Health Benefits of Using Red Palm Oil in Deep-frying Potatoes: Low Acrolein Emissions and High Intake of Carotenoids
Health Benefits of Using Red Palm Oil in Deep-frying Potatoes: Low Acrolein Emissions and High Intake of Carotenoids
复制标题
DOI：
10.1177/1082013208100462
复制
发表时间：
2009-02-01
影响因子：
2.3
通讯作者：
Carbonell-Barrachina, A. A.
中科院分区：
文献类型：
--
作者：
Andreu-Sevilla, A. J.;Hartmann, A.;Carbonell-Barrachina, A. A.
棕榈油是世界产量第二大的植物油。此外，红棕榈油（RPO）是非氢化的，具有高氧化稳定性，含有高水平的天然抗氧化剂，如类胡萝卜素。这项研究的主要目的是研究油炸过程中丙烯醛的排放，作为潜在有毒挥发性化合物的指标，并评估炸薯条（用红棕榈油油炸）作为饮食中类胡萝卜素的额外来源的重要性。单不饱和油（如红棕榈油和橄榄油）的丙烯醛排放率远低于多不饱和油（如向日葵油）。红棕榈油的总类胡萝卜素含量为480毫克/升，使这种油成为开发世界各地功能食品的完美选择，并使其具有高氧化稳定性和较长的保质期。感官测试证明，普通消费者对RPO薯条的评价是积极的。他们的颜色最初被认为是不寻常的，得分很低；然而，当评估味道时，RPO薯条比橄榄或向日葵薯条得分更高。RPO被证明能产生少量的潜在有毒挥发物丙烯醛，并且是类胡萝卜素的极好来源。
Palm oil is the second largest vegetable oil in terms of world production. Besides, red palm oil (RPO) is nonhydrogenated, has a high oxidative stability and contains high levels of natural antioxidants, such as carotenoids. The main objectives of this study were to study acrolein emissions during deep-frying operations, as an indicator of potentially toxic volatile compounds, and to evaluate the importance of French fries (fried with red palm oil) as an extra source of carotenoids in the diet. The acrolein emission rates from mono-unsaturated oils, such as red palm and olive oils, were much lower than that of poly-unsaturated oils, sunflower. The total carotenoid content of red palm oil, 480 mg/L, makes this oil perfect for developing functional foods round the world and gives the oil a high oxidative stability and long shelf life. Sensory tests proved that RPO French fries were scored positively by regular consumers. Their color was initially considered unusual and got low scores; however, when the flavor was evaluated RPO fries got higher scores than olive or sunflower fries. RPO proved to generate low amounts of potentially toxic volatiles, acrolein, and be an excellent source carotenoids.