Chih-Kang Wu’s research while affiliated with Texas Tech University and other places

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Publications (3)


Non-hydrogenated cottonseed oil as a deep-fat frying medium
  • Article

July 2007

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48 Reads

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5 Citations

Nutrition & Food Science

Darla Daniel-O'Dwyer

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Leslie Thompson

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Brent Shriver

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[...]

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Purpose The purpose of this study is to compare the oxidative stability of non‐hydrogenated cottonseed oil with that of the partially hydrogenated oils commonly used as a deep‐fat frying medium by the restaurant industry when used to prepare French fries in order to reduce trans‐fatty acids. Design/methodology/approach Stability characteristics of non‐hydrogenated cottonseed oil and two hydrogenated oils, canola and soybean, were evaluated in deep‐fat frying applications. French fries were analyzed for total polar compounds, and the oils were analyzed for iodine, peroxide, p ‐anisidine and totox values, and free fatty acids. Findings Canola and soybean oil had significantly lower iodine values than cottonseed oil. Free fatty acid values were not significantly different among the oils (0.256 per cent oleic acid). Initially cottonseed oil had higher peroxide, p ‐anisidine, and totox values compared with canola and soybean oil. However, as days of frying increased, values trended closer together. Total polar compounds were similar. All oil types were comparable in terms of their stability characteristics under the conditions used in this study. Research limitations/implications Research with additional food product and under more stressful conditions would be beneficial. Practical implications Hydrogenation increases trans‐fatty acid content. Consumption of trans‐fatty acids has been associated with increased risk of heart disease. Non‐hydrogenated cottonseed oil may be a viable alternative to popular hydrogenated oils currently used in the restaurant setting. Originality/value Restaurants are being pressured by health officials to choose healthier oil. This research article can help restaurants make an informed choice.


Oxidation of glutathione and superoxide generation by inorganic and organic selenium compounds

January 2007

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125 Reads

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66 Citations

BioFactors

The carcinostatic activities of selenium (Se) compounds have been shown to be composition and concentration dependent. Several studies have indicated that the ratios between glutathione (GSH) and Se may play an important role in Se catalysis and toxicity. The present study examined the catalytic effect of three selenium compounds on GSH oxidation using lucigenin-dependent chemiluminescence (CL) as an indirect measure of superoxide generation. Various GSH:Se ratios were assayed for the glutathione oxidase activity of selenite, selenocystamine and diselenodipropionic acid. CL emitted from the reaction of selenite with GSH increased more rapidly and was greater than those from the diselenides, but the diselenide CL reactions were sustainable. Both selenite- and diselenide-induced CL were markedly suppressed by superoxide dismutase (SOD). Iodoacetic acid (IAc) effectively inhibited CL generated from selenite-, selenocystamine- and diselenodipropionic acid-catalyzed GSH oxidation. These results suggest that GSH oxidation catalyzed by selenite, and the diselenides selenocystamine and diselenodipropionic acid, generated the superoxide radical in which the CL was inhibited by SOD. Furthermore, CL inhibition by IAc suggests that the catalytic species producing superoxide were the GSSe(-) or RSe(-) anion. This redox chemistry may be responsible for selenite and organoselenium toxicity and apoptosis, making possible the design and synthesis of organoselenium-containing pharmaceuticals.


Nonhydrogenated Cottonseed Oil Can Be Used as a Deep Fat Frying Medium to Reduce Trans-Fatty Acid Content in French Fries

January 2006

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44 Reads

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36 Citations

Journal of the American Dietetic Association

The purpose of this research study was to evaluate the fatty acid profile, in particular trans-fatty acids, of french fries fried in nonhydrogenated cottonseed oil as compared with french fries fried in partially hydrogenated canola oil and french fries fried in partially hydrogenated soybean oil. Cottonseed oil, partially hydrogenated canola oil, and partially hydrogenated soybean oil were subjected to a temperature of 177 degrees C for 8 hours per day, and six batches of french fries were fried per day for 5 consecutive days. French fries were weighed before frying, cooked for 5 minutes, allowed to drain, and reweighed. Oil was not replenished and was filtered once per day. Both the oil and the french fries were evaluated to determine fatty acid profiles, trans-fatty acids, and crude fat. A randomized block design with split plot was used to analyze the data collected. Least-squares difference was used as the means separation test. No significant differences were found between fries prepared in the three oil types for crude fat. Fatty acid profiles for the french fries remained stable. The french fries prepared in cottonseed oil were significantly lower in trans-fatty acids. The combined total of the trans-fatty acid content and saturated fatty acid content were lower in french fries prepared in cottonseed oil. Because deep fat frying remains a popular cooking technique, health professionals should educate the public and the food service industry on the benefits of using nonhydrogenated cottonseed oil as an alternative to the commonly used hydrogenated oils.

Citations (3)


... The Totox value of the sorrel seed oil was 16.31. Totox values reported for cottonseed, canola and soybean oils are 18.58, 9.41, and 12.49, respectively [17] and the lower the value, the better the quality of the oil. The Higher Heating Value (HHV) determined for the sorrel seed oil was 39.86 ± 0.02 MJ/kg. ...

Reference:

Sorrel (Hibiscus sabdariffa) Seed Oil Extraction Optimization and Quality Characterization
Non-hydrogenated cottonseed oil as a deep-fat frying medium
  • Citing Article
  • July 2007

Nutrition & Food Science

... Additionally, • O 2 − is produced when SeO 3 2− reacts with GSH [14,17,65,66] and the following stoichiometry has been proposed [17]: ...

Oxidation of glutathione and superoxide generation by inorganic and organic selenium compounds
  • Citing Article
  • January 2007

BioFactors

... The oil is suitable for human consumption as it has a high unsaturated fatty acid (UFA) content [11]. Dietary cottonseed oil can lower total cholesterol, trans-fatty acid intake, and prevent certain diseases [12][13][14][15]. Cottonseed oil is also an important industrial resource [16] and is used in biodiesel fabrication. ...

Nonhydrogenated Cottonseed Oil Can Be Used as a Deep Fat Frying Medium to Reduce Trans-Fatty Acid Content in French Fries
  • Citing Article
  • January 2006

Journal of the American Dietetic Association