Improvement in thermal stability of soybean oil by blending with camellia oil during deep fat frying

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• 作者：Sheng-Nan Wang ; Xiao-Nan Sui ; Zhong-Jiang Wang ; Bao-Kun Qi ; Lian-Zhou Jiang ; Yang Li ; Rui Wang and Xun Wei
• 关键词：Blend ; Camellia oil ; Deep frying ; French fries ; Soybean oil
• 刊名：European Journal of Lipid Science and Technology
• 出版年：2016
• 出版时间：April 2016
• 年：2016
• 卷：118
• 期：4
• 页码：524-531
• 全文大小：334K
• ISSN：1438-9312

文摘

The degradation occurring in soybean oil, camellia oil, and binary blends at five ratios during deep frying of french fries at 180°C for five consecutive days was monitored. The decrease in polyunsaturated and increase in saturated fatty acids during the frying operation was more prominent in soybean oil as compared to the camellia oil and blended oils. Among the frying periods, camellia oil, blend (60:40) and blend (50:50) after frying did not change significantly in the overall fatty acid composition. In addition, results of physicochemical properties of the frying media, namely the free fatty acid, peroxide value, p-anisidine value, total polar components, and color, indicate that camellia oil has the least degradation, while soybean oil has the highest. What is more, these results reveal that increase in oxidative stability is correlated with the increase in camellia oil levels, due to the high content of phenolic compounds and monounsaturated fatty acid. Therefore, the present study clearly indicated that partial replacement of soybean oil with camellia oil can significantly improve frying stability for deep frying of french fries.