Emission of Volatile Aldehydes from DAG‐Rich and TAG‐Rich Oils with Different Degrees of Unsaturation During Deep‐Frying

Abstract

The purpose of the present study was to compare the emission of volatile aldehydes from diacylglycerolrich oils (DAG-OILs) and triacylglycerol-rich oils (TAG-OILs) with different degrees of unsaturation of fatty acid moieties during the deep-frying of sliced potatoes. To examine the effect of fatty acid composition, four kinds of oils with different fatty acid compositions were selected: rape seed (RS); sunflower oil as a high oleic (HO); safflower oil as high linoleic (HL); and, perilla oil as high linolenic (HLn) oils. The emissions of volatile aldehydes were determined during the deep-frying of sliced potatoes by using the above fresh test oils or deteriorated RS oils. The statistical analysis showed no significant difference in volatile aldehyde emission and profile between the DAG-OIL and TAG-OIL with the fatty acid composition of RS, HL, and HLn. Although a statistically significant difference was noted in the volatile aldehyde emission between the DAG-OIL and TAG-OIL with HO, this difference was extremely small when compared to the variations found in the oils with four types of fatty acid composition. Finally, no difference was found in the volatile aldehyde emissions between the deteriorated DAG-OIL and TAG-OIL, although volatile aldehyde emissions increased with frying time. In addition, the acrylamide contents in potato chips prepared with RS-DAG or RS-TAG were at comparable levels.

Elimination of Glycidyl Palmitate in Diolein by Treatment with Activated Bleaching Earth

“…The purity of the resultant PO was 98 , as determined by GC-FID. Glycerol dioleate oil was prepared by the esterifi cation of Gly and oleic acid following a method reported in a previous study 19 . Briefl y, 100 g of oleic acid was esterifi ed with glycerol at the 1,3-position using a regio-selective immobilized enzyme Lipozyme RM IM, Novo Nordisk, Denmark in vacuo.…”

Comparison of Indirect and Direct Quantification of Glycidol Fatty Acid Ester in Edible Oils

“…DAG-rich and MAG-rich oils were also prepared by silica gel column chromatography from n-hexane and ethyl acetate with rapeseed fractions of 5:5 and 7:3, respectively; this was followed by enzymatic preparation of PG-rich oils, as previously reported 7 . MCPS-FS levels of TAG-, DAG-, and MAG-rich oils evaluated by the DGF method 3 were all less than the limit of quantifi cation LOQ 1.8 μmol/kg Table 2 .…”

The changes in the volatile aldehydes formed during the deep-fat frying process

“…Many studies have been carried out to characterize the types of VAs formed during deep-fat frying process (Katsuta et al 2008;Katragadda et al 2010). However, few studies have investigated the difference in VA profiles of varying types of food fried with SBO.…”