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Effect of γ‐tocopherol on formation of nonvolatile lipid degradation products during frying of potato chips in triolein
Author(s) -
Neff W. E.,
Warner K.,
Eller F.
Publication year - 2003
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-003-0775-0
Subject(s) - triolein , tocopherol , chemistry , degradation (telecommunications) , food science , chromatography , high performance liquid chromatography , organic chemistry , antioxidant , vitamin e , telecommunications , computer science , lipase , enzyme
Formation of undesirable odors and flavors during food processing operations is an important problem for the food industry. To determine the effect of γ‐tocopherol on these negative attributes of fried food, we fried potato chips in triolein with 0, 100, or 400 ppm γ‐tocopherol. Triolein extracted from potato chips was sampled for residual γ‐tocopherol and nonvolatile degradation products after the chips were aged. RP‐HPLC coupled to atmospheric pressure chemical ionization MS and size‐exclusion chromatography was used to analyze, samples for degradation products in the triolein absorbed in potato chips as well as the fryer, triolein. MS results showed that γ‐tocopherol reduced the production of nonvolatile degradation products in the triolein absorbed by the potato chips and in the triolein in the fryer. Fryer oil samples and extracted potato chip oils with 400 ppm γ‐tocopherol had a significantly lower production of degradation compounds than did samples with 100 ppm γ‐tocopherol. Both fryer oils and potato chips containing 100 ppm γ‐tocopherol had significantly fewer nonvolatile degradation products than did the samples without γ‐tocopherol. These nonvolatile compounds are known precursors of negative odors and flavor compounds produced during the frying and aging of foods.