Thermo-degradative changes of rapeseed and sunflower oils during deep-frying French fries

Lucia Zeleňáková,Branislav Gálik,Mária Angelovičová,Simona Kunová,Marek Šnirc,Jana Žiarovská,Stanislav Kráčmar

doi:10.5219/1080

Abstract

The purpose of this study was to investigate changes in TPCs, acid value and peroxide value as well as fatty acids composition in edible oils during french fries production. Lower TPCs content was found in rapeseed oil (3.3%) and the threshold (24%) was achieved on the fourth day. The total time for the deterioration of deep-frying rapeseed oil was 23½ hours. On the contrary, in fresh sunflower oil at the first day was TPCs content 5.5% and the limit of 24% was reached on the third day. The total time for the deterioration of deep-frying sunflower oil was 17½ hours. The results indicated significant differences (<0.05) in TPCs content between rapeseed and sunflower oils during deep-frying process. At the beginning of deep-frying French fries in rapeseed oil, the acid number was 0.374 mg KOH.g-1 and 1.271 mg KOH.g-1 at the fourth day of deep-frying. The measured peroxide value was 4.3 mEq O2.kg-1 at the beginning and at the end of deep-frying 10.5 mEq O2.kg-1. The initial peroxide and acid values were higher in sunflower oil compared with rapeseed oil, respectively. It should be note, then the acid values and peroxide values, respectively, in the two fresh oils used in this study were below the limit of refined oil according to Slovak legislation (peroxide value - not more than 10 mEq O2.kg-1, acid value - not more than 0.6 mg KOH.g-1). However, detected values varied during deep-frying process. Monounsaturated fatty acids were predominantly observed in fresh rapeseed oil (61.22%) wherever in sunflower oil they were much lower (29.77%). A slight increase of MUFA was found in both oils. The initial content of saturated fatty acids in rapeseed oil was 6.94%, in fresh sunflower oil was observed slightly higher content of SFA (10.37%). The major groups of fatty acids in fresh sunflower oil were polyunsaturated fatty acids (PUFA) which have in principle a significant effect on oil deterioration. A slight decrease of PUFA was observed in both oils throughout the frying period. The content of PUFA was reduced by about 9.42% in rapeseed oil and by 10.8% in sunflower oil. The initial content was 28.14% and 58.91%, respectively.

Highlights

IntroductionFrying is a unit operation in which food is heated in oil to alter its eating quality, and destroy microorganisms to make safe of food, and for some foods to extend their shelf-life (Romero et al, 2006; Tabee et al, 2009; Fellows, 2017)
Frying is a unit operation in which food is heated in oil to alter its eating quality, and destroy microorganisms to make safe of food, and for some foods to extend their shelf-life (Romero et al, 2006; Tabee et al, 2009; Fellows, 2017).Frying is a more efficient process in comparison with other cooking methods and has gained a high popularity both in restaurants and in industry
Both goal setting and implementation of the experiment itself were based on requirements of Slovak legislation (Decree No 125/2017). It requires that deep-fat frying be carried out in accordance with good manufacturing practice and frying fats should not be heated above 180 °C

Summary

Introduction

Frying is a unit operation in which food is heated in oil to alter its eating quality, and destroy microorganisms to make safe of food, and for some foods to extend their shelf-life (Romero et al, 2006; Tabee et al, 2009; Fellows, 2017). Frying is a more efficient process in comparison with other cooking methods and has gained a high popularity both in restaurants and in industry. The benefits of the frying are its speed and operational simplicity. Even though deep-frying is an old and popular process, it is still poorly understood (Ziaiifar et al, 2008; Zeleňáková et al, 2012; Gertz, 2014). Temperatures used at frying are in the 150 – 200 °C range. In contrast to boiling in hot water the preparing of foods at elevated temperatures provides a desirable appearance (color), texture (crispness) and taste (Erickson, 2007; Sebastian et al, 2014; Neethu et al, 2016)

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Results

Conclusion