Nutritional Value of Fried Potatoes and Onions in Sesame, Canola and Frying Oils
Subject Areas : MicrobiologyN. Nikzad 1 , M. Ghavami 2 , M. Seyedain Ardabili 3 , B. Akbari Adergani 4 , R. Azizinezhad 5
1 - PhD Student of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
2 - Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
3 - Associate Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
4 - Food and Drug Laboratory Research Center, Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
5 - Assistant Professor of the Department of Biotechnology and Plant Breeding, Science and Research Branch, Islamic Azad University, Tehran, Iran.
Keywords: Canola Oil, Deep Frying, Polyphenol, Rancimat, Special Frying Oil, Sesame Oil,
Abstract :
Introduction: Fats and oils play important sensory and functional roles in food products. They are responsible for enhancing and releasing flavor components that react with other components to enhance the texture and mouthfeel of fried foods. Fat is a natural factor in making the food delicious. When frying food, hot oil penetrates into it, replaces its water content and makes it significantly more pleasant. This absorbed fat makes the crust crispy and affects the taste. In this study, the effect of deep frying process in sesame, canola and frying oils on nutrients and bioactive compounds of onions and potatoes and evaluation of their antioxidant activity were investigated.Materials and Methods: Slices of potato and onion were fried in sesame oil, canola and special frying oils for 8 minutes and 4 minutes, respectively. Deep frying was carried out in three separate steps (for new samples but in that oils) with an interval of three hours between each step. Slices of fried potatoes and onions were evaluated by measuring total polyphenol factors, fatty acid composition and antioxidant activity.Results: During frying, elaidic acid is produced in canola oil (1.14-1.53% in the first and third stages of frying, respectively), but no significant difference was observed between the first stage and the third one. Due to the oxidation of linoleic acid in all fried onion and potato samples the content of linoleic acid decreased palmitic acid content was increased. The height amount of total poly phenols in fried potato slices were found in potatoes fried in sesame oil followed by potatoes fried in canola and finally in frying oils. The same observations were made for onion slices fried.The amount of polyphenols in fried samples showed a significant difference as compared to pre-frying (P <0.05). The highest oxidation resistance as indicated by Rancimat test was observed in potato slices fried with sesame oil, followed by special frying and finally canola oils. The same observation was made for onion slices.Conclusion: It might be concluded that sesame oil probably due to its fatty acid composition and oxidational contents might be regarded as a better media for deep frying applications as completion to canola and frying oils.
AOAC. (1995). In: Cunniff, P. (Ed.), Official Methods of Analysis of AOAC. International, 16th ed. AOAC International, USA.
Ames, B. N., Shigenaga, M. & Hagen, T. M. (1993). Oxidants, antioxidants and the degenerative diseases of aging. Proceedings of the Academy of Sciences of the United States of America, 90, 7915 – 7922.
Anon, (2009), Oilseeds, Measuring the amount of oil. National Standard of Iran, No. 7593. [In Persian].
Anon, (2015). Vegetable and animal oils and fats - gas chromatography of fatty acid methyl esters - Part 2: Preparation of fatty acid methyl esters, No. 13126-2 and 13126-4. [In Persian].
Anon, (2016). Animal and vegetable fats and oils- determination of oxidative stability accelerated oxidation test method. INSO 3734.2nd. Revision. 2017. Modification of ISO 6886:2016. [In Persian].
Bakhtiary, D., Asadollahi, S. & Yasini Ardakani, S. A. (2014). Sensory qualities of sesame oil, palm Olein and the blend of them during frying of potato chips. International Juornal of Farming and Allied Sciences, 3-7, 786-790.
Beig Mohammadi, Z., Maghsoudlou, Y., Safafar, H. & Sadeghi Mahoonak, R. (2012). Physicochemical properties and stanility of oil extracted from three canola cultivars grown in golestan province of Iran. Journal of Agricultural Science and Technology, 14, 577-586.
Bellail, A., Shaltout, O. E., Youssef, M., Gamal, E. & Ahmed, M. A. (2010). Effect of Home-Cooking Methods on Phenolic Composition and Antioxidant Activity of Sweetpotato (Ipomoea batatas (L.) Lam.) Cultivars Grown in Egypt. Food and Nutrition Sciences, 3, 490-499.
Borchani, C., Besbes, S., Blecker, Ch., & Attia, H. (2010). Chemical Characteristics and Oxidative Stability of Sesame Seed, Sesame Paste, and Olive Oils. Journal of Agricultural Science and Technology, 12, 585-596.
Borjian Borojeni, M., Goli, S. A. H. & Gharachorloo, M. (2016). Effect of Roasted Sesame Oil on Qualitative Properties of Frying Oil during Deep-Fat Frying. Journal of Agricultural Science and Technology, 18, 1531-1542.
Chowdhury, R., Steur, M., Partel, P.S. & Franco, O. M. (2016). Handbook of lipids in Human Function. Elsevier, London.
Fang Deng, G., Lin, X., Rong Xu, X., Li Gao, L., Feng xie, J. & Bin Li, H. (2013). Antioxidant capacities and total phenolic contents of 56 vegetables. Journal of Functional Foods, 5, 260 – 266.
Fillion, L. & Henry, C. J. K. (1998). Nutrient losses and gains during frying: A review. International Journal of Food Sciences and Nutrition, 49, 157–168. doi:10.3109/ 09637489809089395
Gharby, S., Harhar, H., Bouzoubaa, Z., Asdadi, A., El Yadini, A. & Charrouf, Z. (2017). Chemical characterization and oxidative stability of seeds and oil of sesame grown in Morocco. Journal of the Saudi Society of Agricultural Science, 16 (2), 105-111.
Gertz, C. (2000). Chemical and physical parameters as quality indicators of used frying fats. European Journal of Lipid Science and Technology, 102, 566-572.
Houhoula, D. P. & Oreopoulou, V. (2004). Predictive study for the extent of deterioration of potato chips during storage. Journal of Food Engineering, 65, 427–432
Karaman, S., Tutem, E., Bas-Kan, K. S. & Apak, R. (2010). comparison of total antioxidant capacity and phenolic composition of some apple juices with combined HPLC-CUPRAC assay. Food Chemistry, 120, 1201-1209.
Khattab, R., Rempel, C., Suh, M. & Thiyam, U. (2012). Quality of Canola Oil Obtained by Conventional and Supercritical Fluid Extraction. American Journal of Analytical Chemistry, 966-976.
Lemos, A., Aliyu, M. & Hungerford, G. (2015). Influence of cooking on the levels of bioactive compounds in purple majesty potato observed via chemical and spectroscopic means. Food Chemistry, (173), 462-467.
Ma, J., Zhang, H., Tsuchiya, T., Akiyama, Y. & Chen, J. (2013). Frying stability of rapeseed Kizakinonatane (Brassica napus) oil in comparison with canola oil. Food Science and Technology International, 21 (3), 163-174.
Mallikarjunan, P., Chinnan, M. S., Balasubra-Maniam, V. M. & Phillips, R. D. (1997). Edible coatings for deep-fat frying of starchy products. LWT-Food Science and Technology, 30(7), 709–714. doi:10.1006/fstl.1997.0263.
Mirrezaie Roodaki, M. S., Sahari, M. A., Ghiassi Tarzi, B., Barzegar, M. & Gharachorloo, M. (2016). Effect of refining and thermal processes on olive oil properties. Journal of Agricultural Science and Technology, 18, 629-641.
Pedreschi, F., Cocio, C., Moyano, P., & Troncoso, E. (2008). Oil distribution in potato slices during frying. Journal of Food Engineering, 87, 200–212.
Ramírez, A., Pilar, J., Sánchez, S., Castañeda-Saucedo, C., Ma Claudia, V. & Herminia, L. (2015). Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques. Food Chemistry, 188, 430–438.
Saghaei, S. & Piraki Vanak, Z. (2020). The effect of deep frying process on the composition of fatty acids and sterols in grape seed oil. Journal of Food Science and Nutrition, 17 (1), 49-62 [In Persian].
Serjouie, A., Tan, C. P.., Mirhosseini, H., Che, M. & Yaakob, B. (2010). Effect of frying process on fatty acid composition and iodine value of selected vegetable oils and their blends. International Food Research Journal, 17, 295-302.
Soriguer, F., Rojo-Martínez, G., Dobarganes, M. C., Almeida, J. M. G., Esteva, I., Beltrán, M. & González-Romero, S. (2003). Hypertension is related to the degradation of dietary frying oils. The American Journal of Clinical Nutrition, 78(6), 1092-1097.
Tsuzuki, W., Matsuoka, A. & Ushida, K. (2010) Formation of trans fatty acids in edible oils during the frying and heating process. Food Chemistry, 123, 976-982.
Varela, G. (1988). Current fact about the frying of foods. In G. Vesrala, A.E. Bender, & I.D. Morton (Eds.), Frying of food, principle, changes, New Approaches (pp. 9–25). Chichester, U.K: Ellis Horwood Ltd.
Warner, K. (2004). Chemical and physical reactions in oil during frying. Frying technology and practice. AOCS, Champaign, 16-28.
_||_AOAC. (1995). In: Cunniff, P. (Ed.), Official Methods of Analysis of AOAC. International, 16th ed. AOAC International, USA.
Ames, B. N., Shigenaga, M. & Hagen, T. M. (1993). Oxidants, antioxidants and the degenerative diseases of aging. Proceedings of the Academy of Sciences of the United States of America, 90, 7915 – 7922.
Anon, (2009), Oilseeds, Measuring the amount of oil. National Standard of Iran, No. 7593. [In Persian].
Anon, (2015). Vegetable and animal oils and fats - gas chromatography of fatty acid methyl esters - Part 2: Preparation of fatty acid methyl esters, No. 13126-2 and 13126-4. [In Persian].
Anon, (2016). Animal and vegetable fats and oils- determination of oxidative stability accelerated oxidation test method. INSO 3734.2nd. Revision. 2017. Modification of ISO 6886:2016. [In Persian].
Bakhtiary, D., Asadollahi, S. & Yasini Ardakani, S. A. (2014). Sensory qualities of sesame oil, palm Olein and the blend of them during frying of potato chips. International Juornal of Farming and Allied Sciences, 3-7, 786-790.
Beig Mohammadi, Z., Maghsoudlou, Y., Safafar, H. & Sadeghi Mahoonak, R. (2012). Physicochemical properties and stanility of oil extracted from three canola cultivars grown in golestan province of Iran. Journal of Agricultural Science and Technology, 14, 577-586.
Bellail, A., Shaltout, O. E., Youssef, M., Gamal, E. & Ahmed, M. A. (2010). Effect of Home-Cooking Methods on Phenolic Composition and Antioxidant Activity of Sweetpotato (Ipomoea batatas (L.) Lam.) Cultivars Grown in Egypt. Food and Nutrition Sciences, 3, 490-499.
Borchani, C., Besbes, S., Blecker, Ch., & Attia, H. (2010). Chemical Characteristics and Oxidative Stability of Sesame Seed, Sesame Paste, and Olive Oils. Journal of Agricultural Science and Technology, 12, 585-596.
Borjian Borojeni, M., Goli, S. A. H. & Gharachorloo, M. (2016). Effect of Roasted Sesame Oil on Qualitative Properties of Frying Oil during Deep-Fat Frying. Journal of Agricultural Science and Technology, 18, 1531-1542.
Chowdhury, R., Steur, M., Partel, P.S. & Franco, O. M. (2016). Handbook of lipids in Human Function. Elsevier, London.
Fang Deng, G., Lin, X., Rong Xu, X., Li Gao, L., Feng xie, J. & Bin Li, H. (2013). Antioxidant capacities and total phenolic contents of 56 vegetables. Journal of Functional Foods, 5, 260 – 266.
Fillion, L. & Henry, C. J. K. (1998). Nutrient losses and gains during frying: A review. International Journal of Food Sciences and Nutrition, 49, 157–168. doi:10.3109/ 09637489809089395
Gharby, S., Harhar, H., Bouzoubaa, Z., Asdadi, A., El Yadini, A. & Charrouf, Z. (2017). Chemical characterization and oxidative stability of seeds and oil of sesame grown in Morocco. Journal of the Saudi Society of Agricultural Science, 16 (2), 105-111.
Gertz, C. (2000). Chemical and physical parameters as quality indicators of used frying fats. European Journal of Lipid Science and Technology, 102, 566-572.
Houhoula, D. P. & Oreopoulou, V. (2004). Predictive study for the extent of deterioration of potato chips during storage. Journal of Food Engineering, 65, 427–432
Karaman, S., Tutem, E., Bas-Kan, K. S. & Apak, R. (2010). comparison of total antioxidant capacity and phenolic composition of some apple juices with combined HPLC-CUPRAC assay. Food Chemistry, 120, 1201-1209.
Khattab, R., Rempel, C., Suh, M. & Thiyam, U. (2012). Quality of Canola Oil Obtained by Conventional and Supercritical Fluid Extraction. American Journal of Analytical Chemistry, 966-976.
Lemos, A., Aliyu, M. & Hungerford, G. (2015). Influence of cooking on the levels of bioactive compounds in purple majesty potato observed via chemical and spectroscopic means. Food Chemistry, (173), 462-467.
Ma, J., Zhang, H., Tsuchiya, T., Akiyama, Y. & Chen, J. (2013). Frying stability of rapeseed Kizakinonatane (Brassica napus) oil in comparison with canola oil. Food Science and Technology International, 21 (3), 163-174.
Mallikarjunan, P., Chinnan, M. S., Balasubra-Maniam, V. M. & Phillips, R. D. (1997). Edible coatings for deep-fat frying of starchy products. LWT-Food Science and Technology, 30(7), 709–714. doi:10.1006/fstl.1997.0263.
Mirrezaie Roodaki, M. S., Sahari, M. A., Ghiassi Tarzi, B., Barzegar, M. & Gharachorloo, M. (2016). Effect of refining and thermal processes on olive oil properties. Journal of Agricultural Science and Technology, 18, 629-641.
Pedreschi, F., Cocio, C., Moyano, P., & Troncoso, E. (2008). Oil distribution in potato slices during frying. Journal of Food Engineering, 87, 200–212.
Ramírez, A., Pilar, J., Sánchez, S., Castañeda-Saucedo, C., Ma Claudia, V. & Herminia, L. (2015). Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques. Food Chemistry, 188, 430–438.
Saghaei, S. & Piraki Vanak, Z. (2020). The effect of deep frying process on the composition of fatty acids and sterols in grape seed oil. Journal of Food Science and Nutrition, 17 (1), 49-62 [In Persian].
Serjouie, A., Tan, C. P.., Mirhosseini, H., Che, M. & Yaakob, B. (2010). Effect of frying process on fatty acid composition and iodine value of selected vegetable oils and their blends. International Food Research Journal, 17, 295-302.
Soriguer, F., Rojo-Martínez, G., Dobarganes, M. C., Almeida, J. M. G., Esteva, I., Beltrán, M. & González-Romero, S. (2003). Hypertension is related to the degradation of dietary frying oils. The American Journal of Clinical Nutrition, 78(6), 1092-1097.
Tsuzuki, W., Matsuoka, A. & Ushida, K. (2010) Formation of trans fatty acids in edible oils during the frying and heating process. Food Chemistry, 123, 976-982.
Varela, G. (1988). Current fact about the frying of foods. In G. Vesrala, A.E. Bender, & I.D. Morton (Eds.), Frying of food, principle, changes, New Approaches (pp. 9–25). Chichester, U.K: Ellis Horwood Ltd.
Warner, K. (2004). Chemical and physical reactions in oil during frying. Frying technology and practice. AOCS, Champaign, 16-28.