EFFECT OF ANTIOXIDANTS ON LOSSES OF TOCOPHEROLS DURING DEEP-FAT FRYING

被引：69

作者：

GORDON, MH

KOURIMSKA, L

机构：

[1] Department of Food Science and Technology, University of Reading, Whiteknights, Reading, RG6 2AP

来源：

FOOD CHEMISTRY | 1995年 / 52卷 / 02期

关键词：

D O I：

10.1016/0308-8146(94)P4200-Y

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The changes in tocopherol content of oil used for deep-fat frying of potatoes have been studied. It has been found that alpha-tocopherol is lost much faster than beta-, gamma- or delta tocopherol, with a reduction of 50% alpha-tocopherol after 4-5 frying operations compared with values of about 7 and 7-8 frying operations for beta- and gamma-tocopherol, respectively, in the absence of added antioxidants. However, the presence of a rosemary extract or ascorbyl palmitate in the frying oil caused a marked reduction in the rate of loss of the tocopherols.

引用

页码：175 / 177

页数：3