Ali Rehab F M, El Anany A M
Department of Biochemistry, Faculty of Agriculture, Cairo University, 12613 Giza, Egypt.
Special Food & Nutrition Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.
J Food Sci Technol. 2014 Nov;51(11):3002-13. doi: 10.1007/s13197-012-0832-7. Epub 2012 Sep 12.
The main goal of the current investigation was to use sugar cane bagasse ash (SCBA) and to compare its adsorption efficiency with Magnesol XL as synthetic adsorbents to regenerate the quality of used frying sunflower oil. In addition, to evaluate the effect of water washing process on the quality of used frying oil and the treated oil. The metal patterns of sugar cane bagasse ash and Magnesol XL were determined. Some physical and chemical properties of unused, used frying and used-treated sunflower oil were determined. Sunflower oil sample was heated at 180 °C + 5 °C, then frozen French fries potato were fried every 30 min. during a continuous period of 20 h. Oil samples were taken every 4 h. The filter aids were added individually to the used frying oil at levels 1, 2 and 3 % (w / v), then mechanically stirred for 60 min at 105 °C. The results indicate that all the filter aids under study were characterized by high levels of Si and variable levels of other minerals. The highest level of Si was recorded for sugar cane bagasse ash (SCBA) was 76.79 wt. %. Frying process caused significant (P ≤ 0.05) increases in physico-chemical properties of sunflower oil. The treatments of used frying sunflower oil with different levels of sugar cane bagasse ash and Magnesol XL caused significant (P ≤ 0.05) increase in the quality of treated oil, however the soap content of treated oil was increased, therefore, the effect of water washing process on the quality of used frying and used-treated sunflower oil was evaluated. The values of soap and Total polar compounds after water treatment were about 4.62 and 7.27 times as low as that for sunflower oil treated with 3 % sugar cane bagasse ash (SCBA). The results of the present study indicate that filtration treatment with different levels of sugar cane bagasse ash( SCBA) regenerated the quality of used sunflower oil and possess higher adsorbing effects than the synthetic filter aid ( Magnesol XL ) in removing oil oxidation products. The current study also recommends using hot water treatment for improving the quality of used frying oil.
当前研究的主要目标是使用甘蔗渣灰（SCBA），并将其作为合成吸附剂与Magnesol XL的吸附效率进行比较，以恢复用过的煎炸葵花籽油的品质。此外，评估水洗过程对用过的煎炸油和处理后油的品质的影响。测定了甘蔗渣灰和Magnesol XL的金属形态。测定了未使用过的、用过的煎炸和处理后的葵花籽油的一些物理和化学性质。将葵花籽油样品加热至180℃±5℃，然后每隔30分钟炸一次冷冻薯条，持续20小时。每4小时采集一次油样。将助滤剂分别以1%、2%和3%（w/v）的水平添加到用过的煎炸油中，然后在105℃下机械搅拌60分钟。结果表明，所有研究的助滤剂都具有高含量的硅和不同含量的其他矿物质。甘蔗渣灰（SCBA）的硅含量最高，为76.79 wt.%。煎炸过程导致葵花籽油的物理化学性质显著（P≤0.05）增加。用不同水平的甘蔗渣灰和Magnesol XL处理用过的煎炸葵花籽油，导致处理后油的品质显著（P≤0.05）提高，然而处理后油的皂含量增加，因此，评估了水洗过程对用过的煎炸和处理后的葵花籽油品质的影响。水处理后的皂和总极性化合物的值分别约为用3%甘蔗渣灰（SCBA）处理的葵花籽油的4.62倍和7.27倍。本研究结果表明，用不同水平的甘蔗渣灰（SCBA）进行过滤处理可恢复用过的葵花籽油的品质，并且在去除油氧化产物方面比合成助滤剂（Magnesol XL）具有更高的吸附效果。本研究还建议使用热水处理来改善用过的煎炸油的品质。
