title: Changes produced in oils during vacuum and traditional frying of potato chips.
abstract: In this study the effect of vacuum frying (VF) and traditional frying (TF) on oil degradation, fatty acid composition and alpha-tocopherol content was investigated. Two different refined sunflower oils were used: sunflower oil with high oleic acid content (HOSO) and sunflower oil with synthetic antioxidant (tertiary-butylhydroquinone) (TBHQ-SO). Oil degradation was monitored by measuring the free acidity (FFA), peroxide (PV), p-anisidine (p-AV),) total polar compounds (TPC) and oxidative stability (OE). Oils samples were taken every 4h of frying during 10 consecutive days. Values of FFA, p-AV, TPC using TBHQ-SO with traditional frying were (0.201, 207.0, 25.0) significantly higher than the obtained values with vacuum frying (0.073, 25.8, 11.2). The same parameters by using HOSO were (0.327, 82.0, 21.9) with traditional frying and (0.099, 33.3, 6.4) with vacuum frying. The EO was 2.44 and 7.95 with TBHQ-SO traditional and vacuum frying respectively, and with for HOSO 0.65 and 2.67, respectively. The polyunsaturated fatty acids percentage decreased in all treatments except in TBHQ-SOv. The alpha-tocopherol content decreased in all treatments at different rates. At the end of the frying processes the percentages of alpha-tocopherol reduction were TBHQ-SOv (4.90%), TBHQ-SOt (53.62%), HOSOv (96.87%), HOSOt (99.76%).
authors.affiliation: Laboratorio Tecnológico del Uruguay (LATU), Av. Italia 6201, C. P. 11500 Montevideo, Uruguay. Electronic address: mcrosa@latu.org.uy.
authors.forename: María José
authors.initials: MJ
authors.lastname: Crosa
authors.forename: Verónica
authors.initials: V
authors.lastname: Skerl
authors.forename: Mónica
authors.initials: M
authors.lastname: Cadenazzi
authors.forename: Laura
authors.initials: L
authors.lastname: Olazábal
authors.forename: Roberto
authors.initials: R
authors.lastname: Silva
authors.forename: Gabriela
authors.initials: G
authors.lastname: Suburú
authors.forename: Marina
authors.initials: M
authors.lastname: Torres
mesh_terms: D000975:Antioxidants / Q000032:analysis; D003296:Cooking / Q000295:instrumentation / Q000379:methods*; D006358:Hot Temperature; D010084:Oxidation-Reduction; D010938:Plant Oils / Q000737:chemistry; D011198:Solanum tuberosum / Q000737:chemistry*; D000074242:Sunflower Oil; D024502:alpha-Tocopherol / Q000032:analysis
chemical_list: D000975:Antioxidants; D010938:Plant Oils; D000074242:Sunflower Oil; D024502:alpha-Tocopherol
keywords: Deep frying; Healthy snacks; Natural antioxidant; Synthetic antioxidant