A Chemometric Approach to Assess the Frying Stability of Cottonseed Oil Blends During Deep-Frying Process: I. Polar and Polymeric Compound Analyses

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dc.contributor.authorArslan, Fatma Nur
dc.contributor.authorKara, Huseyin
dc.contributor.authorAyyildiz, Hamide Filiz
dc.contributor.authorTopkafa, Mustafa
dc.contributor.authorTarhan, Ismail
dc.contributor.authorKenar, Adnan
dc.date.accessioned2020-03-26T18:40:58Z
dc.date.available2020-03-26T18:40:58Z
dc.date.issued2013
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe main goal of the present study was (i) to determine the formation of degradation products in cottonseed oil (CSO) blends during deep frying process by adsorption and high performance size exclusion chromatography techniques and (ii) to evaluate the impacts of food additives on total polar (TPC) and polymeric compound (PTAG) formation using a chemometric approach. In order to prepare the frying CSO blends; ascorbic palmitate, mixed tocopherols, dimethylpolysiloxane, lecithin and sesame oils were used as additives. To determine the real impacts of additives, a quarter-fraction factorial experimental design with two levels and five factors was used. The changes in TPC and PTAG data were carefully evaluated during 10 h of frying at 170 +/- A 5 A degrees C with normal distribution (ND) graphs and analyzed using a one-way analysis of variance (ANOVA), followed by Tukey's Post-hoc test (alpha = 0.05). The results indicated that the increasing values for TPC and PTAG during the frying processes for all blends, TPC and PTAG contents reached maximum levels of 16.37 and 6.01 % respectively, which are below the limit values stated by official authorities for the quality assessment of frying oils. The ANOVA test results were in good agreement with ND graphs and data indicated that the impact of mixed tocopherols was significant for TPC formation, meanwhile the impact of lecithin and ascorbic palmitate x dimethylpolysiloxane were significant for PTAG formation. Thus, the present study should be considered to be a very useful guide for developing new frying oil formulations based on CSO by using food additives.en_US
dc.description.sponsorshipRepublic of Turkey Industry and Trade Ministry of Research and Development CentreMinistry of Science, Industry & Technology - Turkey [150.STZ.2007-2]; Selcuk UniversitySelcuk University [SU-08201044, SU-08401007]en_US
dc.description.sponsorshipThe present study is a part of a Masters thesis entitled "Increasing usage efficiencies of cottonseed oils produced in our country by improving their refinery process" was supported by Republic of Turkey Industry and Trade Ministry of Research and Development Centre with San-Tez Projects-150.STZ.2007-2 project number and Selcuk University Coordinators of Scientific Research with SU-08201044 and SU-08401007 project numbers. The authors wish to thank the principal of Republic of Turkey Industry and Trade Ministry of Research and Development Centre, Selcuk University Scientific Research Projects Coordination and Helvacizade Edible Oil Company.en_US
dc.identifier.doi10.1007/s11746-013-2266-4en_US
dc.identifier.endpage1193en_US
dc.identifier.issn0003-021Xen_US
dc.identifier.issn1558-9331en_US
dc.identifier.issue8en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1179en_US
dc.identifier.urihttps://dx.doi.org/10.1007/s11746-013-2266-4
dc.identifier.urihttps://hdl.handle.net/20.500.12395/29133
dc.identifier.volume90en_US
dc.identifier.wosWOS:000322393400009en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWILEYen_US
dc.relation.ispartofJOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectCottonseed oilen_US
dc.subjectDeep frying processen_US
dc.subjectHPSECen_US
dc.subjectPolymeric compoundsen_US
dc.subjectTotal polar compoundsen_US
dc.subjectAdditivesen_US
dc.subjectAnalysis of varianceen_US
dc.titleA Chemometric Approach to Assess the Frying Stability of Cottonseed Oil Blends During Deep-Frying Process: I. Polar and Polymeric Compound Analysesen_US
dc.typeArticleen_US

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