Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 347034
Title Anti-radical power gives insight into early lipid oxidation events during frying
Author(s) Loon, W.A.M.; Linssen, J.P.H.; Legger, A.; Voragen, A.G.J.
Source Journal of the Science of Food and Agriculture 86 (2006)10. - ISSN 0022-5142 - p. 1446 - 1451.
Department(s) Food Chemistry Group
Product Design and Quality Management Group
Publication type Refereed Article in a scientific journal
Publication year 2006
Keyword(s) olive oil - antioxidant activity - vegetable-oils - fat - capacity - fractions - polar
Abstract The aim of this research was to use anti-radical power (ARP) to study early lipid oxidation events during frying. The 2,2-diphenyl-1-picrylhydrazyl radical (DPPH¿) test was used to determine the ARP. As oil does not dissolve completely in methanol, which is generally used for the DPPH¿ test, butanol was used instead. Changing the solvent did not influence the value of the ARP. The decrease of the ARP highly correlated with the increase of the peroxide value for soybean oil heated at 110 °C (R2 = 0.99). Sensory analysis showed that rancidity of soybean oil and frying oil, heated at 180 °C, was perceived before the ARP decreased. Once the oil was perceived as rancid, the intensity of rancidity did not change significantly upon further heating. The ARP of soybean oil was found to decrease faster at 110 °C than at 180 °C, suggesting different mechanisms of radical formation. The total polar compounds of frying oil in which French fries were fried did not differ significantly from frying oil that was heated alone. However, frying of French fries caused more hydrolysis of the oil, while the ARP decreased faster when the oil was heated alone
There are no comments yet. You can post the first one!
Post a comment
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.