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Keywords = super-high-oleic acid safflower oil

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11 pages, 1073 KiB  
Article
The Performance of the Super-High-Oleic Acid Safflower (Carthamus tinctorius) Oil During Intermittent Frying
by Randy Adjonu, Paul D. Prenzler and Jamie Ayton
Foods 2025, 14(5), 729; https://doi.org/10.3390/foods14050729 - 21 Feb 2025
Viewed by 900
Abstract
High-oleic acid edible oils are appealing, especially for frying, due to their nutritional benefits and high heat stability. This study benchmarked the newly developed super-high-oleic acid safflower oil (SHOSO) against high-oleic acid sunflower (HOSO), conventional canola (CCO), and rice bran (RBO) oils in [...] Read more.
High-oleic acid edible oils are appealing, especially for frying, due to their nutritional benefits and high heat stability. This study benchmarked the newly developed super-high-oleic acid safflower oil (SHOSO) against high-oleic acid sunflower (HOSO), conventional canola (CCO), and rice bran (RBO) oils in a frying exercise. The oils were used to fry potato chips for 30 h (90 cycles), and their performance was assessed by measuring the changes in total polar compounds (TPCs), tocopherols, and fatty acid composition. SHOSO contained ~91% oleic acid and had the longest induction time (~35 h) compared with HOSO (~80%; 15.3 h), CCO (~62; 8.8 h), and RBO (~41%; 9.7). After 90 frying cycles, SHOSO’s performance was comparable to that of HOSO, showing the highest increase in TPCs and shortest frying lives (~22.5–25.1 h) compared with CCO (~27.5–33.0 h) and RBO (>30 h). Approximately 97% of the tocopherol in both high-oleic acid oils was α-tocopherol, which was depleted within 6 h. Moreover, SHOSO recorded the largest change in oleic acid, followed by HOSO. SHOSO’s higher oleic acid content influenced its thermal stability and frying life. This study showed SHOSO as a suitable frying oil, and its higher oleic acid content makes it attractive as a functional and healthier fat alternative in food formulations. Full article
(This article belongs to the Special Issue Edible Oil: Processing, Safety and Sustainability)
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11 pages, 1921 KiB  
Article
Analysis and Authentication of Avocado Oil Using High Resolution NMR Spectroscopy
by Fenfen Tang, Hilary S. Green, Selina C. Wang and Emmanuel Hatzakis
Molecules 2021, 26(2), 310; https://doi.org/10.3390/molecules26020310 - 9 Jan 2021
Cited by 38 | Viewed by 5937
Abstract
Avocado oil is a food product of high commercial and nutritional value. As a result, it can be a subject of adulteration similar to other high-value edible oils, such as olive oil. For olive oil and many other foods products, NMR spectroscopy has [...] Read more.
Avocado oil is a food product of high commercial and nutritional value. As a result, it can be a subject of adulteration similar to other high-value edible oils, such as olive oil. For olive oil and many other foods products, NMR spectroscopy has been successfully used for authentication and quality assessment. In this study, we apply NMR analysis to avocado oil to differentiate it from other oils including olive, canola, high-oleic (HO) safflower, HO sunflower and soybean oil using commercial and lab-made samples of avocado oils. NMR allowed the rapid analysis of the fatty acid profile and detection of minor compounds, such as sterols, oxidation products, and hydrolysis products, which can be used to assess oil quality and authenticity. The NMR assignment was conducted using traditional 2D NMR and the novel NOAH super-sequences. Combining chemometrics with NMR enabled us to differentiate between avocado oil and other oils. Avocado oil has compositional similarities with other vegetable oils, such as HO sunflower and HO safflower oil, which can be used as potential adulterants. Despite these similarities, NMR-based metabolomics captured differences in the levels of certain compounds including fatty acids, terpenes, sterols, and oxidation products to detect adulteration and for quality control purposes. Full article
(This article belongs to the Special Issue Metabolomics in Food Authentication: Strategies and Applications)
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