FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (6): 58-63.doi: 10.7506/spkx1002-6630-20190410-133

• Food Chemistry • Previous Articles     Next Articles

Effect of Different Oils on Trans Fatty Acid Contents in Deep-Fried Foods

ZHENG Yi, HE Yahong, HE Jiguo   

  1. (College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China)
  • Received:2020-03-26 Revised:2020-03-26 Online:2020-03-25 Published:2020-03-23

Abstract: Purpose: In this study, we examined the effects of peanut oil, soybean oil, rapeseed oil, 24° palm oil and 42° palm oil on the content of trans fatty acids (TFAs) in deep-fried foods after repeated cycles of continuous frying of French fries, Youtiao (deep-fried twisted dough sticks) and chicken nugget, aiming to provide an experimental basis for the selection of the optimal deep-frying process for foods. Methods: Each oil was used to sequentially process French fries (at 176 ℃ for 2 min and 45 s), Youtiao (at 176 ℃ for 2 min and 30 s) and chicken nugget (at 176 ℃ for 3 min) daily for 5 consecutive days. The fatty acid composition of the three fried foods was investigated using gas chromatography with flame ionization detection (GC-FID). Results: Trans fatty acids were produced during the deep frying of all types of foods with each oil. Fried fries and Youtiao deep-fried in rapeseed oil had the highest contents of TFAs of 38.74 mg/100 g and 37.51 mg/100 g, respectively. All foods deep-fried in palm oil had the lowest content of TFAs, which was 4.98, 6.01 and 4.36 mg/100 g in French fries, Youtiao and chicken nuggets, respectively. Conclusion: In order to reach the lowest content of TFAs in deep-fried foods, 42° palm oil, with better stability, should be used.

Key words: French fries, Youtiao, chicken nugget, trans fatty acids, oil

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