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The Effect of Type of Oil and Degree of Degradation on Glycidyl Esters Content During the Frying of French Fries

The aim of the study was to determine the effect of oil degradation on the content of glycidyl esters (GEs) in oils used for the frying of French fries. As frying media, refined oils such as rapeseed, palm, palm olein and blend were used. French fries were fried for 40 h in oils heated to 180 °C in...

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Detalles Bibliográficos
Autores principales: Aniołowska, Magda, Kita, Agnieszka
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2015
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4661204/
https://www.ncbi.nlm.nih.gov/pubmed/26640279
http://dx.doi.org/10.1007/s11746-015-2715-3
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author Aniołowska, Magda
Kita, Agnieszka
author_facet Aniołowska, Magda
Kita, Agnieszka
author_sort Aniołowska, Magda
collection PubMed
description The aim of the study was to determine the effect of oil degradation on the content of glycidyl esters (GEs) in oils used for the frying of French fries. As frying media, refined oils such as rapeseed, palm, palm olein and blend were used. French fries were fried for 40 h in oils heated to 180 °C in 30-min cycles. After every 8 h of frying, fresh oil and samples were analyzed for acid and anisidine values, color, refractive index, fatty acid composition, and content and composition of the polar fraction. GEs were determined by LC–MS. Hydrolysis and polymerization occurred most intensively in palm olein, while oxidation was reported for rapeseed oil. The degradation of oil caused increased changes in the RI of frying oils. Losses of mono- and polyunsaturated fatty acids were observed in all samples, with the largest share in blend. The highest content of GE found in fresh oil was in palm olein (25 mg kg(−1)) and the lowest content of GE was found in rapeseed oil (0.8 mg kg(−1)). The palm oil, palm olein and blend were dominated by GEs of palmitic and oleic acids, while rapeseed oil was dominated by GE of oleic acid. With increasing frying time, the content of GEs decreased with losses from 47 % in rapeseed oil to 78 % in palm oil after finishing frying.
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spelling pubmed-46612042015-12-04 The Effect of Type of Oil and Degree of Degradation on Glycidyl Esters Content During the Frying of French Fries Aniołowska, Magda Kita, Agnieszka J Am Oil Chem Soc Original Paper The aim of the study was to determine the effect of oil degradation on the content of glycidyl esters (GEs) in oils used for the frying of French fries. As frying media, refined oils such as rapeseed, palm, palm olein and blend were used. French fries were fried for 40 h in oils heated to 180 °C in 30-min cycles. After every 8 h of frying, fresh oil and samples were analyzed for acid and anisidine values, color, refractive index, fatty acid composition, and content and composition of the polar fraction. GEs were determined by LC–MS. Hydrolysis and polymerization occurred most intensively in palm olein, while oxidation was reported for rapeseed oil. The degradation of oil caused increased changes in the RI of frying oils. Losses of mono- and polyunsaturated fatty acids were observed in all samples, with the largest share in blend. The highest content of GE found in fresh oil was in palm olein (25 mg kg(−1)) and the lowest content of GE was found in rapeseed oil (0.8 mg kg(−1)). The palm oil, palm olein and blend were dominated by GEs of palmitic and oleic acids, while rapeseed oil was dominated by GE of oleic acid. With increasing frying time, the content of GEs decreased with losses from 47 % in rapeseed oil to 78 % in palm oil after finishing frying. Springer Berlin Heidelberg 2015-09-18 2015 /pmc/articles/PMC4661204/ /pubmed/26640279 http://dx.doi.org/10.1007/s11746-015-2715-3 Text en © The Author(s) 2015 Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
spellingShingle Original Paper
Aniołowska, Magda
Kita, Agnieszka
The Effect of Type of Oil and Degree of Degradation on Glycidyl Esters Content During the Frying of French Fries
title The Effect of Type of Oil and Degree of Degradation on Glycidyl Esters Content During the Frying of French Fries
title_full The Effect of Type of Oil and Degree of Degradation on Glycidyl Esters Content During the Frying of French Fries
title_fullStr The Effect of Type of Oil and Degree of Degradation on Glycidyl Esters Content During the Frying of French Fries
title_full_unstemmed The Effect of Type of Oil and Degree of Degradation on Glycidyl Esters Content During the Frying of French Fries
title_short The Effect of Type of Oil and Degree of Degradation on Glycidyl Esters Content During the Frying of French Fries
title_sort effect of type of oil and degree of degradation on glycidyl esters content during the frying of french fries
topic Original Paper
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4661204/
https://www.ncbi.nlm.nih.gov/pubmed/26640279
http://dx.doi.org/10.1007/s11746-015-2715-3
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