Effect of deep frying process on the quality of the refined oleic/linoleic sunflower seed oil and olive oil
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ORIGINAL ARTICLE
Effect of deep frying process on the quality of the refined oleic/ linoleic sunflower seed oil and olive oil Buket As¸ kın1
•
Yalc¸ın Kaya2
Revised: 10 July 2020 / Accepted: 15 July 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract The main goal of this study was to compare the changes that happen during the frying process with the refined oleic sunflower oil (ROSO), refined olive oil (ROO) and refined linoleic sunflower oil (RLSO) in 5-day testing period as well to evaluate the efficacy of fatty acid composition on frying stability. Each day, oil samples were withdrawn after 7 h of frying and were further subjected to analyzes for determination of different chemical properties. As a result, in the current studies were observed significant changes in all oil types in terms of chemical properties. ROSO, which contained lower linoleic acid content, had higher thermal stability than both RLSO and ROO. This result indicated that the frying efficiency of ROSO depended mainly on the linoleic acid content and the iodine value. Keywords Frying Linoleic Oil Oleic Olive Potato Sunflower
Introduction There has been global increase in the consumption of fried foods despite that some negative results about degraded frying fats and fried foods have been known for many & Buket As¸ kın [email protected] Yalc¸ın Kaya [email protected] 1
Food Engineering Department, Kirklareli University, 39100 Kirklareli, Turkey
2
Genetic and Bioengineering Department, Engineering Faculty, Trakya University, Edirne, Turkey
years. Deep frying is defined as the process of frying and cooking of food through contact with oil at a temperature of 120–190 °C (Velasco et al. 2009; Aydınkaptan and Mazı 2017). The fried products are recognized for their crispy texture, roasted, fried aroma and their pleasant golden to brown color (Bru¨hl 2014). However, during deep frying, the oil is in contact with the air and food at a high temperature and this gives rise to the emergence of oxidative, hydrolytic and thermal alterations of the oil. These cooccurring complex reactions cause the formation of many components in the oil that greatly reduce its nutritional value (Velasco et al. 2009; Aydınkaptan and Mazı 2017). Fatty acid degradation reaction caused by thermo oxidative factors occurs in the later stages of the frying which creates off-aroma (Bru¨hl 2014). Resulting from these degradation reactions are formed dimers and polymers borned of triacylglycerols containing unsaturated acyl groups. Sometimes, the newly formed compounds have more polar properties than the original triacylglycerol molecule. Many of these structurally new compounds affect negatively the oil quality (Velasco et al. 2009). There are many factors affecting the oil degradation. The most important ones that affect the frying oil quality are the conditions of the process. Besides, there are also some other factors such as oil composition, oil interaction with food, frying period and etc. (Rossell 2001; Aladedunye et al. 20
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