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1.
Sunita J. Patil Rekha S. Singhal Pushpa R. Kulkarni 《European Journal of Lipid Science and Technology》2001,103(11):722-728
Papads prepared from cereals, legumes and combinations thereof are India s contribution to the international menu. They are specially relished as snacks in fried form. In the present study hydrocolloids amounting to 0.25‐1.00% of fried papads prepared from black gram were investigated. The hydrocolloids chosen were guar gum, carrageenan, carboxymethyl cellulose, hydroxypropylmethyl cellulose, gum tragacanth, gum karaya, gum ghatti and gum arabic. It was observed that carboxymethyl cellulose was the most effective in increasing the diametrical expansion of the papads at a concentration of 1.00%, while gum arabic at 1.00% caused a maximum reduction in oil content (26.19% as compared to control). Gum tragacanth at 0.5% gave the best texture, measured as crispness using Steven's LFRA texturimeter. 相似文献
2.
Uday S. Annapure Rekha S. Singhal Pushpa R. Kulkarni 《European Journal of Lipid Science and Technology》1999,101(6):217-221
Reduction of oil content in deep fat fried foods would be welcome by both the food manufacturers and the consumers. Among the many approaches that have been evaluated for this purpose, use of hydrocolloid additives is believed to be most promising. Work in this area is restricted mostly to cellulose derivatives. The mechanism of action of these derivatives is attributed to formation of an oil resistant barrier film, an alteration in surface hydrophobicity of the product being fried, and the thermal gelation. However, most hydrocolloids would alter the surface hydrophobicity, and many of them have the ability to form films. Furthermore, the presence of other food constituents can alter all these properties. Hence, hydrocolloids at 0.25— 2.00 % (on the basis of chickpea flour) were screened for their ability to reduce oil uptake in sev, a model deep fat fried product prepared from chickpea flour. Results obtained indicate that the ability to reduce oil uptake in this product decreases in the following order: gum arabic > carrageenan > gum karaya > guar gum > carboxymethylcellulose > hydroxypropylmethyl cellulose. Hydrocolloids such as xanthan, gum ghatti, gum tragacanth, and locust bean gum were found to be ineffective (<10 % reduction in the oil content) for this purpose. 相似文献
3.
The effect of different types of starches and gums on batter consistency and the effect of batter consistency on quality parameters of deep-fat fried chicken nuggets were determined in this study. Consistency of batter was correlated with coating pickup and oil content of the product. Addition of different starch and gum species to batter was found to be effective for both viscosity development and quality attributes of deep-fat fried chicken nuggets. Hydroxypropyl methylcellulose gum (HPMC), xanthan gum, and pregelatinized starch provided the highest consistency to the batters. Amylomaize starch addition to the batter formulation provided about 50% increase in texture of nuggets as compared to the control. Chicken nuggets coated with batters containing HPMC, xanthan, or guar gum had the lowest oil content. HPMC reduced oil content by about 54%, while the reduction in oil content was 40% and 33% in the case of xanthan and guar gum addition, respectively. 相似文献
4.
The effect of different types of starches and gums on batter consistency and the effect of batter consistency on quality parameters of deep-fat fried chicken nuggets were determined in this study. Consistency of batter was correlated with coating pickup and oil content of the product. Addition of different starch and gum species to batter was found to be effective for both viscosity development and quality attributes of deep-fat fried chicken nuggets. Hydroxypropyl methylcellulose gum (HPMC), xanthan gum, and pregelatinized starch provided the highest consistency to the batters. Amylomaize starch addition to the batter formulation provided about 50% increase in texture of nuggets as compared to the control. Chicken nuggets coated with batters containing HPMC, xanthan, or guar gum had the lowest oil content. HPMC reduced oil content by about 54%, while the reduction in oil content was 40% and 33% in the case of xanthan and guar gum addition, respectively. 相似文献
5.
K. Warner P. Orr L. Parrott M. Glynn 《Journal of the American Oil Chemists' Society》1994,71(10):1117-1121
Potato chips were fried in six canola (low-erucic acid rape-seed) oils under pilot-plant process settings that represented
commercial conditions. Oil samples included an unmodified canola oil and oils with fatty acid compositions modified by mutation
breeding or hydrogenation. Chips were fried for a 2-d, 18-h cycle for each oil. Chips and oil were sampled periodically for
sensory, gas-chromatographic volatiles and chemical analyses. Unmodified canola oil produced chips with lower flavor stability
and oxidative stability than the other oils. The hydrogenated oil imparted a typical hydrogenation flavor to the chips that
slightly affected overall quality. the modified canola oil (IMC 129) with the highest oleic acid level (78%) had the lowest
content of total polar compounds and the lowest total volatile compounds at most of the storage times; however, the sensory
quality of the potato chip was only fair. The potato chip with the best flavor stability was fried in a modified/blended oil
(IMC 01-4.5/129) with 68% oleic acid, 20% linoleic acid and 3% linolenic acid. 相似文献
6.
Effects of fatty acid composition of frying oils on intensities of fried-food flavor and off-flavors in potato chips and french-fried
potatoes were determined. Commercially processed cottonseed oil (CSO) and high-oleic sunflower oil (HOSUN) were blended to
produce oils with 12 to 55% linoleic acid and 16 to 78% oleic acid. Analytical sensory panels evaluated french-fried potatoes
and pilot plant-processed potato chips. Initially, both foods prepared in CSO (16% oleic/55% linoleic acid) had the highest
intensities of fried-food flavor; however, this positive flavor decreased with decreasing levels of linoleic acid. 2,4-Decadienal
in potato chips also decreased with decreasing linoleic acid in the oils. Frying oil stability, measured by total polar compounds
(TPC), and oxidative stability of potato chips, measured by volatile compounds, showed that HOSUN (78% oleic acid) produced
the lowest levels of TPC and the lowest levels of hexanal and pentanal, indicating greater frying oil stability and oxidative
stability of the food. However, fresh potato chips fried in HOSUN had the lowest intensities of fried-food flavor and lowest
overall flavor quality. Fried-food flavor intensity was the best indicator of overall flavor quality in fresh potato chips.
Volatile compounds, TPC, and oxidative stability index directly varied with increasing oleic acid, and were therefore not
directly indicative of flavor quality. No oil analysis predicted flavor stability of aged potato chips. Compositions of 16
to 42% oleic acid and 37 to 55% linoleic acid produced fresh fried-food with moderate fried food flavor intensity, good overall
flavor quality, and low to moderate TPC levels (chips only). However, in aged food or food fried in deteriorated oil, compositions
of 42 to 63% oleic and 23 to 37% linoleic provided the best flavor stability. 相似文献
7.
S. L. Melton Sajida Jafar Danielle Sykes M. K. Trigiano 《Journal of the American Oil Chemists' Society》1994,71(12):1301-1308
Measurements of degradation in frying oils based on oil physical properties and volatile and nonvolatile decomposition products
were reviewed. Rapid methods by means of test kits were also considered. Factors that affect the analysis of total polar components
(TPC) in frying oils were examined. Relationships between TPC, free fatty acid (FFA) content, Food Oil Sensor readings (FOS),
color change (ΔE), oil fry life and fried-food flavor were evaluated. Flavor scores for codfish, fried in fresh and discarded
commercial frying oil blends, were dependent upon individuals in the consumer panel (n=77). Part (n=29) of the panel preferred
the flavor of fresh fat; others (n=24) didn't; the rest (n=24) had no preference. FFA, FOS and TPC were analyzed in two soybean
oils and in palm olein during a four-day period in which french fries were fried. Flavor score and volatiles of potatoes fried
on days 1 and 4 in each oil were also determined. TPC, FFA and FOS significantly increased (P<0.05) in all oils during the frying period. TPC and FFA were highest in the used palm olein, and flavor of potatoes fried
in palm olein on day 1 was less desirable than those fried in the soybean oils. Potatoes fried in day-1 oils had significantly
higher concentrations (P<0.10) of several pyrazines and aldehydes than those fried in day-4 oils.
Presented at the 84th Annual Meeting of the American Oil Chemists' Society, Anaheim, California, April 25–29, 1993. 相似文献
8.
Nazgol Karimi Reza Esmaeilzadeh Kenari 《Journal of the American Oil Chemists' Society》2016,93(2):243-250
We investigate the efficiency of using a coating made from novel hydrocolloid basil seed gum (BSG), salep, and a mixed solution of BSG and salep as well as oil origin (canola or palm olein) to reduce oil absorption in deep‐fried potato strips. We also evaluate the coating pick up, its effect on moisture content, frying yield value of fried potatoes and flow behavior of the coating suspensions. Flow curves show that all the studied suspensions are pseudoplastic and have shear thinning characteristics. The most effective coating formulations were 0.5 % BSG and 1.5 % salep. For these formulations, maximum oil uptake reduction was 28.8 and 28.7 % for potato strips compared to uncoated samples; the increase in moisture content was 29.1 and 17.5 %, respectively. Furthermore, the increase in moisture content resulted in an increase in frying yield up to 16.62 % for 0.5 % BSG. The oil type significantly (p < 0.05) influenced oil uptake. 相似文献
9.
Effects of natural and synthetic antioxidants on changes in refined, bleached, and deodorized palm olein during deep-fat frying of potato chips 总被引:2,自引:0,他引:2
The effects of antioxidants on the changes in quality characteristics of refined, bleached, and deodorized (RBD) palm olein
during deep-fat frying (at 180°C) of potato chips for 3.5 h/d for seven consecutive days in five systems were compared in
this study. The systems were RBD palm olein without antioxidant (control), with 200 ppm butylated hydroxytoluene (BHT), 200
ppm butylated hydroxyanisole (BHA), 200 ppm oleoresin rosemary, and 200 ppm sage extract. Fried oil samples were analyzed
for peroxide value (PV), thiobarbituric acid (TBA) value, iodine value (IV), free fatty acid (FFA) content, polymer content,
viscosity, E1%
1 cm at 232 and 268 nm, color, fatty acid composition, and C18:2/C16:0 ratio. Sensory quality of the potato chips fried in these systems prior to storage was also evaluated. The storage stability
of fried potato chips for 14 wk at ambient temperature was also determined by means of the TBA values and sensory evaluation
for rancid odor. Generally, in the oil, oleoresin rosemary gave the lowest rate of increase of TBA value, polymer content,
viscosity, E1%
1 cm at 232 and 268 nm compared to control and three other antioxidants. The order of effectiveness (P<0.05) in inhibiting oil oxidation in RBD palm olein was oleoresin rosemary > BHA > sage extract > BHT > control. Prior to
storage, the sensory evaluation of fried potato chips for each system showed that there was no significant (P>0.05) difference in terms of flavor, odor, texture, and overall acceptability. The same order of effectiveness (P<0.05) of antioxidants was observed for storage stability study of fried potato chips by TBA values. However, there was no
significant (P > 0.05) difference in sensory evaluation for rancid odor during storage periods. 相似文献
10.
To determine effects of very low levels of linolenic acid on frying stabilities of soybean oils, tests were conducted with
2% (low) linolenic acid soybean oil (LLSBO) and 0.8% (ultra-low) linolenic acid soybean oil (ULLSBO) in comparison with cottonseed
oil (CSO). Potato chips were fried in the oils for a total of 25 h of oil use. No significant differences were found for either
total polar compounds or FFA between samples of LLSBO and ULLSBO; however, CSO had significantly higher percentage of polar
compounds and FFA than the soybean oils at all sampling times. Flavor evaluations of fresh and aged (1, 3, 5, and 7 wk at
25°C) potato chips showed some differences between potato chips fried in different oil types. Sensory panel judges reported
that potato chips fried in ULLSBO and aged for 3 or 7 wk at 25°C had significantly lower intensities of fishy flavor than
did potato chips fried in LLSBO with the same conditions. Potato chips fried in ULLSBO that had been used for 5 h and then
aged 7 wk at 25°C had significantly better quality than did potato chips fried 5 h in LLSBO and aged under the same conditions.
Hexanal was significantly higher in the 5-h LLSBO sample than in potato chips fried 5 h in ULLSBO. The decrease in linolenic
acid from 2 to 0.8% in the oils improved flavor quality and oxidative stability of some of the potato chip samples. 相似文献
11.
Pilot plant-processed samples of soybean and canola (lowerucic acid rapeseed) oil with fatty acid compositions modified by
mutation breeding and/or hydrogenation were evaluated for frying stability. Linolenic acid contents were 6.2% for standard
soybean oil, 3.7% for low-linolenic soybean oil and 0.4% for the hydrogenated low-linolenic soybean oil. The linolenic acid
contents were 10.1% for standard canola oil, 1.7% for canola modified by breeding and 0.8% and 0.6% for oils modified by breeding
and hydrogenation. All modified oils had significantly (P<0.05) less room odor intensity after initial heating tests at 190°C than the standard oils, as judged by a sensory panel.
Panelists also judged standard oils to have significantly higher intensities for fishy, burnt, rubbery, smoky and acrid odors
than the modified oils. Free fatty acids, polar compounds and foam heights during frying were significantly (P<0.05) less in the low-linolenic soy and canola oils than the corresponding unmodified oils after 5 h of frying. The flavor
quality of french-fried potatoes was significantly (P<0.05) better for potatoes fried in modified oils than those fried in standard oils. The potatoes fried in standard canola
oil were described by the sensory panel as fishy. 相似文献
12.
预处理工艺对真空油炸脱水马铃薯脆片品质的影响 总被引:2,自引:0,他引:2
通过热烫、冷冻、渗透液处理等预处理技术对真空油炸马铃薯脆片品质影响作了比较;综合各指标分析,得出了马铃薯脆片真空油炸的较佳预处理工艺。实验结果表明,冷冻参数对油炸马铃薯脆片水分质量分数不存在主要影响,热烫温度是主要影响因素;渗透组的马铃薯脆片,随着渗透浓度的增加,其水分质量分数逐渐减少。冷冻参数对油炸马铃薯脆片脂肪质量分数影响也不大;热烫时间较短的马铃薯脆片油炸后脂肪质量分数较高,热烫时间较长的马铃薯脆片油炸后脂肪质量分数较低。热烫温度75℃、时间6min的脂肪质量分数最低;渗透浓度越高,马铃薯脆片油炸后脂肪质量分数越低。 相似文献
13.
Mid-Oleic/Ultra Low Linolenic Acid Soybean Oil: A Healthful New Alternative to Hydrogenated Oil for Frying 总被引:1,自引:0,他引:1
To determine the frying stability of mid-oleic/ultra low linolenic acid soybean oil (MO/ULLSBO) and the storage stability
of food fried in it, tortilla chips were fried in MO/ULLSBO, soybean oil (SBO), hydrogenated SBO (HSBO) and ultra low linolenic
SBO (ULLSBO). Intermittent batch frying tests were conducted up to 55 h of frying, and then tortilla chips were aged up to
4 months at 25 °C. Frying oils were analyzed for total polar compounds to determine the frying stability of the oil. Tortilla
chips were analyzed for hexanal as an indicator of oxidative deterioration and by sensory analysis using a trained, experienced
analytical panel. Results showed no significant differences between the total polar compound levels for MO/ULLSBO and HSBO
after 55 h of frying, indicating a similar fry life. However, total polar compound levels for ULLSBO and SBO were significantly
higher than for either MO/ULLSBO or HSBO, indicating a lower oil fry life. Hexanal levels in aged tortilla chips fried in
SBO were significantly higher than in chips fried in any of the other oils. Tortilla chips fried in MO/ULLSBO and HSBO had
significantly lower hexanal levels than in chips fried in ULLSBO. A sensory analysis of rancid flavor intensity showed similar
trends to those for hexanal formation. The chips fried in SBO had the highest rancid flavor intensity, with significantly
lower hexanal levels in chips fried in HSBO and MO/ULLSBO. Based on these results, MO/ULLSBO not only had a good fry life
but also produced oxidatively stable fried food, and therefore would be a healthful alternative to HSBO.
Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard
of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may
also be suitable. 相似文献
14.
Z. J. Hawrysh M. K. Erin S. S. Kim R. T. Hardin 《Journal of the American Oil Chemists' Society》1995,72(10):1123-1130
The effects of canola, corn, partially hydrogenated soy (PHS), partially hydrogenated canola (PHC), and low-linolenate canola
(LLC) oils on sensory and chemical attributes of tortilla chips were determined initially, after Schaal storage for 8 and
16 d (S8 and S16), and after practical storage for 16 and 24 wk (P16 and P24). Fresh chips were similar to each other in characteristic
and off-odors/flavors, except that PHC chips had the lowest characteristic and highest off-odor/flavor. All S8 chips had similar
lower (P<0.001) characteristic and greater off-odor/flavor scores than hidden reference chips, but PHC chips had a more intense off-odor
than did LLC chips. After S16, canola chips had the lowest (P<0.001) characteristic and highest off-odor/flavor; all other chips were similar. At P16, canola, PHC, and LLC chips had slightly
higher (P<0.001) characteristic odor/flavor scores than other chips. After P16 and P24, all stored tortilla chips had lower characteristic
odor/flavor scores than hidden reference chips. Rancid, painty, buttery odor/flavor, and bitter flavor notes were detected
in Schaal and practically stored chips. Stored chips from all oils were similar in color and crispness. The peroxide value
and thep-anisidine value for oils extracted from Schaal-stored chips tended to support panelist data; results from similar analyses
of practically stored chips did not. Peroxide values andp-anisidine values for stored used frying oils and the corresponding sensory data for stored chips generally did not agree.
Results indicate considerable potential for increasing use of canola oil products for frying tortilla chips. 相似文献
15.
Frying quality and oxidative stability of high-oleic corn oils 总被引:1,自引:3,他引:1
To determine the frying stability of corn oils that are genetically modified to contain 65% oleic acid, high-oleic corn oil
was evaluated in room odor tests and by total polar compound analysis. Flavor characteristics of french-fried potatoes, prepared
in the oil, were also evaluated by trained analytical sensory panelists. In comparison to normal corn oil, hydrogenated corn
oil and high-oleic (80 and 90%) sunflower oils, high-oleic corn oil had significantly (P<0.05) lower total polar compound levels after 20 h of oil heating and frying at 190°C than the other oils. Fried-food flavor
intensity was significantly higher in the normal corn oil during the early portion of the frying schedule than in any of the
high-oleic or hydrogenated oils; however, after 17.5 h of frying, the potatoes fried in normal corn oil had the lowest intensity
of fried-food flavor. Corn oil also had the highest intensities of off-odors, including acrid and burnt, in room odor tests.
High-oleic corn oil also was evaluated as a salad oil for flavor characteristics and oxidative stability. Results showed that
dry-milled high-oleic corn oil had good initial flavor quality and was significantly (P<0.05) more stable than dry-milled normal corn oil after oven storage tests at 60°C, as evaluated by flavor scores and peroxide
values. Although the high-oleic corn oil had significantly (P<0.05) better flavor and oxidative stability than corn oil after aging at 60°C, even more pronounced effects were found in
high-temperature frying tests, suggesting the advantages of high-oleic corn oil compared to normal or hydrogenated corn oils. 相似文献
16.
Ru Xiao Mahmoud Wazne 《Journal of chemical technology and biotechnology (Oxford, Oxfordshire : 1986)》2013,88(4):711-718
BACKGROUND: This study reports on the effects of aging on suspension behavior of biodegradable polymer‐coated nano‐zero‐valent iron (nZVI) and its degradation rates of hexahydro‐1,3,5‐trinitro‐1,3,5‐triazine (RDX) under reductive conditions. The polymers investigated included guar gum, potato starch, alginic acid (AA), and carboxymethyl cellulose (CMC). Polymer coating was used to mitigate nZVI delivery hindrance for in situ treatment of RDX‐contaminated groundwater. RESULTS: The RDX degradation rates by bare nZVI and starch‐coated nZVI suspensions were least affected by aging although these suspensions exhibited the least favorable dispersion behavior. CMC, AA, and guar gum coating improved nZVI rates of degradation of RDX but these rates decreased upon aging. The best suspension stability upon aging was achieved by CMC and AA. Guar gum with loadings rates one order of magnitude lower than that of CMC and AA achieved good iron stabilization but significantly higher RDX degradation rates. CONCLUSION: It is demonstrated that both migration and reactivity of polymer‐stabilized nZVI should be explicitly evaluated over a long period before application in the field. Guar gum coated nZVI appeared best suited for in situ application because it maintained good suspension stability, with RDX degradation rates least affected by aging compared with the other polymers tested. © 2012 Society of Chemical Industry 相似文献
17.
Baran Onal-Ulusoy Pamela White Earl Hammond 《Journal of the American Oil Chemists' Society》2007,84(2):157-163
Bread pieces were fried at 180 °C in soybean oil (SBO) containing no additives (control), 0.1% linalyl oleate (LO), or 10 ppm
methyl silicone (MS). After 2 h of heating, the MS-containing oil was the most stable, followed by the oil with LO and the
control, based on conjugated dienoic acid percentage (CD) and the ratio of linoleate%/palmitate%. Oil extracted from the fresh
fried bread showed similar, but not significant, trends for CD and PV. Fresh and stored (60 °C, 2 days) bread fried in LO-containing
oil had less hexanal than the other two treatments, and the stored LO bread had less t,c- and t,t-2,4-heptadienal than the control. Fresh bread fried in LO-containing oil had a less rancid flavor than did the other two
treatments, and the LO treatment had less fishy flavor than the control. In stored bread, the MS treatment was less rancid
than the control. In oil extracted from the stored bread, the amounts of t,c-2,4-heptadienal and 2-decenal correlated (p ≤ 0.05) with the amounts of individual unsaturated fatty acids and with CD, but only t,c-2,4-heptadienal correlated with the PV. The t,c-2,4-heptadienal correlated with individual Polyunsaturated fatty acids (PUFA) in freshly fried bread. In general, oil and
fried bread had improved flavor quality and/or oil stability when they contained MS or LO. 相似文献
18.
The importance of the frying oil as a heat-transfer medium and as a source of flavor precursors for the formation of potato
chip flavor was investigated. Potato slices were fried in palmolein or silicone fluid, and the volatile flavor compounds of
the resulting chips were isolated onto Tenax and analyzed by gas chromatography-mass spectrometry. Although the heat-transfer
coefficients of the oils did not differ significantly, their temperature profiles during frying were different, probably due
to greater turbulence on placing potato slices in palmolein, leading to more efficient heat transfer. Levels of Strecker aldehydes
and sulfides in chips fried in the two media were not significantly different, but levels of pyrazines were significantly
higher in palmolein-fried chips. Amounts of 2,4-decadienal were also significantly higher in palmolein-fried chips, but there
was no significant difference in hexanal levels between the samples. 相似文献
19.
Antonio Romero Sara Bastida Francisco J. Sánchez‐Muniz 《European Journal of Lipid Science and Technology》2007,109(2):165-173
Frying of frozen foods has become popular because it considerably reduces cooking time. Polymers and cyclic fatty acid monomers (CFAM) formed during frying are potentially toxic and therefore their production should be minimized. Twenty discontinuous fryings of different frozen foods were carried out over ten consecutive days, in sunflower oil (SO) and in high‐oleic acid sunflower oil (HOSO), by adding fresh oil after each frying to bring the volume of the fryer oil back to 3 L. CFAM methyl ester derivates were hydrogenated, isolated, concentrated and quantified by HPLC using a reverse‐phase column, followed by gas chromatography. After 20 fryings, significantly higher contents of polar material, polymers and CFAM (all p <0.001) were found in SO than in HOSO. Bicyclic compound formation was four times higher in SO (p <0.001). The fat from the fried potatoes presented a polymer content very similar to that of their corresponding oils. The 100‐g rations of the SO‐fried potatoes from the 20th frying supply 49 or 15%, respectively, more polymers and CFAM and 1 mg more bicyclic fatty acids than the 100‐g rations of HOSO‐fried potatoes. Because digestion and absorption of polar material, polymers and CFAM occur, the data clearly show the advantageousness and advisability of frying with HOSO rather than SO. 相似文献
20.
Paresh Chandra Dutta Lars-Åke Appelqvist 《Journal of the American Oil Chemists' Society》1997,74(6):647-657
Potato chips fried in palm oil, sunflower oil, and high-oleic sunflower oil were studied for the content of different phytosterol
oxides during 0 to 25 weeks of storage in the dark. Oxidation products of sitosterol (24α-ethyl-5-cholesten-3β-ol) and campesterol
(24α-methyl-t-cholesten-3β-ol) were synthesized to help identify the phytosterol oxides. The oxides of phytosterols were analyzed
by preparative thin-layer chromatography, solid-phase extraction, capillary column gas chromatography (GC), and GC-mass spectrometry.
Epimers of 7-hydroxysitosterol and 7-hydroxycampesterol; 7-ketositosterol and 7-ketocampesterol; epimers of 5,6-epoxy-sitosterol
and 5,6-epoxy-campesterol; 24α-ethylcholestane-3β,5,6β-triol (dihydroxysitosterol) and 24α-methylcholestane-3β,5,6β-triol
(dihydroxycampesterol) were detected and quantitated in the samples of chips fried in different vegetable oils. Potato chips
fried in palm oil had the lowest level of total sterol oxides, ranging from 5 to ca. 9 ppm in the lipids from time 0 to 25 wk of storage. The level of total sterol oxides in chip samples fried in sunflower
oil ranged from 46 to 47 ppm, and the lipids in samples fried in high-oleic sunflower oil ranged from 35 to 58 ppm from 0
time to 25 wk of storage. During 25 wk of storage no considerable increase in sterol oxides was observed in the samples of
chips fried in palm oil and sunflower oil. The chip samples fried in high-oleic sunflower oil had slightly higher levels of
sterol oxides after 10 and 25 weeks of storage. In addition to the levels of individual sterol oxides, a new method for enrichment
of phytosterol oxides from the unsaponifiables and full-scan mass spectra of various oxidation products of sitosterol and
campesterol are reported in this paper.
Part of the results were presented at the 86th Annual Meeting of the AOCS, May 7–11, 1995, San Antonio, TX. 相似文献