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Volatile components of deep-fried soybean oil as indicator indices of lipid oxidation and quality degradation

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Abstract

The present study investigated the lipid oxidation degree of soybean oil during regularly discontinuous 40 h-deep-frying process. Electron spin resonance (ESR) spectroscopy technique was applied to identify and quantify the formed radicals, along with evaluation of physicochemical parameters including acid value (AV), peroxide value (PV), p-anisidine value (p-AnV), polar compounds (PC), fatty acid composition and volatile profile. Results showed the AV, p-AnV, PC and free radical of frying oil samples increased significantly with the increasing frying time. The results of fatty acids showed that unsaturated fatty acid such as C18:1 and C18:2 decreased by 19.98% and 14.58%, respectively, with prolonged frying time, while the content of C16:1, trans C18:1 and C18:2 increased by 20.38%, 425% and 42.86%, respectively, when compared to the fresh oil samples. In contrast, the content of saturated fatty acid had little change. In total, 37 volatile compounds were detected revealing a complex aroma profile of frying soybean oil, composed of 15 aldehydes, 8 alcohols, 4 ketones, 4 acids, 5 alkanes and 1 furan. Principal component analysis and hierarchical clustering analysis indicated that hexanal, heptanal, (E)-2-hexenal, octanal, (E)-2-heptenal, nonanal, (E)-2-octenal, undecanal, (E,E)-2,4-heptadienal, (E)-2-decenal, 2-undecenal, (E,E)-2,4-decadienal, 1-pentanol, 2,2-dimethyl-3-hexanol, (Z)-2-dodecenol, 1-octen-3-ol, pentanoic acid, octanoic acid, nonanoic acid and 2-pentyl-furan may be potential markers for evaluating lipid oxidation of frying soybean oil.

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Acknowledgements

This work was supported by the Natural Science Foundation of China (31671786), the Research Fund of National 13th Five-Year Plan of China (2016YFD0401404), and Northern jiangsu province science and technology projects (BN2016137).

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  1. School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu, People’s Republic of China

    Ying Liu, Jinwei Li, Yajun Cheng & Yuanfa Liu

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Liu, Y., Li, J., Cheng, Y. et al. Volatile components of deep-fried soybean oil as indicator indices of lipid oxidation and quality degradation. Eur Food Res Technol 246, 1183–1192 (2020). https://doi.org/10.1007/s00217-020-03475-2

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