Fatty acid ratios and their relative amounts as indicators of oil stability and extent of oil deterioration during frying.

Citation

Mohammed, Abdulkarim Sabo and Mohd Ghazali, Hasanah (2012) Fatty acid ratios and their relative amounts as indicators of oil stability and extent of oil deterioration during frying. Journal of Food, Agriculture and Environment, 10 (2). pp. 33-38. ISSN 1459-0255

Abstract

Palm olein (PO), canola (CLO), soybean (SBO) and Moringa oleifera seed oils (MoO) were used to fry potato chips for 6 h a day for 5 days and extent of deterioration determined. FA ratios C 18:1/ C 18:2 + C 18:3 and amounts of C 18:1 + C 16:0 were compared to changes in total polar compounds. TPC in MoO (20.78%) and PO (21.23%) were significantly lower than those in CLO (28.73%) and SBO (31.82%). There was a decrease in the amounts of C 18:2 from day 0 to 5 in PO (10.80 to 8.37%), CLO (22.76 to 19.92%) and SBO (53.00 to 51.57%) and a decrease in C 18:3 in CLO (6.77 to 4.55%), respectively, and an increase in C 16:0; MoO (6.10 to 9.60%) and PO (37.70 to 41.99) and a decrease in C 18:1; (74.40 to 73.03%) in MoO, respectively. There was a negative correlation (r = - 0.9919) between C 18:1/ C 18:2 + C 18:3 and TPC produced in PO, CLO and SBO.

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Additional Metadata

Item Type:	Article
Divisions:	Faculty of Food Science and Technology
Publisher:	WFL Publisher
Keywords:	Fatty acid ratios; Oil stability and deterioration; Deep fat frying.
Depositing User:	Nur Farahin Ramli
Date Deposited:	09 Oct 2013 01:29
Last Modified:	09 Oct 2015 07:17
URI:	http://psasir.upm.edu.my/id/eprint/24197
Statistic Details:	View Download Statistic

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