期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 62, 期 42, 页码 10357-10367出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf503146f
关键词
refined oils; deep-frying; pan-frying; frying temperatures; oil quality; Fourier-transformed near-infrared spectroscopy
资金
- Ministere de l'Enseignement Superieur et de la Recherche Scientifique and the Ministere de l'Agriculture (ONH-Sfax), Tunisia
Refined olive, corn, soybean, and sunflower oils were used as cooking oils for deep-frying at two different temperatures, 160 and 190 degrees C, and for pan-frying of potatoes at 180 degrees C for 10 successive sessions under the usual domestic practice. Several chemical parameters were assayed during frying operations to evaluate the status of the frying oils. Refined olive oil, as frying oil, was found to be more stable than the refined seed oils. In fact, this oil has proven the greatest resistance to oxidative deterioration, and its trans-fatty acid contents and percentages of total polar compounds were found to be lower at 160 degrees C during deep-frying. Finally, chemometric analysis has demonstrated that the lowest deterioration of the quality of all refined oils occurred in the refined olive oil during deep-frying at 160 degrees C and the highest deterioration occurred in the refined sunflower oil during pan-frying at 180 degrees C.
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