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Food Chem. 2017 Dec 15;237:98-105. doi: 10.1016/j.foodchem.2017.05.100. Epub 2017 May 18.

Effects of frying oils' fatty acids profile on the formation of polar lipids components and their retention in French fries over deep-frying process.

Author information

1
State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
2
Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
3
State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. Electronic address: yfliu@jiangnan.edu.cn.

Abstract

The effects of frying oils' fatty acids profile on the formation of polar components and their retention in French fries and corresponding deep-fried oils were investigated in the present study, using oils with different fatty acids composition. Our analysis showed that the total polar compounds (TPCs) content in French fries was only slightly lower than that in deep-fried oils, indicating that there was no significant difference considering the amounts of TPCs in French fries and deep-fried oils. Our further analysis showed that different polar components in TPCs distributed differently in deep-fried oils and oils extracted from French fries. Specifically, the level of oligomeric and dimeric triacylglycerols was higher in French fries while oxidized triacylglycerols and diacylglycerols content was higher in deep-fried oils. The different retention of TPCs components in French fries may be explained by their interactions with carbohydrates, which are shown to enhance with the increase of hydrophobic property. Chemometric analysis showed that no correlation between the polar compounds level and saturated fatty acids profile was observed. Meanwhile, the polar compounds content was highly correlated with the formation of trans-C18:1, and a highly positive association between polar compounds and C18:2 content was also observed in palm oil.

KEYWORDS:

Deep-fried oil; Diethyl ether (PubChem CID: 3283); Fatty acids composition; French fries; Hexane (PubChem CID: 8058); Polar compounds; Tetrahydrofuran (PubChem CID: 8028)

PMID:
28764095
DOI:
10.1016/j.foodchem.2017.05.100
[Indexed for MEDLINE]

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