A Comparative Study on Formation of Polar Components, Fatty Acids and Sterols during Frying of Refined Olive Pomace Oil Pure and Its Blend Coconut Oil,Journal of Agricultural and Food Chemistry

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A Comparative Study on Formation of Polar Components, Fatty Acids and Sterols during Frying of Refined Olive Pomace Oil Pure and Its Blend Coconut Oil
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2018-03-10 00:00:00 , DOI: 10.1021/acs.jafc.7b05163
Ibtissem Ben Hammouda ₁ , Mehdi Triki ₂ , Bertrand Matthäus ₃ , Mohamed Bouaziz _{1,

2}

Affiliation

The frying performance of pure refined olive-pomace oil (ROPO) and blended with refined coconut oil (RCO) (80:20) was compared during a frying operation of French fries at 180 °C. Blending polyunsaturated oils with highly saturated or monounsaturated oils has been studied extensively, however in literature there is no study has been reported so far on blending ROPO (rich in monounsaturated fatty acids) with RCO (rich in saturated fatty acids) to formulate new frying oils. At the end of the frying process, the blend of ROPO/RCO exhibited a higher chemical stability than the pure ROPO based on total polar compounds (TPC), and polymers. The rate of TPC formation was achieved 23.3% and 30.6% for the blend and the pure oil, respectively. Trans and free fatty acids content, as well as anisidine value were also observed to be the highest in the pure ROPO. This study evaluated the frying performance in the search for appropriate frying oils to deliver healthy fried products with optimized nutritional qualities.

中文翻译：

精制橄榄果渣油及其混合物椰子油油炸过程中极性成分，脂肪酸和甾醇形成的比较研究

在法式炸薯条于180°C的油炸过程中，比较了纯精制的橄榄果渣油（ROPO）以及与精制的椰子油（RCO）（80:20）混合的油炸性能。已经广泛研究了将多不饱和油与高饱和或单不饱和油共混的方法，但是迄今为止，在文献中尚无关于将ROPO（富含单不饱和脂肪酸）与RCO（富含饱和脂肪酸）共混以配制新的煎炸油的研究。。在油炸过程结束时，ROPO / RCO的混合物显示出比基于总极性化合物（TPC）和聚合物的纯ROPO更高的化学稳定性。混合油和纯油的TPC形成率分别达到23.3％和30.6％。还观察到反式和游离脂肪酸含量以及茴香胺值在纯ROPO中最高。

更新日期：2018-03-10

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