title: Comparison of the frying performance of olive oil and palm superolein.
abstract: Deep-fat frying is an important method of food preparation in which foods are immersed in hot oil. Repeated use of frying oils is a common practice, and in the presence of atmospheric oxygen it produces various undesirable reactions in used oils. Stable frying oils usually require low linolenic acid (LnA < 3%), increased oleic acid (OA > 40%), and decreased linoleic acid (LA < 50%). The aim of this study was to establish the behavior of palm superolein (PSO) (OA 45%; LA 12.5%; LnA 0.2%) and olive oil (OO) during repeated, discontinuous deep frying of French fries. The behavior of the oils under controlled heating conditions was also studied by maintaining all of the process variables the same as those in deep frying, except that there was no food in the oil. The PSO selected to be tested in this study may represent an alternative to OO as a frying medium. Although PSO presented a faster increase in some oxidation indices, such as free fatty acid and total polar compounds, for other indicators, PSO showed better behavior than OO (less formation of C8:0 and lower peroxide value).
authors.affiliation: Univ. degli Studi di Napoli Federico II, Dipto. di Scienza degli Alimenti, Via Univ. 100-80055 Portici (NA), Italy. rafroman@unina.it
authors.forename: Raffaele
authors.initials: R
authors.lastname: Romano
authors.forename: Anella
authors.initials: A
authors.lastname: Giordano
authors.forename: Simona
authors.initials: S
authors.lastname: Vitiello
authors.forename: Laura Le
authors.initials: LL
authors.lastname: Grottaglie
authors.forename: Salvatore Spagna
authors.initials: SS
authors.lastname: Musso
mesh_terms: D003296:Cooking / Q000379:methods*; D004075:Diglycerides / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis; D008401:Gas Chromatography-Mass Spectrometry; D006358:Hot Temperature; D019787:Linoleic Acid / Q000032:analysis / Q000737:chemistry; D019301:Oleic Acid / Q000032:analysis / Q000737:chemistry; D000069463:Olive Oil; D000073878:Palm Oil; D010938:Plant Oils / Q000737:chemistry*; D055549:Volatile Organic Compounds / Q000032:analysis
chemical_list: D004075:Diglycerides; D005227:Fatty Acids; D000069463:Olive Oil; D010938:Plant Oils; D055549:Volatile Organic Compounds; D019301:Oleic Acid; D000073878:Palm Oil; D019787:Linoleic Acid