Characterization of Oil Uptake and Fatty Acid Composition of Pre-treated Potato Slices Fried in Sunflower and Olive Oils

Abstract

Introduction Frying is an ancient food processing technique performed at high temperatures mostly between 160-180 1. Oils have significant roles in the production of fried products, as they area medium of heat transfer between food and fryer, affecting the texture and flavor of food 2. Several chemical reactions hydrolysis, oxidation, and polymerization may occur in frying oils due to the effects of high temperature, oxygen, unsaturated fatty acids, water, and metal 3, 4. Consumption of fried food has gradually increased due to the convenience and speed of the frying technique, in addition to the palatable sensorial properties flavor, taste, color, and crispness of fried products 5. The degradation products that accumulate in frying oil particularly volatile and non-volatile components reduce the quality of the oil and fried food. Accordingly, the quality and the amount of oil absorbed into the product may have important effects on the nutritional characteristics and shelf-life of the fried products 2 .

Chemical Composition and Physicochemical Analysis of Opuntia dillenii Extracts Grown in Morocco

“…Particularly, the study reported that the amount of linoleic acid is higher in comparison with other vegetable oils such as potato oil (52.69%), pomegranate oil (3.84%), and sesame oil (44.5%). ese findings were in accordance with recently published studies by Ghazi, where linoleic acid was the dominant fatty acid with an exceptional level up to 79.83% [46][47][48][49]. Finally, the evaluation of the chemical composition as well as the physicochemical properties of O. dillenii fruit extracts demonstrated that this plant could be an interesting natural source of edible oil containing high amounts of unsaturated fatty acids.…”

Effects of Repeated Heating on Fatty Acid Composition of Plant-Based Cooking Oils

“…As heating and frying result in a decrease in the MUFA and PUFA values as well as in an increase in SFA and TFA values, these indices will also change into a more atherogenic and thrombogenic direction. Among different food preparation methods, frying can increase IA and IT values to the greatest extent [ 68 , 69 , 70 , 71 ]; however, the nature of the oils used during the processes can also greatly influence these values [ 51 , 55 , 56 , 68 , 72 , 73 , 74 ]. An experimental study showed that frying at lower temperature, in small amounts of oil and for a short time resulted in the highest IA and PUFA/SFA values [ 75 ], so the nutritional quality of fried food could be optimized with careful preparation.…”

Enhancement of Oxidative Stability of Deep-Fried Sunflower Oil by Addition of Essential Oil of Amomum villosum Lour.

“…The main fatty acids that varied significantly (p < 0.05) between the oil samples from the control group and the 0.01 g/kg TBHQ group were: stearic acid, oleic acid, linoleic acid, and α-linolenic acid. Owing to the fact that sunflower oil is rich in unsaturated fatty acids-particularly linoleic acid and α-linolenic acid, both of which are human essential fatty acids-it is of practical importance to research the transformation of the two fatty acids during deep-frying procedure [45]. As shown in Figure 3F,G, the percentage content of linoleic acid and α-linolenic acid in the four groups of frying oil samples decreased gradually throughout the deep-frying process, with the frying oil samples without antioxidant showing the most significant reduction in their content of the two fatty acids, by 4.487% and 0.062%, respectively.…”