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Frying quality and oxidative stability of two unconventional oils
Author(s) -
Mariod Abdalbasit,
Matthäus Bertrand,
Eichner K.,
Hussein Ismail H.
Publication year - 2006
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/s11746-006-1236-5
Subject(s) - deep frying , food science , chemistry , oligomer , iodine value , organic chemistry
The behavior of crude Sclerocarya birrea kernel oil (SCO) and Sorghum bug ( Agonoscelis pubescens ) oil (SBO) during deep‐frying of par‐fried potatoes was studied with regard to chemical, physical, and sensory parameters, such as content of FFA, tocopherols, polar compounds, oligomer TG, volatile compounds, oxidative stability, and total oxidation (TOTOX) value. Palm olein was used for comparison. Whereas potatoes fried in SCO that had been used for 24 h of deep‐frying at 175°C were still suitable for human consumption, potatoes prepared in SBO that had been used for 6 to 12 h were not, considering the sensory evaluation. In looking at the chemical and physical parameters, SBO exceeded the limits, after no later than 18 h of use, for the amount of polar compounds, oligomer TG, and FFA recommended by the German Society of Fat Sciences (DGF) as criteria for the rejection of used frying oils. In contrast to SBO, SCO oil did not exceed the limits for the content of polar compounds and oligomer TG during the frying experiment. Only the amount of FFA was exceeded; this was because the amount of FFA at the beginning of the experiment was higher than for refined oils. The results showed that both oils were suitable for deep‐frying of potatoes, but remarkable differences in the time during which both oils produced palatable products were found.