Influence of carbohydrate- and protein-based foods on the formation of polar lipid fraction during deep-frying

The extents of the oxidation and polymerization processes were examined in refined, bleached, and deodorized palm olein (RBDPO) to determine the impact of frying different foods on frying oil stability, particularly the formation of polar lipid fraction and short chain fatty acid upon frying, and at...

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Bibliographic Details
Published in:Food control 2020-01, Vol.107, p.106781, Article 106781
Main Authors: Khor, Yih Phing, Sim, Biow Ing, Abas, Faridah, Lai, Oi Ming, Wang, Yong, Nehdi, Imededdine Arbi, Sbihi, Hassen Mohamed, Gewik, Mohamed Mossad, Tan, Chin Ping
Format: Article
Language:English
Subjects:
Chicken breast meat
Epoxy acids
Frying
Oxidized fatty acid
Polymerized triacylglycerol
Potato
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Summary:The extents of the oxidation and polymerization processes were examined in refined, bleached, and deodorized palm olein (RBDPO) to determine the impact of frying different foods on frying oil stability, particularly the formation of polar lipid fraction and short chain fatty acid upon frying, and at the same time to evaluate its discarding point. Sliced potatoes (SP) and chicken breast meat (CBM) were fried for 200 min/day for seven consecutive days using RBDPO at 180 °C without any oil replenishment. The amounts of total polar compound (TPC), polymerized triacylglycerols (PTG), and short-chain fatty acid (caprylic acid) that formed were significantly (p 25% polar compounds) on the seventh day of frying. In addition, the amounts of epoxy, keto, and hydroxy acids that formed were significantly (p 
ISSN:0956-7135
1873-7129
DOI:10.1016/j.foodcont.2019.106781