Lipid exchange during frying of frozen prefried potatoes in high oleic sunflower oil

Authors

  • R. M. Pozo Díez Dpto. Nutrición y Bromatología, Facultad de Farmacia, Universidad de Alcalá de Henares
  • T. A. Masoud Musa Dpto. Nutrición y Bromatología, Facultad de Farmacia, Universidad de Alcalá de Henares
  • M. C. Pérez Camino Instituto de la Grasa y sus Derivados (C.S.I.C)
  • M. C. Dobarganes Instituto de la Grasa y sus Derivados (C.S.I.C)

DOI:

https://doi.org/10.3989/gya.1995.v46.i2.907

Keywords:

Frozen prefried potatoes, sunflower oil, Lipid exchange

Abstract


Lipid exchange during frying of frozen prefried potatoes in high oleic sunflower oil was studied. After 15 frying operations, changes in the major food components, as well as in the fatty acid and triglyceride composition of the lipid fraction of both the food and of the frying oil, were evaluated.
From analyses of the fatty acid composition, it is possible to determine the exact contribution made by both the initial food fat and of the frying oil to the lipids in the fried potatoes. Results indicate that the fat composition of fried food depends fundamentally on that of the oil used to fry, more than 90% of the fat content of the food being contributed by the oil.
In addition, quantification of the triglyceride species has allowed determination of the gradual changes occurring in the fat composition of the fried food and estimation of the triglycerides that undergo significant changes in some of their acyl groups.

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Published

1995-04-30

How to Cite

1.
Pozo Díez RM, Masoud Musa TA, Pérez Camino MC, Dobarganes MC. Lipid exchange during frying of frozen prefried potatoes in high oleic sunflower oil. grasasaceites [Internet]. 1995Apr.30 [cited 2021Jul.28];46(2):85-91. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/907

Issue

Section

Research

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