A new generation of frying oils

H. Sakurai, T. Yoshihashi, H.T.T. Nguyen and J. Pokorný
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H. Sakurai: Department of Agriculture and Biological Chemistry, College of Bioresource Sciences, Nihon University, Kanagawa, Japan
T. Yoshihashi: Department of Agriculture and Biological Chemistry, College of Bioresource Sciences, Nihon University, Kanagawa, Japan
H.T.T. Nguyen: Department of Agriculture and Biological Chemistry, College of Bioresource Sciences, Nihon University, Kanagawa, Japan
J. Pokorný: Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech Republic

Czech Journal of Food Sciences, 2003, vol. 21, issue 4, 145-151

Abstract: Traditional edible oils have high polyenoic acid contents, mainly linoleic acid, sometimes with a smaller amount of linolenic acid. Consequently, they are unstable against oxidation, especially under deep frying conditions. Novel high-oleic vegetable oils have been developed which contain low amounts of polyenoic fatty acids. Their relative resistance against oxidation is lower at deep frying temperatures in comparison with storage conditions, however, high-oleic oils were found advantageous for deep frying. High-oleic oils are more stable than low-linolenic oils. High-oleic sunflower, safflower or peanut oils have the best prospects for large-scale applications. The stability can be improved by the addition of antioxidants such as tocopherols.

Keywords: deep fat frying; frying oils; high-oleic oils; oxidation (search for similar items in EconPapers)
Date: 2003
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:21:y:2003:i:4:id:3491-cjfs

DOI: 10.17221/3491-CJFS

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