TR201619861A2 - Actioxidant-Enriched and Non-Oxidised Frying Oil and Production Method of This Oil - Google Patents

Abstract

Invention, rosemary extract,? (alpha) tocopherol, citric acid, ascorbyl palmitate, jujube extract, mono and diglycerides of fatty acids, lactic acid esters of mono and diglycerides, with dimethyl polysiloxane; containing sunflower oil, canola oil, olive oil, corn oil, palm oil or soybean oil; The present invention relates to an antioxidant-enriched non-oxidizing or delayed oxidation of high-quality frying oil with reduced health-damaging properties and a method of producing the oil. Figure 1

Description

DESCRIPTION Antioxidant Enriched and Non-Oxidized Cooking Oil and This Oil Production Method Technical Area The invention is an antioxidant-enriched, non-oxidized non-oxidant with reduced harmful properties. or with a high quality frying oil that is retarded from oxidation and the production method of this oil. State of the Art Frying is a widely used and industrially important food process.

Consumers want the taste, appearance and texture of fried food. With this fried food can contain a lot of fat. The degree of oil absorption differs in many It depends on the cause, these factors; processing conditions (temperature, time), pre-treatment of food, The physicochemical characters are the chemical composition of the oil. The frying process is in the food It is one of the most complex food processing operations because of the numerous interactions that take place.

The frying process has many variables dependent on the food and the frying oil itself. It is a complex application involving -High oil temperature (160-180°C); provides fast heat conduction and short cooking time, -The loss of solute in water is minimal.

The decomposition products, usually formed during frying, are volatile and non-volatile. divided into decomposition products. Today, 400 of these decomposition products as much as can be identified. Most of the volatile degradation products are It is emphasized that it is removed by steam. Non-volatile oxidation products, high molecular They are heavy molecules and are very reliable indicators. Viscosity, color, smoke point such as physical; They can be monitored by chemical changes such as free fatty acids, thiobarbutyric acid.

During the frying process, the temperature of the oil reaches high values such as 180-20000 and heat treatment Due to strong oxidation of oil occurs. Thermal oxidation ephedrine aldehydes in addition to aldehydes such as acrolein, oxy acids, ketones, acroleins and some organic compounds. causes the formation of acids, fat loses its quality as a healthy food. Fried the foodstuff absorbs this oil; Thus, the oxidized fat is taken into the body.

The degree of unsaturation of fatty acids in the development of oxidation, unsaturated centers places, heat, presence of pro oxidants in the environment are effective. For example, three pairs of Oils containing acid are hydrogenated and made resistant to frying by reducing the ratio.

In the frying process, oil plays a role as a nutritive, flavoring and heat conductor. Therefore it was chosen The oil should have nutritional quality, have good organoleptic quality and be resistant to heat.

As a result of the physical and chemical changes that occur, the degradation of essential fatty acids and With the formation of substances that impair health and the decrease in the nutritive value of the oil, organoleptic defects occur.

The oxidative degradation products in the oils used in long-term frying Since it is known to be harmful to health, the end of use of the oil (Cut-off Levels) determination is important. The deterioration of the oil will fry, as well as the degree of unsaturation of the oil. it depends on the characteristics of the food, the frying conditions and the characteristics of the fryer. Moreover It should also be noted that the same oil is not used repeatedly in the frying process. Frying As the grade increases, fatty acids and oxidized triglycerides form various structural forms. can bring. However, these structures probably absorb oxidizing acids in the intestines. oxidation involving the cell membrane and Iipoprotein in this way. It has been determined that they create negative conditions in terms of health by participating in their reactions.

During the frying process, harmful chemicals in the food are also released. is coming out. At the beginning of these substances are acrylamides. high acrylamide occurs naturally in some foods that have been cooked or processed at temperatures It is known that its level increases with keeping it at high temperature. The highest acrylamide amount in starchy products (potato and cornflakes, toast bread, french fries, crackers, such as biscuits). In the researches, heating at temperatures higher than 120°C* The amount of acrylamide in foods rich in carbohydrates that have been processed It was determined that it reached the value of mg/kg. In food products prepared in restaurants (eg. potato chips), the amount of acrylamide was found to be around 4 mg/kg.

Oils used as frying; sunflower oil, canola oil, olive oil, corn oil, palm oil is classified as soybean oil.

In this context, studies have been carried out in the past years to improve frying oils.

The use of antioxidants is common in the improvement of frying oils. For this purpose, natural and from synthetic antioxidants, butylated hydroxy toluene, butylated hydroxy anisole, tertiary butyl hydroquinone, gallates, ascorbyl palmitate, ascorbyl stearate, rosemary, rice bran, antioxidants such as sesame oil, tocopherols, thyme or sage are used. Frying In the context of recent studies on the optimization of the deep-frying process, reducing the amount of fat taken with foods and stabilizing frying oils A lot of work is being done on it. Contains a number of antioxidants and food additives, good Special oils with frying stability and performance are taking their place in the market.

Anti-polymerization agents, which are almost all natural, are commercially available during frying. It is used as an inhibitor of oxidative deterioration. These edible oils developed, complex of natural ingredients, antioxidants, emulsifiers and acids are products.

As a result, due to the above-mentioned negativities and existing solutions Due to the inadequacy of the subject, it was necessary to make an improvement in the related technical field.

Purpose of the Invention The present invention satisfies the above-mentioned requirements, eliminates all disadvantages. antioxidant-enriched and non-oxidized It is about frying oil and the production method of this oil.

The primary purpose of the invention is to reduce the harmful properties to health, enriched with antioxidants. It is a high quality frying oil that does not oxidize or whose oxidation is retarded.

One object of the invention is the use of jujube fruit for the first time in the production of cooking oil.

Another aim of the invention is to introduce a new functional stir fry produced with the addition of jujube fruit. in oil, antioxidant quality, resistance to oxidation and oil-frying processes. its high lifetime.

Another object of the invention is the use of jujube fruit in the frying oil sector, for frying. The aim of this study is to demonstrate its usability as a source of antioxidants in oils.

A similar object of the invention is to reduce oxidation, reduce polar substance formation, trans It is a frying oil with minimized oil formation and the production method of this oil.

A similar object of the invention is the addition of jujube and rosemary extracts as natural antioxidants. cooking oil, especially when consumers are concerned about synthetic or unsafe additives The point at which it is sensitive to its existence is that it has a natural product origin.

In order to fulfill the above-mentioned purposes, it is a frying oil and its feature is; rosemary extract, oi (alpha) tocopherol, citric acid, ascorbyl palmitate, jujube extract, mono fatty acids and diglycerides, lactic acid esters of mono and diglycerides, with dimethyl polysiloxane; sunflower It contains oil, canola oil, olive oil, corn oil, palm oil or soybean oil.

The structural and characteristic features of the invention and all its advantages are given in the following More clearly thanks to the detailed explanation with references to the figures. will be understood and therefore the evaluation should also consider these figures and detailed explanation. must be made by taking

Figures to Help Understand the Invention Figure 1: The view of the production flow chart of frying oil which is the subject of the invention.

Figure 2: GC chromatogram of fresh sunflower oil Figure 3: GC chromatogram of fresh Spil Innova Fryoil oil Figure 4: GC of the 1st frying process applied to potato samples with sunflower oil chromatogram Figure 5: The first frying process applied to potato samples with Spil Innova Fryoil oil. GC chromatogram Figure 6: GC of the 5th frying process applied to potato samples with sunflower oil chromatogram Figure 7: The 5th frying process applied to potato samples with Spil Innova Fryoil oil. GC chromatogram Figure 8: GC of the 10th frying process applied to potato samples with sunflower oil chromatogram Figure 9: The 10th frying process applied to potato samples with Spil Innova Fryoil oil. GC chromatogram Figure 10: GC of the 15th frying process applied to potato samples with sunflower oil chromatogram Figure 11: The 15th frying process applied to potato samples with Spil Innova Fryoil oil. GC chromatogram Drawings do not necessarily need to be scaled and are necessary to understand the present invention. details may be neglected. Moreover, at least to a large extent is shown.

Detailed Description of the Invention In this detailed description, the subject of the invention is antioxidant-enriched and non-oxidized The preferred embodiments of frying oil and the production method of this oil are merely for better understanding and without any limiting effect is explained.

The invention is an antioxidant-enriched, non-oxidized non-oxidant with reduced harmful properties. or a high quality frying oil that is retarded from oxidation, and this oil's 'production is the method.

The raw materials contained in the frying oil, which is the subject of the invention: Preferred Amount by Weight of Raw Material and Usable Amount Amount(%1% oil or palm oil or olive oil or corn oil or soybean oil Rosemary extract 0.40 0.10-0.40 ci (alpha) tocopherol 0.40 0.10-0.40 Citric acid 0.30 0.10-0.30 Ascorbyl palmitate 0.40 0.10-0.40 H'unnap extract 0.40 0.20-0.40 Mono and 1.00 0.50-1.00 of fatty acids diglycerides Lactic 0.50 0.20-0.50 of mono and diglycerides acid esters The most important feature of the frying oil, which is the subject of the invention; antioxidant properties and effects is the use of h'L'innap as determined substances at the time. Jujube (Ziziphus zizyphus), from the Rhamnaceae family, blooming fragrant yellow flowers in spring It is a type of thorny tree and its edible fruits are pleasantly aromatic, orangeish-burgundy brown in color. and antioxidant effective and is the homeland of Anatolian h'L'innap fruit, especially Manisa It grows intensively in the Demirci region. Jujube pulp partial sweet delicious outer shell The part is leathery and thin and has a texture resembling an igde fruit. Extremely important food contains the components. The edible part creates an apple-like - curd-like taste, slightly bitter taste. It is also used in traditional medicine, against intestinal problems. It has positive effects, it has anti-diarrhea, anti-constipation effects and it has strong its antimicrobial effects, its effect on urinary tract infections, its antidiabetic and Anti-inflammatory effects have been reported. Sugar, tannin and mucilage (exopolysaccharide) substances contains. Jujube fruit is rich in carotenoid and flavonoid bioactives; retinol It is rich in (Vitamin A) and ascorbic acid (Vitamin C) and also contains strong potassium. source has not been determined. High antioxidant activity due to its antioxidant content bioactive phenolic-C-glycoside compounds, flavonoids, anthocyanins, Triterpene acids are in a broad spectrum as unsaturated fatty acids.

As phenolic acids in blacksmith jujube; gallic acid, chlorogenic acid, caffeic acid, para hydroxy as benzoic acid, paracoumaric acid, ferulic acid, flavonoid tlavanols; epicatecin, epicatecin as gallate and flavonoid flavonols; vanillin, rutin, morin, quercetin, myricetin, kaempferol and as flavonoid flavones; The antioxidant substances of diosmin and chrysin were determined. And jujube, It has been determined that it has an extremely strong antioxidant profile and antioxidant activity.

However, a comprehensive study on the oxidation effects on the oil composition is not needed. not found.

In vivo studies of flavonoid fractions obtained from jujube (Ziziphus zizyphus) extract. on antiproliferation and anticancer effects of cancer cell lines. studies are also limited. Breast cancer of the aqueous extract of Zizyphus jujube type jujubes The effect of antitumor activity on the phenolic profile of Zizyphus jujubei on cervical and breast Anti-proliferative and apoptotic effects on cancer cells, consumption of Ziziphus Jujube Positive effects have been reported in mice with colitis-associated colorectal cancer. Zizyphus jujube! of the its combination with green tea extracts on liver cancer cells (HepGZ). It is stated that it has a cytotoxic activity effect.

In addition, the functional properties of mucilage (gum) substances of jujube fruit At the level equivalent to the xanthan gum hydrocolloids used commercially in the commercial Guar gum is more effective than hydrocolloids and has a comparable oil absorption capacity. was determined to be higher than hydrocolloids. Because of this hydrocolloid property, jujube seen as a natural stabilizer.

The jujube fruit used in the production of frying oil, which is the subject of the invention, is part of the oil. precipitates and causes image distortions. This is the case of jujube fruit. resolved by the extraction process.

In the frying oil, which is the subject of the invention, as a main component; sunflower oil, canola oil, olive oil, Corn oil, palm oil or soybean oil are used.

Jujube fruit (Ziziphus jujuba), the frying oil of the invention, antioxidant additional antioxidant-stabilizer to enrich, stabilize and improve quality is used as a source.

Alpha-tocopherol, citric acid, ascorbyl palmitate; It is an antipolymerizing agent. subject of the invention oxidation in frying oil, which occurs at frying temperature and duration. It is used to delay / prevent.

Rosemary extract; to prevent dimer formation at frying temperature and duration. is used.

Mono and diglycerides of fatty acids (E471), lactic acid esters of mono and diglycerides (E472b); It is used as an emulsifying agent.

Dimethyl polysiloxane (E900): to prevent foam formation during frying is used.

Production method of frying oil which is the subject of the invention (Figure 1): Extraction of rosemary and jujube . For rosemary and jujube extraction; 30 grams of dried 'sample is taken and 50 ml of ethanol Extraction is done for 1 hour in a blender with a steel blade. Mixed with filter paper filtered and the filtrate is evaporated. The remaining extract is dried in a nitrogen atmosphere and powdered. extract is obtained.

Mixture of other substances: 0 In the first stage, 4 g of alpha-tocopherol is taken into the mixing cabinet. 3 g of citric acid and 4 g of Ascorbyl palmitate is added and mixed for 10 seconds. 50 ml to ensure the first stage mixing Sunflower oil, canola oil, olive oil, corn oil, palm oil or soybean oil are added. and mixed with the mixing apparatus. On this mixture, 10 g of fatty acids are mono and diglycerides (E471) and lactic acid esters of 15 g mono and diglycerides (E472b) added is done. After mixing for 1 minute, 10 mg dimethyl polysiloxane (E900) and 100 ml Add sunflower oil, canola oil, olive oil, corn oil, palm oil or soybean oil and mixing is done.

Addition of the obtained mixture, rosemary and jujube extract: o The mixture obtained is added to 4 g of rosemary extract and 4 g of jujube extract, and for 1 min. After mixing, add 1000 ml = sunflower oil, canola oil, olive oil, corn oil, complemented by palm oil or soybean oil. Thus, the final mixing process was also done. Cooking oil, prepared as 1000 ml, is stored in a dark bottle in a place away from heat and light. is stored.

Things to consider during the frying oil production, which is the subject of the invention: . all ingredients are at room temperature, o Paying attention to the extraction time applied in obtaining powder extract (1 hour), It is to pay attention to the substances and times applied in obtaining 0 powder extract.

In addition, the frying temperature applied after the frying oil is created and the Attention should also be paid to the stability of the duration (Frying application temperature is 175°C and duration 4 min).

Jujube Frying Oil Analysis Results: o In potato samples fried with jujube frying oil, moisture, water loss, oil and Absorbed oil levels compared to control sunflower oil; more than °/o26.31, respectively; - Potatoes fried in frying oil with jujube 'Samples' It was determined that the substance level decreased by 16% compared to the control sunflower oil.

- Regarding the oil absorbed by the 'potatoes' samples fried with frying oil with jujube PUFA omega-3 (polyunsaturated omega-3 fatty acids) levels, control sunflower According to the age, it was determined that it increased by 15%.

- Antioxidant activity of potato samples fried with jujube frying oil, It was found to be 6.93 times higher than the control sunflower oil.

According to the results of ransimat analysis, which is an indicator of oxidative stability in oils; After frying the potatoes with jujube frying oil, the oil is harvested value increased by 050% compared to the control sunflower oil.

- Hunter value of potato samples fried with jujube frying oil (redness value) decreased by 5.35 levels compared to the control sunflower oil; hunter b value (yellowness value) was determined to have decreased by 1.21 steps.

- According to sensory test results; fries with jujube frying oil The yellow color of the samples was compared to the potato samples fried with the control sunflower oil. It was determined that its quality was preserved, it had a smooth structure and it was delicious. . In potatoes fried with frying oil with jujube, one of the textural features is firmness and firmness. hardness values were higher than the potato samples fried with control sunflower oil. It was determined that it was at a low level and in a scale more suitable for fried food forms, Some other analysis results are also included in the tables below:

Claims (5)

REQUESTS 1. It is a frying oil, its feature is; rosemary extract, ci (alpha) tocopherol, citric acid, ascorbyl palmitate, jujube extract, mono and diglycerides of fatty acids, lactic acid esters of mono and diglycerides, with dimethyl polysiloxane; It contains sunflower oil, canola oil, olive oil, corn oil, palm oil or soybean oil. 2. It is a frying oil according to claim 1, its feature is; It contains mono and diglycerides of fatty acids at a rate of 0,10-0,40% by weight, and sunflower oil, canola oil, olive oil, corn oil, palm oil or soybean oil at the rate of 0,20-0,50% mono and diglycerides. 3. It is a frying oil production method and its feature is; a) Extraction of rosemary and jujube with ethanol to obtain a powder extract, b) Adding citric acid and ascorbyl palmitate to alpha-tocopherol and mixing, c) The obtained mixture, sunflower oil, canola oil, olive oil, corn oil, palm oil d) add mono and diglycerides of fatty acids, and mono and diglycerides of fatty acids with sunflower oil, canola oil, olive oil, corn oil, palm oil or soybean oil and continue mixing, e) continue mixing , rosemary and jujube extract obtained in the a process step is added and it includes sunflower oil, canola oil, olive oil, corn oil, palm oil processing steps again. 4. It is a frying oil production method in accordance with Claim 3, and its feature is; powder extract in process step a; - Extraction of rosemary and jujube with ethanol for about 1 hour, filtering the 0 mixture with filter paper and evaporating the filtered' int'L, - drying the remaining extract in nitrogen atmosphere. 5. It is a suitable frying oil production method and its feature is; 0/o 0.10-0.4O citric acid by weight, ascorbyl palmitate at a rate of 0.10-0.4% by weight, jujube extract at a rate of 0.20-0.40%, sunflower oil at a rate of 98.699%, canola oil, olive oil, corn oil oil, palm oil or soybean oil.