EFFECT OF ADD SOME AROMATIC PLANTS ON THE STABILITY OF THE OXIDE FRYING OILS AND INTERNAL ORGANS OF RATS
AHMED ZAKI AMIN HASSONA;
Abstract
The present study was carried out to achieve the following objectives:
1- Studying the time-temperature relationships during frying operations using designed frying protocol.
2- Investigating the effect of frying process on the quality parameters of frying oilused.
3- investigating the effect of feeding rats on a balanced diet containing 10% of different oils (exposed to a certain number of fryings) on histological alterations occur in liver, kidney and heart organs.
4- Designing mathematical models to better estimation of frying oil quality.
The different suggested treatments that carried out in this investigation could be summarized with their abbreviations as follows:
Treatment (T)
Control Without any additives
Palm olein (PO)
T1 PO+ 0.2% rosemary extracted (RE)
T2 PO+ 0.2% Sage extracted (SE)
T3 PO+ 0.2% Basil extracted (BE)
T4 PO+ 0.2% Butylated hydraxy touloene (BHT)
Preparation of palm olein to frying process:
The palm olein was heated to 60°C before addition of oil extracts (0.2%) rosemary; sage or basil then stirred to ensure that it was completely dissolved. BHT- containing palm olein (0.02%) and control samples (without any antioxidant) were used as positive and negative control.
Frying protocol:
All frying oil samples were heated at frying temperature in about 2 minutes to elevate temperature from 25 to 180°C, followed by addition of potato chips at a rate of 400 g in 5 liters frying oil for 21/2 minutes to complete frying process in the 1st cycle of frying. The 2nd (heating and cooling) cycle of frying process was carried out after 1/2 min. When the frying oil temprature raised again from about 170 to 180°C and potato chips was added at a rate of 400 g to 4970cm3 frying oil no need to oil loss compensation due to loss of this small amount of frying oil (0.6%). This process was repeated 10 times at the 1st day of the experiment. The experimental ended after 50 frying processes at the 5th day. Samples were withdrawn at 0 time (60°C) then after 10, 30 and 50 frying processes at the 5th day. Samples size was 250ml for chemical and physicochemical analysis and 250 ml for biological assay.
1- Studying the time-temperature relationships during frying operations using designed frying protocol.
2- Investigating the effect of frying process on the quality parameters of frying oilused.
3- investigating the effect of feeding rats on a balanced diet containing 10% of different oils (exposed to a certain number of fryings) on histological alterations occur in liver, kidney and heart organs.
4- Designing mathematical models to better estimation of frying oil quality.
The different suggested treatments that carried out in this investigation could be summarized with their abbreviations as follows:
Treatment (T)
Control Without any additives
Palm olein (PO)
T1 PO+ 0.2% rosemary extracted (RE)
T2 PO+ 0.2% Sage extracted (SE)
T3 PO+ 0.2% Basil extracted (BE)
T4 PO+ 0.2% Butylated hydraxy touloene (BHT)
Preparation of palm olein to frying process:
The palm olein was heated to 60°C before addition of oil extracts (0.2%) rosemary; sage or basil then stirred to ensure that it was completely dissolved. BHT- containing palm olein (0.02%) and control samples (without any antioxidant) were used as positive and negative control.
Frying protocol:
All frying oil samples were heated at frying temperature in about 2 minutes to elevate temperature from 25 to 180°C, followed by addition of potato chips at a rate of 400 g in 5 liters frying oil for 21/2 minutes to complete frying process in the 1st cycle of frying. The 2nd (heating and cooling) cycle of frying process was carried out after 1/2 min. When the frying oil temprature raised again from about 170 to 180°C and potato chips was added at a rate of 400 g to 4970cm3 frying oil no need to oil loss compensation due to loss of this small amount of frying oil (0.6%). This process was repeated 10 times at the 1st day of the experiment. The experimental ended after 50 frying processes at the 5th day. Samples were withdrawn at 0 time (60°C) then after 10, 30 and 50 frying processes at the 5th day. Samples size was 250ml for chemical and physicochemical analysis and 250 ml for biological assay.
Other data
| Title | EFFECT OF ADD SOME AROMATIC PLANTS ON THE STABILITY OF THE OXIDE FRYING OILS AND INTERNAL ORGANS OF RATS | Other Titles | تأثير إضافة بعض النباتات العطرية علي الثبات الأكسيدي لزيوت القلي والأعضاء الداخلية لفئران التجارب | Authors | AHMED ZAKI AMIN HASSONA | Issue Date | 2015 |
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