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| Variations of fatty acid compositions and total polar compounds of rapeseed oil and cottonseed oil during restaurant frying |
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| KeyWord:rapeseed oil cottonseed oil frying fatty acid composition polar compound two-way analysis of variance |
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| Abstract: |
| Rapeseed oil and cottonseed oil were used to fry French fries and chicken under restaurant conditions for 4 d. The change rules of fatty acid composition and polar compound of rapeseed oil and cottonseed oil during restaurant frying were studied. The results showed that the contents of saturated fatty acid(SFA) and total polar compound(TPC) increased with frying time prolonging, and the content of unsaturated fatty acid(UFA) decreased with frying time prolonging. The change rates of two indicators all happened fast at first, and then slowed down. After restaurant frying for 4 d, the contents of SFA, TPC and UFA of rapeseed oil reached 21.04%-23.37%, 21.6%-22.9% and 72.47%-74.82% respectively and they were 29.69%-35.37%, 23.3%-25.5% and 60.29%-65.88% for cottonseed oil. Equation of y=alnx+b could be used to well describe the variations of fatty acid composition and total polar compound with frying time prolonging, and the linear relationship between fatty acid composition and polar compound was verified. Based on the two-way analysis of variance, the effects of food and oil on the fatty acid composition and total polar compound were both significant(P<0.001, P<0.05), and the effect of the interaction of them was not significant(P>0.05). |
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