- 著者
- Norihito Kishimoto
- 出版者
- Japanese Society for Food Science and Technology
- 雑誌
- Food Science and Technology Research (ISSN:13446606)
- 巻号頁・発行日
- vol.25, no.1, pp.75-79, 2019 (Released:2019-03-01)
- 参考文献数
- 25
- 被引用文献数
- 11 16
Heating vegetable oil in a microwave oven can lead to the formation of reactive free radicals, which are responsible for causing lipid oxidation. The thermo-oxidative stability of olive oil has previously been studied under microwave heating for short processing periods that simulate typical cooking times. This study compares the effect of the oxidative degradation of extra virgin olive oil (EVOO) during extended heating times under different microwave powers (150 and 500 W) or conventional heating. The results showed that intense microwave heating of EVOO significantly increased the free acidity and specific extinction coefficients (K270), and resulted in more severe loss of phenolic compounds, compared with conventional heating. Microwave treatment also resulted in higher amounts of acrolein in EVOO after a short processing period compared with conventional heating. These results demonstrate that intene microwave heating has a more severe effect on EVOO compared with conventional heating.
- 著者
- Norihito Kishimoto Ayako Kashiwagi
- 出版者
- Japanese Society for Food Science and Technology
- 雑誌
- Food Science and Technology Research (ISSN:13446606)
- 巻号頁・発行日
- vol.24, no.6, pp.1017-1020, 2018 (Released:2019-01-16)
- 参考文献数
- 15
- 被引用文献数
- 3 10
Vegetable oils have long been used in cooking. However, repeated heating at a high temperature results in the gradual deterioration of the vegetable oils through oxidative degradation of fatty acids, leading to the formation of undesirable and irritating odors (e.g., acrolein). Linolenic acid is the main source of the acrolein formed during the heating of vegetable oils. The present study has developed a method to reduce the formation of acrolein during repeated frying with vegetable oils. Electronic nose analysis showed that the formation of acrolein from low-linolenic oil such as extra virgin olive oil (EVOO) was much lower than from a linolenic-rich oil, salad oil, when frying French fries. Blending EVOO with salad oil effectively reduced the amount of acrolein formed during repeated frying. These results suggest that EVOO can be used to reduce the formation of acrolein when repeatedly heating foods in thermosensitive vegetable oils.
- 著者
- Norihito Kishimoto Nami Takano
- 出版者
- Japanese Society for Food Science and Technology
- 雑誌
- Food Science and Technology Research (ISSN:13446606)
- 巻号頁・発行日
- vol.27, no.1, pp.63-68, 2021 (Released:2021-03-07)
- 参考文献数
- 36
- 被引用文献数
- 1
During frying of food in oil, the high oil temperature allows water evaporation to occur inside the food due to the rapid heat transfer, and the evaporated water is replaced by oil. Moisture loss and oil absorption play an important role in the deep-frying process, providing a unique palatability and sensory characteristics to the food products. Rapeseed oil is often used as for frying. Extra virgin olive oil (EVOO) is also commonly used in kitchens. This study aimed to compare the moisture loss and oil absorption in French fries deep-fried in various combinations of these oils. Foods deep-fried in EVOO exhibited higher moisture loss and oil absorption than those deep-fried in rapeseed oil. Blending of EVOO with rapeseed oil enhanced moisture loss and oil absorption and also reduced the amount of acrolein formed during deep-frying. These results suggest that EVOO gives greater palatability to deep-fried foods and shows less deterioration of the frying oil than rapeseed oil.