Changes in phytosterols and their oxidation products during frying of French fries in rapeseed oil
2005
Rudzinska, M., E-mail: [email protected] | Korczak, J. | Wasowicz, E. (Poznan Agricultural University (Poland). Dept. of Food Science and Nutrition)
The goal of this study was to monitor changes in the composition of phytosterols and oxyphytosterols in rapeseed oil and French fries during multiple (14 times) deep-frying. Results of this research indicate that the content of phytosterols significantly decreased during deep frying of French fries in rapeseed oil (ca. 60 percent). In addition, the content of oxyphytosterols, particularly triol derivatives, significantly increased. The content of total phytosterols in fresh, good quality rapeseed oil was 5.4 mg/g and decreased after the 14th frying to 2.0 mg/g. French fries prepared in the first frying oil contained 2.9 mg of phytosterols in 1 g of extracted lipids, but after the 14th frying they had only 1.1 mg of phytosterols in 1 g of extracted lipids. The level of total oxyphytosterols in fresh good quality rapeseed oil used for frying was 25.1 mcg/g. After the 14th frying it increased to 197.1 mcg/g. The content of oxyphytosterols in French fries during frying ranged from 16.8 to 147.6 mcg/g of lipids extracted from the products. The dominating oxyphytosterols were epoxy- and 7-hydroxyphytosterols
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