frying cycle. Its increase was at a slower rate until the 50th frying cycle reaching a plateau level exceeding 5.0 mg/L. The results revealed that HMF transferred and accumulated in the frying oil during repetitive frying. The HMF concentration exceeding 5.0 mg/L in oil may be considered as an indicator for heavily used frying oil. Correlation between TPC and HMF contents of frying oil showed no linear correlation.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6

Similar content being viewed by others

References

  1. Choe E, Min DB (2007) Chemistry of deep-fat frying oils. J Food Sci 72:77–86

    Article  Google Scholar 

  2. Paul S, Mittal GS (1997) Regulating the use of degraded oil/fat in deep-fat/oil food frying. Crit Rev Food Sci Nutr 37:635–662

    Article  CAS  Google Scholar 

  3. Kochhar SP, Gertz C (2004) New theoretical and practical aspects of the frying process. Eur J Lipid Sci Technol 106:722–727

    Article  CAS  Google Scholar 

  4. Vitrac O, Trystram G, Raoult-Wack AL (2000) Deep-fat frying of food: heat and mass transfer, transformations and reactions inside the frying material. Eur J Lipid Sci Technol 102:529–538

    Article  CAS  Google Scholar 

  5. Takeoka GR, Full GH, Dao LT (1997) Effect of heating on the characteristics and chemical composition of selected frying oils and fats. J Agric Food Chem 45:3244–3249

    Article  CAS  Google Scholar 

  6. Tyagi VK, Vasishtha AK (1996) Changes in the characteristics and composition of oils during deep-fat frying. J Am Oil Chem Soc 73:499–506

    Article  CAS  Google Scholar 

  7. Vijayan J, Slaughter DC, Paul Singh R (1996) Optical properties of corn oil during frying. Int J Food Sci Tech 31:353–358

    Article  CAS  Google Scholar 

  8. Manral M, Pandey MC, Jayathilakan K, Radhakrishna K, Bawa AS (2008) Effect of fish (Catla catla) frying on the quality characteristics of sunflower oil. Food Chem 106:634–639

    Article  CAS  Google Scholar 

  9. Melton SL, Jafar S, Sykes D, Trigiano MK (1994) Review of stability measurements of frying oils and frying food flavor. J Am Oil Chem Soc 71:1301–1308

    Article  CAS  Google Scholar 

  10. Bhattacharya AB, Sajilata MG, Tiwari SR, Singhal RS (2008) Regeneration of thermally polymerized frying oils with adsorbents. Food Chem 110:562–570

    Article  CAS  Google Scholar 

  11. Mariod A, Matthaus B, Eichner K, Hussein IH (2006) Frying quality and oxidative stability of two unconventional oils. J Am Oil Chem Soc 83:529–538

    Article  CAS  Google Scholar 

  12. Lumley ID (1988) In: Varela G, Bender AE, Morton ID (eds) Frying of food principles, changes, new approaches. VCH Publishers, New York

    Google Scholar 

  13. Warner K, Mounts TL (1993) Frying stability of soybean and canola oils with modified fatty acid compositions. J Am Oil Chem Soc 70:983–988

    Article  CAS  Google Scholar 

  14. Friedman M (1996) Food browning and its prevention: an overview. J Agric Food Chem 44:631–653

    Article  CAS  Google Scholar 

  15. Kroh LW (1994) Caramelisation of food and beverages. Food Chem 45:1570–1573

    Google Scholar 

  16. Capuano E, Fogliano V (2011) Acrylamide and 5-hydroxymethylfurfural (HMF): a review on metabolism, toxicity, occurrence in food and mitigation strategies. LWT—Food Sci Technol 44:793–810

    CAS  Google Scholar 

  17. Gokmen V, Senyuva HZ (2006) Improved method for the determination of hydroxymethylfurfural in baby foods using liquid chromatography–mass spectrometry. J Agric Food Chem 54:2845–2849

    Article  Google Scholar 

  18. Xu XQ (2000) A new spectrophotometric method for the rapid assessment of deep frying oil quality. J Am Oil Chem Soc 77:1083–1086

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Engineering, Hacettepe University, Beytepe, 06800, Ankara, Turkey

    Neslihan Göncüoğlu & Vural Gökmen

  2. Food Research Center, Hacettepe University, Beytepe, 06800, Ankara, Turkey

    Vural Gökmen

Authors
  1. Neslihan Göncüoğlu
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Vural Gökmen
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Vural Gökmen.

About this article

Cite this article

Göncüoğlu, N., Gökmen, V. Accumulation of 5-Hydroxymethylfurfural in Oil During Frying of Model Dough. J Am Oil Chem Soc 90, 413–417 (2013). https://doi.org/10.1007/s11746-012-2169-9

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11746-012-2169-9

Keywords

Search

Navigation