title: Enhancing quality and oxidative stability of aged fried food with gamma-tocopherol.
abstract: To determine the effects of gamma-tocopherol on the stability of fried food, potato chips were fried in triolein with 0, 100, or 400 ppm gamma-tocopherol. Potato chips, sampled at 1, 3, and 6 h of frying time, were aged for 0, 2, and 4 days at 60 degrees C and then evaluated for odor attributes by sensory analysis and for volatile compounds by purge-and-trap gas chromatography-mass spectrometry. Oil sampled after 1, 3, and 6 h of frying time from the fryer was evaluated for total polar compounds and retention of gamma-tocopherol. Oil extracted from the potato chips was also analyzed for residual gamma-tocopherol. gamma-Tocopherol disappeared rapidly, with only slight amounts of the original 100 ppm level detectable after the triolein was used for frying. gamma-Tocopherol significantly inhibited polar compound production in the triolein. Results showed that gamma-tocopherol inhibited the oxidation of the fried food even when only very low levels of retained gamma-tocopherol were present in the frying oil or potato chips. Nonanal formation was inhibited by gamma-tocopherol in aged potato chips. Odor analysis of the aged potato chips showed that samples with 0 ppm gamma-tocopherol had a rancid odor after being aged for 4 days. Potato chips with 400 ppm gamma-tocopherol had no rancid odors; however, as the level of gamma-tocopherol decreased in the triolein and in the potato chips, a weak plastic odor characteristic of oxidized triolein was detected.
authors.affiliation: Food Quality and Safety Research, USDA, ARS, NCAUR, Northern Regional Research Center, 1815 North University Street, Peoria, Illinois 61604, USA. warnerk@ncaur.usda.gov
authors.forename: Kathleen
authors.initials: K
authors.lastname: Warner
authors.forename: William E
authors.initials: WE
authors.lastname: Neff
authors.forename: Fred J
authors.initials: FJ
authors.lastname: Eller
mesh_terms: D000975:Antioxidants / Q000494:pharmacology*; D005511:Food Handling / Q000379:methods; D005519:Food Preservation / Q000379:methods*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D006358:Hot Temperature; D009812:Odorants / Q000032:analysis; D010084:Oxidation-Reduction; D035281:Plant Tubers / Q000737:chemistry; D011198:Solanum tuberosum / Q000737:chemistry; D014304:Triolein; D014835:Volatilization; D024504:gamma-Tocopherol / Q000032:analysis / Q000494:pharmacology*
chemical_list: D000975:Antioxidants; D014304:Triolein; D024504:gamma-Tocopherol