Influence of fatty acid composition on chemical changes in blends of sunflower oils during thermoxidation and frying
Influence of fatty acid composition on chemical changes in blends of sunflower oils during thermoxidation and frying
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DOI：
10.1016/j.foodchem.2012.06.128
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发表时间：
2012-12-15
期刊：
影响因子：
8.8
通讯作者：
Carmen Dobarganes, M.
中科院分区：
文献类型：
--
作者：
Marmesat, Susana;Morales, Arturo;Carmen Dobarganes, M.
研究了7种脂肪酸组成差异较大的葵花籽油在油炸温度下脂肪酸组成对新化合物形成的影响。进行了热氧化分析和油炸实验，并通过测量形成的新化合物，即聚合物、极性化合物及其相对分子质量分布，以及极性脂肪酸及其相对分子质量分布来评价样品。所分析的所有新化合物的含量都强烈地依赖于油的不饱和度；亚油酸含量低而棕榈酸含量高的两种不饱和度最低的油表现得特别好。当考虑极性化合物或极性脂肪酸时，聚合物/氧化单体的比率随着降解程度的增加而显著增加。当分析用过的煎炸油或从对应的油炸土豆中提取的脂肪时，形成的新化合物几乎是相同的，与降解程度无关。(C)2012爱思唯尔有限公司。保留所有权利。
The influence of fatty acid composition on formation of new compounds at frying temperatures has been studied in seven samples of sunflower oils widely differing in their fatty acid composition. Thermal oxidation assays as well as frying experiments were carried out and samples were evaluated by measuring the new compounds formed, i.e. polymers, polar compounds and their distribution by molecular weight, and polar fatty acids and their distribution by molecular weight. The levels of all the new compounds analysed strongly depended on the degree of oil unsaturation; the two least unsaturated oils with low content of linoleic acid and high content of palmitic acid behaved exceptionally well. When considering polar compounds or polar fatty acids, the polymers/oxidised monomers ratio increased significantly as the level of degradation increased. The new compounds formed are practically identical when analysed in the used frying oils or in the lipids extracted from the counterpart fried potatoes, independently of the level of degradation. (C) 2012 Elsevier Ltd. All rights reserved.