Dynamic changes of fatty acids and related physical & chemical parameters during deep frying in fish oil supplemented blend oil
In recent years, China's market has an novel edible oil-fish oil supplemented blend oil (FO), however, there is no data on its ability to be used for deep frying, how safe it is, and if it will produce a large number of trans fatty acids, as well as how the dynamic changes of 20:5n-3 and 22:6n-...
में बचाया:
| मुख्य लेखकों: | , , , |
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| स्वरूप: | लेख |
| भाषा: | अंग्रेज़ी |
| प्रकाशित: |
Zhejiang University Press
2012-09-01
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| श्रृंखला: | 浙江大学学报. 农业与生命科学版 |
| विषय: | |
| ऑनलाइन पहुंच: | https://www.academax.com/doi/10.3785/j.issn.1008-9209.2012.07.061 |
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| सारांश: | In recent years, China's market has an novel edible oil-fish oil supplemented blend oil (FO), however, there is no data on its ability to be used for deep frying, how safe it is, and if it will produce a large number of trans fatty acids, as well as how the dynamic changes of 20:5n-3 and 22:6n-3 during the frying process. The objective of the present study was to investigate the changes of fatty acids and other physical and chemical parameters in different doses of FO during deep frying.Two liters of soybean blend oil (SO), and 1.5%, 3.0%, 6.0% and 12.0% FO were used to fry fresh potato chips at the temperature of 180 ℃, respectively, for total 6 days, each day frying 10 times, each time frying 120 g potato chips for 3 minutes, and the interval of 5 minutes between each frying. Oil was kept for 1.5 hours at 180℃ after daily deep frying. Gas liquid chromatography (GLC) was used to analyze the fatty acid composition (% of total fatty acid), and other physical and chemical parameters were determined according China National Standard (GB).The results showed that the main trans fatty acids (TFAs) produced during deep frying were t18:1, t18:2n-6, t18:3n-6 and t18:3n-3. The proportions of t18:1 and t18:2n-6 were increased with frying time, which was significantly higher in FO than that in SO. The proportion of t18:3n-6 and t18:3n-3 in 3.0% and 6.0% FO were increased in the first stage (0-12 h), and then decreased. However, they were decreased in SO, 1.5% and 12.0% FO with frying time. With the prolonging of the deep frying time, the proportions of 20:5n-3 and 22:6n-3 decreased in different doses of FO, with 12.0% FO decreased most. After 4 h, the acid value had a significant increasing trend; during 4-24 h, acid value of SO was significantly lower than FO (P<0.01). Anisidine value and polymer showed a similar trend with acid value. However, with the prolonging of the deep frying time, the peroxide value showed a rising trend, but overall peroxide value of SO was significantly higher than that of FO (P<0.01), which may be associated with antioxidant activity of 20:5n-3 and 22:6n-3.In conclusion, FO and SO can be used for cooking safely, however, they are not suitable for long-term repeated deep frying. |
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