EFFECT OF FRYING TEMPERATURE/FRYING CYCLES ON trans-FATS AND OXIDATIVE STABILITY OF GROUNDNUT OIL - CARDIAC RISK FACTORS

Objective: Frying process leads to oxidative deterioration and generation of trans fatty acids (TFAs) in fats/oils resulting in elevated cardiac risk. The objective of this study was to assess the effect of frying temperatures and the number of frying cycles on TFA and primary/secondary oxidative in...

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Bibliographic Details
Published in:Asian journal of pharmaceutical and clinical research 2019-01, Vol.12 (1), p.452
Main Authors: Jain, Akanksha, Passi, Santosh Jain, Selvamurthy, William, Singh, Archna
Format: Article
Language:English
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Summary:Objective: Frying process leads to oxidative deterioration and generation of trans fatty acids (TFAs) in fats/oils resulting in elevated cardiac risk. The objective of this study was to assess the effect of frying temperatures and the number of frying cycles on TFA and primary/secondary oxidative indices of groundnut oil used for preparing French fries.Methods: TFA (by gas chromatography) and other chemical parameters (by American Oil Chemists’ Society official methods) were estimated at varying temperatures (160°C, 180°C, 200°C, 220°C and 230°C) and frying cycles (1st, 4th, 8th 16th and 32nd).Results: With soaring frying temperatures and progressive frying cycles, mean cis-unsaturated fatty acids decreased while mean saturated fatty acids and TFA increased. Temperature variation indicated increase in mean TFA from 0.13±0.02 g/100 g (160°C; 32nd cycle) to 1.88±0.04 g/100g (230°C;32nd cycle) (p
ISSN:0974-2441
0974-2441
DOI:10.22159/ajpcr.2018.v12i1.30474