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| Effect of tea polyphenol palmitate on freezing resistance and frying stability of palm oil |
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| DOI： |
| KeyWord:fractionated 18 ℃ palm oil tea polyphenol palmitate freezing resistance frying stability |
| FundProject: |
| Author Name | Affiliation | | YAN Zhonghe1, HU Jinhua2, YANG Ya2, QIU Changlu2, LIU Qidong2,
YAO Yongjia2, SUN Yuping2 | 1.COFCO Xinsha Grain and Oil Industry (Dongguan) Co. , Ltd. , Dongguan 523147,
Guangdong, China
2.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 palm frying oil, fractionated 18 ℃ palm oil with different additions of tea polyphenol palmitate (antioxidant) was used as frying oil，and the changes of trace precipitation time of crystal and hazing time of frying oil (tea polyphenol palmitate content was 0, 50, 80, 100, 150, 200 mg/kg and 300 mg/kg, respectively) in 10 ℃and 15 ℃ freezing tests, as well as the changes of acid value, p-anisidine value, total oxidation value, color, fatty acid composition, polar components content and 3-chloropropanol ester content during frying French fries at 180 ℃ were determined. The effects of tea polyphenol palmitate on the freezing resistance and frying stability of palm oil were analyzed. The results showed that there was an stepwise increase in the hazing time of palm oil in relation to the amount of antioxidant added, especially at 15 ℃, the freezing resistance was significantly enhanced at the tea polyphenol palmitate contents of 50 mg/kg and 150 mg/kg. The acid value, p-anisidine value, total oxidation value, fatty acid composition, polar components content of the frying oil were not related to the content of tea polyphenol palmitate. The color of palm oil added with tea polyphenol palmitate after frying was darker than that of the blank group. 3-Chloropropanol ester degraded severely at the initial stage of frying, and then slowly and gradually, which was not related to the amount of antioxidant added. In conclusion, the addition of tea polyphenol palmitate to palm oil can significantly improve its freezing resistance. When the content of tea polyphenol palmitate is 50 mg/kg or 150 mg/kg, its freezing resistance effect is the most obvious, but it can not effectively improve the frying stability of frying oil. |
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