Changes in stability, tocopherols, fatty acids and antioxidant capacity of sacha inchi (Plukenetia volubilis) oil during French fries deep-frying
نویسندگان
چکیده
Sacha inchi (Plukenetia volubilis) oil (SI) is appreciated for its nutritional and sensorial characteristics. The aim of this study was to evaluate SI changes during French fries deep-frying at 170 °C or 180 up 119 50 min, respectively; commercial soybean (SO) tested as control. had high ?-linolenic acid (53.8%), linoleic (33.4%) total tocopherols (2540.1 mg/kg). During frying tocopherol content, stability antioxidant capacity (ABTS, DPPH) decreased following zero-order kinetics; ?-tocopherol showed the strongest decrease. Notwithstanding unsaturation (TBHQ) in SO, slightly higher similar hydrolysis (free fatty acids diacylglycerols), primary (K232, oxidized-triacylglycerols) lower secondary (K268, triacylglycerol oligopolymers) oxidation. Because degradation than SO. Thus, suitable short-term deep-frying; additionally, it may enhance value flavour fried foods.
منابع مشابه
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ژورنال
عنوان ژورنال: Food Chemistry
سال: 2021
ISSN: ['1873-7072', '0308-8146']
DOI: https://doi.org/10.1016/j.foodchem.2020.127942