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http://dx.doi.org/10.3746/jkfn.2010.39.7.1011

Changes of Fatty Acid Composition and Oxidation Stability of Edible Oils with Frying Number of French Fried Potatoes  

Lee, Jin-Won (Dept. of Food & Biotechnology, Hankyong National University)
Park, Jang-Woo (Dept. of Food & Biotechnology, and Food and Bio-Industrial Research Center, Hankyong National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.39, no.7, 2010 , pp. 1011-1017 More about this Journal
Abstract
Sunflower oil (SO), canola oil (CO) and frying oil (FO) were used as edible oils in this study. According to the frying number, the extracted oils from French fried potatoes were used as experimental samples. To investigate the relationship between the change of fatty acid composition and the stability of the lipid oxidation during frying, the changes of fatty acid composition and the degree of the lipid oxidation of samples were examined. Acid values and peroxide values were evaluated as the degree of lipid oxidation. The acid values of CO and FO were increased with the frying times. The increased acid values of CO and FO were 0.20 and 0.17 on the basis of initial value at 30 times, respectively, but the acid value of SO was lower than those of CO and FO. The peroxide values of the samples were not increased uniformly with the frying number. As the number of frying times was increased, the fatty acid composition of SO and FO were changed. Namely, the oleic acid composition was decreased, whereas the linoleic acid composition was increased with the number of frying times. The benzo(a)pyrene contents of the extracted oils from French fried potatoes did not change regularly as the frying times was increased.
Keywords
sunflower; canola; frying; oxidation; benzo(a)pyrene;
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Times Cited By KSCI : 8  (Citation Analysis)
Times Cited By SCOPUS : 0
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