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| Quality evaluation of soybean oil and palm oil during frying French fries |
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| DOI： |
| KeyWord:soybean oil palm oil primary refining secondary refining French fries quality change risk factor |
| FundProject: |
| Author Name | Affiliation | | SUN Yuping, LIU Qidong, YANG Ya, QIU Changlu,HUANG Guodong, MO Yonghong, HU Jinhua | COFCO (Dongguan)Grain and Oil Industry Co., Ltd., Dongguan 523145, Guangdong, China |
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| Abstract: |
| In order to provide a reference for the development of the formulation of a medium-packed special blend oil soybean oil and palm oil for frying and the selection of physicochemical indexes related to the stability of frying, soybean oil, fractionated 18℃ palm oil (primary refining) and secondary refined 18℃ palm oil from the same batch were used as frying oils to simulate the frying conditions of French fries at a high temperature of 180℃ for 32 h, and the physicochemical indexes of the three oils during frying such as acid value, peroxide value, p-anisidine value, fatty acid composition, polar fraction content and tocopherol content were investigated. In addition, risk factors such as PAH4, benzo(a)pyrene, 3-chloropropanol ester (3-MCPDE) and trans fatty acids in the 18℃ palm oil were also analyzed. The results showed that the acid value and peroxide value of the three oils did not change significantly during frying, while p-anisidine value, fatty acid composition and polar fraction content changed significantly, and the oxidation rate of tocopherols did not deviate significantly overall. The benzo(a)pyrene and trans fatty acids contents in the fractionated 18℃ palm oil and the secondary refined 18℃ palm oil showed a slow increase trend. The 3-MCPDE content of the secondary refined 18℃ palm oil was much higher than that of the fractionated 18℃ palm oil at the time of unfrying, and the 3-MCPDE degraded dramatically at the beginning of frying and eventually reached equilibrium. There was no significant difference in frying stability between fractionated 18℃ palm oil and secondary refined 18℃ palm oil, and secondary refining not only could lose some beneficial micronutrients (e.g. tocopherols), but also could generate new risk factors, such as an increase in 3-MCPDE and trans fatty acids. In conclusion, the acid value and peroxide value can not be used as sensitive indicators for frying stability of frying oils, while p-anisidine value, fatty acid composition and polar fraction content can be used as sensitive indicators for frying stability of frying oils. In addition, moderate processing should be advocated to reduce the loss of nutrients during refining and to avoid the generation of risk factors. |
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