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Effect of ratio of oleic acid to linoleic acid on the content ofmonoepoxy fatty acid in frying oil
  
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KeyWord:frying oil  monoepoxy stearic acid  monoepoxy oleic acid  cis and trans monoepoxy fatty acid
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ZHOU Jiayi，ZHAO Chenwei，JIN Qingzhe，WANG Xingguo State Key Laboratory of Food Science and Technology，School of Food Science and Technology， Jiangnan University，Wuxi 214122，Jiangsu，China 
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Abstract:
      Fatty acids in oil can be oxidized to form monoepoxy fatty acids with high absorptivity and potential toxicity during frying. The effects of the ratio of oleic acid to linoleic acid in frying oil on the contents of monoepoxy stearic acid, monoepoxy oleic acid and the relative contents of cis and trans monoepoxy fatty acids in batch frying of French fries were studied. The results showed that monoepoxy fatty acid content increased with the prolonging of frying time. Frying oils with high oleic acid content tended to form more monoepoxystearic acid, and frying oils with high linoleic acid content tended to form more monoepoxy oleic acid. At the same time, the frying process gradually accumulated more trans monoepoxy fatty acids, and cis monoepoxy fatty acids might convert to trans monoepoxy fatty acids.
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