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Effect of the Presence and Absence of Potatoes under Repeated Frying Conditions on the Composition of Palm Oil
Author(s) -
Kalogianni Eleni P.,
Karastogiannidou Calliope,
Karapantsios Thodoris D.
Publication year - 2009
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/s11746-009-1380-9
Subject(s) - chemistry , deep frying , palm oil , food science , fraction (chemistry) , pulp and paper industry , composition (language) , decomposition , chromatography , organic chemistry , linguistics , philosophy , engineering
The effect of repeated deep frying of potatoes versus repeated heating/quenching on the chemical profile of palm oil was investigated. The novelty of the work is that the frying and heating/quenching experiments were conducted under similar time‐temperature profiles. The effects of the frying load (potato‐to‐oil ratio: 1/7 and 1/35 kg potatoes /l oil ) and of the time‐temperature profile were examined. Whole palm oil and its polar fraction were analyzed using high pressure size exclusion chromatography. Both repeated frying and repeated heating/quenching generated polar and polymerization products in palm oil. Interestingly, no hydrolysis or other decomposition products were generated under any of the examined conditions. The presence of potatoes during frying in palm oil increased the concentration of polymerization products and polar compounds compared to oils without potatoes significantly. The effects of frying load on oil quality depended on frying time. No significant effect of frying load was observed up to frying times of 13 h (or 10 frying batches). However, frying oil quality was affected by frying load once frying times exceeded 24 h (or 20 batches).