Journal of Food Science and Technology

, Volume 53, Issue 1, pp 712–720 | Cite as

The effect of pan frying on thermooxidative stability of refined rapeseed oil and professional blend

  • Magda AniołowskaEmail author
  • Hamdy Zahran
  • Agnieszka Kita
Original Article


The pan fryings of frozen pre-fried French fries in refined rapeseed oil (RO) and professional blend (PB) were of 8 h duration. Initially, while fresh, and after every 1 h of frying, the oils were analyzed for acid and anisidine values, colour, refractive index, fatty acid composition (by GC), polar fraction content and composition (by high pressure size exclusion chromatography). Additionally the fat content and fatty acid composition of French fries were determined. Hydrolytic and oxidative changes in the frying media varied with oil composition and increased with frying time. The pace of oxidation in RO was three times higher than in PB. The loss of polyunsaturated fatty acids (sum of C18:2 and C18:3) after 8 h of frying was 7 % in PB and 20 % in RO. The polar fraction content was two times lower in PB, but did not exceed 25 % in either of the frying media. The predominant fraction in RO was oxidized triacylglycerols, while in PB – diacylglycerols. During frying the proportions of triacylglycerol polymers and dimers increased in both oils, reaching 32 % in RO and 23 % in PB.


Pan frying Polar fraction Vegetable oil Food analysis 



This work was supported by the National Science Center in Poland under Grant No. 2012/05/N/NZ9/01508.


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Copyright information

© Association of Food Scientists & Technologists (India) 2015

Authors and Affiliations

  • Magda Aniołowska
    • 1
    Email author
  • Hamdy Zahran
    • 2
  • Agnieszka Kita
    • 1
  1. 1.Department of Food Storage and Technology, Faculty of Food ScienceWroclaw University of Environmental and Life SciencesWroclawPoland
  2. 2.Fats and Oils DepartmentNational Research CentreGizaEgypt

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