Abstract：
:The influence of linoleic acid content and tocopherol isomeric composition on the frying performance of high oleic sunflower oil was evaluated during a 14-day restaurant style frying operation. At equal linoleic acid content, no significant difference was observed between high oleic sunflower oil containing only α-tocopherol and the sample containing a mixture of α-, γ-, and δ-isomers as measured by the amount of total polar components, oligomers, anisidine value, and free fatty acids. On the contrary, at similar tocopherol isomeric composition, high oleic sunflower oil containing lower amount of linoleic acid showed superior frying stability compared to the sample with a higher content of linoleic acid, suggesting that the frying performance of high oleic sunflower oil is dictated primarily by the level of linoleic acid, with the tocopherol isomeric composition of the oil having no significant influence. In all oil samples, the loss of γ-tocopherol was higher than the corresponding loss of α-tocopherol.
journal_name
Food Chemjournal_title
Food chemistryauthors
Aladedunye F,Przybylski Rdoi
10.1016/j.foodchem.2013.05.061subject
Has Abstractpub_date
2013-12-01 00:00:00pages
2373-8issue
3eissn
0308-8146issn
1873-7072pii
S0308-8146(13)00646-8journal_volume
141pub_type
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