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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Main Authors: F. J. Sánchez Muniz, C. Cuesta, M. C. Garrido-Polonio, R. Arroyo
Format: Article
Language:English
Published: Consejo Superior de Investigaciones Científicas 1994-10-01
Series:Grasas y Aceites
Subjects:
Online Access:http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1016
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spelling 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
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AT mcgarridopolonio fryingofpotatoesinsunfloweroilcomparativestudyofthealterationofthefryingoilandtheoilcontentinthefriedpotatoes
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