Degradation of edible oil during food processing by ultrasound: electron paramagnetic resonance, physicochemical, and sensory appreciation.
During ultrasound processing of lipid-containing food, some off-flavors can be detected, which can incite depreciation by consumers. The impacts of ultrasound treatment on sunflower oil using two different ultrasound horns (titanium and pyrex) were evaluated. An electron paramagnetic resonance study was performed to identify and quantify the formed radicals, along with the assessment of classical physicochemical parameters such as peroxide value, acid value, anisidine value, conjugated dienes, polar compounds, water content, polymer quantification, fatty acid composition, and volatiles profile. The study shows an increase of formed radicals in sonicated oils, as well as the modification of physicochemical parameters evidencing an oxidation of treated oils.
Sécurité et Qualité des Produits d'Origine Végétale, Université d'Avignon et des Pays de Vaucluse, INRA, UMR408, F-84000 Avignon, France.
Daniella
D
Pingret
Grégory
G
Durand
Anne-Sylvie
AS
Fabiano-Tixier
Antal
A
Rockenbauer
Christian
C
Ginies
Farid
F
Chemat
D000328:Adult; D055598:Chemical Phenomena; D004578:Electron Spin Resonance Spectroscopy; D005227:Fatty Acids / Q000737:chemistry; D005511:Food Handling / Q000379:methods*; D006801:Humans; D008297:Male; D010938:Plant Oils / Q000737:chemistry*; D000074242:Sunflower Oil; D013649:Taste; D014465:Ultrasonics / Q000379:methods*
D005227:Fatty Acids; D010938:Plant Oils; D000074242:Sunflower Oil