Release time:2021-07-27  Hits:

• Impact Factor:2.2
• DOI number:10.1002/ejlt.201700528
• Journal:European Journal of Lipid Science and Technology
• Key Words:deep frying, edible oils, evaluation index, residual rates, unsaturated fatty acids
• Abstract:The changes in the fatty acid composition of eleven edible oils (soybean, rapeseed, natural and refined sesame, corn, safflower, olive, rice bran, natural and refined perilla, coconut) are investigated during deep frying. French fries are intermittently fried for 5 h each day for 6 consecutive days at 180 °C in these oils. The results suggested that all of the oils contained large amounts of unsaturated fatty acids (83.49–95.28%) before deep frying, except for coconut oil (7.13%). With the extension of frying time, the content of unsaturated fatty acids in the oils decreased linearly (Y = −AT + 100, R2 = 0.955–0.990) except in the coconut oil. The equation (A = 0.113X + 0.203, R = 0.836) can be used to determine the decomposition rate of unsaturated fatty acids (A) in a variety of unsaturated fatty acid-based oils. The ratio of palmitic acid to oleic acid in the oils before deep frying (X) has an important impact on the degradation of a variety of unsaturated fatty acid-based oils, and can be used as an evaluation index for predicting the degradation rate of such oils before deep frying.
• Co-author:Shuo Wang
• First Author:Xiaofang Liu
• Indexed by:SCI
• Correspondence Author:Han Zhang
• Document Code:2021072701
• Volume:120
• Issue:7
• Page Number:1700528
• ISSN No.:1438-7697
• Translation or Not:no
• Date of Publication:2018-01-01