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Influence of used frying oil quality and natural tocopherol content on oxidative stability of fried potatoes

dc.contributor.authorRuiz, G. M.
dc.contributor.authorPolvillo, M. M.
dc.contributor.authorJorge, N.
dc.contributor.authorMendez, MVR
dc.contributor.authorDobarganes, M. C.
dc.contributor.institutionCSIC
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T15:23:23Z
dc.date.available2014-05-20T15:23:23Z
dc.date.issued1999-04-01
dc.description.abstractSunflower oil (SO) and high-oleic sunflower oil (HOSO) were used to prepare fried potatoes by either discontinuous or continuous laboratory frying. Fried potatoes that had been fried in oils of differing quality were stored at 60 degrees C for up to 30 d and evaluated for polar compounds, polymers, peroxide value, oil stability index, and alpha-tocopherol content. Results obtained through the various methods applied were consistent and indicated that the length of the induction period could not be explained only on the basis of the degree of unsaturation or polar compound levels in fried potatoes before storage. alpha-Tocopherol content also had a significant influence as potatoes fried in HOSO, with 16% polar compounds and only 10 mg/kg alpha-tocopherol at the starting point of storage, were oxidized more rapidly than potatoes fried in SO with a comparatively higher degradation level, 19% polar compounds, and 100 mg/kg alpha-tocopherol.en
dc.description.affiliationCSIC, Inst Grasa & Derivados, E-41012 Seville, Spain
dc.description.affiliationUNESP, Dept Engn & Tecnol Alimentos, São Paulo, Brazil
dc.description.affiliationUnespUNESP, Dept Engn & Tecnol Alimentos, São Paulo, Brazil
dc.format.extent421-425
dc.identifierhttp://dx.doi.org/10.1007/s11746-999-0019-1
dc.identifier.citationJournal of the American Oil Chemists Society. Champaign: Amer Oil Chemists Soc A O C S Press, v. 76, n. 4, p. 421-425, 1999.
dc.identifier.doi10.1007/s11746-999-0019-1
dc.identifier.issn0003-021X
dc.identifier.urihttp://hdl.handle.net/11449/34181
dc.identifier.wosWOS:000079959000002
dc.language.isoeng
dc.publisherAmer Oil Chemists Soc A O C S Press
dc.relation.ispartofJournal of the American Oil Chemists Society
dc.relation.ispartofjcr1.601
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectfried potatoespt
dc.subjectinduction periodpt
dc.subjectoxidative stabilitypt
dc.subjectperoxide valuept
dc.subjectpolar compoundspt
dc.subjectpolymerspt
dc.subjectstoragept
dc.subjectsunflower oilspt
dc.subjecttocopherolspt
dc.titleInfluence of used frying oil quality and natural tocopherol content on oxidative stability of fried potatoesen
dc.typeArtigo
dcterms.licensehttp://www.springer.com/open+access/authors+rights?SGWID=0-176704-12-683201-0
dcterms.rightsHolderAmer Oil Chemists Soc A O C S Press
dspace.entity.typePublication

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