Abstract
Frying stability of sunflower oil (SO) with 23% oleic acid and 61% linoleic acid, and of high-oleic acid sunflower oil (HOSO) with 74% oleic acid and 13% linoleic acid was studied during 20 discontinuous deep-fat fryings of various frozen foods, with or without frequent replenishment of the used oil with fresh oil. Alterations of both oils were measured by column, gas-liquid and high-performance size-exclusion chromatography. Total polar content and compounds, related to thermoxidative changes, and diacylglycerides, related to hydrolytic changes, increased in all oils during frying but reached higher levels in SO than in HOSO. Nevertheless, the increased levels of diacylglycerides observed may result from the frozen potatoes prefried in palm oil. Oleic acid in HOSO and linoleic acid in SO significantly decreased, but the fatty acid modifications that occurred during the repeated fryings were not only related to thermoxidative alteration but also to interactions between the bath oil and the fat in the fried products. Data from this study also indicated that HOSO performed more satisfactorily than SO in repeated fryings of frozen foods. Moreover, frequent addition of fresh oil throughout the deep-frying process minimized thermoxidative and hydrolytic changes in the frying oils and extended the frying life of the oils.
Similar content being viewed by others
References
Friedman, B., New Control of Frying Process Provides Major Reduction of Oil in Food, in Fat and Cholesterol Reduced Foods: Technologies and Strategies, edited by C. Haberstroh, and C.E. Morris, Gulf Publishing Co., Houston, Texas, 1988, pp. 141–152.
Cuesta, C., F.J. Sánchez-Muniz, C. Garrido-Polonio, S. López-Varela, and R. Arroyo, Thermoxidative and Hydrolytic Changes in Sunflower Oil Used in Fryings with a Fast Turnover of Fresh Oil, J. Am. Oil Chem. Soc. 70:1069–1073 (1993).
Sánchez-Muniz, F.J., C. Cuesta, and C. Garrido-Polonio, Sunflower Oil Used for Frying: Combination of Column, Gas and High-Performance Size-Exclusion Chromatography for Its Evaluation, Ibid.:235–240 (1993).
Thompson, L.U., and R. Aust, Lipid Changes in French Fries Heated Oils During Commercial Deep Frying and Their Nutritional and Toxicological Implications, Can. Inst. Food Sci. Technol. 16:246–253 (1983).
Sánchez-Muniz, F.J., C. Cuesta, S. López-Varela, M.C. Garrido-Polonio, and R. Arroyo, Evaluation of the Thermal Oxidation Rate of Sunflower Oil Using Various Frying Methods, in Proceedings of World Conference on Oilseed and Technology and Utilization, edited by T.H. Applewhite, American Oil Chemists’ Society, Champaign, 1993, pp. 448–452.
Arroyo, R., C. Cuesta, J.M. Sánchez-Montero, and F.J. Sánchez-Muniz, High-Performance Size Exclusion Chromatography of Palm Olein Used for Frying, Fat Sci. Technol. 97:292–296 (1995).
Keijbets, M.J.H., G. Ebbenhorst-Seller, and J. Ruisch, Suitability of Hydrogenated Soybean Oils for Prefrying of Deep-Frozen French Fries, J. Am. Oil Chem. Soc. 62:720–724 (1985).
Cuesta, C., F.J. Sánchez-Muniz, A. Rodríguez, and G. Varela, Alteraciones Fisicoquímicas de un Aceite de Oliva Empleado en Frituras Repetidas y Su Incidencia Sobre la Lipoproteinemia de Ratas. Rev. Esp. Fisiol. 43:51–56 (1987).
Billek, G., Heated Oils—Chemistry and Nutritional Aspects, Nut. Metab. 24:200–210 (1980).
Gupta, M.K., Designing Frying Fat, in Proceedings of World Conference on Oilseed and Technology and Utilization, edited by T.H. Applewhite, American Oil Chemists’ Society, Champaign, 1993, pp. 204–208.
Nestel, P., P. Clifton, and M. Noakes, Effects of Increasing Dietary Palmitoleic Acid Compared with Palmitic and Oleic Acids on Plasma Lipids of Hypercholesterolemic Men, J. Lipid Res. 35:656–662 (1994).
Berger, K.G., Problems and Opportunities in Market Development of Oils, in Fats for the Future, edited by R.C. Cambie, Ellis Horwood Ltd., Chichester, England, 1989, pp. 217–232.
Cuesta, C., F.J. Sánchez-Muniz, and A. Romero, Use of Domestic Fryer Among University Students Families. Preliminary Data, in 2nd International Symposium on Frying of Foods, January 25–26, 1996, Madrid, Spain.
International Union of Pure and Applied Chemistry, in Standard of Methods for the Analysis of Oils, Fats and Derivatives, edited by C. Paquot and A. Hautfenne, Blackwell Scientific Publications, Oxford, 1987, Method 2.301.
Waltking, A.E., and H. Wessels, Chromatographic Separation of Polar and Nonpolar Components of Frying Fats, J. Assoc. Off. Anal. Chem. 64:1329–1330 (1981).
Dobarganes, M.C., M.C. Pérez-Camino, and R. Gutiérrez González-Quijano, Métodos Analíticos de Aplicación en Grasas Calentadas. I. Determinación de Esteres Metílicos No Alterados, Grasas y Aceites, 35:172–177 (1984).
Perrin, J.L., F. Rodero, and A. Prevost, Dosage Rapid des Polymers de Triglycerides par Chromatographie d’Exclusion. I. Aspects Qualitatif, Rev. Franç. Corps Gras. 31:131–133 (1984).
Dobarganes M.C., M.C. Pérez-Camino, and G. Márquez-Ruíz. High-Performance Size-Exclusion Chromatography of Polar Compounds in Heated and Nonheated Fats, Fat. Sci. Technol. 90:308–311 (1988).
Christopoulou, C., and E.G. Perkins, High-Performance Size-Exclusion Chromatography of Monomer, Dimer and Trimer Mixtures, J. Am. Oil Chem. Soc. 66:1338–1343 (1989).
Arroyo, R., C. Cuesta, C. Garrido-Polonio, S. López-Varela, and F.J. Sánchez-Muniz, High-Performance Size-Exclusion Chromatographic Studies on Polar Components Formed in Sunflower Oil Used For Frying, Ibid.:557–563 (1992).
Frankel, E., Review. Recent Advances in Lipid Oxidation, J. Sci. Food Agric. 54:495–511 (1991).
Pérez-Camino, M.C., G. Márquez-Ruiz, M.V. Ruiz-Méndez, and M.C. Dobarganes, Lipid Changes During Frying of Frozen Prefried Foods, J. Food Sci. 56:1644–1650 (1991).
Sebedio, J.L., A. Bonpunt, A. Grandgirard, and J. Prevost, Deep Fat Frying of Frozen Prefried French Fries: Influence of the Amount of Linolenic Acid in the Frying Medium, J. Agric. Food Chem. 38:1862–1867 (1990).
Castang, J., Etude sur les Huiles de Friture. Caractères Analytiques et Projet de Règlementation, Ann. Falsif. Expert. Chim. 74:701–708 (1981).
Meyer, V.H., Eine Neve Und Einfache Schellmethode zur Erfassung des Oxidativien Zersetzungsgrades Thermisch Belasteter Fette, Fette Seifen. Anstrichm. 81:524–533 (1979).
Romero, A., F.J. Sánchez-Muniz, and C. Cuesta, High-Performance Size-Exclusion Chromatographic Studies on a High-Oleic Sunflower Oil During Potato Frying, J. Am. Chem. Soc. 72:1513–1517 (1995).
Kupranycz, D.B., M.A. Amer, and B.E. Baker, Effects of Thermal Oxidation on the Constitution of Butterfat, Butterfat Fractions and Certain Vegetable Oils, Ibid.:332–337 (1986).
Billek, G., Heated Fats in Diet, in The Role of Fats in Human Nutrition, edited by F.B. Padley, and J. Podmore (in collaboration with J.P. Brun, R. Burt, and B.W. Nicols), Ellis Horwood Ltd., Chichester, England, 1985, pp. 163–172.
Gutiérrez-González Quijano, R., and M.C. Dobarganes, Analytical Procedures for the Evaluation of Used Frying Fats, in Frying of Food, Principles, Changes, New Approaches, edited by G. Varela, A.E. Bender, and I.D. Morton, Ellis Horwood Ltd., Chichester, England, 1988, pp. 141–154.
Pozo-Díez, R.M., T.A. Masoud-Musa, M.C. Pérez-Camino, and M.C. Dobarganes, Intercambio Lipídico durante la Fritura de Patatas Prefritas Congeladas en Aceite de Girasol Alto Oleico, Grasas y Aceites 46:85–91 (1995).
Rodríguez, A., C. Cuesta, F.J. Sánchez-Muniz, and G. Varela. Estudio de las Alteraciones en Grasas Producidas por Frituras e Incidencia de su Administración sobre el Peso e Ingesta, Ibid.:22–28 (1984).
Guillaumin, R., Kinetics of Fat Penetration in Food, in Frying of Food, Principles, Changes, New Approaches, edited by G. Varela, A.E. Bender, and I.D. Morton, Ellis Horwood Ltd., Chichester, 1988, pp. 544–549.
Nawar, W.W., Chemical Changes in Lipids Produced by Thermal Processing, J. Chem. Educ. 61:299–302 (1984).
González-Muñoz, M.J., C. Tulasne, R. Arroyo, and F.J. Sánchez-Muniz, Digestibility and Absorption Coefficients of Palm Olein. Relationships with Thermal Oxidation Induced by Potato Frying, Fett/Lipid, 98:104–108 (1996).
Author information
Authors and Affiliations
Corresponding author
About this article
Cite this article
Romero, A., Cuesta, C. & Sánchez-Muniz, F.J. Effect of oil replenishment during deep-fat frying of frozen foods in sunflower oil and high-oleic acid sunflower oil. J Amer Oil Chem Soc 75, 161–167 (1998). https://doi.org/10.1007/s11746-998-0028-5
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/s11746-998-0028-5