Degradation of Edible Oil during Food Processing by Ultrasound: Electron Paramagnetic Resonance, Physicochemical, and Sensory Appreciation

During ultrasound processing of lipid-containing food, some off-flavors can be detected, which can incite depreciation by consumers. The impacts of ultrasound treatment on sunflower oil using two different ultrasound horns (titanium and pyrex) were evaluated. An electron paramagnetic resonance study...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2012-08, Vol.60 (31), p.7761-7768
Main Authors: Pingret, Daniella, Durand, Grégory, Fabiano-Tixier, Anne-Sylvie, Rockenbauer, Antal, Ginies, Christian, Chemat, Farid
Format: Article
Language:English
Subjects:
acid value
Adult
Biological and medical sciences
Chemical Phenomena
electron paramagnetic resonance spectroscopy
Electron Spin Resonance Spectroscopy
Fat industries
fatty acid composition
Fatty Acids - chemistry
Food Handling - methods
Food industries
food processing
foods
free radicals
Fundamental and applied biological sciences. Psychology
Humans
Life Sciences
Male
off flavors
oxidation
peroxide value
physicochemical properties
Plant Oils - chemistry
polar compounds
Sunflower Oil
Taste
titanium
ultrasonic treatment
ultrasonics
Ultrasonics - methods
volatile compounds
water content
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Summary:During ultrasound processing of lipid-containing food, some off-flavors can be detected, which can incite depreciation by consumers. The impacts of ultrasound treatment on sunflower oil using two different ultrasound horns (titanium and pyrex) were evaluated. An electron paramagnetic resonance study was performed to identify and quantify the formed radicals, along with the assessment of classical physicochemical parameters such as peroxide value, acid value, anisidine value, conjugated dienes, polar compounds, water content, polymer quantification, fatty acid composition, and volatiles profile. The study shows an increase of formed radicals in sonicated oils, as well as the modification of physicochemical parameters evidencing an oxidation of treated oils.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf301286f