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Polar compounds: a quantitative indicator for life cycle assessment during protracted semi‐continuous deep fat frying simulation
Author(s) -
Abdalla Brata,
Christianti Isti,
Wassell Paul
Publication year - 2021
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 - 10.1111/ijfs.15007
Subject(s) - polar , life cycle assessment , polyunsaturated fatty acid , food science , environmental science , chemistry , agricultural science , zoology , mathematics , fatty acid , biology , economics , biochemistry , physics , astronomy , production (economics) , macroeconomics
Summary Total Polar Compound (TPC) analysis was used to evaluate fry life cycle of oils and shortenings with differing fatty acids compositions, and to understand if longer trisaturated material (Tribehenin), could influence total fry life, during protracted, semi‐continuous deep frying simulations. Results showed, when TPC reached 25% max, the TOTOX and FFA revealed correlated values. However, both FFA and Totox were deemed unreliable indicators of oil quality. TPCs were more acutely accurate, especially during oil filtration and top‐up procedures, where peak TPC onset showed stronger correlation for assessing oil degradation. Unsaturated frying oil, SBO (PUFA based), resulted with the shortest fry life of 132 fry‐cycles; POL (MUFA based) 138 fry‐cycles and MPS (MUFA based + Tribehenin) achieving up to 146 fry‐cycles, suggesting Tribehenin may apparently extend fry life longevity.