TY - JOUR
T1 - Effect of the presence and absence of potatoes under repeated frying conditions on the composition of palm oil
AU - Kalogianni, Eleni
AU - Karastogiannidou, Calliope
AU - Karapantsios, Thodoris
PY - 2009
Y1 - 2009
N2 - The effect of repeated deep frying of potatoes versus repeated heating/quenching on the chemical profile of palm oil was investigated. The novelty of the work is that the frying and heating/quenching experiments were conducted under similar time-temperature profiles. The effects of the frying load (potato-to-oil ratio: 1/7 and 1/35 kgpotatoes/loil) and of the time-temperature profile were examined. Whole palm oil and its polar fraction were analyzed using high pressure size exclusion chromatography. Both repeated frying and repeated heating/quenching generated polar and polymerization products in palm oil. Interestingly, no hydrolysis or other decomposition products were generated under any of the examined conditions. The presence of potatoes during frying in palm oil increased the concentration of polymerization products and polar compounds compared to oils without potatoes significantly. The effects of frying load on oil quality depended on frying time. No significant effect of frying load was observed up to frying times of 13 h (or 10 frying batches). However, frying oil quality was affected by frying load once frying times exceeded 24 h (or 20 batches).
AB - The effect of repeated deep frying of potatoes versus repeated heating/quenching on the chemical profile of palm oil was investigated. The novelty of the work is that the frying and heating/quenching experiments were conducted under similar time-temperature profiles. The effects of the frying load (potato-to-oil ratio: 1/7 and 1/35 kgpotatoes/loil) and of the time-temperature profile were examined. Whole palm oil and its polar fraction were analyzed using high pressure size exclusion chromatography. Both repeated frying and repeated heating/quenching generated polar and polymerization products in palm oil. Interestingly, no hydrolysis or other decomposition products were generated under any of the examined conditions. The presence of potatoes during frying in palm oil increased the concentration of polymerization products and polar compounds compared to oils without potatoes significantly. The effects of frying load on oil quality depended on frying time. No significant effect of frying load was observed up to frying times of 13 h (or 10 frying batches). However, frying oil quality was affected by frying load once frying times exceeded 24 h (or 20 batches).
U2 - 10.1007/s11746-009-1380-9
DO - 10.1007/s11746-009-1380-9
M3 - Article
SN - 0003-021X
SN - 1558-9331
VL - 86
SP - 561
EP - 571
JO - Journal of the American Oil Chemists' Society
JF - Journal of the American Oil Chemists' Society
IS - 6
ER -