Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Changes of Functional Components Present in Lipid Foods during Cooking

유지식품의 조리 중 기능성분의 변화

  • Published : 2005.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

Lipid-based functional components present in foods undergo chemical changes during cooking. Useful n-3 and n-6 fatty acids, phytosterols, tocopherols, and carotenoids are degraded by thermal cooking such as frying, resulting in loss of their physiological functions. However, conjugated linoleic acid and diacylglycerols can be formed during heating, which would be beneficial to the health. Degree of degradation and formation of the functional components depends on the cooking method, cooking temperature and time, lipid matrix containing the components, and the presence of other materials. Although it is clear that the content of each functional component varies during long-heating in a model system consisting of small numbers of components, the real foods cooked in a small scale for a limited cooking time do not show highly significant differences in the functional components contents from raw food materials.

Keywords

References

  1. Ahn MS, Woo N. 1998. A study on the formation, contents of foods, and antioxidative effect of conjugated linoleic acid. Korean J Soc Food Sci 14: 84-90
  2. Al-Saghir S, Thurner K, Wagner K-H, Frisch G, Lu W, Razzazi-Fazeli E, Elmadfa I. 2004. Effects of different cooking procedues on lipid quality and cholesterol oxidation of fanned salmon fish (Salmo salar). J Agric Food Chem 52: 5290-5296 https://doi.org/10.1021/jf0495946
  3. Andrikopoulos NK, Dedoussis GVZ, Falirea A, Kalogeropoulos N, Hatzinikola HS. 2002. Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and pan-frying og potatoes. International J Food Sci Nutr 53: 351-363 https://doi.org/10.1080/09637480220138098
  4. Barrera-Arellano D, Ruiz-Mendez VR, Velasco J, Marquez-Ruiz G, Dobarganes C. 2002. Loss of tocopherols and formation of degradation compounds at frying temperatures in oils differing in degree of unsaturation and natural antioxidant content. J Sci Food Agric 82: 1696-1702 https://doi.org/10.1002/jsfa.1245
  5. Caponio F, Pasqualone A, Gomes T. 2002. Effects of conventional and microwave heating on the degradation of olive oil. Eur Food Res Technol 215: 114-117 https://doi.org/10.1007/s00217-002-0535-9
  6. Caponio F, Pasqualone A, Gomes T. 2003. Changes in the fatty acid composition of vegetable oils in model doughs submitted to conventional or microwave heating. International J Food Sci Technol 38: 481-486 https://doi.org/10.1046/j.1365-2621.2003.00703.x
  7. Castrillon AM, Navarro P, Alvarez-Pontes E. 1997. Changes in chemical composition and nutritional quality of fried sardine (Clupea piichardusi produced by frozen storage and microwave reheating. J Sci Food Agric 75: 125-132 https://doi.org/10.1002/(SICI)1097-0010(199709)75:1<125::AID-JSFA852>3.0.CO;2-F
  8. Choe E, Lee J, Min DB. 2005. Chemistry for oxidative stability of edible oils. pp. 558-90. In: Healthful Lipids. Akoh CC and Lai O-M (Eds). AOCS Press, Champaign II. U.S.A
  9. Choe E, Lee J, Park K, Lee S. 2001. Effects of heat pretreatment on lipid and pigments of freeze-dried spinach. J Food Sci 66(8): 1074-1079
  10. Choe E, Lee J. 1998. Thermooxidative stability of soybean oil, beef tallow and palm oil during frying of steamed noodles. Korean J Food Sci Technol 30(2): 288-292
  11. Chung J, Lee J, Choe E. 2004. Oxidative stability of soybean and sesame oil mixture during frying of flour dough. J Food Sci 69: C574-C578 https://doi.org/10.1111/j.1365-2621.2004.tb13652.x
  12. Cossignani L, Simonetti MS, Neri A, Damiani P. 1998. Changes in olive oil composition due to microwave heating. J Amer Oil Chem Soc 75: 931-937 https://doi.org/10.1007/s11746-998-0269-3
  13. D'Alonzo RP, Kozarek WJ, Wade RL. 1982. Glyceride composition of processed fats and oils as determined by glass capillary gas chromatography. J Amer Oil Chem Soc 59: 292-295 https://doi.org/10.1007/BF02662229
  14. Destaillates F, Angers P. 2005. Thermally induced formation of conjugated isomers of linoleic acid. Eur J Lipid Sci Technol 107: 167-172 https://doi.org/10.1002/ejlt.200401088
  15. Echarte M, Ansorena D, Astiasaran I. 2003. Consequences of microwave heating and frying Ion the lipid fraction of chicken and beef patties. J Agric Food Chem 51: 5941-5945 https://doi.org/10.1021/jf0345245
  16. Echarte M, Zulet MA, Astiasaran I. 2001. Oxidation process affecting fatty acids and cholesterol in fried and roasted salmon. J Agric Food Chem 49: 5662-5667 https://doi.org/10.1021/jf010199e
  17. Fillion L, Henry CJK. 1998. Nutrient losses and gains during frying: a review. International J Food Sci Nutr 49: 157-168 https://doi.org/10.3109/09637489809089395
  18. Garcia-Arias MT, Pontes EA, Garcia-Linares MC, GarciaFernandez MC, Sanchez-Muniz FJ. 2003. Cooking-freezingreheating(CFR) of sardine(Sardina pilchard us) fillets. effect of different cooking and reheating procedures on the proximate and fatty acid compositions. Food Chem 83: 349-356 https://doi.org/10.1016/S0308-8146(03)00095-5
  19. Gardener HW, Eskins K, Grams GW, Inglett GE. 1972. Radical addition of linoleic hydroperoxide to TEX>$\alpha$-tocopherol or the analogous hydroxychroman. Lipids 7: 324-334 https://doi.org/10.1007/BF02532650
  20. Gebauer S, Harris WS, Kris-Etherton PM, Etherton TD. 2005. Dietary n-6:n-3 fatty acid ratio and health. pp. 221-48. In: Healthful Lipids. Akoh CC and Lai O-M (Eds). AOCS Press, Champaign II. U.S.A.
  21. Gnadig S, Chamba J-F, Perreard E, Chappaz S, Chardigny J-M, Rickert R, Steinhart H, Sebedio J-L. 2004. Influence of manufacturing conditions on the conjugated linoleic acid content and the isomer composition in ripened French Enunental cheese. J Dairy Res 71: 367-371 https://doi.org/10.1017/S0022029904000226
  22. Gomez-Alonso S, Fregapane G, Salvador MD, Gordon MH. 2003. Changes in phenolic composition and antioxidant activity of virgin olive oil during frying. J Agric Food Chem 51: 667-672 https://doi.org/10.1021/jf025932w
  23. Gordon MH, Kourimska L. 1995. Effect of antioxidants on losses of tocopherols during deep-fat frying. Food Chem 52: 175-177 https://doi.org/10.1016/0308-8146(94)P4200-Y
  24. Goulson MJ, Warthesen JJ. 1999. Stability and antioxidant activity of beta carotene in conventional and high oleic canola oil. J Food Sci 64: 996-999 https://doi.org/10.1111/j.1365-2621.1999.tb12267.x
  25. Ha YL, Grimm NK, Pariza MW. 1989. Newly recognized anticarcinogenic fatty acids: Identification and quantification in natural and processed cheeses. J Agric Food Chem 37: 75-81 https://doi.org/10.1021/jf00085a018
  26. Holownia KI, Erickson MC, Chinnan MS, Eitenmiller RR. 2001. Tocopherol losses in peanut oil during pressure frying of marinated chicken strips coated with edible films. Food Res International 34: 77-80 https://doi.org/10.1016/S0963-9969(00)00134-4
  27. Jacobsen C. 2004. Developing polyunsaturated fatty acids as functional ingredients. pp. 307-32. In: Functional foods, cardiovascular disease and diabetes. Arnoldi A (Ed). CRC Press, New York, U.S.A
  28. Jiang J, Bjorck L, Fonden R. 1997. Conjugated linoleic acid in swedish dairy products with special reference to the manufacture of hard cheeses. International Dairy J 7: 863-867 https://doi.org/10.1016/S0958-6946(98)00004-1
  29. Kajimoto G, Yoshida H, Shibahara A. 1989. Decomposition of tocopherol in oils by oxidative products (oxidized fatty acids) of vegetable oils and the accelerating effect of fatty acid on the decomposition of tocopherol. J Jpn Soc Nutr food Sci 42: 313 https://doi.org/10.4327/jsnfs.42.313
  30. Kapoor R. 2005. $\gamma$-Linolenic acid: The health effects. pp, 301-334. In: Healthful Lipids. Akoh CC and Lai O-M (Eds). AOCS Press, Champaign II. U.SA
  31. Kikugawa K, Kunugi A, Kurechi T. 1990. Degradation of phenolic antioxidants. pp. 65-98. In: Food Antioxidants. Hudson BJF (Ed). Elsevier Applied Science, New York, NY. U.S.A
  32. Kim I, Choe E. 2004. Oxidative stability and antioxidant content changes in roasted and bleached sesame oil during heating. Food Sci Biotechnol 13(6): 762-767
  33. Kim I, Choe E. 2005. Effects of bleaching on the properties of roasted sesame oil. J Food Sci 70: C48-C52 https://doi.org/10.1111/j.1365-2621.2005.tb09019.x
  34. Kim IH. 2003. Optimization of bleaching condition of roasted sesame oil and thermooxidative stability of bleached sesame oil. MS thesis. Inha University
  35. Kowale BN, Rao VK, Babu NP, Sharma N, Bisht GS. 1996. Lipid oxidation and cholesterol oxidation in mutton during cooking and storage. Meat Sci 43: 195-202 https://doi.org/10.1016/0309-1740(96)84591-8
  36. Lampi A-M, Juntunen L, Toivo J, Piironen V. 2002. Determination of thermo-oxidation products of plant sterols. J Chromatography B 777: 83-92 https://doi.org/10.1016/S1570-0232(02)00094-6
  37. Lee J, Kim M, Park K, Choe E. 2003. Lipid oxidation and carotenoids content in frying oil and fried dough containing carrot powder. J Food Sci 68: 1248-1253 https://doi.org/10.1111/j.1365-2621.2003.tb09634.x
  38. Lee JY. 2005. Antioxidant activity of lignan compounds in roasted sesame oil on the oil oxidation and contents changes during manufacturing and storage of roasted sesame oil. Ph.D. thesis. The Inha University. p 142
  39. Lin H, Boylston TD, Chang MJ, Luedecke LO, Schultz TD. 1999. Conjugated linoleic acid content of cheddar-type cheeses as affected by processing. J Food Sci 64: 874-878 https://doi.org/10.1111/j.1365-2621.1999.tb15931.x
  40. Lopez-Hernandez E, Ponce-Alquicira E, Cruz-Sosa F, Guerrero-Legarreta, 2001. Characterization and stability of pigments extracted from Terminalia catappa Leaves. J Food Sci 66: 832-836 https://doi.org/10.1111/j.1365-2621.2001.tb15182.x
  41. Maranesi M, Bochicchio D, Montellato L, Zaghini A, Pagliuca G, Badiani A. 2005. Effect of microwave cooking or broiling on selected nutrient contents, fatty acid pattern and true retention values in separable lean from lamb rib-loins, with emphasis on conjugated linoleic acid. Food Chem 90: 207-218 https://doi.org/10.1016/j.foodchem.2004.03.043
  42. Martin J-C, Valeille K. 2002. Conjugated linoleic acids: All the same or to everyone ot its own function? Reproduction Nutr Development 42: 525-536 https://doi.org/10.1051/rnd:2002042
  43. Matsuo N. 2005. Nutritional characteristics of diacylglycerol oil and its health benefits. pp. 685-698. In: Healthful Lipids. Akoh CC and Lai O-M (Eds). AOCS Press, Champaign II. U.S.A
  44. Min DB, Lee H-O. 1996. Chemistry of lipid oxidation. pp. 241-268. In: Food Lipids and Health. McDonald RE and Min DB (Eds). Marcel Dekker, Inc. New York, NY. U.SA
  45. Moreau RA. 2005. Phytosterols and phytosterol esters. pp. 335-360. In: Healthful Lipids. Akoh CC and Lai O-M (Eels). AOCS Press, Champaign II. U.S.A
  46. O'Shea M, Van Der Zee M, Mohede I. 2005. CLA sources and human studies. pp. 249-272. In: Healthful Lipids. Akoh CC and Lai O-M (Eels). AOCS Press, Champaign II. U.S.A
  47. Pokorny J, Parkanyiova J. 2005. Lipids with antioxidant properties. pp. 273-300. In: Healthful Lipids. Akoh CC and Lai O-M (Eels). AOCS Press, Champaign II. U.S.A
  48. Pryde EH. 1985. Chemical reactions of phosphatides. pp.213-246. In: Lecithins. Szuhaj BF and List GR (Eels). AOCS Press, Champaign II. U.S.A
  49. Salo P, Hopia A, Ekblorn J, Lahtinen R, Laakso P. 2005. Plant stanol ester as a cholesterol-lowering ingredient of Benecol Foods. pp. 699-730. In: Healthful Lipids. Akoh CC and Lai O-M (Eels). AOCS Press, Champaign II. U.S.A
  50. Shantha NC, Crum AD, Decker EA. 1994. Evaluation of conjugated linoleic acid concentrations in cooked beef. J Agric Food Chem 42: 1757-1760 https://doi.org/10.1021/jf00044a035
  51. Sinclair A, Wallace J, Martin M, Attar-Bashi N, Weisinger R, Li D. 2005. The effects of eicosapentaenoic acid in various clinical conditions. pp. 361-394. In: Healthful Lipids. Akoh CC and Lai O-M (Eels). AOCS Press, Champaign II. U.S.A
  52. Sloan AE. 2005. Time to change the oil? Food Technol 59: 17
  53. Sulaeman A, Keeler L, Giraud DW, Tatlor SL, Wehling RL, Driskell JA. 2001. Carotenoid content and physicochemical and sensory characteristics of carrot chips deep-fried in different oils at several temperatures. J Food Sci 66:1257-1264 https://doi.org/10.1111/j.1365-2621.2001.tb15198.x
  54. Tomoika F, Morioka M. 1992. Oxidative deterioration of neutral lipids and phospholipids in pacific saury by microwave heating. Nippon Kaseigaku Kaishi 43: 1103-1110
  55. Yoshida H, Hirooka N, Kajimoto G. 1990. Microwave energy effects on quality of some seed oils. J Food Sci 55: 1412-1416 https://doi.org/10.1111/j.1365-2621.1990.tb03947.x
  56. Yoshida H, Kajimoto G. 1988. Effects of microwave heating on the trypsin inhibitor and molecular species of triglycerides in soybeans. J Food Sci 53: 1756-1760 https://doi.org/10.1111/j.1365-2621.1988.tb07835.x
  57. Yoshida H, Shigezaki J, Tagaki S, Kajimoto G. 1995. Variations in the composition of various acyl lipids, tocopherols and lignans in sesame seed oils roasted in a microwave oven. J Sci Food Agric 68: 407-415 https://doi.org/10.1002/jsfa.2740680403
  58. Yoshida H, Tatsumi M, Kajimoto G. 1991. Relationship between oxidative stability of vitamin E and production of fatty acids in oils during microwave heating. J Amer Oil Chem Soc 68: 566-570 https://doi.org/10.1007/BF02660151