Search results

1 – 3 of 3
Per page
102050
Citations:
Loading...
Available. Content available
Article
Publication date: 6 November 2007

327

Abstract

Details

Nutrition & Food Science, vol. 37 no. 6
Type: Research Article
ISSN: 0034-6659

Access Restricted. View access options
Article
Publication date: 1 November 2006

Priyanka Rastogi, Beena Mathur, Shweta Rastogi, V.P. Gupta and Rajeev Gupta

Cooking can adversely affect chemical characteristics of edible oils. The purpose of this paper is to determine biochemical changes due to cooking in commonly used Indian fats and…

2930

Abstract

Purpose

Cooking can adversely affect chemical characteristics of edible oils. The purpose of this paper is to determine biochemical changes due to cooking in commonly used Indian fats and oils through an experimental study.

Design/methodology/approach

Changes in chemical properties of various edible oils [Indian ghee (clarified butter), hydrogenated oil, coconut oil, mustard‐rapeseed oil, groundnut oil, soyabean oil, cottonseed oil and sunflower oil] were studied. Oils were subjected to various cooking methods (shallow frying, sautéing, single deep frying and multiple deep fryings) using an inert substance. Peroxide content was estimated as index of fatty‐acid oxidation, free fatty acids, iodine value for determination of fatty‐acid unsaturation and trans‐fatty acids at baseline and after cooking using colorimetric and gas‐liquid chromatography methods. Three samples were analyzed for each process (n = 144). Significance of change was determined using t‐test.

Findings

There was a significant increase in peroxide content (mEq/L) of Indian ghee from 1.83±0.03 at baseline to 4.5–6.6 by different cooking methods, hydrogenated oil (0.45±0.07 to 1.7–8.5), coconut oil (1.01±0.01 to 3.2–9.2), mustard‐rapeseed oil (0.90±0.01 to 2.1–5.3), groundnut oil (0.96±0.01 to 1.9–3.7), soyabean oil (0.86±0.02 to 1.9–3.4), cottonseed oil (0.71±0.01 to 2.9–6.4) and sunflower oil (1.09±0.01 to 2.3–10.2) (p<0.05). Free fatty acid content (g/100 g) was in undetectable amounts in all the fats at baseline and increased in Indian ghee (0.16–0.22), hydrogenated oil (0.09–0.23), coconut oil (0.09–1.39), mustard‐rapeseed oil (0.07–0.19), groundnut oil (0.09–0.18), soyabean oil (0.06–0.12), cottonseed oil (0.09–0.22) and sunflower oil (0.08–0.13). Trans‐fatty acids increased from 0.1% at baseline to 14.5% after sautéing and shallow frying and 15.8–16.8% after deep frying in hydrogenated oils (p<0.01). The iodine value decreased, indicating a decrease in unsaturated fats, insignificantly. The largest amount of oxidation was observed by shallow frying and free‐fatty‐acid formation by multiple deep frying. Hydrogenated, coconut and sunflower oils were the most susceptible to oxidation and soyabean oil the most resistant. Single deep frying caused the least changes in chemical composition of various fats and oils. Indian cooking practices significantly increase the peroxides, free fatty acids and trans‐fatty acids in edible oils and fats. Single deep frying appears to be the least harmful method and soyabean oil the least susceptible to degradation.

Originality/value

The paper offers an experimental study to determine biochemical changes due to cooking in commonly used Indian fats and oils.

Details

Nutrition & Food Science, vol. 36 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

Available. Content available
Book part
Publication date: 30 September 2020

Abstract

Details

Big Data Analytics and Intelligence: A Perspective for Health Care
Type: Book
ISBN: 978-1-83909-099-8

1 – 3 of 3
Per page
102050