Effect of oil replenishment during deep-fat frying of frozen foods in sunflower oil and high-oleic acid sunflower oil

Frying stability of sunflower oil (SO) with 23% oleic acid and 61% linoleic acid, and of high‐oleic acid sunflower oil (HOSO) with 74% oleic acid and 13% linoleic acid was studied during 20 discontinuous deep‐fat fryings of various frozen foods, with or without frequent replenishment of the used oil...

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Bibliographic Details
Published in:Journal of the American Oil Chemists' Society 1998-02, Vol.75 (2), p.161-167
Main Authors: Romero, A, Cuesta, C, Sanchez-Muniz, F.J
Format: Article
Language:English
Subjects:
Biological and medical sciences
Deep‐fat frying
Fat industries
Fatty acids
Food
Food industries
Frozen food
Frozen foods
Frying
Fundamental and applied biological sciences. Psychology
Helianthus
HIDROLISIS
higholeic acid sunflower oil
high‐performance size‐exclusion chromatography
HYDROLYSE
HYDROLYSIS
Linoleic acid
oil replenishment
Oils & fats
Oleic acid
OXIDACION
OXIDATION
OXYDATION
Palm oil
polar compounds
Replenishment
Size exclusion chromatography
Sunflower oil
THERMOXIDATION
Vegetable oils
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Summary:Frying stability of sunflower oil (SO) with 23% oleic acid and 61% linoleic acid, and of high‐oleic acid sunflower oil (HOSO) with 74% oleic acid and 13% linoleic acid was studied during 20 discontinuous deep‐fat fryings of various frozen foods, with or without frequent replenishment of the used oil with fresh oil. Alterations of both oils were measured by column, gas‐liquid and high‐performance size‐exclusion chromatography. Total polar content and compounds, related to thermoxidative changes, and diacylglycerides, related to hydrolytic changes, increased in all oils during frying but reached higher levels in SO than in HOSO. Nevertheless, the increased levels of diacylglycerides observed may result from the frozen potatoes prefried in palm oil. Oleic acid in HOSO and linoleic acid in SO significantly decreased, but the fatty acid modifications that occurred during the repeated fryings were not only related to thermoxidative alteration but also to interactions between the bath oil and the fat in the fried products. Data from this study also indicated that HOSO performed more satisfactorily than SO in repeated fryings of frozen foods. Moreover, frequent addition of fresh oil throughout the deep‐frying process minimized thermoxidative and hydrolytic changes in the frying oils and extended the frying life of the oils.
ISSN:0003-021X
1558-9331
DOI:10.1007/s11746-998-0028-5