EFFECT OF FRYING TEMPERATURE/FRYING CYCLES ON trans-FATS AND OXIDATIVE STABILITY OF GROUNDNUT OIL - CARDIAC RISK FACTORS

Akanksha Jain; Santosh Jain Passi; William Selvamurthy; Archna Singh

doi:10.22159/ajpcr.2019.v12i1.30474

Authors

Akanksha Jain Department of Food and Nutrition, Amity Institute of Food Technology, Amity University, Noida, Uttar Pradesh, India.
Santosh Jain Passi Former Director, Institute of Home Economics, University of Delhi, New Delhi, India. http://orcid.org/0000-0002-0950-6222
William Selvamurthy President of Amity Science, Amity Science, Technology and Innovation Foundation, Amity University, Noida, Uttar Pradesh, India.
Archna Singh Department of Biochemistry, All India Institute of Medical Science, Delhi-110029, India.

DOI:

https://doi.org/10.22159/ajpcr.2019.v12i1.30474

Keywords:

trans-Fatty acid, Saturated fatty acid, cis-unsaturated fatty acid, Oxidative stability, Frying

Abstract

Objective: Frying process leads to oxidative deterioration and generation of trans fatty acids (TFAs) in fats/oils resulting in elevated cardiac risk. The objective of this study was to assess the effect of frying temperatures and the number of frying cycles on TFA and primary/secondary oxidative indices of groundnut oil used for preparing French fries.

Methods: TFA (by gas chromatography) and other chemical parameters (by American Oil Chemists' Society official methods) were estimated at varying temperatures (160Â°C, 180Â°C, 200Â°C, 220Â°C and 230Â°C) and frying cycles (1st, 4th, 8th 16th and 32nd).

Results: With soaring frying temperatures and progressive frying cycles, mean cis-unsaturated fatty acids decreased while mean saturated fatty acids and TFA increased. Temperature variation indicated increase in mean TFA from 0.13Â±0.02 g/100 g (160Â°C; 32nd cycle) to 1.88Â±0.04 g/100g (230Â°C;32nd cycle) (p<0.05). With successive frying cycles, TFA increased from 0.10Â±0.01 g/100 g (1st cycle) to 0.13Â±0.02 g/100 g (32nd cycle) when oil was heated to 160Â°C; and 1.16Â±0.02 g/100 g (1st cycle) to 1.88Â±0.04 g/100 g (32nd cycle) when oil reached 230Â°C. Acid value, p-anisidine value and total oxidation value demonstrated a significant increase at varying frying temperatures across the frying cycles (p<0.05); however, peroxide value (PV) indicated an inconsistent trend.

Conclusion: TFA and oxidative parameters increased with elevating frying temperatures and progressive frying cycles; however, PV demonstrated inconsistency. Food safety agencies need to formulate policies, stringent food laws and impose necessary regulations to curb oil abuse during frying. There is a dire need to raise consumer awareness regarding deleterious health effects of TFA and oxidative deterioration of edible oils.

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Author Biographies

Akanksha Jain, Department of Food and Nutrition, Amity Institute of Food Technology, Amity University, Noida, Uttar Pradesh, India.

Ph D Scholar (Food and Nutrition), Amity Institute of Food Technology, Amity University, Noida (U.P); and ; Guest Lecturer (Food & Nutrition), Bhagini Nivedita College, University of Delhi

Santosh Jain Passi, Former Director, Institute of Home Economics, University of Delhi, New Delhi, India.

Public Health Nutrition Consultant; Former Director, Institute of Home Economics, University of Delhi; Associate & Honorary Consultant, Nutrition Foundation of India;
Honorary Professor, Amity University, NOIDA; Visiting Faculty - Nutrition, IIHMR, Delhi; Head, Public Health Nutrition Div, LSTech Ventures Pvt Ltd.; Honorary Consultant, Vocational Training College & CHNRTC, New Delhi; Ex-Public Health and Nutrition Expert, ITS (EU-GoI), NIHFW, MoHFW

William Selvamurthy, President of Amity Science, Amity Science, Technology and Innovation Foundation, Amity University, Noida, Uttar Pradesh, India.

President, Amity Science, Technology and Innovation Foundation; Director General for Amity Directorate of Science and Innovation; Distinguished Scientist and Chief Controller, Research & Development (Life Sciences & International Cooperation) at Defence Research and Development Organisation, Government of India

Archna Singh, Department of Biochemistry, All India Institute of Medical Science, Delhi-110029, India.

Associate Professor, Department of Biochemistry, All India Institute of Medical Science, Delhi-110029, India

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