Research article - Peer-reviewed, 2009
Frying Quality Characteristics of French Fries Prepared in Refined Olive Oil and Palm Olein
Tabee, Elham; Jagerstad, Margaretha; Dutta, Paresh C.Abstract
The objective of this study was to compare two oils with different polyunsaturated/saturated (P/S) fatty acid ratios, refined olive oil (P/S 0.75) and palm olein (P/S 0.25), in frying French fries. The chemical qualities of the oil residues extracted from the French fries were assayed for five consecutive batches fried at 1-h intervals. The levels of total polar compounds, free fatty acids, p-anisidine value and phytosterol oxidation products (POPs) were elevated in French fries fried in both oils. The level of total polar compounds increased from 4.6 in fresh refined olive oil to 7.3% in final batches of French fries. The corresponding figures for palm olein were 9.8-13.8%. The level of free fatty acid in fresh refined olive oil increased from 0.06 to 0.11% in final products. These figures for palm olein were 0.04-0.13%. The p-anisidine value increased from 3.7 to 32.8 and 2.5 to 53.4 in fresh oils and in final batches of French fries in refined olive oil and palm olein, respectively. The total amount of POPs in fresh refined olive oil increased from 5.1 to 9.6 mu g/g oil in final products. These figures were 1.9 to 5.3 mu g/g oil for palm olein.Keywords
p-Anisidine value; Fatty acids; French fries; Frying oils; Palm olein; Phytosterol oxidation products; POPs; Refined olive oil; Total polar compoundsPublished in
Journal of the American Oil Chemists' Society2009, volume: 86, number: 9, pages: 885-893
Publisher: Springer Verlag (Germany)
Authors' information
Tabee, Elham
Swedish University of Agricultural Sciences, Department of Food Science
Tabee, Elham
Ministry of Health and Education, Iran
Jägerstad, Margaretha
Swedish University of Agricultural Sciences, Department of Food Science
Dutta, Paresh
Swedish University of Agricultural Sciences, Department of Food Science
UKÄ Subject classification
Food Science
Publication Identifiers
DOI: https://doi.org/10.1007/s11746-009-1417-0
URI (permanent link to this page)
https://res.slu.se/id/publ/28434