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      Physicochemical properties and oxidative stability of frying oils during repeated frying of potato chips

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          Abstract

          Physicochemical properties and oxidative stability of refined coconut oil (RCO), refined soybean oil (SBO), pure olive oil (POO), and vegetable shortening (VST) during repeated frying of potato chips were determined. Polyunsaturated fatty acids of all the oils significantly decreased after frying. Tocopherols in SBO, POO and VST, and DPPH radical scavenging activities of POO and VST significantly decreased after frying. L* values of the oils significantly decreased, and a* and b* values significantly increased after 80 times repeated frying. Conjugated dienes and p-anisidine value of SBO after 80 times repeated frying were 21.8 mmol/L and 47.7, respectively, the highest among the oils. Levels of total polar compounds of all the oils after 80 times repeated frying were between 8.1 and 9.5%, not exceeding rejection limit after frying. Compositions and contents of alkanals, 2-alkenals, and 2,4-alkadienals in the oils during frying were largely affected by their fatty acid compositions.

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          Author and article information

          Contributors
          +82 2 880 2531 , keum@snu.ac.kr
          Journal
          Food Sci Biotechnol
          Food Sci. Biotechnol
          Food Science and Biotechnology
          Springer Singapore (Singapore )
          1226-7708
          2092-6456
          12 December 2017
          June 2018
          : 27
          : 3
          : 651-659
          Affiliations
          ISNI 0000 0004 0470 5905, GRID grid.31501.36, Department of Food and Nutrition (Bldg. 222, Rm 508), College of Human Ecology and Research Institute of Human Ecology, , Seoul National University, ; Seoul, 08826 Korea
          Author information
          http://orcid.org/0000-0002-0823-9441
          Article
          PMC6049663 PMC6049663 6049663 292
          10.1007/s10068-017-0292-y
          6049663
          30263791
          438d912e-3329-443d-9d44-e1186dfcc002
          © The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature 2017
          History
          : 12 August 2017
          : 5 December 2017
          : 8 December 2017
          Categories
          Article
          Custom metadata
          © The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature 2018

          Physicochemical property,Oxidative stability,Fatty acid composition,Volatile compound,Deep-fat frying

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