Quality Evaluation of Noble Mixed Oil Blended with Palm and Canola Oil

Size: px

Start display at page:

Download "Quality Evaluation of Noble Mixed Oil Blended with Palm and Canola Oil"

Cody Charles
5 years ago
Views:

1 Journal of Oleo Science Copyright 2014 by Japan Oil Chemists Society doi : /jos.ess14023 Quality Evaluation of Noble Mixed Oil Blended with Palm and Canola Oil Hyesook Choi, Eunji Lee and Kwang-Geun Lee * Department of Food Science and Biotechnology, Dongguk University-Seoul, 30, Pildongro 1-gil, Jung-gu, Seoul , REPUBLIC OF KOREA Abstract: Noble blended s (canola: palm = 3:7, 4:6, 5:5, 6:4 and 7:3) were prepared and their frying qualities were evaluated. Frying qualities such as fatty acid composition, acid value, peroxide value, viscosity, smoke point, color, antioxidant activity, and sensory evaluation were measured to elucidate the optimum blend ratio of canola and palm. The ratio of unsaturated to saturated fatty acid of the blended s was higher than that of palm after frying 50 times. The blended (3:7, Ca: Pa) had a relatively high oxidative stability and its peroxide values were meq/kg after frying. The 3:7 (Ca: Pa) blended had excellent flavor, taste, and texture compared to those of the other frying s as a result of a sensory evaluation of raw and fried potatoes. The results suggest that the 3:7 (Ca: Pa) blended is a good alternative for frying potatoes. Key words: canola, palm, blend, oxidation stability, sensory evaluation 1 Introduction Palm is an edible plant derived from the flesh and kernels of the palm fruit, Elaeis guineensis L. 1, 2. Palm has high oxidation stability and good plasticity at room temperature, but it tends to increase off-flavor at the initial stage of oxidation, compared with common 3. Palm is widely used as cooking, particularly as an ingredient in margarine and shortening. Palm is used in frying such as bed fish paste and croquets, which are consumed soon after frying. It is also used in fried noodles and snacks that are stored for a long time after frying. Palm is high in saturated fatty acids 45 such as palmitic acid and relatively a little unsaturated fatty acids 35 oleic acid and 10, linoleic acid 2, 4. Palm has high saturated fatty acid content, which could induce obesity, diabetes and coronary diseases, whereas canola has a high concentration of monounsaturated fatty acids Thus, canola is a focus of attention in the industry. Actually, canola is considered one of reasons for a low incidence of heart disease in the Mediterranean region 5. Canola has a high content of unsaturated fatty acids, particularly n-3 essential fatty acids 6, 7. According to the Korean domestic special law Children s food life safety management, palm used in children friendly foods such as instant noodles and French fries should be substituted with other s Some studies have elucidated the characteristics of blend s, particularly palm. The frying performance of a sunflower/palm blend has been compared with that of pure palm 11, and the crystallization properties of a palm/canola blend was compared with bulk lard 12. In addition, the effects of various blends on fuel properties of biodiesel have been reported 13. A quantification method for olive in a blend with palm/sunflower was reported 14. Furthermore, rice bran known for very high potential nutritional value has been mixed with corn to increase oxidation stability 15, 16. However, no study on the frying characteristics of palm/canola blended has been carried out. The objective of this study was to provide the optimum blend ratio of palm and canola under various frying conditions. First, the oxidative stability of various blend s was measured after repeated frying. Second, the physicochemical properties of the blended such as fatty acid composition, antioxidant activity, color and viscosity were compared with pure s such as canola, palm, soybean and sunflower. Finally, a sensory evaluation of French fries cooked with various s was carried out. * Correspondence to: Kwang-Geun Lee, Department of Food Science and Biotechnology, Dongguk University-Seoul, 30, Pildongro 1-gil, Jung-gu, Seoul , REPUBLIC OF KOREA kwglee@dongguk.edu Accepted March 13, 2014 (received for review February 4, 2014) Journal of Oleo Science ISSN print / ISSN online

2 H. Choi, E. Lee, K.-G. Lee 2 Materials and methods 2.1 Materials Potatoes were purchased from a local market and stored at the laboratory until processing. The potatoes were washed, peeled and cut with a French fry cutter into 1 cm 3. The potatoes were stored in a solution of NaCl 3 w/w in water to prevent the enzymatic browning reaction 17. The potato strips were rinsed with cool water and dried with tissue paper to remove the surface solution. Various edible s except palm and canola were purchased at a commercial market in Korea. Palm and canola were donated from Ace Edible Co. Seoul, Korea. Phenolphthalein, potassium hydroxide, sodium thiosulfate, and 2, 2, diphenyl-1-picrylhydrazyl were purchased from Aldrich Chemical Co. St. Louis, MO, USA. Various organic solvents such as ether, methanol, and ethanol were purchased from J. T. Baker Chemical Co. Phillipsburg, NJ, USA. 2.2 Method Preparation for frying potatoes Frying potatoes were prepared by two methods for general potatoes and pre-fried potatoes. Raw potatoes were purchased from a local market in Korea and cut into 1 cm 3 cubic samples and stored in freezer at 18. Before frying the stored potatoes were thawed for 2 hr at room temperature. Pre-fried potatoes were purchased from a local market in Korea. Frying was carried out using standard recipe 18 : Potatoes 300 g were fried in 1 L of edible for 4 min 30 sec at Acid values AV and peroxide values POV for lipid oxidation To measure AV, samples were weighed 5 g into a 250 ml flask and then 100 ml ethanol: ether 1:2 was added. Phenolphthalein was added as indicator. Potassium hydroxide 0.1 N solvent was titrated slowly with constant and shaking until the color changed to light red. The POV meq/ kg of of each sample was measured by titration with 0.1 N sodium thiosulfate, using starch as indicator Analysis of frying viscosity Texture was measured using a Haake Mars Advance Rhometer texture analyzer system Stable Microsystems, London, UK interfaced with a data processor Texture Expert version 1.0 Stable Microsystems Analysis of frying color and smoke point French fry color was measured using a NDK color meter Tokyo, Japan, Model NE4000 and the Hunter color scale system. Color was expressed as L* lightness, a* redness and b* yellowness values. The smoke point was measured by the smoke point tester SP 10, Ultra Tech Korea, Seoul, Korea. The operation was carried out by heating at 1 initial heating: /min, ahead of expected smoke point: 5 6 /min. The smoke point assessment was measured in triplicate Analysis of frying free fatty acids The fatty acid composition of the s was determined using a gas chromatograph Agilent, 6890N Model, Palo Alto, CA, USA with a flame ionization detector and a DB-5 column 25 m 0.32 mm i.d, 0.52 um film thickness, J&W Scientific, Folsom, CA, USA, according to methodology reported previously 21. The temperature program was from 140 to 220 for 5 min with a 5 /min gradient. The carrier gas was helium, flowing at 1.0 ml/min with a split ratio of 10:1. The injector temperature was 250 and detector temperature was 260 with air flow of 300 ml/min and nitrogen flow of 30 ml/min, respectively DPPH measurement The free radical scavenging activities of frying samples were evaluated by their ability to stabilize the 2, 2, diphenyl-1-picrylhydrazyl radical 22. The UV-VIS spectrum shows a maximum absorbance at 517 nm in methanol. A 5 μl frying sample was mixed with 5 μl of 0.1 mm DPPH in methanol in a 20 ml test tube. After standing for 20 min in the dark, the absorbance of the each sample was measured using UV-VIS spectrophotometer Model UV-1800, Shimadzu, Tokyo, Japan Sensory evaluation Forty panelists evaluated the s on a 9-point scale. The parameters used for preference test were total acceptance, appearance, flavor, taste, and texture acceptance. Six kinds of samples were given to one panelist in one session. A sensory descriptive analysis was applied to measure the odor and flavor impressions of the fried samples. All samples were coded from a table of random numbers. Data were analyzed using the Statistical Analysis System software package SAS Institute, Cary, NC, USA. Significant differences between means were determined by Scheffe s test. A p-value 0.05 was considered significant. 3 Results and Discussion 3.1 Analysis of AV and POV Figures 1 and 2 show the effect of frying time on the AV and POV of each frying. Gradual increases in the values were observed when frying the samples according to number of frying times. After 50 frying times, the AVs of the 3:7 Ca: Pa blended and palm were 0.68 mg KOH/g and 0.75 mg KOH/g, respectively. The blended s had a relatively lower AV compared to that of palm. Especially, the 5:5 Ca: Pa blended showed the most stable AV among blended s. As shown in Fig. 2, the final POV of palm was as high as 79.9 meq/kg, whereas the initial and final POVs of canola were 18.9 meq/kg and 48.2 meq/kg, respectively. The 4:6 Ca: Pa blended had a significantly different POV ranging from 22.9 meq/kg to meq/kg. In contrast, the 3:7 Ca: Pa blended had a relative oxidative stability of from 24.2 meq/kg to 70.7 meq/kg. 654

3 Quality evaluation of nobel blended Fig.1 Acid values (AVs) of various s including blended s according to the number of frying times. 3.2 Fatty acid composition of frying Changes in fatty acids of s and blended s by the number of frying times are given in Table 1. The unsaturated fatty acid UFA content of canola was the highest, particularly, oleic acid, linoleic acid, and linolenic acid were 55.18, and after frying 50 times. Furthermore, the ratio of unsaturated to saturated fatty acids U/S ratio of canola was Conversely, the UFA content of palm was obviously lower in saturated fatty acids SFA and the U/S ratio was The UFA content was higher for the five types of blended s than palm after frying 50 times and difference of the U/S ratio also indicated a low variation as frying time increased. Fig.2 Peroxide values (POVs) of various s including blended s according to the number of frying times. 3.3 Analysis of smoke point, color, and viscosity The smoke point, color, and viscosity of frying samples are summarized in Table 2. The smoke point of canola was the highest among the samples, whereas palm was 210. The value was comparatively lower than that of the blend s such as 3:7 Ca: Pa and 4:6 Ca: Pa blended s. The smoke points of 3:7 Ca: Pa and 4:6 Ca: Pa blended s were 228 and 229, respectively. During frying the color parameters L* of soybean ranged from to and they varied the least. The a* value of each frying was not significantly different during frying except on canola, soybean, and sunflower. Color changed from red to green rapidly in the case of canola, soybean, and sunflower. At the frying 50 times with potatoes, viscosity values of 27.9 and 29.4 were obtained for soybean. In contrast, the viscosity of sunflower increased rapidly as frying time increased. Although the 3:7 Ca: Pa blend had a relative high viscosity initially, it increased less 32.2 to DPPH radical scavenging capacity High free radical scavenging capacity is considered high antioxidant activity and the radical scavenging capacity of each frying sample was carried out by observing the reduction in absorbance at 517 nm 23. The absorbance of DPPH from frying s is shown in Table 3. The absorbance values of DPPH in canola were and after frying 0 times and 50 times, respectively. However, the absorbance values of palm were and 14.76, indicating that palm had lower oxidative stability. The absorbance of DPPH in the blended s, particularly 4:6 Ca: Pa and 6:4 Ca: Pa blended s, were and 37.14, respectively. These results show that blended s containing more canola increase the DPPH radical scavenging capacity. In previous study, total concentrations of tocopherols in canola, palm, soybean, and sunflower were 520, 382, 974, and 698 ppm, respectively 24. Since 655

4 H. Choi, E. Lee, K.-G. Lee Table 1 Fatty acid compositions of various s including blended s according to the number of frying times. 656 Oils Canola Palm Soybean Sunflower 3:7 4:6 5:5 Frying times Myristic C14:0 Palmitic C16:0 Stearic C18:0 Oleic C18:1 Fatty acid contents (%) Linoleic C18:2 Linolenic C18:3 Arachidic C20:0 Behenic C22:0 Lignoceric C24: U/S 1)

5 Quality evaluation of nobel blended Table 1 Continued. Oils Frying times Myristic C14:0 Palmitic C16:0 Stearic C18:0 Oleic C18:1 Fatty acid contents (%) Linoleic C18:2 Linolenic C18:3 Arachidic C20:0 Behenic C22:0 Lignoceric C24: : : ) U/S: Ratio of unsaturated fatty acids to saturated fatty acids U/S 1) canola has more tocopherols than palm, its radical scavenging activity is stronger than palm. 3.5 Sensory evaluation test The results of the sensory evaluation are listed in Table 4. Among all blended s in this study, two of them were selected considering oxidative stability, acid value, smoke point etc. They were 3:7 Ca: Pa and 4:6 Ca: Pa blended. Palm, canola and soybean were used as a control. The 4:6 Ca: Pa blended 5.6 received the most points overall and for appearance with raw potatoes followed by the 3:7 Ca: Pa blended. Furthermore, no significant difference was observed between 4:6 Ca: Pa blended and 3:7 Ca: Pa blended. Generally, the 3:7 Ca: Pa blended was the most highly preferred among the five different frying s followed by the 4:6 Ca: Pa blended, palm, soybean and canola. Palm received the highest score 5.7 for frying potatoes followed by 3:7 Ca: Pa blended 5.5 ; however, no significant difference was observed between the two samples. Palm was the most superior and suitable for frying potatoes, and the 3:7 Ca: Pa blended had similar quality. 4 Conclusion This study has shown that blends of canola and palm strongly affected oxidation stability during frying, indicating that blended was superior to palm. Repeated frying and heating led to considerable increase in the viscosity of s; however, the blended had increased less than palm and sunflower. The blended compensated for the high smoke point of the individual s. As a result of the sensory evaluation of raw and frying potatoes, the 3:7 Ca: Pa blended produced excellent flavor, taste, texture, compared to those of the other frying s. Therefore, the 3:7 Ca: Pa blended was considered an alternative for frying potatoes that would be preferred by consumers. Acknowledgement This study was supported by the R&D Convergence Center Support Program, Ministry for Food, Agriculture, Forestry, and Fisheries, Republic of Korea. References 1 Nor Aini, I.; Miskandar, M. S. Utilization of palm and palm products in shortenings and margarines. Eur. J. Lipid Sci. Tech. 109, Ong, A. S. H.; Goh, S. H. Palm : A healthful and costeffective dietary component. Food Nut. Bul. 23, Leonardis, A. D.; Macciola, V. Heat-oxidation stability of palm blended with extra virgin olive. Food Chem. 135, Ferruh, E.; Petr, D. Determination of heat transfer coefficient during high pressure frying of potatoes. J Food Eng. 96, Weisburger J. H. Eat to live, not live to eat. Nutrition 16, Johnson, G. H.; Keast, D. R.; Kris-Etherton, P. M. Dietary Modeling Shows that the Substitution of Canola 657

6 H. Choi, E. Lee, K.-G. Lee Table 2 Physicochemical properties of various s including blended s according to the number of frying times. Smoke point ( ) L* a * b* Viscosity (η, mpas) Frying times 0 Canola 244 ( 1.00) Palm 210 ( 1.15) Soybean 237 Sunflower 220 Frying s 3: :6 229 ( 1.00) 5:5 220 ( 1.73) 6: : Table 3 Antioxidant activity of various s including blended s according to the number of frying times. DPPH radical scavenging capacity (%) Frying times Canola ( 3.10) ( 2.86) ( 1.31) ( 1.49) ( 3.61) ( 3.28) Palm ( 1.32) ( 3.01) ( 0.87) ( 1.28) ( 1.26) ( 0.52) Soybean ( 5.42) ( 2.55) ( 4.72) ( 1.33) ( 1.56) ( 5.31) Sunflower ( 2.00) ( 1.70) ( 4.04) ( 2.48) ( 1.88) ( 2.42) Frying s 3: ( 3.10) ( 3.25) ( 2.10) ( 1.19) ( 1.71) ( 0.97) 4: ( 4.36) ( 4.10) ( 3.40) ( 4.59) ( 1.96) ( 1.60) 5: ( 0.68) ( 1.78) ( 0.43) ( 3.10) ( 4.29) ( 2.17) 6: ( 0.50) ( 2.56) ( 2.68) ( 1.95) ( 1.37) ( 2.28) 7: ( 0.12) ( 3.93) ( 1.95) ( 1.83) ( 4.76) ( 4.50) 658

7 Quality evaluation of nobel blended Table 4 Mean scores 1, 2) on the preference test for frying raw potatoes and pre-fried potatoes. Type of Preference Palm Canola 3:7 4:6 Soybean Total overall Raw potatoes 5.1(0.3) ab 4.5(0.3) bc 5.2(0.3) ab 5.6(0.3) a 4.9(0.4) b Pre-fried potatoes 5.7(0.2) a 5.3(0.2) a 5.5(0.2) ab 4.9(0.2) b 5.0(0.3) a Appearance Raw potatoes 5.4(0.4) a 4.3(0.3) c 5.1(0.4) ab 5.6(0.4) a 4.7(0.4) b Pre-fried potatoes 5.8(0.2) a 5.7(0.2) a 5.2(0.3) ab 4.6(0.2) b 5.7(0.3) a Flavor Raw potatoes 5.4(0.4) ab 4.5(0.4) bc 6.0(0.4) a 5.7(0.3) ab 5.8(0.3) a Pre-fried potatoes 5.9(0.2) a 5.3(0.2) ab 5.4(0.2) ab 4.5(0.2) cd 5.0(0.3) bc Taste Raw potatoes 5.2(0.4) a 4.9(0.4) a 5.2(0.4) a 5.1(0.4) a 4.6(0.4) a Pre-fried potatoes 6.0(0.2) a 5.4(0.3) ab 5.5(0.2) a 4.7(0.2) bc 4.7(0.3) c Texture Raw potatoes 5.1(0.3) a 4.9(0.3) ab 5.2(0.4) a 4.9(0.4) ab 4.5(0.4) ab Pre-fried potatoes 5.9(0.2) a 5.4(0.3) ab 5.1(0.2) ab 4.9(0.3) b 5.3(0.3) ab 1) Mean scores of 40 consumers using a 9-point hedonic scale. 2) Means within a row not sharing a superscript letter are significantly different (p < 0.05, Scheffe s test). Oil for Fats Commonly Used in the United States Would Increase Compliance with Dietary Recommendations for Fatty Acids. J. Am. Dietetic Assoc. 107, Udaya, N. W.; Fereidoon, S.; Chet, R. J. Comparison of standard and NMR methodologies for assessment of oxidative stability of canola and soybean s. Food Chem. 52, Ahn, J. H.; Kim, Y. P.; Seo, E. M.; Choi, Y. K.; Kim, H. S. Antioxidant effect of natural plant extracts on the microencapsulated high oleic sunflower. J. Food Eng. 84, Andrea, B.; Pedro, M.; Vanessa, R. NaCl soaking treatment for improving the quality of french-fried potatoes. Food Res. Int. 36, Moreira, R. G.; Barrufet, M. A. A new approach to describe absorption in fried foods: a simulation study. J. Food Eng. 35, Marco, E. D.; Savarese, M.; Parisini, C.; Battimo, I.; Falco, S.; Sacchi, R. Frying performance of a sunflower/palm blend in comparison with pure palm. Eur. J. Lipid Sci. Tech. 109, Campbell, S. D.; Goff, D.; Rousseau, D. Comparison of crystallization properties of a palm stearin/canola blend and lard in bulk and emulsified form. Food Res. Int. 35, Moser, B. R. Influence of blending canola, palm, soybean, and sunflower methyl esters on fuel properties of biodiesel. Energy Fuels 22, Monfreda, M.; Gobbi, L.; Grippa, A. Blends of olive and sunflower : Characterisation and olive quantification using fatty acid composition and chemometric tools. Food Chem. 134, Fan, Q.; Feng, J.; Wu, S.; Specht, K.; She, S. Nutritional evaluation of rice bran and a blend with corn. Food/Nahrung. 39, Hsu, S. Y.; Yu, S. H. Cooking effects on low-fat Kungwans formulated with plant s. J. Food Eng. 56, Blahovec, J.; Vacek, J.; Patocka, K. Texture of fried potato tissue as affected by pre-blanching in some salt solutions. J. Texture Studies 30, CIA The Culinary Institute of America. The professional chef. John Wiley & Soncs Inc, New York, USA. pp Reza, F.; Pazhouhanmehr, S. Relative contribution of compositional parameters to the primary and secondary oxidation of canola. Food Chem. 114, Kalogianni, E. P.; Karapantsios, T. D.; Miller, R. Effect of repeated frying on the viscosity, density and dynamic interfacial tension of palm and olive. J. Food Eng. 105, Park, P. W.; Goins, R. E. In situ preparation of fatty acid methyl esters for analysis of fatty acid composition in foods. J. Food Sci. 59,

8 H. Choi, E. Lee, K.-G. Lee 22 Fagali, N.; Catala, A. Antioxidant activity of conjugated linoleic acid isomers, linoleic acid and its methylester determined by photoemission and DPPH techniques. Biophysical Chem. 137, Lee, J. M.; Chung, H.; Chang, P. S.; Lee, J. H. Development of a method predicting the oxidative stability of edible s using 2, 2-diphenyl-1-picrylhydrazyl DPPH. Food Chem. 103, KamalEldin, A.; Andersson, R. A Multivariate study of the correlation between tocopherol content and fatty acid composition in vegetable s. J. Am. Oil Chem. Soc. 74,

July 13, Dear Ms. Davis:

July 13, Dear Ms. Davis: July 13, 2010 Carole Davis Co-Executive Secretary and Designated Federal Officer of the Dietary Guidelines Advisory Committee Center for Nutrition Policy and Promotion U.S. Department of Agriculture 3101