Grasas y Aceites, Vol 45, No 5 (1994)

Frying of potatoes in sunflower oil. Comparative study of the alteration of the frying oil and the oil content in the fried potatoes


https://doi.org/10.3989/gya.1994.v45.i5.1016

F. J. Sánchez Muniz
Departamento de Nutrición y Bromatología I (Nutrición). Sección Lípidos. Facultad de Farmacia. Universidad Complutense, Spain

C. Cuesta
Instituto de Nutrición y Bromatología (CSIC). Facultad de Farmacia. Universidad Complutense, Spain

M. C. Garrido-Polonio
Departamento de Nutrición y Bromatología I (Nutrición). Sección Lípidos. Facultad de Farmacia. Universidad Complutense, Spain

R. Arroyo
Instituto de Nutrición y Bromatología (CSIC). Facultad de Farmacia. Universidad Complutense, Spain

Abstract


The alteration ocurring in a sunflower oil used discontinuously to fry potatoes in 15 succesive occasions and in the oil content in fried potatoes was studied. According to the Perevalov colorimetric test, the spectrophotometric absorption and the percentage of both nonpolar triglycerides (%NPT) and nonpolar methyl esters (%NPME) the alteration increased either in the bath oil or in the extracted oil with the number of frying occasions. The refraction index increased only in the extracted oil. A higher thermoxidative alteration in the fried potato oil was assesed by all indexes with the exception of %NME. However, according to the %NPT such alteration was lower than the according to the %NPT such alteration was lower than the recomended for oil discarding suggesting a still acceptable quality of the fried potatoes.

Keywords


Frying; Potatoes; Sunflower oil; Thermooxidative alteration

Full Text:


PDF


Copyright (c) 1994 Consejo Superior de Investigaciones Científicas (CSIC)

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.


Contact us grasasyaceites@ig.csic.es

Technical support soporte.tecnico.revistas@csic.es