FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (18): 21-26.doi: 10.7506/spkx1002-6630-20190723-311

• Food Chemistry • Previous Articles     Next Articles

VE Loss and Its Effect on the Quality and Stability of Palm Oil during Frying

YU Mengdan, ZHU Tingting, SU Pei, BI Yanlan, LIU Wei, YUAN Fangbo   

  1. (1. College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China;2. Sinograin Oils & Fats Industrial Dongguan Co. Ltd., Dongguan 523147, China)
  • Online:2020-09-25 Published:2020-09-18

Abstract: The effects of VE addition on the loss of tocopherol and tocotrienol and the quality of palm oil being used for frying French fries intermittently at (180 ± 5) ℃ were studied. The results showed that the higher the amount of VE added, the greater the absolute loss of tocopherol, but there was no linear relationship between them. VE had a significant protective effect on tocotrienol in palm oil, the higher the amount of VE added, the less the loss of tocotrienol and the more potent the effect in inhibiting the increase of acid value. However, VE had no significant effect in inhibiting the increase of polar compounds, and promoted the increase of carbonyl value and color darkening. Adding 1 000 mg/kg VE could prolong the induction period and reduce slightly the frying life of palm oil, while adding 4 000 and 8 000 mg/kg VE could shorten the induction period and extend the frying life of palm oil.

Key words: frying oil; VE; loss; stability; quality

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