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Food Res Int

Title:		"Changes in the volatile profile, fatty acid composition and other markers of lipid oxidation of six different vegetable oils during short-term deep-frying"
Author(s):		Multari S; Marsol-Vall A; Heponiemi P; Suomela JP; Yang B;
Address:		"Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland. Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.. Electronic address: baoru.yang@utu.fi"
Journal Title:		Food Res Int
Year:		2019
Volume:		20190411
Issue:
Page Number:		318 - 329
DOI:		10.1016/j.foodres.2019.04.026
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Oil deterioration during deep-frying influences the quality of fried foods to a great extent. In this study, the frying performance of six vegetable oils, i.e., hemp, lupin, oat, rapeseed, soy, and sunflower, was evaluated following short-term (60?ª+min) deep-frying of French fries at 180?ª+ degrees C. The frying oils were investigated for fatty acid profile, volatile compound composition, and parameters of oxidative stability, such as iodine, peroxide, and p-anisidine values. The examination showed that the content of ??PUFA in hemp oil decreased significantly (p?ª+?ª+0.05) in total terpenes, accompanied by a considerable rise in total aldehydes. Oppositely, the proportions of MUFA and PUFA of lupin and oat oils remained stable (p?ª+>?ª+0.05) during the short-term deep-frying, indicating high stability of these oils. The research provided new data for evaluating the suitability of these oils for household food preparations"
Keywords:		*Cooking Fatty Acids/*analysis/chemistry Hot Temperature Lipid Peroxidation/*physiology Plant Oils/*analysis/chemistry Principal Component Analysis Volatile Organic Compounds/*analysis Hemp oil Lupin oil Oat oil Oxidative stability Rapeseed oil Short-term;
Notes:		"MedlineMultari, Salvatore Marsol-Vall, Alexis Heponiemi, Paulina Suomela, Jukka-Pekka Yang, Baoru eng Research Support, Non-U.S. Gov't Canada 2019/06/24 Food Res Int. 2019 Aug; 122:318-329. doi: 10.1016/j.foodres.2019.04.026. Epub 2019 Apr 11"