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| Evaluation of frying quality of vegetable oils based on principal component analysis |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.23025 |
| KeyWord:frying oil principal component analysis correlation quality evaluation (E, E)-2, 4-decadienal |
| FundProject:“十四五”国家重点研发计划项目（2021YFD210030403） |
| Author Name | Affiliation | | TIAN Rui1,2, WANG Fengyan1,2, SUN Shangde1, WANG Xiangyu2,
YOU Linna2, JIANG Xin2, WEI Anchi1, CHEN Yan 2 | (1.School of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001,
China
2.Beijing Engineering Laboratory of Geriatric Nutrition Food Research， Beijing
Key Laboratory of Nutrition ＆ Health and Food Safety, COFCO Nutrition &
Health Research Institute, Beijing 102209, China) |
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| Abstract: |
| Aiming to provide a reference for the comprehensive evaluation of the frying quality of vegetable oils, frying experiments were carried out on six common vegetable oils available in the market (soybean oil, rapeseed oil, palm oil, corn oil, sunflower seed oil, and cottonseed oil) to investigate the total polar component (TPC) content, acid value (AV), peroxide value (POV), p-anisidine value (p-AV), fatty acid and iodine value conventional physicochemical indexes, the content of (E,E)-2,4-decadienal, viscosity and colour, and the contents of vitamin E (VE) and phytosterols of vegetable oils during the frying process were detected to analyse the two-by-two correlation of the indexes, and the 11 tested indexes were subjected to the principal component analysis (PCA).The results showed that there were some differences in the changes of 11 indexes during the frying process of six vegetable oils. With the prolongation of frying time, the TPC content, AV, POV, p-AV, red value and viscosity of the frying oils increased, the ratio of C18∶ 2 to C16∶ 0, iodine value and contents of VE and phytosterol decreased, and the content of (E,E)-2,4-decadienal first increased and then decreased. There were some correlations between them, including highly significant positive correlations between TPC, AV and viscosity, and highly significant positive correlations between the ratio of C18∶ 2 to C16∶ 0, iodine value and the content of VE. There were highly significant positive correlation between the (E,E)-2,4-decadienal content and p-AV. The cumulative contribution rate of the three principal components obtained was 86.225%, and a comprehensive evaluation model of frying oils was established by calculating the weighted scores of the three principal components. The frying stability of palm oil was the best among the six vegetable oils. In conclusion, the frying quality can be evaluated by the established comprehensive evaluation model of frying oil, and the frying quality of palm oil is the best. |
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