2008
DOI: 10.1007/s11746-008-1328-5
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Degradation and Nutritional Quality Changes of Oil During Frying

Abstract: The changes in regular canola oil as affected by frying temperature were studied. French fries were fried intermittently in canola oil that was heated for 7 h daily over seven consecutive days. Thermo-oxidative alterations of the oil heated at 185 ± 5 or 215 ± 5°C were measured by total polar components (TPC), anisidine value (AV), color components formation, and changes in fatty acid composition and tocopherols. Results showed that TPC, AV, color and trans fatty acid content increased significantly (P \ 0.05)… Show more

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Cited by 191 publications
(161 citation statements)
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“…Similar patterns for oils with predominating DAG or oxTAG were observed in others experiments (Przybylski et al 2013;Marmesat et al 2012;Houhoula et al 2003). Aladedunye and Przybylski (2009) stated decreasing levels of oxTAG and DAG with increasing of polymerisation product concentration in canola oil used for deep-frying. In study done by Soheili et al (2002b) fresh soybean oils had a relatively low polymer content (below 4 %), although the oil remaining in the pan after frying had a much greater polymer content (from 17.5 % up to 38.8 %).…”
Section: Discussionsupporting
confidence: 84%
See 1 more Smart Citation
“…Similar patterns for oils with predominating DAG or oxTAG were observed in others experiments (Przybylski et al 2013;Marmesat et al 2012;Houhoula et al 2003). Aladedunye and Przybylski (2009) stated decreasing levels of oxTAG and DAG with increasing of polymerisation product concentration in canola oil used for deep-frying. In study done by Soheili et al (2002b) fresh soybean oils had a relatively low polymer content (below 4 %), although the oil remaining in the pan after frying had a much greater polymer content (from 17.5 % up to 38.8 %).…”
Section: Discussionsupporting
confidence: 84%
“…Obtained results are in agreement with other study with rapeseed oil used as a frying medium (Farhoosh et al 2008). Aladedunye and Przybylski (2009) observed that the contribution of total polar material increased consistently with frying time, achieving values of about 10 % for 7 h of deep frying. Lower contents of polar compounds in oils used for deep-frying in comparison with pan-frying indicate that the content of polar compounds depends also on type of frying.…”
Section: Discussionmentioning
confidence: 83%
“…No processo de fritura descontínua, ocorrem reações de oxidação, hidró-lise e polimerização, produzindo moléculas complexas e compostos voláteis, como a acroleína (responsável por um aroma desagradável no ambiente). Nesse estágio, há o aumento do ponto de fumaça 10 .…”
Section: Alterações Nos óLeos E Gorduras Durante O Processo De Friturunclassified
“…Nesse ponto, a fritura produz muita fumaça e, consequentemente, o alimento tem sua vida de prateleira diminuída, apresentando aroma, sabor e aparência desagradáveis, podendo apresentar excesso de óleo absorvido e o centro do alimento não completamente cozido 10 .…”
Section: Alterações Nos óLeos E Gorduras Durante O Processo De Friturunclassified
“…The range of 160 to 180 °C is recommended as the best range to fry foods because under higher temperatures the oil/fat deteriorates more rapidly, and at lower temperatures, the product absorbs more fat/oil. It should be noted that increasing the frying temperature from 180 °C to 215 °C causes a considerable increase in the rates of thermal degradation and oxidation (BANSAL et al, 2009;ALADEDUNYE;PRZYBYLSKI, 2009). For most owners of fried-food stands, there is the misconception that the higher the temperature, the better the frying process.…”
Section: Physical and Chemical Measuresmentioning
confidence: 99%