Stability of potato chip fried in vegetable oils with different degree of unsaturation. Effect of ascorbyl palmitate during storage

Authors

  • L. Masson Laboratorio de Química de Alimentos y Materias Grasas, Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile
  • P. Robert Laboratorio de Química de Alimentos y Materias Grasas, Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile
  • M. C. Dobarganes Instituto de la Grasa, CSIC
  • C. Urra Laboratorio de Química de Alimentos y Materias Grasas, Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile
  • N. Romero Laboratorio de Química de Alimentos y Materias Grasas, Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile
  • J. Ortiz Laboratorio de Química de Alimentos y Materias Grasas, Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile
  • E. Goicoechea Facultad de Ciencias Agrarias, Universidad Austral de Chile
  • P. Pérez Laboratorio de Química de Alimentos y Materias Grasas, Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile
  • M. Salamé Laboratorio de Química de Alimentos y Materias Grasas, Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile
  • R. Torres Facultad de Ciencias Agrarias, Universidad Austral de Chile

DOI:

https://doi.org/10.3989/gya.2002.v53.i2.304

Keywords:

Ascorbyl palmitate, Potato chip, Stability, Storage, Synergism, Vegetable oils

Abstract


Four vegetable oils with different polyunsaturated/saturated fatty acid ratio (P/S): 5.2 for sunflower oil, 3.,4 for canola rapeseed oil, 0.4 for a blend of palm oleic and canola rapeseed oil (80:20), and 0.3 for palm olein were assayed for stability of crisps fried in these oils during storage at 60º C. The action of ascorbyl palmitate with special attention to its synergistic effect on the natural antioxidants was also tested. by addition to the fried potatoes. The evolution of the oxidative stability was measured through peroxide value, quantitation of tocopherols and tocotrienols, and induction time (IT) by means of Rancimat. Oil degradation during frying was very low as both polar compound percentages and natural antioxidant had similar levels to those present in refined oils. Evolution of analytical parameters during storage results indicated that oil unsaturation degree or P/S had a much more importance on stability of the product than had the content and type of natural antioxidants and the addition of AP. Nevertheless, addition of AP to the fried potatoes had a significant effect resulting in higher retention of natural antioxidants, higher IT and lower PV at any storage time

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Published

2002-06-30

How to Cite

1.
Masson L, Robert P, Dobarganes MC, Urra C, Romero N, Ortiz J, Goicoechea E, Pérez P, Salamé M, Torres R. Stability of potato chip fried in vegetable oils with different degree of unsaturation. Effect of ascorbyl palmitate during storage. grasasaceites [Internet]. 2002Jun.30 [cited 2022Dec.7];53(2):190-8. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/304

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Section

Research

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