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Frying Oil Deterioration and Vitamin Loss During Foodservice Operation
Author(s) -
CARLSON B. L.,
TABACCHI M. H.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb10874.x
Subject(s) - french fries , food science , vitamin , chemistry , citric acid , vitamin e , soybean oil , deep frying , edible oil , vitamin c , fatty acid , antioxidant , organic chemistry , biochemistry
Oxidation and vitamin E loss in four frying oils (two partially hydrogenated soybean oils, one with methyl silicone, the other with tertiary butyl hydroquinone, citric acid and dimethyl siloxane added; a semi‐solid hydrogenated soybean and palm oil shortening with mono and diglycerides added; and 100% corn oil) were studied under experimental and ‘actual’ operational conditions. Vitamin E loss in the frying oil increased significantly with increasing fatty acid oxidation. Added antioxidants, vitamin E and hydrogenation of fat decreased the rate of vitamin E loss. No significant change in vitamin E of the French fries occurred during 4 days of commercial frying; a significant increase in French fry fat uptake improved the 40% reduction in vitamin E of the frying oil. Vitamin C in the French fries (a major source of the vitamin in fast food meals) decreased significantly as the vitamin E content of the oils was reduced.