Quality profile determination of palm olein: potential markers for the detection of recycled cooking oils

In this study, the safety and quality of commercial cooking oils were evaluated. The emphasis of this evaluation was on the presence of oxidation and polymerization products in fresh oils, although the analyses were often conducted on used frying fats and oils. This was because polymerized triacylgl...

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Main Authors: Yih Phing Khor, Biow Ing Sim, Faridah Abas, Oi Ming Lai, Yong Wang, Yonghua Wang, Chin Ping Tan
Format: Article
Language:English
Published: Taylor & Francis Group 2019-01-01
Series:International Journal of Food Properties
Subjects:
Online Access:http://dx.doi.org/10.1080/10942912.2019.1634098
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spelling doaj-cf600f653a88467ca30cda79f5ab3b782020-11-25T02:34:06ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862019-01-012211172118210.1080/10942912.2019.16340981634098Quality profile determination of palm olein: potential markers for the detection of recycled cooking oilsYih Phing Khor0Biow Ing Sim1Faridah Abas2Oi Ming Lai3Yong Wang4Yonghua Wang5Chin Ping Tan6Universiti Putra MalaysiaUniversiti Putra MalaysiaUniversiti Putra MalaysiaUniversiti Putra MalaysiaJinan UniversitySouth China University of TechnologyUniversiti Putra MalaysiaIn this study, the safety and quality of commercial cooking oils were evaluated. The emphasis of this evaluation was on the presence of oxidation and polymerization products in fresh oils, although the analyses were often conducted on used frying fats and oils. This was because polymerized triacylglycerols (PTGs) and monomeric oxidized triacylglycerols (oxTAGs) have been proposed as potential indicators of the adulteration of palm olein. The oil quality was evaluated based on PTG content, the presence of epoxy, keto, and hydroxy acids, fatty acid composition, and smoke point. Principal component analysis (PCA) was conducted to identify the relationships among the analytical parameters. The total polar compound content of all fresh oil samples was within the safety limit for human consumption (< 25% polar compounds). TAG oligomers or epoxy, keto, or hydroxy acids were not detected in any of the fresh oil samples. Most of the packet oils had lower smoke point (< 200 °C) and linoleic acid content than the bottled oils. The pure palm olein samples were found to be better in terms of overall oil quality, as indicated by the PCA biplots of all analytical parameters. Abbreviations: ANOVA: analysis of variance; BPO: blended palm olein; DAG: diacylglycerol; FAME: fatty acid methyl ester; FFA: free fatty acid; HPLC: high-performance liquid chromatography; HPSEC: high-performance size exclusion chromatography; PC: principal component; PO: packet pure palm olein; PPO: pure palm olein; PCA: principal component analysis; SPE: solid-phase extraction; TAG: triacylglycerol; TPC: total polar compoundhttp://dx.doi.org/10.1080/10942912.2019.1634098polymerized triacylglycerolmonomeric oxidized triacylglyceroltotal polar compoundfatty acid compositionsmoke pointoil safety
collection DOAJ
language English
format Article
sources DOAJ
author Yih Phing Khor
Biow Ing Sim
Faridah Abas
Oi Ming Lai
Yong Wang
Yonghua Wang
Chin Ping Tan
spellingShingle Yih Phing Khor
Biow Ing Sim
Faridah Abas
Oi Ming Lai
Yong Wang
Yonghua Wang
Chin Ping Tan
Quality profile determination of palm olein: potential markers for the detection of recycled cooking oils
International Journal of Food Properties
polymerized triacylglycerol
monomeric oxidized triacylglycerol
total polar compound
fatty acid composition
smoke point
oil safety
author_facet Yih Phing Khor
Biow Ing Sim
Faridah Abas
Oi Ming Lai
Yong Wang
Yonghua Wang
Chin Ping Tan
author_sort Yih Phing Khor
title Quality profile determination of palm olein: potential markers for the detection of recycled cooking oils
title_short Quality profile determination of palm olein: potential markers for the detection of recycled cooking oils
title_full Quality profile determination of palm olein: potential markers for the detection of recycled cooking oils
title_fullStr Quality profile determination of palm olein: potential markers for the detection of recycled cooking oils
title_full_unstemmed Quality profile determination of palm olein: potential markers for the detection of recycled cooking oils
title_sort quality profile determination of palm olein: potential markers for the detection of recycled cooking oils
publisher Taylor & Francis Group
series International Journal of Food Properties
issn 1094-2912
1532-2386
publishDate 2019-01-01
description In this study, the safety and quality of commercial cooking oils were evaluated. The emphasis of this evaluation was on the presence of oxidation and polymerization products in fresh oils, although the analyses were often conducted on used frying fats and oils. This was because polymerized triacylglycerols (PTGs) and monomeric oxidized triacylglycerols (oxTAGs) have been proposed as potential indicators of the adulteration of palm olein. The oil quality was evaluated based on PTG content, the presence of epoxy, keto, and hydroxy acids, fatty acid composition, and smoke point. Principal component analysis (PCA) was conducted to identify the relationships among the analytical parameters. The total polar compound content of all fresh oil samples was within the safety limit for human consumption (< 25% polar compounds). TAG oligomers or epoxy, keto, or hydroxy acids were not detected in any of the fresh oil samples. Most of the packet oils had lower smoke point (< 200 °C) and linoleic acid content than the bottled oils. The pure palm olein samples were found to be better in terms of overall oil quality, as indicated by the PCA biplots of all analytical parameters. Abbreviations: ANOVA: analysis of variance; BPO: blended palm olein; DAG: diacylglycerol; FAME: fatty acid methyl ester; FFA: free fatty acid; HPLC: high-performance liquid chromatography; HPSEC: high-performance size exclusion chromatography; PC: principal component; PO: packet pure palm olein; PPO: pure palm olein; PCA: principal component analysis; SPE: solid-phase extraction; TAG: triacylglycerol; TPC: total polar compound
topic polymerized triacylglycerol
monomeric oxidized triacylglycerol
total polar compound
fatty acid composition
smoke point
oil safety
url http://dx.doi.org/10.1080/10942912.2019.1634098
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