Journal of Food, Agriculture and Environment
Vol 10,
Issue 2,2012
Online ISSN: 1459-0263
Print ISSN: 1459-0255
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Fatty acid ratios and their relative amounts as indicators of oil stability and extent of oil deterioration during frying
Author(s):
S. M. Abdulkarim *,
H. M. GhazaliRecieved Date: 2012-01-20, Accepted Date: 2012-05-02
Abstract:Palm olein (PO), canola (CLO), soybean (SBO) and Moringa oleifera seed oils (MoO) were used to fry potato chips for 6 h a day for 5 days and extent of deterioration determined. FA ratios C18:1/ C18:2 + C18:3 and amounts of C18:1 + C16:0 were compared to changes in total polar compounds. TPC in MoO (20.78%) and PO (21.23%) were significantly lower than those in CLO (28.73%) and SBO (31.82%). There was a decrease in the amounts of C18:2 from day 0 to 5 in PO (10.80 to 8.37%), CLO (22.76 to 19.92%) and SBO (53.00 to 51.57%) and a decrease in C18:3 in CLO (6.77 to 4.55%), respectively, and an increase in C16:0; MoO (6.10 to 9.60%) and PO (37.70 to 41.99) and a decrease in C18:1; (74.40 to 73.03%) in MoO, respectively. There was a negative correlation (r = – 0.9919) between C18:1/ C18:2 + C18:3 and TPC produced in PO, CLO and SBO.
Keywords:Fatty acid ratios,
oil stability and deterioration, deep fat fryingJournal: Journal of Food, Agriculture and Environment
Year: 2012
Volume: 10
Issue: 2
Category: Food and Health
Pages: 33-38
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