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Lipid and phytosterol oxidation in vegetable oils and fried potato products

Tabee, Elham (2008). Lipid and phytosterol oxidation in vegetable oils and fried potato products. Diss. (sammanfattning/summary) Uppsala : Sveriges lantbruksuniv., Acta Universitatis agriculturae Sueciae, 1652-6880 ; 2008:92
ISBN 91-86195-25-0
[Doctoral thesis]

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Abstract

This thesis provides new data on the levels of lipid and phytosterol oxidation products (POPs) in French fries and potato crisps consumed in Sweden. The levels of POPs in fried foods have attracted interest in recent years because of their potential harmful health effects. The analytical methods used here for the determination of POPs in commercial prefried French fries, French fries collected from fast food restaurants and commercial potato crisps included transesterification, SPE, GC and GC-MS. Higher amounts of total POPs were generally found in French fries prepared in restaurants (1.5-8.1 µg/g sample) than in prefried French fries (0.1-2.1 µg/g sample). In potato crisps, the total POPs content ranged from 0.5 to 6.8 µg/g sample. In general, no correlation could be established between the POPs content and the fatty acid profile, tocopherol, tocotrienol and sterol content in any of the fried potato products tested. However, these parameters provided information on the type of frying oil used in the preparation of the commercial fried potato products. The possibility of minimising lipid oxidation and POPs formation in some regular and oleic acid-dominated vegetable oils was examined. The oxidative stability was evaluated in these vegetable oils with and without addition of α-tocopherol and the results showed that addition of α-tocopherol (500-20000 µg/g) increased Rancimat stability only in refined olive oil. After heating at 180 ºC for up to 12 h, the levels of POPs generally increased over time in high oleic rapeseed oil, palm olein and refined olive oil. The addition of 0.2% α-tocopherol to refined olive oil decreased POPs formation significantly during heating. Studies on the quality of French fries prepared at 180 ºC in refined olive oil and palm olein in five batches at 1-hour intervals showed a higher content of POPs in French fries prepared in refined olive oil. However, all other frying quality parameters tested, such as total polar compounds, free fatty acids and p-anisidine value, were significantly lower in the French fries prepared in refined olive oil than in those prepared in palm olein.

Authors/Creators:Tabee, Elham
Title:Lipid and phytosterol oxidation in vegetable oils and fried potato products
Year of publishing :2008
Volume:2008:92
Number of Pages:65
Papers/manuscripts:
NumberReferences
ALLI. Elham Tabee, Sodeif Azadmard-Damirchi, Margaretha Jägerstad & Paresh C. Dutta (2008). Lipids and phytosterol oxidation in commercial French fries commonly consumed in Sweden. Journal of Food Composition and Analysis 21, 169-177. II. Elham Tabee, Margaretha Jägerstad & Paresh C. Dutta (2008). Lipids and phytosterol oxidation products in commercial potato crisps commonly consumed in Sweden. European Food Research and Technology 227, 745-755. III. Elham Tabee, Sodeif Azadmard-Damirchi, Margaretha Jägerstad & Paresh C. Dutta (2008). Effects of α-tocopherol on oxidative stability and phytosterol oxidation during heating in some regular and high-oleic vegetable oils. Journal of the American Oil Chemists’ Society 85, 857-867. IV. Elham Tabee, Margaretha Jägerstad & Paresh C. Dutta (2008). Refined olive oil is superior to palm olein in preparing French fries (submitted).
Place of Publication:Uppsala
ISBN for printed version:91-86195-25-0
ISSN:1652-6880
Language:English
Publication Type:Doctoral thesis
Full Text Status:Public
Agrovoc terms:frying, heating, fatty acids, lipids, potato products, palm oils, olive oil, phytosterols, oxidation, keeping quality, tocopherols, proximate composition, analytical methods
Keywords:Deep frying, fatty acids, French fries, oxidative stability, phytosterol, phytosterol oxidation products, tocopherols, total polar compounds, vegetable oils
URN:NBN:urn:nbn:se:slu:epsilon-2611
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-2611
ID Code:1877
Department:(NL, NJ) > Dept. of Food Science (until 161231)
Deposited By: Elham Tabee
Deposited On:13 Nov 2008 00:00
Metadata Last Modified:02 Dec 2014 10:14

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