Journal Highlight: Quality assessment of refined oil blends during repeated deep frying monitored by SPME–GC–EIMS, GC and chemometrics

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  • Published: Aug 15, 2016
  • Author: spectroscopyNOW
  • Channels: Chemometrics & Informatics
thumbnail image: Journal Highlight: Quality assessment of refined oil blends during repeated deep frying monitored by SPME–GC–EIMS, GC and chemometrics
The thermo-oxidative stabilities of two oil blends during successive deep-frying sessions of potato fries were studied using SPME-GC/MS with PCA analysis of the data.

Quality assessment of refined oil blends during repeated deep frying monitored by SPME–GC–EIMS, GC and chemometrics

International Journal of Food Science & Technology, 2016, 51, 1594-1603
Akram Zribi, Hazem Jabeur, Guido Flamini and Mohamed Bouaziz

Abstract: The aim of this study was to investigate the effect of the refined palm oil addition (20%) on the fatty acid and sterol compositions of refined olive oil or refined soya bean oil and also to investigate the formation of total polar compounds and volatile compounds in these oil blends during fifty successive deep-frying sessions of potato fries at 180 °C. The blend of refined olive oil and refined palm oil exhibited a higher chemical stability during the frying process than that of refined soya bean oil and refined palm oil. Indeed, the total polar compounds and volatile compounds formed, especially 2,4-decadienal, were found to be relatively increased in the refined soya bean oil/refined palm oil blend reaching 36.50% and 46.70%, respectively, after fifty deep-frying sessions. Moreover, the degradation of linoleic acid and β-sitosterol was significantly (P < 0.05) observed for the refined soya bean oil/refined palm oil blend. The results have proven that the proper blending of monounsaturated refined olive oil with refined palm oil increases its stability and hence improves the quality of such olive oil during frying process.

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