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Food Chem. 2013 Dec 1;141(3):2373-8. doi: 10.1016/j.foodchem.2013.05.061. Epub 2013 May 24.

Frying stability of high oleic sunflower oils as affected by composition of tocopherol isomers and linoleic acid content.

Author information

1
Max Rubner-Institut (MRI), Bundesforschungsinstitut für Ernährung und Lebensmittel, Institut für Sicherheit und Qualität bei Getreide, Schützenberg 12, D-32756 Detmold, Germany. felix.aladedunye@mri.bund.de

Abstract

The influence of linoleic acid content and tocopherol isomeric composition on the frying performance of high oleic sunflower oil was evaluated during a 14-day restaurant style frying operation. At equal linoleic acid content, no significant difference was observed between high oleic sunflower oil containing only α-tocopherol and the sample containing a mixture of α-, γ-, and δ-isomers as measured by the amount of total polar components, oligomers, anisidine value, and free fatty acids. On the contrary, at similar tocopherol isomeric composition, high oleic sunflower oil containing lower amount of linoleic acid showed superior frying stability compared to the sample with a higher content of linoleic acid, suggesting that the frying performance of high oleic sunflower oil is dictated primarily by the level of linoleic acid, with the tocopherol isomeric composition of the oil having no significant influence. In all oil samples, the loss of γ-tocopherol was higher than the corresponding loss of α-tocopherol.

KEYWORDS:

Frying stability; Genetic modification; Linoleic acid; Sunflower oil; Tocopherols isomers

PMID:
23870970
DOI:
10.1016/j.foodchem.2013.05.061
[Indexed for MEDLINE]

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