Effects of frying on the trans-fatty acid formation in soybean oils

被引：21

作者：

Hou, Jun-Cai ^{[1
,2
]}

Jiang, Lian-Zhou ^{[1
,2
]}

Zhang, Chun-Wei ^{[2
]}

机构：

[1] NE Agr Univ, Natl Res Soybean Engn & Technol Ctr, Harbin 150030, Peoples R China

[2] NE Agr Univ, Coll Food Sci, Harbin 150030, Peoples R China

来源：

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY | 2012年 / 114卷 / 03期

基金：

国家高技术研究发展计划(863计划);

关键词：

Deep frying; Soybean oil; 9-trans C18:1; Trans-linoleic acids; Trans-linolenic acids; EDIBLE OILS; DEGRADATION;

D O I：

10.1002/ejlt.201100103

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

To evaluate the effects of repeated deep-frying on the trans-fatty acid (TFA) formation in soybean oils, simultaneous frying experiments were carried out. French fries were prepared using three different types of soybean oil (pressed soybean oil, PSBO; first-grade solvent extracted soybean oil, FG-SESBO; and third-grade solvent extracted soybean oil, TG-SESBO). French fries were fried intermittently at 180-185 degrees C for a total frying time of 32h and at an interval time of 30min. It was found that the initial amount of total TFAs was 0.29g/100g, 0.31g/100g, and 0.90g/100g in PSBO, TG-SESBO, and FG-SESBO, respectively. Before the frying started, the C18:1,t-9, trans-linoleic acid (TLA), trans-linolenic acid (TLNA), and total TFA content of the PSBO and TG-SESBO were significantly lower than in the FG-SESBO (p<0.05). However, in the frying oil samples, the final concentration of total TFA in the PSBO, TG-SESBO, and FG-SESBO were 1.79 +/- 0.17g/100g, 1.12 +/- 0.10g/100g, and 1.70 +/- 0.0g/100g, which was 6.17-, 3.61-, and 1.89-fold higher that in fresh oil, respectively. The highest increasing slopes of C18:1,t-9, TLA, TLNA, and total TFA were observed in the PSBO.

引用

页码：287 / 293

页数：7

共 37 条

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