Fried potatoes: Impact of prolonged frying in monounsaturated oils

• Type: Article in International Scientific Journal
• Date: 2018

Authors

Santos, CSP (Author) Other; Molina Garcia, L (Author) Other; Cunha, SC (Author) Other; Susana Casal (Author) FFUP

Journal

Title: Food Chemistry

Vol. 243

Pages: 192-201

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 34 Citations

Scopus - 42 Citations

Other information

Authenticus ID: P-00N-7V7

DOI: 10.1016/j.foodchem.2017.09.117

Abstract (EN): Fresh potatoes were intermittently deep-fried up to recommended limits (175 degrees C, 8 h/day, 28 h) in extra-virgin olive oil (EVOO), peanut oil (PO) and canola oil (CO), and compared for diverse chemical components and sensorial attributes, aiming to quantify the impact of prolonged frying on potatoes nutrients, and the potential alterations resulting from the use of different monounsaturated-rich oils. Independently of oil type, its degradation promotes time-dependent losses of important potato nutrients, as vitamin C. Regarding the monounsaturated-rich oils tested, potatoes fried in CO had more equilibrated fatty acid profiles, but higher amounts of aldehydes derived from PUFA oxidation, while in EVOO were enriched with phenolic compounds. Acrylamide amounts were not affected by oil type or frying hours. Sensory degradation was gradually perceived by the panellists, except in PO. Prolonged frying should not be studied only on the basis of oil degradation because, even if within regulated limits, it induces loss of important food compounds.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 10