| Title: | Comparison of the frying performance of olive oil and palm superolein |
| Author(s): | Romano R; Giordano A; Vitiello S; Grottaglie LL; Musso SS; |
| Address: | "Univ. degli Studi di Napoli Federico II, Dipto. di Scienza degli Alimenti, Via Univ. 100-80055 Portici (NA), Italy. rafroman@unina.it" |
| DOI: | 10.1111/j.1750-3841.2012.02663.x |
| ISSN/ISBN: | 1750-3841 (Electronic) 0022-1147 (Linking) |
| Abstract: | "Deep-fat frying is an important method of food preparation in which foods are immersed in hot oil. Repeated use of frying oils is a common practice, and in the presence of atmospheric oxygen it produces various undesirable reactions in used oils. Stable frying oils usually require low linolenic acid (LnA < 3%), increased oleic acid (OA > 40%), and decreased linoleic acid (LA < 50%). The aim of this study was to establish the behavior of palm superolein (PSO) (OA 45%; LA 12.5%; LnA 0.2%) and olive oil (OO) during repeated, discontinuous deep frying of French fries. The behavior of the oils under controlled heating conditions was also studied by maintaining all of the process variables the same as those in deep frying, except that there was no food in the oil. The PSO selected to be tested in this study may represent an alternative to OO as a frying medium. Although PSO presented a faster increase in some oxidation indices, such as free fatty acid and total polar compounds, for other indicators, PSO showed better behavior than OO (less formation of C8:0 and lower peroxide value)" |
| Keywords: | Cooking/*methods Diglycerides/analysis Fatty Acids/analysis Gas Chromatography-Mass Spectrometry Hot Temperature Linoleic Acid/analysis/chemistry Oleic Acid/analysis/chemistry Olive Oil Palm Oil Plant Oils/*chemistry Volatile Organic Compounds/analysis; |
| Notes: | "MedlineRomano, Raffaele Giordano, Anella Vitiello, Simona Grottaglie, Laura Le Musso, Salvatore Spagna eng Comparative Study 2012/04/12 J Food Sci. 2012 May; 77(5):C519-31. doi: 10.1111/j.1750-3841.2012.02663.x. Epub 2012 Apr 10" |
