Introducing wild almond oil as a healthier alternative for frying purposes
Document Type : Original research
Authors
Department of Food Science, Engineering, and Technology, University of Tehran, Karaj, Iran, 31587‑77871
Abstract
Wild almond (Amygdalus scoparia) is an underutilized source of oil with potential for use in many food applications. In the current study, the applicability of this oil was investigated as a frying medium for par-fried potatoes. Free fatty acid (FFA) content, peroxide value (PV), p-anisidine value (PAV), conjugated diene (CD) content, and total polar (TP) compounds of the oil were monitored over a 16-h deep-fat frying process. FFA level changed from 0.04 to 0.21%, PV from 1.0 to 3.5 meq O2/kg oil, PAV from 3.0 to 35.3%, CD content from 0 to 26 mmol/L, and TP contents from 2.0 to 22.0%. However, none of these quality parameters exceeded their required standard levels for frying oil. Overall, wild almond oil showed great potential to be used as a frying oil. Further studies are needed to fully discover such potential under different conditions applied for the various fried products.
Keywords
Main Subjects
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Arslan, F. N., Şapçı, A. N., Duru, F., & Kara, H. (2017). A study on the monitoring of frying performance and oxidative stability of cottonseed and palm oil blends in comparison with original oils. International Journal of Food Properties, 20 (3), 704–717. https://doi.org/10.1080/10942912.2016.1177544.
Ayorinde, Jeje, O., Okoronkwo, A. E., & Ajayi, O. O. (2019). Effect of bleaching on the physico-chemical properties of two selected vegetable oils using locally sourced materials as adsorbent. Current Journal of Applied Science and Technology, 36 (4): 1–8. https://doi.org/10.9734/cjast/2019/v36i430244.
Barrera-Arellano, D., Badan-Ribeiro, A. P., & Serna-Saldivar, S. O. (2018). Corn oil: Composition, processing, and utilization. In Corn: Chemistry and Technology (3rd ed.). Elsevier Inc. https://doi.org/10.1016/B978-0-12-811971-6.00021-8.
Codex Alimentarium Commission. (2017). Standard for fish oils. Codex Standard 329, 1–6. Codex Standard for Fish Oils CXS_329e_Nov 2017.
De Boer, A. A., Ismail, A., Marshall, K., Bannenberg, G., Yan, K. L., & Rowe, W. J. (2018). Examination of marine and vegetable oil oxidation data from a multi-year, third-party database. Food Chemistry, 254, 249–255. https://doi.org/10.1016/j.foodchem.2018.01.180.
Hashem, H., Almoselhy, R. I. M., & Magdy, A. (2020). Rapid authentication of extra virgin olive oil using UV and FTIR spectroscopy. Middle East Journal of Applied Sciences, 10 (2), 263–271. https://doi.org/10.36632/mejas/2020.10.2.25.
Hojjati, M., Lipan, L., & Carbonell-Barrachina, Á. A. (2016). Effect of roasting on physicochemical properties of wild almonds (Amygdalus scoparia). Journal of the American Oil Chemists’ Society, 93 (9), 1211–1220. https://doi.org/10.1007/s11746-016-2868-8.
Hwang, H. S., Winkler-Moser, J. K., Kim, Y., & Liu, S. X. (2019). Antioxidant activity of spent coffee ground extracts toward soybean oil and fish oil. European Journal of Lipid Science and Technology, 121(4), 1–12. https://doi.org/10.1002/ejlt.201800372.
Jeon, Y. H., Son, Y. J., Kim, S. H., Yun, E. Y., Kang, H. J., & Hwang, I. K. (2016). Physicochemical properties and oxidative stabilities of mealworm (Tenebrio molitor) oils under different roasting conditions. Food Science and Biotechnology, 25(1), 105–110. https://doi.org/10.1007/s10068-016-0015-9.
Jung, M. Y., & Choi, D. S. (2016). Protective effect of gallic acid on the thermal oxidation of corn and soybean oils during high-temperature heating. Food Science and Biotechnology, 25(6), 1577–1582. https://doi.org/10.1007/s10068-016-0243-z.
Kasprzak, M., Rudzińska, M., Przybylski, R., Kmiecik, D., Siger, A., & Olejnik, A. (2020). The degradation of bioactive compounds and formation of their oxidation derivatives in refined rapeseed oil during heating in model system. LWT, 123. https://doi.org/10.1016/j.lwt.2020.109078.
Keshavarz, S., & Moslehishad, M. (2020). Advantages of thermal stability of virgin olive oil over canola and frying oil. Journal of Food and Bioprocess Engineering, 3 (1), 41–46.
Kim, C. H., Jo, S., Kim, S. H., Kim, M. J., & Lee, J. H. (2021). Distribution of aldehydes compared to other oxidation parameters in oil matrices during autoxidation. Food Science and Biotechnology, 30(9), 1195–1203. https://doi.org/10.1007/s10068-021-00956-2.
Kim, Y.H., Kim, M.J., Choi, Y. & Lee J.H. (2022). Physicochemical properties and oxidative stability of corn oil in infrared‐based and hot air‐circulating cookers. Food Science and Biotechnology, 31. https://doi.org/10.1007/s10068-022-01127-7.
Kmiecik, D., Gramza-Michałowska, A., & Korczak, J. (2018). Anti-polymerization activity of tea and fruits extracts during rapeseed oil heating. Food Chemistry, 239, 858–864. https://doi.org/10.1016/j.foodchem.2017.07.025.
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Mba, O. I., Dumont, M. J., & Ngadi, M. (2016). Deterioration kinetics of crude palm oil, canola oil and blend during repeated deep-fat frying. Journal of the American Oil Chemists’ Society, 93 (9), 1243–1253. https://doi.org/10.1007/s11746-016-2872-z.
Melo, E., Michels, F., Arakaki, D., Lima, N., Gonçalves, D., Cavalheiro, L., Oliveira, L., Caires, A., Hiane, P., & Nascimento, V. (2019). First study on the oxidative stability and elemental analysis of babassu (Attalea speciosa) edible oil produced in Brazil using a domestic extraction machine. Molecules, 24(23). https://doi.org/10.3390/molecules24234235.
Mikheev, Y. A., & Ershov, Y. A. (2019). Mechanisms of the photodissociation of aminoazobenzene rydimers into monomers, according to data from ultrafast laser-probing spectroscopy. Russian Journal of Physical Chemistry A, 93 (7), 1411–1416. https://doi.org/10.1134/S0036024419070185.
Nagy, K., Kerrihard, A. L., Beggio, M., Craft, B. D., & Pegg, R. B. (2016). Modeling the impact of residual fat-soluble vitamin (FSV) contents on the oxidative stability of commercially refined vegetable oils. Food Research International, 84, 26–32. https://doi.org/10.1016/j.foodres.2016.03.018.
Padovan, A., Moret, S., Bortolomeazzi, R., Moret, E., Conchione, C., Conte, L. S., & Brühl, L. (2020). Formation of Alkylbenzenes and Tocochromanols Degradation in Sunflower Oil and in Fried Potatoes during Deep-Frying and Pan-Frying. European Journal of Lipid Science and Technology, 122 (5), 1–7. https://doi.org/10.1002/ejlt.201900296.
Patra, B. R., Borugadda, V. B., & Dalai, A. K. (2022). Microwave-assisted extraction of sea buckthorn pomace and seed extracts as a proactive antioxidant to stabilize edible oils. Bioresource Technology Reports, 17, 100970. https://doi.org/10.1016/j.biteb.2022.100970.
Patterson, H.B.W. (2011). Quality and Control. In Hydrogenation of Fats and Oils (2nd Edition), Theory and Practice. AOCS Press. Urbana, IL, pp: 329-350. https://doi.org/10.1016/B978-1-893997-93-6.50018-X.
Prabsangob, N. and Benjakul, S (2019). Effect of tea catechin derivatives on the stability of soybean oil/tea seed oil blend and oxidative stability of fried fish crackers during storage. Food Science and Biotechnology, 28, 679-689. https://doi.org/ 10.1007/s10068-018-0515-x
Rincón, L. A., Cadavid, J. G., & Orjuela, A. (2019). Used cooking oils as potential oleochemical feedstock for urban biorefineries – Study case in Bogota, Colombia. Waste Management, 88, 200–210. https://doi.org/10.1016/j.wasman.2019.03.042.
Sahasrabudhe, S. N., Staton, J. A., & Farkas, B. E. (2019). Effect of frying oil degradation on surface tension and wettability. LWT, 99, 519–524. https://doi.org/10.1016/j.lwt.2018.10.026.
Sarwar, A., Vunguturi, S., & Aneesa, F. (2016). A Study on Smoke Point and Peroxide Values of Different Widely Used Edible Oils. International Journal of Engineering Technology Science and Research, 3 (5), 2394–3386.
Silva, M.A., Albuquerque, T.G., Alves, R.C., Oliveira, M. B. P. P., & Costa, H. S. (2019). Melon seeds oil, fruit seeds oil and vegetable oils: a comparison study. Annals of Medicine, 51, S166-S167. https://doi.org/10.1080/07853890.2018.1561973.
Shanker, N., & Debnath, S. (2019). Impact of purslane (Portulaca oleracea L.) leaves extract to enhance the antioxidant potential of edible oils during heating. Journal of Oleo Science, 68(4), 321–328. https://doi.org/10.5650/jos.ess18126.
Song, J. H., Kim, M. J., Kim, Y. J., & Lee, J. H. (2017). Monitoring changes in acid value, total polar material, and antioxidant capacity of oils used for frying chicken. Food Chemistry, 220, 306–312.
Rezaei et al. JFBE 7(2): 7-14,2024
14
https://doi.org/10.1016/j.foodchem.2016.09.174.
Strieder, M. M., Pinheiro, C. P., Borba, V. S., Pohndorf, R. S., Cadaval, T. R. S., & Pinto, L. A. A. (2017). Bleaching optimization and winterization step evaluation in the refinement of rice bran oil. Separation and Purification Technology, 175, 72–78. https://doi.org/10.1016/j.seppur.2016.11.026.
Tarmizi, A. H., Hishamuddin, E., & Abd Razak, R. A. (2019). Impartial assessment of oil degradation through partitioning of polar compounds in vegetable oils under simulated frying practice of fast-food restaurants. Food Control, 96, 445–455. https://doi.org/10.1016/j.foodcont.2018.10.010.
Veronezi, C. M., & Jorge, N. (2018). Effect of Carica papaya and Cucumis melo seed oils on the soybean oil stability. Food Science and Biotechnology, 27(4), 1031–1040. https://doi.org/10.1007/s10068-018-0325-1.
Wang, W., Wang, H. L., Xiao, X. Z., & Xu, X. Q. (2019). Chemical composition analysis of seed oil from five wild almond species in China as potential edible oil resource for the future. South African Journal of Botany, 121, 274–28. https://doi.org/10.1016/j.sajb.2018.11.009.
Wang, D., Chen, X., Wang, Q., Meng, Y., Wang, D., & Wang, X. (2020). Influence of the essential oil of Mentha spicata cv. Henanshixiang on sunflower oil during the deep-frying of Chinese Maye. LWT, 122, 109020. https://doi.org/10.1016/j.lwt.2020.109020.
Xu, L., Wu, G., Zhang, Y., Wang, Q., Zhao, C., Zhang, H., Jin, Q., & Wang, X. (2020). Evaluation of glycerol core aldehydes formation in edible oils under restaurant deep frying. Food Research International, 137, 109696. https://doi.org/10.1016/j.foodres.2020.109696.
Yahya, S., Razali, F. H., & Harun, F. W. (2019). Physicochemical properties of refined palm cooking oil and used palm cooking oil. Materials Today: Proceedings, 19, 1166–1172. https://doi.org/10.1016/j.matpr.2019.11.010.
Zhou, X., Chen, Y., Yang, Q., Liu, Y., Wu, Y., Lu, R., & Ni, Z. (2019). Optimization of total polar compounds quantification in frying oils by low-field nuclear magnetic resonance. Analytical Sciences, 35 (12), 1380–1384. https://doi.org/10.2116/analsci.19P268.
Zamanhuri, Sh. A., Hanafi, F., & Sapawe, N. (2020). Characterization and physicochemical properties of biodiesel produced from waste cooking oil (WCO) using magnetic alumina-ferric oxide nanoparticles catalyst. Materials Today: Proceedings, 31, A122–A125. https://doi.org/10.1016/j.matpr.2021.01.035.
AOCS (2017). Official Methods and Recommended Practices of the American Oil Chemists' Society (7th ed.) Champaign, IL: American Oil Chemists' Society.
Arslan, F. N., Şapçı, A. N., Duru, F., & Kara, H. (2017). A study on the monitoring of frying performance and oxidative stability of cottonseed and palm oil blends in comparison with original oils. International Journal of Food Properties, 20 (3), 704–717. https://doi.org/10.1080/10942912.2016.1177544.
Ayorinde, Jeje, O., Okoronkwo, A. E., & Ajayi, O. O. (2019). Effect of bleaching on the physico-chemical properties of two selected vegetable oils using locally sourced materials as adsorbent. Current Journal of Applied Science and Technology, 36 (4): 1–8. https://doi.org/10.9734/cjast/2019/v36i430244.
Barrera-Arellano, D., Badan-Ribeiro, A. P., & Serna-Saldivar, S. O. (2018). Corn oil: Composition, processing, and utilization. In Corn: Chemistry and Technology (3rd ed.). Elsevier Inc. https://doi.org/10.1016/B978-0-12-811971-6.00021-8.
Codex Alimentarium Commission. (2017). Standard for fish oils. Codex Standard 329, 1–6. Codex Standard for Fish Oils CXS_329e_Nov 2017.
De Boer, A. A., Ismail, A., Marshall, K., Bannenberg, G., Yan, K. L., & Rowe, W. J. (2018). Examination of marine and vegetable oil oxidation data from a multi-year, third-party database. Food Chemistry, 254, 249–255. https://doi.org/10.1016/j.foodchem.2018.01.180.
Hashem, H., Almoselhy, R. I. M., & Magdy, A. (2020). Rapid authentication of extra virgin olive oil using UV and FTIR spectroscopy. Middle East Journal of Applied Sciences, 10 (2), 263–271. https://doi.org/10.36632/mejas/2020.10.2.25.
Hojjati, M., Lipan, L., & Carbonell-Barrachina, Á. A. (2016). Effect of roasting on physicochemical properties of wild almonds (Amygdalus scoparia). Journal of the American Oil Chemists’ Society, 93 (9), 1211–1220. https://doi.org/10.1007/s11746-016-2868-8.
Hwang, H. S., Winkler-Moser, J. K., Kim, Y., & Liu, S. X. (2019). Antioxidant activity of spent coffee ground extracts toward soybean oil and fish oil. European Journal of Lipid Science and Technology, 121(4), 1–12. https://doi.org/10.1002/ejlt.201800372.
Jeon, Y. H., Son, Y. J., Kim, S. H., Yun, E. Y., Kang, H. J., & Hwang, I. K. (2016). Physicochemical properties and oxidative stabilities of mealworm (Tenebrio molitor) oils under different roasting conditions. Food Science and Biotechnology, 25(1), 105–110. https://doi.org/10.1007/s10068-016-0015-9.
Jung, M. Y., & Choi, D. S. (2016). Protective effect of gallic acid on the thermal oxidation of corn and soybean oils during high-temperature heating. Food Science and Biotechnology, 25(6), 1577–1582. https://doi.org/10.1007/s10068-016-0243-z.
Kasprzak, M., Rudzińska, M., Przybylski, R., Kmiecik, D., Siger, A., & Olejnik, A. (2020). The degradation of bioactive compounds and formation of their oxidation derivatives in refined rapeseed oil during heating in model system. LWT, 123. https://doi.org/10.1016/j.lwt.2020.109078.
Keshavarz, S., & Moslehishad, M. (2020). Advantages of thermal stability of virgin olive oil over canola and frying oil. Journal of Food and Bioprocess Engineering, 3 (1), 41–46.
Kim, C. H., Jo, S., Kim, S. H., Kim, M. J., & Lee, J. H. (2021). Distribution of aldehydes compared to other oxidation parameters in oil matrices during autoxidation. Food Science and Biotechnology, 30(9), 1195–1203. https://doi.org/10.1007/s10068-021-00956-2.
Kim, Y.H., Kim, M.J., Choi, Y. & Lee J.H. (2022). Physicochemical properties and oxidative stability of corn oil in infrared‐based and hot air‐circulating cookers. Food Science and Biotechnology, 31. https://doi.org/10.1007/s10068-022-01127-7.
Kmiecik, D., Gramza-Michałowska, A., & Korczak, J. (2018). Anti-polymerization activity of tea and fruits extracts during rapeseed oil heating. Food Chemistry, 239, 858–864. https://doi.org/10.1016/j.foodchem.2017.07.025.
Liu, S., Zhong, Y., Shen, M., Yan, Y., Yu, Y., Xie, J., Nie, S., & Xie, M. (2021). Changes in fatty acids and formation of carbonyl compounds during frying of rice cakes and hairtails. Journal of Food Composition and Analysis, 101(235), 103937. https://doi.org/10.1016/j.jfca.2021.103937Manzoor, S., Masoodi, F. A., Rashid, R., & Dar, M. M. (2022). Effect of apple pomace-based antioxidants on the stability of mustard oil during deep frying of French fries. LWT, 163, 113576. https://doi.org/10.1016/j.lwt.2022.113576.
Mba, O. I., Dumont, M. J., & Ngadi, M. (2016). Deterioration kinetics of crude palm oil, canola oil and blend during repeated deep-fat frying. Journal of the American Oil Chemists’ Society, 93 (9), 1243–1253. https://doi.org/10.1007/s11746-016-2872-z.
Melo, E., Michels, F., Arakaki, D., Lima, N., Gonçalves, D., Cavalheiro, L., Oliveira, L., Caires, A., Hiane, P., & Nascimento, V. (2019). First study on the oxidative stability and elemental analysis of babassu (Attalea speciosa) edible oil produced in Brazil using a domestic extraction machine. Molecules, 24(23). https://doi.org/10.3390/molecules24234235.
Mikheev, Y. A., & Ershov, Y. A. (2019). Mechanisms of the photodissociation of aminoazobenzene rydimers into monomers, according to data from ultrafast laser-probing spectroscopy. Russian Journal of Physical Chemistry A, 93 (7), 1411–1416. https://doi.org/10.1134/S0036024419070185.
Nagy, K., Kerrihard, A. L., Beggio, M., Craft, B. D., & Pegg, R. B. (2016). Modeling the impact of residual fat-soluble vitamin (FSV) contents on the oxidative stability of commercially refined vegetable oils. Food Research International, 84, 26–32. https://doi.org/10.1016/j.foodres.2016.03.018.
Padovan, A., Moret, S., Bortolomeazzi, R., Moret, E., Conchione, C., Conte, L. S., & Brühl, L. (2020). Formation of Alkylbenzenes and Tocochromanols Degradation in Sunflower Oil and in Fried Potatoes during Deep-Frying and Pan-Frying. European Journal of Lipid Science and Technology, 122 (5), 1–7. https://doi.org/10.1002/ejlt.201900296.
Patra, B. R., Borugadda, V. B., & Dalai, A. K. (2022). Microwave-assisted extraction of sea buckthorn pomace and seed extracts as a proactive antioxidant to stabilize edible oils. Bioresource Technology Reports, 17, 100970. https://doi.org/10.1016/j.biteb.2022.100970.
Patterson, H.B.W. (2011). Quality and Control. In Hydrogenation of Fats and Oils (2nd Edition), Theory and Practice. AOCS Press. Urbana, IL, pp: 329-350. https://doi.org/10.1016/B978-1-893997-93-6.50018-X.
Prabsangob, N. and Benjakul, S (2019). Effect of tea catechin derivatives on the stability of soybean oil/tea seed oil blend and oxidative stability of fried fish crackers during storage. Food Science and Biotechnology, 28, 679-689. https://doi.org/ 10.1007/s10068-018-0515-x
Rincón, L. A., Cadavid, J. G., & Orjuela, A. (2019). Used cooking oils as potential oleochemical feedstock for urban biorefineries – Study case in Bogota, Colombia. Waste Management, 88, 200–210. https://doi.org/10.1016/j.wasman.2019.03.042.
Sahasrabudhe, S. N., Staton, J. A., & Farkas, B. E. (2019). Effect of frying oil degradation on surface tension and wettability. LWT, 99, 519–524. https://doi.org/10.1016/j.lwt.2018.10.026.
Sarwar, A., Vunguturi, S., & Aneesa, F. (2016). A Study on Smoke Point and Peroxide Values of Different Widely Used Edible Oils. International Journal of Engineering Technology Science and Research, 3 (5), 2394–3386.
Silva, M.A., Albuquerque, T.G., Alves, R.C., Oliveira, M. B. P. P., & Costa, H. S. (2019). Melon seeds oil, fruit seeds oil and vegetable oils: a comparison study. Annals of Medicine, 51, S166-S167. https://doi.org/10.1080/07853890.2018.1561973.
Shanker, N., & Debnath, S. (2019). Impact of purslane (Portulaca oleracea L.) leaves extract to enhance the antioxidant potential of edible oils during heating. Journal of Oleo Science, 68(4), 321–328. https://doi.org/10.5650/jos.ess18126.
Song, J. H., Kim, M. J., Kim, Y. J., & Lee, J. H. (2017). Monitoring changes in acid value, total polar material, and antioxidant capacity of oils used for frying chicken. Food Chemistry, 220, 306–312.
Rezaei et al. JFBE 7(2): 7-14,2024
14
https://doi.org/10.1016/j.foodchem.2016.09.174.
Strieder, M. M., Pinheiro, C. P., Borba, V. S., Pohndorf, R. S., Cadaval, T. R. S., & Pinto, L. A. A. (2017). Bleaching optimization and winterization step evaluation in the refinement of rice bran oil. Separation and Purification Technology, 175, 72–78. https://doi.org/10.1016/j.seppur.2016.11.026.
Tarmizi, A. H., Hishamuddin, E., & Abd Razak, R. A. (2019). Impartial assessment of oil degradation through partitioning of polar compounds in vegetable oils under simulated frying practice of fast-food restaurants. Food Control, 96, 445–455. https://doi.org/10.1016/j.foodcont.2018.10.010.
Veronezi, C. M., & Jorge, N. (2018). Effect of Carica papaya and Cucumis melo seed oils on the soybean oil stability. Food Science and Biotechnology, 27(4), 1031–1040. https://doi.org/10.1007/s10068-018-0325-1.
Wang, W., Wang, H. L., Xiao, X. Z., & Xu, X. Q. (2019). Chemical composition analysis of seed oil from five wild almond species in China as potential edible oil resource for the future. South African Journal of Botany, 121, 274–28. https://doi.org/10.1016/j.sajb.2018.11.009.
Wang, D., Chen, X., Wang, Q., Meng, Y., Wang, D., & Wang, X. (2020). Influence of the essential oil of Mentha spicata cv. Henanshixiang on sunflower oil during the deep-frying of Chinese Maye. LWT, 122, 109020. https://doi.org/10.1016/j.lwt.2020.109020.
Xu, L., Wu, G., Zhang, Y., Wang, Q., Zhao, C., Zhang, H., Jin, Q., & Wang, X. (2020). Evaluation of glycerol core aldehydes formation in edible oils under restaurant deep frying. Food Research International, 137, 109696. https://doi.org/10.1016/j.foodres.2020.109696.
Yahya, S., Razali, F. H., & Harun, F. W. (2019). Physicochemical properties of refined palm cooking oil and used palm cooking oil. Materials Today: Proceedings, 19, 1166–1172. https://doi.org/10.1016/j.matpr.2019.11.010.
Zhou, X., Chen, Y., Yang, Q., Liu, Y., Wu, Y., Lu, R., & Ni, Z. (2019). Optimization of total polar compounds quantification in frying oils by low-field nuclear magnetic resonance. Analytical Sciences, 35 (12), 1380–1384. https://doi.org/10.2116/analsci.19P268.
Zamanhuri, Sh. A., Hanafi, F., & Sapawe, N. (2020). Characterization and physicochemical properties of biodiesel produced from waste cooking oil (WCO) using magnetic alumina-ferric oxide nanoparticles catalyst. Materials Today: Proceedings, 31, A122–A125. https://doi.org/10.1016/j.matpr.2021.01.035.
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