title: The effect of frying on glycidyl esters content in palm oil.
abstract: The changes in palm oil, as affected by frying temperature, and content of the glycidyl esters (GEs) were studied. Potato chips were fried intermittently in palm oil, which was heated for 8 h daily over five consecutive days. Frying was conducted at three frying temperatures: 150, 165 and 180 °C. Thermo-oxidative alterations of the oil were measured by acid and anisidine values, changes in fatty acid composition, total polar components, polar fraction composition and colour components formation. Content of GE was measured by liquid chromatography-mass spectrometry. Results showed that amount of products of hydrolysis, oxidation and polymerization (excluding decrease of degree of unsaturation) increased significantly as a function of frying temperature and time. Between GEs of fatty acids the most abundant were esters of palmitic and oleic acids. With increasing temperature and frying time, the content of GE decreased. The extent of GE decrease was correlated with degree of oil degradation.
authors.affiliation: Department of Food Storage and Technology, Faculty of Food Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37 Str., 51-630 Wrocław, Poland. Electronic address: magda.aniolowska@wnoz.up.wroc.pl.
authors.forename: Magda
authors.initials: M
authors.lastname: Aniołowska
authors.affiliation: Department of Food Storage and Technology, Faculty of Food Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37 Str., 51-630 Wrocław, Poland.
authors.forename: Agnieszka
authors.initials: A
authors.lastname: Kita
mesh_terms: D002853:Chromatography, Liquid; D003296:Cooking / Q000379:methods*; D004852:Epoxy Compounds / Q000032:analysis*; D004952:Esters / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis*; D006358:Hot Temperature; D013058:Mass Spectrometry; D010084:Oxidation-Reduction; D000073878:Palm Oil; D010938:Plant Oils / Q000737:chemistry*
chemical_list: D004852:Epoxy Compounds; D004952:Esters; D005227:Fatty Acids; D010938:Plant Oils; D000073878:Palm Oil
keywords: Frying temperature; Glycidyl fatty acid esters; LC–MS; Palm oil