Change in Fatty Acid Composition of Frying Oils during Frying

doi:10.7506/spkx1002-6630-201305028

Abstract

Abstract: In the present study, French fries and chicken wings were fried in soybean oil, cottonseed oil, palm oil or hydrogenated oil. The result showed that during the frying process, the fatty acid composition (FAC) of the four frying oils had some changes. C18:2/C16:0 ratio of FAC was treated as the deterioration index of fat and oil. The results showed that hydrogenated oil exhibited minimum decrease in C18:2/C16:0 ratio (P ＜ 0.05) suggesting the best stability of fatty acids. However, the amount of trans fatty acids in each frying oil did not significantly increase (P ＞ 0.05), which in hydrogenated oil was 10.39% originally and declined to 6.66% after frying. The high content of trans fatty acids found in frying oils was still maintained after frying.

Key words: frying oils, fatty acids, trans fatty acids

CLC Number:

TS221

ZHANG Tie-ying，JIANG Yuan-rong*，CHEN Ya-qiong. Change in Fatty Acid Composition of Frying Oils during Frying[J]. FOOD SCIENCE, 2013, 34(5): 132-136.

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