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Formation and distribution of oxidized fatty acids during deep‐ and pan‐frying of potatoes
Author(s) -
Kalogeropoulos Nick,
Salta Fotini N.,
Chiou Antonia,
Andrikopoulos Nikolaos K.
Publication year - 2007
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.200700007
Subject(s) - chemistry , food science , deep frying , sunflower oil , polyunsaturated fatty acid , cottonseed , cottonseed oil , vegetable oil , fatty acid , derivatization , high performance liquid chromatography , organic chemistry
The formation of cis‐ 9,10‐epoxystearate, trans‐ 9,10‐epoxystearate, cis ‐9,10‐epoxyoleate, cis ‐12,13‐epoxyoleate, trans ‐9,10‐epoxyoleate, trans ‐12,13‐epoxyoleate and the co‐eluting 9‐ and 10‐ketostearates during eight successive pan‐ and deep‐frying sessions of pre‐fried potatoes in five different types of vegetable oils – namely cottonseed oil, sunflower oil, vegetable shortening, palm oil and virgin olive oil – was followed and quantified both in fried oils and in fried potatoes by GC/MS after derivatization to methyl esters. These oxidized fatty acids were present at relatively low concentrations in the fresh oils and pre‐fried potatoes while they increased linearly with frying time, reaching up to 1140.8 µg/g in virgin olive oil (VOO) and 186.9 µg/g in potatoes pan‐fried in VOO after eight pan‐frying sessions, with trans ‐9,10‐epoxystearate predominating in all cases. The formation of polymerized triacylglycerols (PTG) was also quantified in frying oils by size exclusion HPLC. Pan‐frying caused higher oxidized fatty acid and PTG formation compared to deep‐frying. Epoxyoleates and PTG concentrations were increased after frying in polyunsaturated oils, while epoxystearate and 9‐ and 10‐ketostearate concentrations were increased after frying in monounsaturated oils. No specific absorption of the oxidized fatty acids by the fried potatoes seems to occur. The dietary intake of oxidized fatty acids and PTG by the consumption of fried potatoes was discussed.