Monitoring the oxidation process of soybean oil during deep-frying of fish cakes with 1H nuclear magnetic resonance

Benlun Hu; Runlin Wu; Jingwen Sun; Haonan Shi; Caihua Jia; Ru Liu; Jianhua Rong

doi:10.1016/j.fochx.2023.100587

Monitoring the oxidation process of soybean oil during deep-frying of fish cakes with ¹H nuclear magnetic resonance

Food Chem X. 2023 Jan 25:17:100587. doi: 10.1016/j.fochx.2023.100587. eCollection 2023 Mar 30.

Authors

Benlun Hu¹, Runlin Wu¹, Jingwen Sun¹, Haonan Shi¹, Caihua Jia¹, Ru Liu¹, Jianhua Rong¹

Affiliation

¹ College of Food Science and Technology, Huazhong Agricultural University/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan)/Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China.

Abstract

The oxidation process of soybean oil (SBO) during frying fish cakes was investigated. The TOTOX value of before frying (BF) and after frying (AF) was significantly higher than control (CK). However, the total polar compound (TPC) content of AF reached 27.67% in frying oil continuously frying at 180℃ for 18 h, and 26.17% for CK. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) loss in isooctane and methanol significantly decreased with the extension of frying time and then tended to be stable. The decrease of DPPH loss was related to the increase of TPC content. Antioxidant and prooxidant balance (APB) value below 0.5 was obtained after 12 h for heated oil. (E)-2-alkenals, (E, E)-2,4-alkadienals, and n-alkanals were dominant ingredients among the secondary oxidation products. Traces of monoglycerides (MAG) and diglycerides (DAG) were also detected. These results may improve our understanding of the oxidation deterioration in SBO during frying.

Keywords: 1H NMR; Fish cakes; Oxidation products; Soybean oil; Thermal-oxidation.