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Volume 11
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10.3390/plants11141813
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Article

Spectroscopic Evidence of Thermal Changes in Plant Oils during Deep-Frying—Chemical and Infrared Studies

by
Lucyna Dymińska
1,
Abduladhim Moamer Moftah Albegar
2,
Wojciech Sąsiadek
1,
Edyta Kucharska
1,*,
Adam Zając
1 and
Jerzy Hanuza
3
1
Department of Bioorganic Chemistry, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wrocław, Poland
2
Faculty of Agriculture, Azzaytuna University, Bani Walid, Libya
3
Institute of Low Temperature and Structure Research, Polish Academy of Sciences, Okólna 2, 50-422 Wrocław, Poland
*
Author to whom correspondence should be addressed.
Plants 2022, 11(14), 1813; https://doi.org/10.3390/plants11141813
Submission received: 1 June 2022 / Revised: 30 June 2022 / Accepted: 6 July 2022 / Published: 9 July 2022
(This article belongs to the Special Issue Spectra Analysis and Plants Research)
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Abstract

For this study, the thermal degradation of palm, coconut, rice bran, and rapeseed (canola) oils was studied. Products formed during deep-frying were identified using chemical methods and these results were verified with those derived from FT-IR (Fourier-transform infrared spectroscopy) studies. Mathematically processed spectral data were analyzed in terms of the breaking of double bonds, the decomposition of the carotenoids, and the reduction of the C=O carbonyl group. Clearly visible changes in the position and intensity of some bands were used for explaining the structural changes in the studied oils. These changes prove that during the heating of the oils, decomposition of the plant fat into fatty acids appears, together with the reduction of the number of certain bonds (e.g., C=C, =C-H, and C=O) and cracking of the acylglycerol chains. The iodine values of the heated oils, determined from the FT-IR spectra measurements, show a significant decrease in their degree of unsaturation level. These effects, visible in the FT-IR spectra, confirm the chemical and structural changes derived from the chemical and physicochemical studies of the plant oils. The influence of heating time on the band intensity of proteins was also studied.
Keywords: thermal degradation; FT-IR spectra; plant oil; deep-frying effect; fatty acids; carotenoids; antioxidants thermal degradation; FT-IR spectra; plant oil; deep-frying effect; fatty acids; carotenoids; antioxidants

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MDPI and ACS Style

Dymińska, L.; Albegar, A.M.M.; Sąsiadek, W.; Kucharska, E.; Zając, A.; Hanuza, J. Spectroscopic Evidence of Thermal Changes in Plant Oils during Deep-Frying—Chemical and Infrared Studies. Plants 2022, 11, 1813. https://doi.org/10.3390/plants11141813

AMA Style

Dymińska L, Albegar AMM, Sąsiadek W, Kucharska E, Zając A, Hanuza J. Spectroscopic Evidence of Thermal Changes in Plant Oils during Deep-Frying—Chemical and Infrared Studies. Plants. 2022; 11(14):1813. https://doi.org/10.3390/plants11141813

Chicago/Turabian Style

Dymińska, Lucyna, Abduladhim Moamer Moftah Albegar, Wojciech Sąsiadek, Edyta Kucharska, Adam Zając, and Jerzy Hanuza. 2022. "Spectroscopic Evidence of Thermal Changes in Plant Oils during Deep-Frying—Chemical and Infrared Studies" Plants 11, no. 14: 1813. https://doi.org/10.3390/plants11141813

APA Style

Dymińska, L., Albegar, A. M. M., Sąsiadek, W., Kucharska, E., Zając, A., & Hanuza, J. (2022). Spectroscopic Evidence of Thermal Changes in Plant Oils during Deep-Frying—Chemical and Infrared Studies. Plants, 11(14), 1813. https://doi.org/10.3390/plants11141813

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