Effects of repeated deep-frying on fatty acid profiles of potato fries and frying oils: soybean oil canola oil and their 1:1 blend

Xinyan Bi, . and Ting Michelle Yun Yeo, . and Henry Christiani Jeyakumar, . Effects of repeated deep-frying on fatty acid profiles of potato fries and frying oils: soybean oil canola oil and their 1:1 blend. pp. 389-399. ISSN 1394–035X

Introduction: This study looked at the fatty acid composition changes in potato fries fried in three different types of oils namely soybean oil (SO) canola oil (CO) and a 1:1 blend of soybean oil and canola oil (SCO) throughout an intermittent frying process of 80 batches in five consecutive days. The study also examined the fatty acid composition changes in SO CO and SCO during the frying process. Methods: Fat from potato fries (extracted by Soxtec system) and oil samples from the corresponding frying oil were analysed by gas chromatography-mass spectrometer (GC-MS) to examine the fatty acid profile changes during the deep-frying process. Results: Linoleic acid (LA) and a-linolenic acid (ALA) in all three oils decreased while oleic acid (C18:1) stearic acid (C18:0) palmitic acid (C16:0) and octanoic acid (C8:0) increased. Formation of C18:1 trans fatty acid was observed as the frying time increased. The fatty acid composition of the potato fries was consistent with the fatty acid composition of the corresponding frying oils. Conclusion: Our results showed that blending soybean oil and canola oil did not significantly improve the frying stability of the resulting oil in terms of fatty acid profile. Due to the formation of trans fatty acids and the decrease in polyunsaturated fatty acids our study also recommends not to use the same frying oil repeatedly and not to consume food products cooked in reused oil.

Full text available from: Official URL: https://www.nutriweb.org.my/mjn/publication/26-3/V...

Abstract

Introduction: This study looked at the fatty acid composition changes in potato fries fried in three different types of oils namely soybean oil (SO) canola oil (CO) and a 1:1 blend of soybean oil and canola oil (SCO) throughout an intermittent frying process of 80 batches in five consecutive days. The study also examined the fatty acid composition changes in SO CO and SCO during the frying process. Methods: Fat from potato fries (extracted by Soxtec system) and oil samples from the corresponding frying oil were analysed by gas chromatography-mass spectrometer (GC-MS) to examine the fatty acid profile changes during the deep-frying process. Results: Linoleic acid (LA) and a-linolenic acid (ALA) in all three oils decreased while oleic acid (C18:1) stearic acid (C18:0) palmitic acid (C16:0) and octanoic acid (C8:0) increased. Formation of C18:1 trans fatty acid was observed as the frying time increased. The fatty acid composition of the potato fries was consistent with the fatty acid composition of the corresponding frying oils. Conclusion: Our results showed that blending soybean oil and canola oil did not significantly improve the frying stability of the resulting oil in terms of fatty acid profile. Due to the formation of trans fatty acids and the decrease in polyunsaturated fatty acids our study also recommends not to use the same frying oil repeatedly and not to consume food products cooked in reused oil.

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Item Type:	Article
AGROVOC Term:	Potatoes
AGROVOC Term:	Nutritional assessment of foods
AGROVOC Term:	Frying
AGROVOC Term:	Canola (oil)
AGROVOC Term:	Soybean oil
AGROVOC Term:	Cooking oils
AGROVOC Term:	Fatty acids
AGROVOC Term:	Linoleic acid
AGROVOC Term:	Oleic acid
AGROVOC Term:	Polyunsaturated fatty acids
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9777

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