Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2014 Jun;51(6):1076-84.
doi: 10.1007/s13197-011-0602-y. Epub 2011 Dec 8.

Effect of frying conditions on the physico-chemical properties of rice bran oil and its blended oil

Richa Mishra  1 , H K Sharma  1
Affiliations

Effect of frying conditions on the physico-chemical properties of rice bran oil and its blended oil

Richa Mishra et al. J Food Sci Technol. 2014 Jun.

Abstract

The changes occurring in rice bran oil and its blend with sunflower oil during repeated frying cycles of dried and moist potato chips were monitored. The parameters assessed were: Colour, Refractive Index, SpecificGravity, Oryzanol Value, Free fatty acid, Iodine Value, Peroxide value, anisidine value, Saponification Value, trans fats and fatty acid composition. No significant changes (p≤0.05) were observed in the refractive index and specific gravity of rice bran oil, sunflower oil and their model blend. The colour of blended oil was lesser than RBO and the intensity of color increased after each frying cycle during the deep fat frying of moistened and dried potato chips. The oryzanol content and iodine value decreased with the frying cycles. The decrease in oryzanol value during the frying operation was more prominent in rice bran oil as compared to the blended oils. The increase in p-anisidine value was more in rice bran oil as compared to blended oil. No significant changes (P<0.05) in the myristic, palmitic and stearic acid composition was observed during the repeated deep fat frying cycles in both the rice bran oil and blended oils samples. The amount of unsaturated fatty acid decreased gradually during repeated deep fat frying cycles in both the oils. The trans fat increased with repeated deep fat frying cycles in both the rice bran and blended oils, when used to fry moistened and dried potato chips. Both the oil samples showed greater formation of trans fatty acids when the moistened potato chips were used during frying.

Keywords: Deep fat frying; Oryzanol content; P-anisidine value; Potato chips; Trans fats.

PubMed Disclaimer

Figures

Fig. 1
Fig. 1
Fatty acid profile for a Pure Sunflower Oil, b Pure Rice Bran Oil and c Blended oil (RBO:SUNFO-60:40). Peak Names - 1) Myristic acid (RT – 17.64), 2) Palmitic acid (RT - 23.28), 3) Stearic acid (RT – 29.78), 4) Elaidic acid (C18:1 trans – RT- 30.32), 5) Oleic acid (RT – 30.78), 6) Linoleic (C18:2 trans – RT- 31.92), 7) Linoleic acid (RT – 32.43), 8) Linolenic (C18:3 trans – RT – 33.74), 9) Linolenic acid (RT – 36.24), 10) C20:1 trans (RT – 34.24)
See this image and copyright information in PMC

Similar articles

See all similar articles

Cited by

See all "Cited by" articles

References

    1. AOCS (2004) Official methods of analysis. 5th ed. American oil chemist’s society chamaign, Illinois, Washington DC
    1. Codex Alimentarius Commission (2007) Report of the twentieth session of the Codex Committee on fats and oils. Joint FAO/WHO Food Standards Programme, 30th session, London, UK
    1. Garrido-Polonio MC, Sanchez-Muniz FJ, Arroyo R, Cuesta C. Small scale frying of potatoes in sunflower oil thermooxidative alteration of the fat content in the frying products. Z Ernahrungswissensch. 1994;33:267–276. doi: 10.1007/BF01614432. - DOI - PubMed
    1. Goburdhun D, Jhurree B. Effect of deep-fat frying on fat oxidation in soybean oil. Int J Food Sci Nutr. 1995;46(4):363–371. doi: 10.3109/09637489509012568. - DOI - PubMed
    1. Khan HN, Khan JS, Ali S, Hussain K, Alam MS, Habib A. Vegetable oil blends after frying and sample stored in different storage packs. Current Bot. 2011;2(5):20–25.

LinkOut - more resources