ArticleFoods (Basel, Switzerland)2025
Changes in the Flavor of Cold-Pressed Tiger Nut Oil (
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Biological Properties, Mineral Composition, and Health-Promoting Potential of Tiger Nut Tubers (Foods (Basel, Switzerland) · 2026Article
- Dietary urea levels induce morphological damage of cells, lipid metabolism disorders, and ammonia accumulation in subcutaneous fat in Tibetan sheep.Frontiers in veterinary science · 2026Article
- The influence mechanism of continuous hot-air drying on the nutritional, microstructure andFood chemistry: X · 2026Article
- Enzymatic preparation of medium-chain fatty acid enriched specialty fat for application in hand-grasp pancakes.Food chemistry: X · 2025Article
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6 authors.
Funding
Abstract
Oil extracted from tiger nut is a good, edible source owing to its richness in unsaturated fatty acids. This study investigated the effects of the refining processes on the flavor components of crude tiger nut oil by GC-MS and focused on the thermal stability of the refined oil under high-temperature conditions. Three different refining processes were evaluated: citric acid-assisted hydration degumming, alkali deacidification and bleaching. In the present study, the neutralization refining resulted in 11.67% losses. The refined oil had higher brightness and transparency. Moreover, 109 volatiles were identified, mainly including aldehydes, alcohols, pyrazines and furans, the characteristic flavor compounds of which present a fatty, fresh and nutty flavor. Hence, the refining processes have a significant effect on the flavor components of tiger nut oil, and the accumulated information can be helpful in increasing the tiger nut oil quality to meet the market value. The results of the thermal properties indicated the significant degradation of oleic acid and linoleic acid with prolonged heating, leading to increases in the acid value by 17 times and the peroxide value by 31 times after prolonged heating at 210 °C for 10 h compared with those without heating. When the refined tiger nut oil was heated at 210 °C for 4 h, the carbonyl value (62.6 meq/kg) exceeded the recommended value, and after heating for 8 h, the total polar compound percentages (50%, the instrument limit value) also exceeded the national standard. In order to extend the cooking heating time, it is necessary to appropriately decrease the heating temperature. This study provides a scientific reference for the frying of tiger nut oil in food and the high-temperature treatment of food containing tiger nut oil.
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