Skip to main content
SpringerLink
Log in

Performance of sunflower oil with high levels of oleic and palmitic acids during industrial frying of almonds, peanuts, and sunflower seeds

  • Published:
Journal of the American Oil Chemists' Society

Abstract

High-oleic, high-palmitic sunflower oil (HOHPSO) is a seed oil from a new mutant sunflower line characterized by increased levels of both oleic acid (>50%) and palmitic acid (>25%) and a high oxidative stability. In this study, its performance at frying temperature was compared with that of palm olein in thermoxidative assays (4 h, 180°C). Also, industrial discontinuous frying of almonds, peanuts, and sunflower seeds (200 kg of each product) was carried out to define both the performance of HOHPSO and the main changes undergone by the foods. The evaluation of polar compounds and their distribution in the main groups, i.e., polymers, oxidized monomers, and DAG, as well as changes in tocopherols and oxidative stability, demonstrated the excellent behavior of HOHPSO during thermoxidation and frying. The increase in polar compounds and the loss of tocopherols and stability were much lower for HOHPSO than for palm olein under identical heating conditions. Only 1.3% polar compounds were formed during industrial discontiuous frying for 4 h and the oil stability increased, probably due to the formation of antioxidant compounds. As for the foods, the FA composition of the surface oil was clearly different from that corresponding to the internal oil, the former denoting the presence of HOHPSO in high concentration, particularly in fried sunflower seeds. Changes in oil stability of the foods attributable to the frying process clearly demonstrate the interest in using a highly stable oil such as HOHPSO to protect the surface against oxidation during food storage.

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

Similar content being viewed by others

References

  1. Hazebroek, J.P., Analysis of Genetically Modified Oils, Progr. Lipid Res., 39:477–506 (2000).

    Article  CAS  Google Scholar 

  2. Kochhar, S.P., The Composition of Frying Oils, in Frying: Improving Quality, edited by J.B. Rossell, Woodhead Publishing, Cambridge, United Kingdom, 2001, pp. 85–114.

    Google Scholar 

  3. Fernández-Martínez, J.M., M. Mancha, J. Osorio, and R. Garcés, Sunflower Mutant Containing High Levels of Palmitic Acid in High Oleic Acid Background, Euphytica, 97:113–116 (1997).

    Article  Google Scholar 

  4. Ályarez-Ortega, R., S. Cantisán, E. Martínez-Force, and R. Garcés, Characterization of Polar and Nonpolar Seed Lipid Classes from Highly Saturated Fatty Acid Sunflower Mutants, Lipids 32:833–837 (1997).

    Article  Google Scholar 

  5. Marquez-Ruiz, G., R. Garcés, M. León-Camacho, and M. Mancha, Thermoxidative Stability of Triacylglycerols from Mutant Sunflower Seeds, J. Am. Oil Chem. Soc., 76:1169–1173 (1999).

    CAS  Google Scholar 

  6. Guinda, A., M.C. Dobarganes, M.V. Ruiz-Mendez, and M. Mancha, Chemical and Physical Properties of a Sunflower Oil with High Levels of Oleic and Palmitic Acids, Eur. J. Lipid Sci. Technol., 105:130–137 (2003).

    Article  CAS  Google Scholar 

  7. Moreiras, R.G., M.E. Castell-Pérez, and M.A. Barrufet, Introduction in Deep-Fat Frying: Fundamentals and Applications, edited by R.G. Moreiras, Aspen Publishers, Gaithersburg, MD, 1999, pp. 1–10.

    Google Scholar 

  8. Metwalli, S.M., M.E. Zoueil, M.S. Mohamed, and E.M. El-Zalaki, Preparation of High Quality Roasted and Fried Peanuts. I. Moisture Content, Lipase Activity and Organoleptic Quality of Peanuts During Roasting and Frying, Alex. J. Agric. Res. 23:131–138 (1975).

    CAS  Google Scholar 

  9. Metwalli S.M., M.E. Zoueil, M.S. Mohamed, and E.M. El-Zalaki, Preparation of High Quality Roasted and Fried Peanuts. II. Chemical Composition and Amino Acid Content of Raw, Roasted and Fried Peanuts, Alex. J. Agric. Res., 23:139–144 (1975).

    CAS  Google Scholar 

  10. Mate, J.I., M.E. Saltveit, and J.M. Krochta, Peanut and Walnut Rancidity: Effects of Oxygen Concentration and Relative Humidity, J. Food Sci., 61:465–468, 472 (1996).

    Article  CAS  Google Scholar 

  11. El-Kayati, S.M., H.H.M. Fadel, M.A. Abdel-Mageed, and S.A. Farghal, Heat and Storage Effects on the Flavour of Peanuts, Nahrung, 42:416–421 (1988).

    Article  Google Scholar 

  12. Mugendi, J.B., C.A. Sims, D.W. Gorbet, and S.F. O'Keefe, Flavor Stability of High-Oleic Peanuts Stored at Low Humidity, J. Am. Oil Chem. Soc., 75:21–25 (1998).

    CAS  Google Scholar 

  13. Bolton, G.E., and T.H. Sanders, Effect of Roasting Oil Composition on the Stability of Roasted High-Oleic Peanuts, 79:129–132 (2002).

    CAS  Google Scholar 

  14. García Pascual, P., M. Mateos, M. Carbonell, and D.M. Salazar, Influence of Storage Conditions on the Quality of Shelled and Roasted Almonds, Biosyst. Bioeng. 84:201–209 (2003).

    Google Scholar 

  15. Barrera Arellano, D., G. Márquez Ruiz and M.-C. Dobarganes, A Simple Procedure to Evaluate the Performance of Fats and Oils at Frying Temperatures., Grasas Aceites, 48:231–235 (1997).

    CAS  Google Scholar 

  16. Asociación Española de Normalización, Catálogo de Normas UNE, Madrid, 1991.

  17. Sankarikutty, B., M.M. Sreekumar, C.S. Narayanan, and A.G. Mathew, Studies on Microencapsulation of Cardamom Oil by Spray Drying Technique, J. Food Sci. Technol., 25:352–356 (1988).

    CAS  Google Scholar 

  18. Dobarganes, M.C., M.C. Pérez-Camino, and G. Márquez-Ruiz, High-Performance Size-Exclusion Chromatography of Polar Compounds in Heated and Non-heated Fats, Fat Sci. Technol. 90:308–311 (1988).

    CAS  Google Scholar 

  19. Dobarganes M.C., J. Velasco, and A. Dieffenbacher, The Determination of Polar Compounds, Polymerized and Oxidized Triacylglycerols, and Diacylglycerols in Fats and Oils, Results of Collaborative Studies and the Standardized Method (technical report), Pure Appl. Chem., 72:1563–1575 (2000).

    CAS  Google Scholar 

  20. IUPAC, Standard Methods for the Analysis of Oils, Fats and Derivatives, 1st supplement to 7th edn. edited by International Union of Pure and Applied Chemistry. Blackwell, Oxford, 1992.

    Google Scholar 

  21. AOCS, Official Methods and Recommended Practices of the American Oil Chemists' Society, 4th edn., AOCS Press, Champaign, 1994.

    Google Scholar 

  22. Goh, E.M., and R.E. Timms, Determination of Mono- and Diglycerides in Palm, Oil, Olein, and Stearin, J. Am. Oil Chem. Soc., 62:730–734 (1985).

    CAS  Google Scholar 

  23. Jorge, N., G. Márquez-Ruiz, M. Martín-Polvillo, M.V. Ruiz-Méndez, and M.C. Dobarganes, Influence of Dimethylpolysiloxane Addition to Frying Oils: Performance of Sunflower Oil in Discontinjous and Continuous Laboratory Frying, Grasas Aceites, 47:20–25 (1996).

    CAS  Google Scholar 

  24. Firestone, D., Regulation of Frying Fats and Oils, in Deep Frying: Chemistry, Nutrition and Practical Applications, edited by E.G. Perkins and M.D. Erickson, AOCS Press, Champaign, 1996, pp. 323–334.

    Google Scholar 

  25. Bersuder, P., M. Hole, and G. Smith, Antioxidants from a Heated Histidine-Glucose Model System. I. Investigation of the Antioxidant Role of Histidine and Isolation of Antioxidants by High-Performance Liquid Chromatography, J. Am. Oil Chem. Soc., 75:181–187 (1998).

    CAS  Google Scholar 

  26. Hidalgo, F.J., and R. Zamora, The Role of Lipids in Nonenzymatic Browning, Grasas Aceites, 51:37–51 (2000).

    Google Scholar 

  27. Wagner, K.H., S. Derkits, M. Herr, W. Schuh, and I. Elmadfa, Antioxidative Potential of Melanoidins Isolated from a Roasted Glucose-Glycine Model, Food Chem., 78:375–382 (2002).

    Article  CAS  Google Scholar 

  28. Pérez-Camino, M.C., G. Márquez-Ruiz, M.V. Ruiz-Méndez, and M.C. Dobarganes, Lipid Changes During Frying of Frozen Prefried Foods, J. Food Sci., 56:1644–1650 (1991).

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Instituto de la Grasa (CSIC), Avda. Padre García Tejero, 4, 41012, Sevilla, (Spain)

    S. Marmesat, M. Mancha, M. V. Ruiz-Méndez & M. C. Dobarganes

Authors
  1. S. Marmesat
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. M. Mancha
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. M. V. Ruiz-Méndez
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. M. C. Dobarganes
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to M. C. Dobarganes.

About this article

Cite this article

Marmesat, S., Mancha, M., Ruiz-Méndez, M.V. et al. Performance of sunflower oil with high levels of oleic and palmitic acids during industrial frying of almonds, peanuts, and sunflower seeds. J Amer Oil Chem Soc 82, 505–510 (2005). https://doi.org/10.1007/s11746-005-1101-6

Download citation

  • Received:

  • Accepted:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11746-005-1101-6

Key words

Search

Navigation