Premium
Changes in cottonseed oil when used for frying vegetable products containing chlorophyll
Author(s) -
Taha F. S.,
Helmy H. E.,
ElNockrashy A. S.
Publication year - 1988
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02636414
Subject(s) - pheophytin , cottonseed oil , chemistry , chlorophyll a , chlorophyll , absorption (acoustics) , peroxide value , absorption spectroscopy , cottonseed , analytical chemistry (journal) , botany , food science , materials science , photosynthesis , chromatography , organic chemistry , biochemistry , photosystem ii , biology , optics , physics , composite material
Abstract The changes that take place in cottonseed oil when used for frying “Tameya” were investigated. The absorption spectra of cottonseed oil (CSO) and cottonseed oil + chlorophyll (CSO + Chl.) at wave length range 500–700 nm showed a sharp peak at 667 nm for CSO + Chl, which is characteristic of chlorophyll. Storing CSO + Chl for one mo. resulted in a shift in the absorption maxima at 667 to 670 nm and the appearance of a band at 610 nm, characteristic of pheophytin. Heating of CSO + Chl at the frying temperature resulted in the disappearance of all maxima. The peroxide value of CSO + Chl increased due to storage for one mo but decreased when CSO + Chl was heated for one hr. Two types of Tameya were investigated, Tameya (A) with parsley and Tameya (B) without parsley. The results reveal that Tameya (A) when fried in CSO results in an increase in the absorption spectra of the oil at 670 nm and the start of the appearance of a minor peak at 610 nm. Further heating of the oil resulting from frying Tameya (A) shows that pheophytin in the oil disappears with an increase in heating time. Heating glycerol + pheophytin also shows the disappearance of pheophytin peaks. Frying of Tameya A and B in CSO resulted in a decrease in the peroxide value of the oil.