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| Content and distribution of trans α-linolenic acid with different configurations in linseed oil during frying French fries |
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| DOI： |
| KeyWord:trans isomers of α-linolenic acid frying linseed oil French fries frying temperature |
| FundProject: |
| Author Name | Affiliation | | OU Jinqiang1, SONG Zhihua2, SHAO Linya2, HUANG Jianhua2, WANG Xingguo2, TANG Junjun3 | 1.Wing Biotech (Jiangsu) Co. ,Ltd. , Changzhou 213200，Jiangsu，China
2.School of Food Science and Technology，Jiangnan University，Wuxi 214122，Jiangsu,China
3.Jiangsu Xingfumen Grain and Oil Co. , Ltd. , Taizhou 225400，Jiangsu,China |
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| Abstract: |
| In order to study the distribution of trans α-linolenic acid(TALA) with different configurations in French fries and frying oil at different frying temperatures, the French fries were fried with linseed oil at 170℃ and 200℃, the content changes in frying oil and the content ratio change in French fries and in frying oil of TALA with different configurations during frying at different frying temperatures were compared. The results showed that six configurations of TALA were detected at both frying temperatures, including 9t,12c,15c-C18∶3, 9c,12t,15c-C18∶3, 9c,12c,15t-C18∶3, 9c,12t,15t-C18∶3, 9t,12t,15c- C18∶3, and 9t,12c,15t-C18∶3. While, the 9t,12t,15t-C18∶3 was not formed during frying. More TALA was formed in the linseed oil frying at 200℃ than at 170℃. The single trans α-linolenic acid was dominant and accounted for about 94% of the total amount of TALA in frying linseed oil. The content of the three types of single trans α-linolenic acid increased significantly with the increase of the frying time and the frying temperature. The content of the three double trans α-linolenic acid in descending order was 9t, 12c, 15t -C18∶3, 9c, 12t, 15t- C18∶3 and 9t, 12t, 15c- C18∶3. The frying temperature and frying time had a greater influence on the content of 9t, 12c, 15t-C18∶3. However, the effects on the other two double trans-forms were small. The six configurations of TALA detected in frying linseed oil were all detected in the French fries fried at 200℃. However, only five configurations of TALA were detected in the French fries fried at 170℃, and 9t, 12t, 15c-C18∶3 was not detected. Most of the content of six configurations of TALA in French fries was lower than that of corresponding frying oil. When frying at 170℃, most of the TALA content ratios in French fries and frying oil decreased gradually with the increase of frying time. When frying at 200℃, most of the TALA content ratios in French fries and frying oil had no significant difference during the entire frying process. |
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