Frying of potatoes in sunflower oil. Comparative study of the alteration of the frying oil and the oil content in the fried potatoes
The alteration ocurring in a sunflower oil used discontinuously to fry potatoes in 15 succesive occasions and in the oil content in fried potatoes was studied. According to the Perevalov colorimetric test, the spectrophotometric absorption and the percentage of both nonpolar triglycerides (%NPT) and...
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Consejo Superior de Investigaciones Científicas
1994-10-01
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doaj-f764f99e5f754675b0f1b0b3ab948b2e2021-05-05T07:28:34ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42141994-10-0145530030510.3989/gya.1994.v45.i5.1016998Frying of potatoes in sunflower oil. Comparative study of the alteration of the frying oil and the oil content in the fried potatoesF. J. Sánchez Muniz0C. Cuesta1M. C. Garrido-Polonio2R. Arroyo3Departamento de Nutrición y Bromatología I (Nutrición). Sección Lípidos. Facultad de Farmacia. Universidad ComplutenseInstituto de Nutrición y Bromatología (CSIC). Facultad de Farmacia. Universidad ComplutenseDepartamento de Nutrición y Bromatología I (Nutrición). Sección Lípidos. Facultad de Farmacia. Universidad ComplutenseInstituto de Nutrición y Bromatología (CSIC). Facultad de Farmacia. Universidad ComplutenseThe alteration ocurring in a sunflower oil used discontinuously to fry potatoes in 15 succesive occasions and in the oil content in fried potatoes was studied. According to the Perevalov colorimetric test, the spectrophotometric absorption and the percentage of both nonpolar triglycerides (%NPT) and nonpolar methyl esters (%NPME) the alteration increased either in the bath oil or in the extracted oil with the number of frying occasions. The refraction index increased only in the extracted oil. A higher thermoxidative alteration in the fried potato oil was assesed by all indexes with the exception of %NME. However, according to the %NPT such alteration was lower than the according to the %NPT such alteration was lower than the recomended for oil discarding suggesting a still acceptable quality of the fried potatoes.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1016fryingpotatoessunflower oilthermooxidative alteration |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
F. J. Sánchez Muniz C. Cuesta M. C. Garrido-Polonio R. Arroyo |
spellingShingle |
F. J. Sánchez Muniz C. Cuesta M. C. Garrido-Polonio R. Arroyo Frying of potatoes in sunflower oil. Comparative study of the alteration of the frying oil and the oil content in the fried potatoes Grasas y Aceites frying potatoes sunflower oil thermooxidative alteration |
author_facet |
F. J. Sánchez Muniz C. Cuesta M. C. Garrido-Polonio R. Arroyo |
author_sort |
F. J. Sánchez Muniz |
title |
Frying of potatoes in sunflower oil. Comparative study of the alteration of the frying oil and the oil content in the fried potatoes |
title_short |
Frying of potatoes in sunflower oil. Comparative study of the alteration of the frying oil and the oil content in the fried potatoes |
title_full |
Frying of potatoes in sunflower oil. Comparative study of the alteration of the frying oil and the oil content in the fried potatoes |
title_fullStr |
Frying of potatoes in sunflower oil. Comparative study of the alteration of the frying oil and the oil content in the fried potatoes |
title_full_unstemmed |
Frying of potatoes in sunflower oil. Comparative study of the alteration of the frying oil and the oil content in the fried potatoes |
title_sort |
frying of potatoes in sunflower oil. comparative study of the alteration of the frying oil and the oil content in the fried potatoes |
publisher |
Consejo Superior de Investigaciones Científicas |
series |
Grasas y Aceites |
issn |
0017-3495 1988-4214 |
publishDate |
1994-10-01 |
description |
The alteration ocurring in a sunflower oil used discontinuously to fry potatoes in 15 succesive occasions and in the oil content in fried potatoes was studied. According to the Perevalov colorimetric test, the spectrophotometric absorption and the percentage of both nonpolar triglycerides (%NPT) and nonpolar methyl esters (%NPME) the alteration increased either in the bath oil or in the extracted oil with the number of frying occasions. The refraction index increased only in the extracted oil. A higher thermoxidative alteration in the fried potato oil was assesed by all indexes with the exception of %NME. However, according to the %NPT such alteration was lower than the according to the %NPT such alteration was lower than the recomended for oil discarding suggesting a still acceptable quality of the fried potatoes. |
topic |
frying potatoes sunflower oil thermooxidative alteration |
url |
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1016 |
work_keys_str_mv |
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