Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and pan-frying of potatoes

• Published in: International journal of food sciences and nutrition 2002, Vol.53 (4), p.351-363
• Main Authors: Andrikopoulos, Nikolaos K., Dedoussis, George V.Z., Falirea, Ageliki, Kalogeropoulos, Nick, Hatzinikola, Haristoula S.
• Format: Article
• Language: English
• Subjects: Antioxidants; Antioxidants - chemistry; Biological and medical sciences; Cooking; Fat industries; Fatty Acids - chemistry; Flavonoids; Food industries; Food science; Fundamental and applied biological sciences. Psychology; Helianthus; Hot Temperature; Humans; Nutritive Value; Oils & fats; Olive Oil; Phenols - chemistry; Plant Oils - chemistry; Polymers - chemistry; Polyphenols; Potatoes; Solanum tuberosum - chemistry; Tocopherols - chemistry
• ISSN: 0963-7486; 1465-3478
• DOI: 10.1080/09637480220138098

In the present work, virgin olive oil, sunflower oil and a vegetable shortening were used as cooking oils for the deep-frying and pan-frying of potatoes, for eight successive sessions, under the usual domestic practice. Several chemical and physicochemical parameters (acidic value, peroxide value, total polar artefacts, total phenol content and triglyceride fatty acyl moiety composition) were assayed during frying operations in order to evaluate the status of the frying oils, which were found within expected ranges similar to those previously reported. The oil fatty acids were effectively protected from oxidation by the natural antioxidants. The frying oil absorption by the potatoes was quantitated within 6.1-12.8%, depending on the oil type and the frying process. The retention of α - and (β + γ)-tocopherols during the eight fryings ranged from 85-90% (first frying) to 15-40% (eighth frying), except for the (β + γ)-tocopherols of sunflower oil, which almost disappeared after the sixth frying. The deterioration during the successive frying of several phenolic species present in virgin olive oil is reported for the first time. The retention of total phenolics ranged from 70-80% (first frying) to 20-30% (eighth frying). Tannic acid, oleuropein and hydroxytyrosol-elenolic acid dialdeydic form showed remarkable resistance in all frying sessions in both frying methods, while hydroxytyrosol and hydroxytyrosol-elenolic acid were the faster eliminated. The deterioration of the other phenolic species account for 40-50% and 20-30% for deep-frying and pan-frying, respectively, after three to four frying sessions, which are the most usual in the household kitchen. Deep-frying resulted in better recoveries of all the parameters examined. The correlation of the deterioration rate of the phenolic compounds and tocopherols during frying is discussed and the nutritional aspects of the natural antioxidant intake, through the oil absorbed by the potatoes, are evaluated.