Quality assessment of refined oil blends during repeated deep frying monitored by SPME-GC-EIMS, GC and chemometrics

• Published in: International journal of food science & technology 2016-07, Vol.51 (7), p.1594-1603
• Main Authors: Zribi, Akram, Jabeur, Hazem, Flamini, Guido, Bouaziz, Mohamed
• Format: Article
• Language: English
• Subjects: Blends; Chemometrics; Deep-frying; Fatty acids; Food quality; Food science; Frying; gas chromatography; Olea; Olive oil; Palm oil; principal component analysis; refined oils; Solanum tuberosum; solid-phase microextraction; Soya bean oil; Stability; total polar compounds; vegetable oil blend; Vegetable oils; Volatile compounds
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.13129

Summary The aim of this study was to investigate the effect of the refined palm oil addition (20%) on the fatty acid and sterol compositions of refined olive oil or refined soya bean oil and also to investigate the formation of total polar compounds and volatile compounds in these oil blends during fifty successive deep‐frying sessions of potato fries at 180 °C. The blend of refined olive oil and refined palm oil exhibited a higher chemical stability during the frying process than that of refined soya bean oil and refined palm oil. Indeed, the total polar compounds and volatile compounds formed, especially 2,4‐decadienal, were found to be relatively increased in the refined soya bean oil/refined palm oil blend reaching 36.50% and 46.70%, respectively, after fifty deep‐frying sessions. Moreover, the degradation of linoleic acid and β‐sitosterol was significantly (P