Heating Quality and Stability of Aqueous Enzymatic Extraction of Fatty Acid-Balanced Oil in Comparison with Other Blended Oils

Heating Quality and Stability of Aqueous Enzymatic Extraction of Fatty Acid-Balanced Oil in Comparison with Other Blended Oils

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The heating performance of enzyme-assisted aqueous processing-extracted blended oil (EAEPO), hexane-extracted blended oil (HEBO), and three kinds of blended oils was investigated by varying the heating times.Oil degradation was monitored by analysis of the acid value (AV), peroxide value (PV), p-anisidine value (p-AV), color, and trans-fatty acid composition.The fatty acid ratios of EAEPO, HEBO, and the three kinds of blended oils were very similar (0.27 : electronic circuit boad 1.03 : 0.

96, 0.27 : 1.08 : 1.16, 0.27 : 0.

65 : 0.8, 0.27 : 0.6 : 0.84, and 0.

27 : 0.61 : 0.79, resp.).The AV and color increased in proportion to the heating time for all the oils.

There was a rapid increase in the PV and p-AV of EAEPO and HEBO after heating for only 1 h, whereas the other three blended oils showed a rapid increase after heating for 2 h or 6 h.Despite the highest trans-fatty acid content found for HEBO, this content was relatively low and remained low up to a Snap Clip heating time of 8 h.It was found that after heating, a fatty acid ratio relatively close to its ideal value (0.27 : 0.48 : 0.

49) was maintained by EAEPO, which indicates that EAEPO is tolerant to heat treatment and is suitable for maintaining a healthy diet.