Abstract
To determine effects of expeller pressing/physical refining of soybean oil (SBO) on frying, studies were conducted with expeller-pressed, physically refined, bleached, deodorized SBO (EPSBO); hexane-extracted, refined, bleached, deodorized SBO+TBHQ; and hydrogenated SBO (HSBO). Oils contained citric acid and dimethylpolysiloxane and were used for 35 h of frying french-fried potatoes. Polar compound levels in EPSBO were similar to SBO+TBHQ or HSBO. Flavor quality of potatoes was evaluated by trained, experienced, analytical sensory panelists. In early frying stages, potatoes fried in EPSBO had significantly lower intensities of fishiness than potatoes fried in SBO+TBHQ. Potatoes fried in HSBO were described as “hydrogenated”. Because of differences in flavor intensities and types, potatoes prepared in EPSBO had significantly better quality scores than those fried in SBO+TBHQ or HSBO during the first 15 h of frying. During later stages (25 and 35 h), potatoes fried in EPSBO had significantly better quality scores than potatoes fried in HSBO. Variations in minor oil constituents may partly explain these differences. EPSBO had less total tocopherols and phytosterols than did SBO at 0-time. During frying, TBHQ in SBO and Maillard reaction products in EPSBO probably inhibited tocopherol loss and therefore improved quality.
Article PDF
Similar content being viewed by others
Avoid common mistakes on your manuscript.
References
Wang, T., and L.A. Johnson, Survey of Soybean Oil and Meal Qualitites Produced by Different Processes, J. Am. Oil Chem. Soc. 78:311–318 (2001).
Wang, T., and L.A. Johnson, Natural Refining of Extruded-Expelled Soybean Oils Having Various Fatty Acid Compositions, Ibid 78:461–464 (2001).
Hill, S. Studies on the Qualities of Soybean Oil: Extraction Methods, Soybean Type, and Soybean Stability, Ph.D. Thesis, University of Illinois, Urbana, 1992.
Nelson, A.I., W.B. Weijerantne, S.W. Yeh, T.M. Wei, and L.S. Wei, Dry Extrusion as an Aid to Mechanical Expelling of Oil from Soybeans, J. Am. Oil Chem. Soc. 64:1341–1347 (1987).
Rao, S.K., and W.E. Artz, Effect of Extrusion on Lipid Oxidation, Ibid. 54:1580–1583 (1989).
Watkins, C., The Mystery of the Longer-Life Frying Oil, inform 16:69–72 (2005).
Ramadan, M.F., L.W. Kroh, and J.-T. Mörsel, Radical Scavenging Activity of Black Cumin (Nigella sativa L.), Coriander (Coriandrum sativum L.), and Niger (Guizotia abyssinica Cass.) Crude Seed Oils and Oil Fractions, J. Agric. Food Chem. 51:6961–6969 (2003).
Namiki, M., Y. Fukuda, Y. Takei, K. Namiki, Y. Koizumi, and M. Namiki, Changes in Functional Factors of Sesame Seed and Oil During Various Types of Processing. ACS Symposium Series 816:85–104 (2002).
Hidalgo, F.J., F. Nogales, and R. Zamora, Effect of the Pyrrole Polymerization Mechanism on the Antioxidative Activity of Nonenzymatic Browning Reactions, J. Agric. Food Chem. 51:5703–5708 (2003).
Friedman, M., Food Browning and Its Prevention: An Overview, Ibid. 44:631–653 (1996).
Manzocco, L., S. Calligaris, D. Mastrocola, M.C. Nicoli, and C.R. Lerici, Review of Non-Enzymatic Browning and Antioxidant Capacity in Processed Foods, Trends Food Sci. Technol. 11:340–346 (2000).
Hidalgo, F.J., F. Nogales, and R. Zamora, Changes Produced in the Antioxidative Activity of Phospholipids as a Consequence of Their Oxidation, J. Agric. Food Chem. 53:659–662 (2005).
Official Methods and Recommended Practices of the AOCS, 5th edn., AOCS Press, Champaign, 1997.
Vlahakis, C., and J. Hazebroek, Phytosterol Accumulation in Canaola, Sunflower, and Soybean Oils: Effects of Genetics, Planting Location, and Temperature, J. Am. Oil Chem. Soc. 77:49–53 (2000).
Mounts, T.L., S.L. Abidi, and K.A. Rennick, Effect of Genetic Modification on the Content and Composition of Bioactive Constituents in Soybean Oil, Ibid. 73:581–586 (1996).
Park, C.K., and D.H. Kim, Relationship Between Fluorescence and Antioxidant Activity of Ethanol Extracts of Maillard Browning Mixture, Ibid. 60:98–102 (1983).
Leclère, J., and I. Birlouez-Aragon, The Fluorescence of Advanced Maillard Products Is a Good Indicator of Lysine Damage During the Maillard Reaction, J. Agric. Food Chem. 49:4682–4687 (2001).
Warner, K., Sensory Evaluation of Oils and Fat-containing Foods, in Methods to Assess Quality and Stability of Oils and Fat-containing Foods edited by K. Warner and N.A.M. Eskin, AOCS Press, Champaign, 1995, pp. 49–75.
Snedecor, G.W., Statistical Methods, 5th edn., Iowa State University Press, Ames, IA, 1956.
Frankel, E.N., Lipid Oxidation, Oily Press, Dundee, Scotland, 1998, p. 198.
Birlouez-Aragon, I., A. Metais, M. Nicolas, N. Marchond, J. Grenier, and D. Calvo, A Rapid Fluorimetric Method to Estimate the Heat Treatment of Liquid Milk, Int. Dairy J. 8:771–777 (1998).
Lingnert, H., and C.E. Eriksson, Antioxidative Maillard Reaction Products I. Products from Sugars and Free Amino Acids, Prog. Food Nutr. Sci. 453–466 (1981).
Zamora, R., C. Olmo, J.L. Navarro, and F.J. Hidalgo, Contribution of Phospholipid Pyrrolization to the Color Reversion Produced During Deodorization of Poorly Degummed Vegetable Oils, J. Agric. Food Chem. 52:4166–4171 (2004).
Smouse, T.H., Flavor Reversion of Soybean Oil, in Flavor Chemistry of Fats and Oils, edited by D.B. Min and T.H. Smouse, American Oil Chemists' Society, Champaign, 1985, pp. 85–116.
Author information
Authors and Affiliations
Corresponding author
About this article
Cite this article
Warner, K., Dunlap, C. Effects of expeller-pressed/physically refined soybean oil on frying oil stability and flavor of french-fried potatoes. J Amer Oil Chem Soc 83, 435–441 (2006). https://doi.org/10.1007/s11746-006-1223-x
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/s11746-006-1223-x