| Literature DB >> 29128279 |
Ibtissem Ben Hammouda1, Flavia Freitas2, Sonda Ammar1, M D R Gomes Da Silva2, Mohamed Bouaziz3.
Abstract
The formation and emission of volatile compounds, including the aldehydes and some toxic compounds of oil samples, ROPO pure (100%) and the blended ROPO/RCO (80-20%), were carried out during deep frying at 180°C. The volatile profile of both oil samples was evaluated by an optimized HS-SPME-GC/MS method, before and after 20, 40 and 60 successive sessions of deep-frying. Actually, from 100 detected compounds, aldehydes were found to be the main group formed. In addition, the oil degradation under thermal treatment regarding the volatile compounds were evaluated and compared. Consequently, the blended ROPO/RCO revealed fewer formations of unsaturated aldehydes, including toxic ones, such as acrolein, and showed a greater stability against oxidative thermal degradation compared to ROPO pure.Entities:
Keywords: Acrolein; Aldehydes; Deep frying; GC-MS; HS-SPME; Volatile compounds
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Year: 2017 PMID： 29128279 DOI： 10.1016/j.jchromb.2017.10.063
Source DB: PubMed Journal: J Chromatogr B Analyt Technol Biomed Life Sci ISSN： 1570-0232 Impact factor: 3.205