Comparison and characterization of volatile compounds as markers of oils stability during frying by HS–SPME-GC/MS and Chemometric analysis

Ibtissem ben Hammouda, Flavia Freitas, Sonda Ammar, M. D. R. Gomes da Silva, Mohamed Bouaziz

Research output: Contribution to journalArticlepeer-review

19 Citations (Scopus)

Abstract

The formation and emission of volatile compounds, including the aldehydes and some toxic compounds of oil samples, ROPO pure (100%) and the blended ROPO/RCO (80-20%), were carried out during deep frying at 180 °C. The volatile profile of both oil samples was evaluated by an optimized HS–SPME-GC/MS method, before and after 20, 40 and 60 successive sessions of deep-frying. Actually, from 100 detected compounds, aldehydes were found to be the main group formed. In addition, the oil degradation under thermal treatment regarding the volatile compounds were evaluated and compared. Consequently, the blended ROPO/RCO revealed fewer formations of unsaturated aldehydes, including toxic ones, such as acrolein, and showed a greater stability against oxidative thermal degradation compared to ROPO pure.

Original languageEnglish
Pages (from-to)322-334
Number of pages13
JournalJournal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences
Volume1068-1069
DOIs
Publication statusPublished - 15 Nov 2017

Keywords

  • Acrolein
  • Aldehydes
  • Deep frying
  • GC-MS
  • HS-SPME
  • Volatile compounds

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