Physicochemical Quality and Thermal Stability of Vegetable Oils during Deep-Fat Frying of Potato Chips

Rabie      Khattab

doi:10.2174/1573401318666220903105129

Abstract

Background: Deep-fat frying induces organoleptic and physicochemical changes in both oils and fried products. Excessive use of frying oils accrues decomposition products with potential hazards to human health. Optimizing frying conditions and selecting the best frying oils are needed for better-fried products.

Objective: This study was conducted to investigate the physicochemical changes and thermal behavior of vegetable oils (olive, canola, corn, sunflower and soybean oils) during deep-fat frying of potato chips, and determine the optimum conditions required to produce the best quality fried product.

Methods: Thermal behavior, organoleptic characteristics, physicochemical properties (color index, viscosity, specific gravity, peroxide value, free fatty acids, total polar compounds), and fatty acid compositions of oils were investigated during the frying process every 8 hours up to 40 hours of heating.

Results: Oils showed different quality and thermal stability. The optimum time and temperature for frying were 10 minutes and 180°C. Sensory attributes, physicochemical characteristics and fatty acid composition of oils were markedly affected by heating. Olive oil was the most stable for frying. Total polar compounds of 27% (the rejection point for frying oils) would be reached upon heating olive oil at 180°C for 114 hours. The corresponding times were 45, 43, 30 and 26 hours for canola, corn, sunflower and soybean oils, respectively.

Conclusion: Olive oil showed the highest stability and produced the best-fried product, followed by canola oil. Frying time increased with extended heating, and it could be used as a good indicator of oil quality and when it should be discarded.

Keywords: Vegetable oils, Quality , Stability, Physicochemical changes, Thermal behavior, Deep-fat frying.

« Previous Next »

Graphical Abstract

[1]
Singh R, Debnath S. Heat and mass transfer in foods during deep-fat frying.Batters and Breadings.In Food Processing.  (2nd ed.). AACC International Press 2011; pp. 185-206.
 [http://dx.doi.org/10.1016/B978-1-891127-71-7.50016-4]

[2]
Tyagi VK, Vasishtha AK. Changes in the characteristics and composition of oils during deep-fat frying. J Am Oil Chem Soc  1996; 73(4): 499-506.
 [http://dx.doi.org/10.1007/BF02523926]

[3]
Márquez-Ruiz G, Holgado F. Frying performance of olive-extracted oils. Grasas Aceites  2018; 69(3): 264.
 [http://dx.doi.org/10.3989/gya.0219181]

[4]
Lawson H. Deep Fat Frying.In: Food oils and fats. Boston: Springer 1995.
 [http://dx.doi.org/10.1007/978-1-4757-2351-9_7]

[5]
Al-Kahtani HA. Survey of quality of used frying oils from restaurants. J Am Oil Chem Soc  1991; 68(11): 857-62.
 [http://dx.doi.org/10.1007/BF02660602]

[6]
Dana D, Saguy IS. Frying of nutritious foods: obstacles and feasibility. Food Sci Technol Res  2001; 7(4): 265-79.
 [http://dx.doi.org/10.3136/fstr.7.265]

[7]
Firestone D. Worldwide regulation of frying fats and oils. Inform  1993; 4: 1366-71.

[8]
Firestone D, Stier RF, Blumenthal MM. Regulation of frying fats and oils. Food Technol  1991; 45: 90-4.

[9]
Firestone D. Deep Frying. 2nd ed, In: Michael D.E, Eds. Academic Press and AOCS Press  2007.
 [http://dx.doi.org/10.1016/B978-1-893997-92-9.50027-X]

[10]
Manjunatha SS, Ravi N, Negi PS, Raju PS, Bawa AS. Kinetics of moisture loss and oil uptake during deep fat frying of Gethi (Dioscorea kamoonensis Kunth) strips. J Food Sci Technol  2014; 51(11): 3061-71.
 [http://dx.doi.org/10.1007/s13197-012-0841-6] [PMID:  26396298]

[11]
Márquez-Ruiz G, Ruiz-Méndez MV, Velasco J, Dobarganes MC. Preventing oxidation during frying of foods In: Decker E, Elias R,
McClements D J, Eds. Oxidation in foods and beverages and antioxidant
applications. Lancaster, UK: Woodhead Publishing 2010.
 [http://dx.doi.org/10.1533/9780857090331.2.239]

[12]
Warner K, Frankel EN, Mounts TL. Flavor and oxidative stability of soybean, sunflower and low erucic acid rapeseed oils. J Am Oil Chem Soc  1989; 66(4): 558-64.
 [http://dx.doi.org/10.1007/BF02885448]

[13]
Warner K, Gupta M. Potato chip quality and frying oil stability of high oleic acid soybean oil. J Food Sci  2005; 70(6): s395-400.
 [http://dx.doi.org/10.1111/j.1365-2621.2005.tb11462.x]

[14]
American Oil Chemists’ Society Official Methods and Recommended Practices of the AOCS 7th ed AOCS Press.  2017.  Available	from:[https://www.aocs.org/attain-lab-services/methods? SSO=True

[15]
Peled M, Gutfinger T, Letan A. Effect of water and bht on stability of cottonseed oil during frying. J Sci Food Agric  1975; 26(11): 1655-66.
 [http://dx.doi.org/10.1002/jsfa.2740261106]

[16]
Romero A, Cuesta C, Sánchez-Muniz FJ. Quantitation and distribution of polar compounds in an extra virgin olive oil used in frying with turnover of fresh oil. Lipid/Fett  1995; 97: 403-7.
 [http://dx.doi.org/10.1002/lipi.2700971102]

[17]
Joseph JD, Ackman RG. Capillary column gas chromatography method for analysis of encapsulated fish oil and fish oil ethyl esters: collaborative study. J AOAC Int  1992; 75(3): 488-506.
 [http://dx.doi.org/10.1093/jaoac/75.3.488]

[18]
Khattab R, Rempel C, Suh M, Thiyam U. Quality of canola oil obtained by conventional and supercritical fluid extraction. Am J Anal Chem  2012; 3(12): 966-76.
 [http://dx.doi.org/10.4236/ajac.2012.312A128]

[19]
Choe E, Min DB. Chemistry of deep-fat frying oils. J Food Sci  2007; 72(5): R77-86.
 [http://dx.doi.org/10.1111/j.1750-3841.2007.00352.x] [PMID:  17995742]

[20]
Warner K, Orr P, Glynn M. Effect of fatty acid composition of oils on flavor and stability of fried foods. J Am Oil Chem Soc  1997; 74(4): 347-56.
 [http://dx.doi.org/10.1007/s11746-997-0090-4]

[21]
Gil B, Handel AP. The effect of surfactants on the interfacial tension of frying fat. J Am Oil Chem Soc  1995; 72(8): 951-5.
 [http://dx.doi.org/10.1007/BF02542073]

[22]
Mínguez-Mosquera MI, Gandul-Rojas B, Garrido-Fernández J, Gallardo-Guerrero L. Pigments present in virgin olive oil. J Am Oil Chem Soc  1990; 67(3): 192-6.
 [http://dx.doi.org/10.1007/BF02539624]

[23]
Stevenson SG, Vaisey-Genser M, Eskin NAM. Quality control in the use of deep frying oils. J Am Oil Chem Soc  1984; 61(6): 1102-8.
 [http://dx.doi.org/10.1007/BF02636232]

[24]
Wu P, Nawar WW. A technique for monitoring the quality of used frying oils. J Am Oil Chem Soc  1986; 63(10): 1363-7.
 [http://dx.doi.org/10.1007/BF02679603]

[25]
Lanza B, Ninfali P. Antioxidants in extra virgin olive oil and table olives: Connections between agriculture and processing for health choices. Antioxidants  2020; 9(1): 41.
 [http://dx.doi.org/10.3390/antiox9010041] [PMID:  31906540]

[26]
Jiménez P, García P, Bustamante A, Barriga A, Robert P. Thermal stability of oils added with avocado (Persea americana cv. Hass) or olive (Olea europaea cv. Arbequina) leaf extracts during the french potatoes frying. Food Chem  2017; 221: 123-9.
 [http://dx.doi.org/10.1016/j.foodchem.2016.10.051] [PMID:  27979083]

[27]
Esposto S, Taticchi A, Di Maio I, et al. Effect of an olive phenolic extract on the quality of vegetable oils during frying. Food Chem  2015; 176: 184-92.
 [http://dx.doi.org/10.1016/j.foodchem.2014.12.036] [PMID:  25624222]

[28]
Engelsen SB. Explorative spectrometric evaluations of frying oil deterioration. J Am Oil Chem Soc  1997; 74(12): 1495-508.
 [http://dx.doi.org/10.1007/s11746-997-0068-2]

[29]
Friedman B. New control of frying process provides major reduction of oil in food. Fat and cholesterol reduced foods technologies and strategies advances in applied biotechnology series. The Woodlands, Texas. Portfolio Publishing Company  1991; 12: 141-52.

[30]
Melton SL, Jafar S, Sykes D, Trigiano MK. Review of stability measurements for frying oils and fried food flavor. J Am Oil Chem Soc  1994; 71(12): 1301-8.
 [http://dx.doi.org/10.1007/BF02541345]

[31]
Kalogianni EP, Georgiou D, Romaidi M, et al. Rapid methods for frying oil quality determination: Evaluation with respect to legislation criteria. J Am Oil Chem Soc  2017; 94(1): 19-36.
 [http://dx.doi.org/10.1007/s11746-016-2919-1]

[32]
Kiritsakis AK. Olive Oil. Champaign, Illinois, USA: American Oil Chemists Society 1991.

[33]
Usha NA, Michael E, Bertrand M, Eds. Canola and rapeseed: Production, processing, food quality, and nutrition.  CRC Press 2016; p. 374.

[34]
White PJ, Pollak LM, Duvick S. Improving the fatty acid composition of corn oil by using germplasm introgression. Lipid Technol  2007; 19(2): 35-8.
 [http://dx.doi.org/10.1002/lite.200600009]

[35]
Cuesta C, Muniz FJS, Hernández I. Evaluation of nonpolar methyl esters by column and gas chromatography for the assessment of used frying olive oils. J Am Oil Chem Soc  1991; 68(6): 443-5.
 [http://dx.doi.org/10.1007/BF02663765]

[36]
Akil E, Castelo-Branco VN, Costa AMM, do Amaral Vendramini AL, Calado V, Torres AG. Oxidative stability and changes in chemical composition of extra virgin olive oils after short-term deep-frying of french fries. J Am Oil Chem Soc  2015; 92(3): 409-21.
 [http://dx.doi.org/10.1007/s11746-015-2599-2]

[37]
Dana D, Saguy IS. Review: Mechanism of oil uptake during deep-fat frying and the surfactant effect-theory and myth. Adv Colloid Interface Sci  2006; 128-130: 267-72.
 [http://dx.doi.org/10.1016/j.cis.2006.11.013] [PMID:  17196541]

[38]
Hu FB, Stampfer MJ, Manson JE, et al. Dietary fat intake and the risk of coronary heart disease in women. N Engl J Med  1997; 337(21): 1491-9.
 [http://dx.doi.org/10.1056/NEJM199711203372102] [PMID:  9366580]

[39]
Asokapandian S, Swamy GJ, Hajjul H. Deep fat frying of foods: A critical review on process and product parameters. Crit Rev Food Sci Nutr  2020; 60(20): 3400-13.
 [http://dx.doi.org/10.1080/10408398.2019.1688761] [PMID:  31729249]

[40]
Lumley ID. Polar compounds in heated oils.  1988. Available from :[https://journals.sagepub.com/doi/abs/10.1106/1898-plw3-6y6h-8k22

[41]
Fritsch CW. Measurements of frying fat deterioration: A brief review. J Am Oil Chem Soc  1981; 58(3Part2): 272-4.
 [http://dx.doi.org/10.1007/BF02582355]

[42]
Mazza G, Qi H. Effect of after-cooking darkening inhibitors on stability of frying oil and quality of french fries. J Am Oil Chem Soc  1992; 69(9): 847-53.
 [http://dx.doi.org/10.1007/BF02636331]

Rights & Permissions Print Cite

Article Metrics

1

Journal Information

For Authors

For Editors

For Reviewers

Explore Articles

Open Access

Open Access Articles

For Visitors

DOI https://dx.doi.org/10.2174/1573401318666220903105129	Print ISSN 1573-4013
Publisher Name Bentham Science Publisher	Online ISSN 2212-3881

Current Nutrition & Food Science

Physicochemical Quality and Thermal Stability of Vegetable Oils during Deep-Fat Frying of Potato Chips

Abstract Play Pause

Graphical Abstract

Related Journals

Related Books

Abstract