The effect of repeated deep frying of potatoes versus repeated heating/quenching on the chemical profile of palm oil was investigated. The novelty of the work is that the frying and heating/quenching experiments were conducted under similar time-temperature profiles. The effects of the frying load (potato-to-oil ratio: 1/7 and 1/35 kg potatoes /l oil ) and of the time-temperature profile were examined. Whole palm oil and its polar fraction were analyzed using high pressure size exclusion chromatography. Both repeated frying and repeated heating/quenching generated polar and polymerization products in palm oil. Interestingly, no hydrolysis or other decomposition products were generated under any of the examined conditions. The presence of potatoes during frying in palm oil increased the concentration of polymerization products and polar compounds compared to oils without potatoes significantly. The effects of frying load on oil quality depended on frying time. No significant effect of frying load was observed up to frying times of 13 h (or 10 frying batches). However, frying oil quality was affected by frying load once frying times exceeded 24 h (or 20 batches).

This work investigates the effect of potato presence on the degradation of extra virgin olive oil (EVOO) during repeated frying. For this reason the performance of EVOO during frying was compared with its performance during heating at frying temperatures. In order to make meaningful comparisons the temperature profiles obtained during the frying experiments were replicated during the heating experiments by means of a high energy exchange rate cooling ⁄ heating system. The effects of potato-to-oil ratio (1 ⁄ 7 and 1 ⁄ 35 kg potatoes ⁄ L oil ) and number (N) of batches (N = 0, 1, 0, 20, 30, 40) were examined. EVOO was analysed using high performance size exclusion chromatography (HPSEC). It was found that polymerisation products increased linearly during frying and heating and that they were not affected by potatoes presence at low ratio. The effect of potato presence became statistically significant (yet not remarkable) at the high ratio. Decomposition products increased during frying whereas they decreased during heating.

This work focuses on the evaluation of commercially available rapid methods for determining frying oil quality. Five rapid methods differing in principle were selected: FOM320 (Ebro), PCT120 (3M), LRSM (3M), Fritest (Merck) and Viscofrit (Viscofrit). The performance of the methods was examined by use of 184 oil samples produced by controlled frying experiments. Twelve series of frying experiments (45 batches each) were performed in which the oil type (palm, sunflower and olive) and the food type (potatoes, zucchini and minced beef meat) varied. Control thermal oxidation experiments with the same oil types were also performed. Results of the rapid methods were compared to results of analytical methods determining legislation criteria. Namely, the total polar compounds and total polymer compounds were determined using High Pressure Size Exclusion Chromatography with and without prior separation of the polar fraction. Furthermore, determination of the free fatty acid concentration, acidity, viscosity and level of oxidation of the oils using UV spectroscopy were carried out. Principal component analysis and linear regression analysis were used in order to assess the obtained results. Comparison of the results of the rapid methods with the analytical ones showed differences in most examined cases. For many of the examined rapid methods the agreement of the results versus those of analytical methods depended on the food‐oil combination used in the frying experiments.

Type 1 diabetes mellitus (T1DM) patients occasionally develop disordered eating behaviors, leading to insulin manipulation without medical consultation, targeting to achieve weight control. In clinical practice, the Diabetes Eating Problem Survey-Revised Version (DEPS-R) questionnaire has been used to evaluate eating disorders in T1DM patients. This study was conducted to validate the factor structure of the Greek version of DEPS-R using Confirmatory Factor Analysis (CFA), to investigate its reliability and convergent validity in Greek T1DM adults and to compare a single factor DEPS-R model with multiple factor models. Participants were 103 T1DM adults receiving insulin, who responded to DEPS-R. Their anthropometric, biochemical and clinical history data were evaluated. The sample presented good glycemic control and 30.1% scored above the established DEPS-R cut-off score for disturbed eating behavior. CFA results revealed that the data fit well to the factor models. The DEPS-R scale had good reliability and was positively linked to BMI, HbA1c, total daily dose and time in range. Model comparison supported the superiority of the 1-factor model, implying that Greek clinicians and practitioners might not have to consider individualized treatment based on various scores across different subscales but they can adopt a single DEPS-R score for an easy and efficient screening for disordered eating.

Summary A novel rapid method and apparatus for the determination of frying oil quality based on capillary penetration is presented. The method measures the rate (or time vs. distance) of penetration of the oil in a substrate. Several porous media made of different materials (glass, cellulose, polyethylene) having different pore sizes were examined as potential substrates. A polyethylene substrate was selected as the most appropriate. This substrate was used for measurements with olive and sunflower oil at different levels of degradation (at 170 °C for up to 32 h). The fresh and degraded oil polymer and polar compounds were measured using HPSEC. The results of the method were linearly related to the oil degradation time (R2 = 0.95) and the concentration of polymer (R2 = 0.95) and polar (R2 = 0.91) compounds. The results of this work suggest that the capillary penetration method is a promising novel method that merits further investigation and development.