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Food Chem. 2012 Dec 15;135(4):2333-9. doi: 10.1016/j.foodchem.2012.06.128. Epub 2012 Jul 15.

Influence of fatty acid composition on chemical changes in blends of sunflower oils during thermoxidation and frying.

Author information

1
Instituto de la Grasa (CSIC), Avda. Padre GarcĂ­a Tejero, 4. 41012 Sevilla, Spain. marmesat@ig.csic.es

Abstract

The influence of fatty acid composition on formation of new compounds at frying temperatures has been studied in seven samples of sunflower oils widely differing in their fatty acid composition. Thermal oxidation assays as well as frying experiments were carried out and samples were evaluated by measuring the new compounds formed, i.e. polymers, polar compounds and their distribution by molecular weight, and polar fatty acids and their distribution by molecular weight. The levels of all the new compounds analysed strongly depended on the degree of oil unsaturation; the two least unsaturated oils with low content of linoleic acid and high content of palmitic acid behaved exceptionally well. When considering polar compounds or polar fatty acids, the polymers/oxidised monomers ratio increased significantly as the level of degradation increased. The new compounds formed are practically identical when analysed in the used frying oils or in the lipids extracted from the counterpart fried potatoes, independently of the level of degradation.

PMID:
22980810
DOI:
10.1016/j.foodchem.2012.06.128
[Indexed for MEDLINE]

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