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Effect of frying and storage on oxidative quality of conjugated linoleic‐acid‐rich soybean oil produced by photoisomerization using plantain as a model system
Author(s) -
RodríguezMiranda Jesus,
GallegosMarín Ivet,
HernándezSantos Betsabe,
HermanLara Erasmo,
MedinaJuárez Luis Angel,
JuárezBarrientos José M,
MartínezSánchez Cecilia E
Publication year - 2019
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.9614
Subject(s) - chemistry , food science , dpph , polyphenol , conjugated linoleic acid , oxidative phosphorylation , soybean oil , antioxidant , peroxide value , linoleic acid , carotenoid , peroxide , fatty acid , organic chemistry , biochemistry
BACKGROUND Conjugated linoleic acid (CLA) is known to have beneficial properties to health. Naturally, in foods it is found in very low concentrations, and so these beneficial properties cannot be obtained. This study investigated the enrichment of soybean oil by photoisomerization, as well as assessing its oxidative stability during the frying process using plantain slices as a model system and after a storage period of 20 days at 60 °C. RESULTS The oxidative stability of soybean oil enriched with CLA by photoirradiation was measured based on the peroxide, p ‐anisidine, and Totox values, as well as by the polyphenol content, tocopherol content and DPPH · scavenging capacity. The results obtained showed that a substantial amount of CLA was obtained by photoirradiation (31.73%). The oxidative stability values of the oil enriched with CLA showed good stability during a frying cycle; however, this stability decreased when it was stored and during the final frying cycles. CONCLUSIONS The results obtained indicated that photoirradiation is a good technique for obtaining oils enriched with CLA, and in this way CLA can be incorporated into foods; however, it is necessary to add antioxidants to improve their stability. © 2019 Society of Chemical Industry