Evaluation of quality parameters for fresh, used and recycled palm olein.

Autor: Khor YP; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia., Sim BI; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia., Abas F; Department of Food Sciences, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia., Lai OM; Department of Bioprocess Technology, Faculty of Biotechnology and Molecular Sciences, Universiti Putra Malaysia, Serdang, Selangor, Malaysia., Wang Y; JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering, Jinan University, Guangzhou, China., Nehdi IA; College of Science, Chemistry Department, King Saud University, Riyadh, Saudi Arabia., Sbihi HM; College of Science, Chemistry Department, King Saud University, Riyadh, Saudi Arabia., Gewik MM; College of Science, Chemistry Department, King Saud University, Riyadh, Saudi Arabia., Tan CP; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.; School of Biological Science and Food Engineering, Chuzhou University, Chuzhou, China.
Jazyk: angličtina
Zdroj: Journal of the science of food and agriculture [J Sci Food Agric] 2019 Dec; Vol. 99 (15), pp. 6989-6997. Date of Electronic Publication: 2019 Sep 26.
DOI: 10.1002/jsfa.9989
Abstrakt: Background: Recycled oil has emerged as a significant food safety issue and poses a major threat to public health. To date, very limited studies have been conducted aiming to detect the adulteration of used and recycled palm olein in refined, bleached and deodorized palm olein (RBDPO). In the present study, oil samples that underwent controlled heating and deep-frying studies were refined using the common oil refining procedure to simulate the production of recycled oil. Polymerized triacylglycerol (PTG), oxidized monomeric triacylglycerols (oxTAGs), such as epoxy, keto and hydroxy acids, and caprylic acid have been proposed as potential indicators for tracking the adulteration of recycled oil.
Results: For PTG, triacylglycerol oligomers and dimers showed a significant increase (P < 0.05) after the refining process. Although there was a significant reduction (P < 0.05) in the total oxTAGs concentration after refining, they were still present in the recycled palm olein, even though the used palm olein had undergone a complete oil refining process. The concentration of caprylic acid increased significantly (P < 0.05) in palm olein after undergoing various heat and deep-frying treatments and even showed a significant (P < 0.05) increase in recycled oil.
Conclusion: The results obtained in the present study justify the suitability of the proposed quality parameters for use as quality indices with respect to controlling the adulteration of used and recycled palm olein in RBDPO for the protection of the health and safety of consumers. © 2019 Society of Chemical Industry.
(© 2019 Society of Chemical Industry.)
Databáze: MEDLINE
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