Cooking Stability of Amygdalus pedunculatus Seed Oil
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Abstract:
Changes in physical and chemical properties, nutrition, and content of harmful substances of Amygdalus pedunculatus seed oil (APO) were compared with those of rapeseed oil (RSO) at 100 ℃, 130 ℃, 160 ℃, 180 ℃, and 210 ℃ to determine the cooking stability of APO. The results showed that APO could be considered as a high quality cooking oil, with much higher cooking stability than RSO. With increasing temperature and time of cooking, AV and p-AV of the two oils all increased, POV increased and later decreased; the contents of SFA and MUFA increased, but that of PUFA and tocopherol decreased significantly. Harmful substances (trans fatty acids, benzopyrene, and polar material) were detected in both oils, however, at a lower concentration with APO. For example, benzopyrene content in APO was<10 μg/kg throughout the process of cooking at high temperature and did not exceed the standards, whereas benzopyrene content in RSO exceeded the standards after cooking at 100 ℃ for 3 min.
