Evaluation of Argan Oil for Deep-Fat Frying
Evaluation of Argan Oil for Deep-Fat Frying
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DOI：
10.1006/fstl.2000.0697
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发表时间：
2001-05
期刊：
影响因子：
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通讯作者：
A. Yaghmur;A. Aserin;Y. Mizrahi;A. Nerd;N. Garti
中科院分区：
文献类型：
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作者：
A. Yaghmur;A. Aserin;Y. Mizrahi;A. Nerd;N. Garti
摘要摩洛哥坚果（Argania spinosa L.）由于油含有高比例的不饱和脂肪酸，而且香味浓郁，因此具有很高的饮食和烹饪价值。本研究的主要目的是确定摩洛哥坚果油（55.4%油酸和24.4%亚油酸）的稳定性，并将其与高油酸橄榄油（78.2%油酸和7.9%亚油酸）和棉籽油（19.8%油酸和52.0%亚油酸）在加热和深油炸条件下的高温下进行比较。在模拟加热和油炸滥用的时间-温度条件下，对几个质量参数进行了测试和比较。油炸后的接触角的摩洛哥坚果油，橄榄油和棉籽油没有观察到变化，而在其他测试（颜色指数，粘度，过氧化值，诱导期，共轭二烯含量，总极性化合物）的稳定性摩洛哥坚果油和橄榄油比棉籽油。油炸土豆在摩洛哥坚果油中的吸油量略低于橄榄油或棉籽油。结论是摩洛哥坚果油可以替代橄榄油或棉籽油进行油炸。它的香气、风味、氧化稳定性和健康益处可能会“补偿”油的高成本。油炸马铃薯的感官评价及其储存稳定性没有研究，另外的工作是需要评估的质量和储存稳定性的油炸马铃薯在摩洛哥坚果油，橄榄油和棉籽油。
Abstract Argan ( Argania spinosa L.) oil has a high dietetic and culinary value because it consists of high percentage of unsaturated fatty acids, and it is rich in aroma and flavour. The main objectives of this study were to determine the stability of argan oil (55.4% oleic acid and 24.4% linoleic acid) and to compare it to high-oleic olive oil (78.2% oleic acid and 7.9% linoleic acid) and cottonseed oil (19.8% oleic acid and 52.0% linoleic acid) at high temperatures in heating and deep-fat frying conditions. Several quality parameters were tested and compared in time-temperature conditions simulating abuse by heating and deep-fat frying. After frying no change in the contact angle of argan, olive and cottonseed oils was observed, while in other tests (colour index, viscosity, peroxide value, induction period, conjugated dienes content, total polar compounds) the stability of argan and olive oil was better than that of cottonseed oil. Oil uptake of deep-fried potatoes in argan oil was slightly lower than that in olive or cottonseed oil. It was concluded that argan oil can substitute olive or cottonseed oils in deep-fat frying. The aroma, flavour, oxidative stability and the health benefits might ‘compensate’ for the high cost of the oil. Sensory evaluation of fried french potatoes and their storage stability were not studied, and addition work is needed to evaluate the quality and storage stability of french potatoes fried in argan, olive and cottonseed oils.