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56 2017

Journal of Food and Nutrition Research
Súhrny čísla 1 / 2017

Hashemi, S. M. B. – Amarowicz, R. – Mousavi Khaneghah, A. – Vardehsara, M. S. – Hosseini, M. – Yousefabad, S. H. A.
Kangar (Gundelia tehranica) seed oil: Quality measurement and frying performance
Journal of Food and Nutrition Research, 56, 2017, č. 1, s. 86-95

Seyed Mohammad Bagher Hashemi, Department of Food Science and Technology, College of Agriculture, Fasa University, Moheb Street 1, 74617-81189 Fasa, Iran. E-mail: hashemi@fasau.ac.ir, hasshemii@yahoo.com, tel./fax:+98-71-533-44849

Received 19 August 2016; 1st revised 7 December 2016; 2nd revised 24 January 2017; accepted 27 January 2017; published online 17 February 2017

Súhrn: Performance of extracted edible oil from Kangar (Gundelia tehranica) seed including crude oil, tocopherols free oil, butylated hydroxytoluene (BHT) added oil (200 mg·kg-1) and tertiary butyl hydroquinone (TBHQ) added oil (200 mg·kg-1) during potato slices frying at 180 °C, 190 °C and 200 °C, totally for 12 h, were investigated. According to instrumental analysis by high performance liquid chromatography (HPLC) and gas chromatography (GC), the crude oil contained notable levels of tocopherols, tocotrienols and unsaturated fatty acids as well as lowest levels of free fatty acids, conjugated dienes, conjugated trienes, carbonyl and anisidine in comparison with other supplemented oils. Although oil stability index decreased during frying process in all examined samples, crude oil was demonstrated to be the most stable oil. The low temperature dependency of oxidation reaction and concentration of the activated complex and, consequently, the slowest rate of oxidation during frying of crude oil were demonstrated by the recorded values of activation energy (5.645 kJ·mol-1, 11.280 kJ·mol-1 and 24.260 kJ·mol-1), frequency factor (0.058 h-1, 0.659 h-1 and 2.305 h-1), enthalpy (1.667 kJ·mol-1, 7.301 kJ·mol-1 and 20.280 kJ·mol-1), entropy and free energy of activation, during 1 h, 6 h and 12 h, respectively. Based on obtained results, the Kangar seed oil, in crude oil form, can be employed for food frying process.

Kľúčové slová: frying oil; Gundelia tehranica seed; kinetic parameters; oxidation stability

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