Skip to main content
SpringerLink
Log in

Phytostanol Supplementation Through Frying Dough in Enriched Canola Oil

  • Original Paper
  • Published:
Journal of the American Oil Chemists' Society

Abstract

The objectives of this study were to determine a suitable level of phytostanols for addition to canola oil and to investigate the performance of the supplemented oil during frying. The frying oil was supplemented with 5, 10, 15, 20 % w/w phytostanols and two suitable levels (5 and 10 %) were selected. Dough frying was performed for 5 consecutive days at 180 °C for 5 h/day. The ranges of analytical measurements in the treatment groups were; free acidity (0.12–10.07 %), conjugated dienes (0.47–1.37 %), total polar material with probe (9.00–51.25 %), viscosity (46.27–195.51 cP), turbidity (0.82–1.80 NTU), and smoke point (202.75–274.25 °C). The results indicated that 5 % phytostanol enriched oil was superior in terms of oil stability and sensory quality of the fried dough among all the enriched oils. Samples with 10 % added phytostanols were high in free acidity, conjugated dienes and smoke points. Sterol composition analysis showed that the fried dough absorbed total sterols of 49.9 and 95 g/kg in 5 and 10 % supplemented oils, respectively. Hence, some health benefits could be achieved through consuming products which have been fried in phytostanol supplemented canola oil.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

References

  1. Nguyen TT (1999) The cholesterol-lowering action of plant stanol esters. J Nutr 129:2109–2112

    CAS  Google Scholar 

  2. Harrabi S, St-Amand A, Sakouhi F, Sebei K, Kallel H, Mayer PM, Boukhchina S (2008) Phytostanols and phytosterols distributions in corn kernel. Food Chem 111:115–120

    Article  CAS  Google Scholar 

  3. Schwartz H, Ollilainen V, Piironen V, Lampi AM (2008) Tocopherol, tocotrienol and plant sterol contents of vegetable oils and industrial fats. J Food Comp Anal 21:152–161

    Article  CAS  Google Scholar 

  4. Oehrl LL, Hansen AP, Rohrer CA, Fenner GP, Boyd LC (2001) Oxidation of phytosterols in a test food system. J Am Oil Chem Soc 78(11):1073–1078

    Article  CAS  Google Scholar 

  5. Boskou D (1998) Frying temperatures and minor constituents of oils and fats. Grasas Aceites 49(3–4):326–330

    Article  CAS  Google Scholar 

  6. Lampi AM, Juntunen L, Toivo J, Piironen V (2002) Determination of thermo oxidation products of plant sterols. J Chromatogr B 777:83–92

    Article  CAS  Google Scholar 

  7. Soupas L, Huikko L, Lampi AM, Piironen V (2007) Pan-frying may induce phytosterol oxidation. Food Chem 101:286–297

    Article  CAS  Google Scholar 

  8. Winkler JK, Warner K, Glynn MT (2007) Effect of deep-fat frying on phytosterol content in oils with differing fatty acid composition. J Am Oil Chem Soc 84:1023–1030

    Article  CAS  Google Scholar 

  9. Choe E, Min DB (2007) Chemistry of deep-fat frying oils. J Food Sci 72(5):77–84

    Article  Google Scholar 

  10. Sims RJ, Fioriti JA, Kanuk MJ (1972) Sterol additives as polymerization inhibitors for frying oils. J Am Oil Chem Soc 49:298–301

    Article  CAS  Google Scholar 

  11. Gertz C, Klostermann S, Kochhar SP (2000) Testing and comparing oxidative stability of vegetable oils and fats at frying temperature. Eur J Lipid Sci Technol 102:543–551

    Article  CAS  Google Scholar 

  12. Meilgard M, Civille GV, Carr BT (1999) Sensory evaluation techniques, 3rd edn. CRC Press, Boca Raton

    Book  Google Scholar 

  13. AOCS Methods (1998) Cc 9a-48, Ca 5a-40, Ti 1a-64, Cd 20-91 Official methods and recommended practices of the AOCS, 5th edn

  14. AOAC (2002) Official Method 920.39. Association of official analytical chemists, 17 edn., vol 1, Arlington

  15. ISO 12228:1999 (1999) Animal and vegetable fats and oils—determination of individual and total sterols contents—gas chromatographic method. ISO, Geneva

  16. Minitab (2000) Minitab Statistical Software. Release 13.1, State College, PA

  17. Aladedunye F, Przybylski R (2011) Rapid assessment of frying performance using small size samples of oils/fats. J Am Oil Chem Soc 88:1867–1873

    Article  CAS  Google Scholar 

  18. TFC (2007) Official notification of the control criteria of frying fats/oils. Turkish Food Codex no: 2007/41. TFC, Ankara

  19. Winkler JK, Warner K (2008) The effect of phytosterol concentration on oxidative stability and thermal polymerization of heated oils. Eur J Lipid Sci Technol 110:455–464

    Article  CAS  Google Scholar 

  20. Paul S, Mittal GS (1996) Dynamics of fat/oil degradation during frying based on optical properties. J Food Eng 30(3–4):389–403

    Article  Google Scholar 

  21. Ostlund RE (2002) Phytosterols in human nutrition. Annu Rev Nutr 22:533–549

    Article  CAS  Google Scholar 

  22. Rudzinska M, Przybylski R, Wasowicz E (2009) Products formed during thermo-oxidative degradation of phytosterols. J Am Oil Chem Soc 86:651–662

    Article  CAS  Google Scholar 

Download references

Acknowledgments

This study was partially supported by the Çanakkale Onsekiz Mart University Research Fund No 2010/103. The authors would also like to thank Ak Gida Dairy Products and Beverage Company (Adapazarı, Turkey) for the phytostanol esters they donated.

Author information

Authors and Affiliations

  1. Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, 17020, Çanakkale, Turkey

    Buket Aydeniz & Emin Yılmaz

Authors
  1. Buket Aydeniz
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Emin Yılmaz
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Emin Yılmaz.

About this article

Cite this article

Aydeniz, B., Yılmaz, E. Phytostanol Supplementation Through Frying Dough in Enriched Canola Oil. J Am Oil Chem Soc 90, 687–694 (2013). https://doi.org/10.1007/s11746-012-2201-0

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11746-012-2201-0

Keywords

Search

Navigation