High temperature frying stability of Cyperus esculentus oil
  
DOI:
KeyWord:Cyperus esculentus oil  high temperature frying  stability
FundProject:吉林省科技发展计划项目(20200502003NC);长春大学科研启动项目(2019JBD26L28);长春大学科研培育项目(2019JBC26L37)
Author NameAffiliation
DUAN Lei College of Food Science and Engineering, Changchun University, Changchun 130022,China 
Hits: 1067
Download times: 536
Abstract:
      The stability of Cyperus esculentus oil under high temperature frying was investigated by using soybean oil as the control, peroxide value, p-anisidine value, conjugated diene content and conjugated triene content as the evaluation indexes. The structure change of oil was also characterized by FTIR. The results showed that by comparing the relationship between the frying times and peroxide value, the frying stability of Cyperus esculentus oil was slightly better than that of soybean oil. The p-anisidine value of two kinds of oil increased with the increase of frying times, and the p-anisidine value of soybean oil was higher than that of Cyperus esculentus oil. The p-anisidine values of soybean oil and Cyperus esculentus oil were significantly correlated with the frying times, and the correlation coefficients were 0.982 8 and 0.988 2, respectively. With the increase of frying times, the contents of conjugated diene and conjugated triene in soybean oil were higher than that in Cyperus esculentus oil, so the frying stability of Cyperus esculentus oil was higher than that of soybean oil. FTIR showed that high temperature destroyed the structure of unsaturated fatty acids in two kinds of oils.
View full text   View/Add Comment  Download reader
Close
Magazine Press of CHINA OILS AND FATS
Address:Laodong Road 118 , Lianhu District, Xi 'an City, Shaanxi Province, China Postcode:710082
Phone:008602988617441;008602988621360 ;008602988626849 Fax:008602988625310
You are the number  941767  Visitors  京ICP备09084417号