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Performance of virgin olive oil and vegetable shortening during domestic deep‐frying and pan‐frying of potatoes
Author(s) -
Andrikopoulos Nikolaos K.,
Kalogeropoulos Nick,
Falirea Angeliki,
Barbagianni Maria N.
Publication year - 2002
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.2002.00555.x
Subject(s) - food science , chemistry , olive oil , deep frying , oleic acid , linoleic acid , phenols , vegetable oil , fatty acid , organic chemistry , biochemistry
The performance of virgin olive oil and a commercial vegetable shortening was investigated during 10 successive pan‐fryings of potatoes at 180 °C for a total period of 60 min and during 10 successive deep‐fryings at 170 °C for a total period of 120 min. These are typical conditions of Greek domestic cooking. For both the oils tested the effect of pan‐frying on K232, K268, K316, α‐tocopherol, total polar artefacts, Rancimat induction times, octanoic acid formation and linoleic acid decomposition was worse than the effect of deep‐frying on the same variables. The same was true for visible spectrum and total phenols in virgin olive oil. No systematic variations of oleic acid, refractive index and trans ‐isomers of fatty acids were detected. None of the oils reached the limit of 25–27% total polar artefacts. Both oils performed similarly during pan‐frying, while virgin olive oil performed better during deep‐frying. A very strong correlation between octanoic acid formation and total polar artefacts in the whole data set was observed.