Grasas y Aceites, Vol 63, No 3 (2012)

Apparent and quantitative loss of fatty acids and triacylglycerols at frying temperatures


https://doi.org/10.3989/gya.034412

O. Berdeaux
Plate-forme ChemoSens, Centre des Sciences du Goût et de l’Alimentation, UMR6265 CNRS, UMR1324 INRA, Université de Bourgogne, Agrosup Dijon, France

S. Marmesat
Instituto de la Grasa (CSIC), Spain

J. Velasco
Instituto de la Grasa (CSIC), Spain

M. C. Dobarganes
Instituto de la Grasa (CSIC), Spain

Abstract


Olive and sunflower oils were heated at 180 °C for 5, 10 and 15 hours with the aim of defining the changes in the contents of fatty acid methyl esters (FAME) and triacylglycerols (TAG) under frying conditions. Differences between apparent and real loss of FAME or TAG are defined for an adequate interpretation of the changes taking place at high temperature. Such differences depend on the expression of the results and frequently result in erroneous conclusions. Results showed that from the normalized composition it could be deduced that only the most unsaturated FAME (C18:2) or TAG containing it was significantly altered. However, quantitative data indicated that all the unsaturated FAME were degraded in samples of olive oil and sunflower oil whose levels of alteration ranged from 14.6 to 35.4% polar compounds. With regard to TAG, their loss depended on both the number of double bonds and the concentration of the linoleyl group, which is the most unsaturated fatty acyl group in both oils.

Keywords


Fatty acids; Frying; Polar compounds; Polar FAME; Triacylglycerols

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References


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