Deterioration of diacylglycerol- and triacylglycerol-rich oils during frying of potatoes

European Journal of Lipid Science and Technology

Volumn 107, Issue 3, 2005, Pages 173-179

  Li, Chang Mo ^a,c   Kimura, Fumiko ^a   Endo, Yasushi ^a   Maruyama, Chizuko ^b   Fujimoto, Kenshiro ^a  

^a TOHOKU UNIVERSITY   (Japan)

^b JAPAN WOMEN'S UNIVERSITY   (Japan)

^c TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Acid value; Diacylglycerol; Frying; Smoke point; Triacylglycerol

Indexed keywords

ALDEHYDE; CARBONYL DERIVATIVE; DIACYLGLYCEROL; FATTY ACID; POLYMER; POLYUNSATURATED FATTY ACID; RAPESEED OIL; SOYBEAN OIL; TRIACYLGLYCEROL;

ARTICLE; CHEMOLUMINESCENCE; FRYING; POTATO; SMOKE;

EID: 17144409031     PISSN: 14387697     EISSN: None     Source Type: Journal    
DOI: 10.1002/ejlt.200401012     Document Type: Article

References (20)

1. R. P. D'Alonzo, W. J. Kozarek, R. L. Wade: Glyceride composition of processed fats and oils as determined by glass capillary fats chromatography. J Am Oil Chem Soc. 1982, 59, 292-295.
2. T. Nagao, H. Watanabe, N. Goto, K. Onizawa, H. Taguchi, N. Matsuo, T. Yasukawa, R. Tsushima, H. Shimasaki, H. Itakura: Dietary diacylglycerol suppresses accumulation of body fat compared to triacylglycerol in men in a double-blind controlled trial. J Nutr. 2002, 130, 792-797.
3. K. Nakatsugawa, H. Ohashi, A. Shimada: Comparison of oxidative stability of diacylglycerol and triacylglycerol. Nippon Shokuhin Kagaku Kogaku Kaishi 2001, 48, 429-436 (in Japanese).
4. M. Fujisaki, S. Mohri, Y. Endo, K. Fujimoto: The effect of oxygen concentration on oxidative deterioration in heated high-oleic safflower oil. J Am Oil Chem Soc. 2000, 77, 231-234.
5. Japan Oil Chemists' Society (JOCS): Smoke and flash points. In: Standard Methods for the Analysis of Fats, Oils and Related Materials. JOCS, Tokyo (Japan) 1996, 2.3.1. (AV), 2.5.4. (CV), 2.2.2.1. (color), 2.2.11.1. (smoke and flash points).
6. Japanese Society of Food Industry: Water content. In: Official Methods of Food Analysis. Korin, Tokyo (Japan) 1982, pp. 3-85 (in Japanese).
7. M. Fujisaki, Y. Endo, K. Fujimoto: Retardation of volatile aldehyde formation in the exhaust of frying oil by heating under low oxygen atmospheres. J Am Oil Chem Soc. 2002, 79, 909-914.
8. Y. Ohno: Deep-frying oil properties of diacylglycerol-rich cooking oil. J Oleo Sci. 2002, 51, 275-279 (in Japanese).
9. H. Fukuda, T. Kimura, T. Sugimoto, N. Iritani: Studies of triacylglycerol and diacylglycerols for cookery. Nippon Chorikagu Kaishi 2002, 35, 172-179 (in Japanese).
10. E. N. Frankel: Frying fats. In: Lipid Oxidation. The Oily Press, Dundee, Scotland 1998, pp. 227-248.
11. M. Fujisaki, S. Mohri, Y. Endo, K. Fujimoto: Deterioration of high-oleic safflower oil heated in low oxygen atmospheres with water-spray. J Oleo Sci. 2001, 50, 97-101.
12. J. Lewkokwitsch: Saponification of fats and waxes. In: Chemical Technology and Analysis of Oils Fats and Waxes, Vol. 1. Macmillan, London (UK) 1913, pp 70-105.
13. T. J. Weiss: Physical and chemical properties of fats and oils. In: Food Oils and Their Uses. Avi Pub. Westport, CT (USA) 1983, pp. 1-25.
14. E. N Frankel: Chemistry of autoxidation: Mechanism, products, and flavor significance. In: Flavor Chemistry of Fats and Oils. Eds. D. B. Min, T. H. Smouse, AOCS Press, Champaign, IL (USA) 1985, pp. 1-37.
15. E. G. Perkins: Volatile odor and flavor components formed in deep-frying. In: Deep-Frying. Eds. E. G. Perkins, M. D. Erickson, AOCS Press, Champaign, IL (USA) 1996, pp. 43-48.
16. R. G. Krishnamurthy, T. Kawada, S. S. Chang: Chemical reactions involved in the deep fat frying of foods. I. A laboratory apparatus for frying under simulated restaurant conditions. J Am Oil Chem Soc. 1965, 42, 878-882.
17. A. Crossley, T. D. Heyes, B. J. F. Hudson: The effect of heat on pure triglycerides. J Am Oil Chem Soc. 1962, 39, 9-16.
18. R. Usuki, T. Kaneda, A. Yamagishi, C. Takyu, H. Inaba: Estimation of oxidative deterioration of oils and foods by measurement of ultraweak chemiluminescence. J Food Sci. 1979, 44, 1573-1576.
19. S. Hagiwara, T. Saito, T. Shiga, T. Ohtani: Detection of ultraweak photon emission from rice grain using imaging techniques, and estimation of its fat acidity index. Nippon Shokuhin Kagaku Kogaku Kaishi 2002, 49, 719-725 (in Japanese).
20. L. Gong, M. S. Goldberg, Y. T. Gao, F. Jin: Lung cancer and indoor air pollution arising from Chinese style cooking among nonsmoking women living in Shanghai, China. China Epidemiology. 1999, 10, 488-494.