Changes in stability, tocopherols, fatty acids and antioxidant capacity of sacha inchi (Plukenetia volubilis) oil during French fries deep-frying

被引：75

作者：

Rodriguez, Gilbert ^{[1
]}

Squeo, Giacomo ^{[2
]}

Estivi, Lorenzo ^{[3
]}

Quezada Berru, Soledad ^{[1
]}

Buleje, Dianeth ^{[4
]}

Caponio, Francesco ^{[2
]}

Brandolini, Andrea ^{[5
]}

Hidalgo, Alyssa ^{[3
]}

机构：

[1] Univ Nacl Santa, Urb Bellamar S-N, Chimbote, Peru

[2] Univ Bari Aldo Moro, Dept Soil Plant & Food Sci, Via Amendola 165-A, I-70126 Bari, Italy

[3] Univ Milan, Dept Food Environm & Nutr Sci DeFENS, Via Celoria 2, Milan, Italy

[4] Univ Nacl Jose Maria Arguedas, Juan F Ramos 380, Andahuaylas, Peru

[5] Consiglio Ric Agr & Anal Econ Agr, Unita Ric Zootecnia & Acquacoltura CREA ZA, Via Forlani 3, I-26866 San Angelo Lodigiano, LO, Italy

来源：

FOOD CHEMISTRY | 2021年 / 340卷

关键词：

Kinetics; Lipid hydrolysis; Lipid oxidation; Tocopherol; Polar compounds; Rancimat; VIRGIN OLIVE OIL; OXIDATIVE STABILITY; SOYBEAN OIL; CHEMICAL-COMPOSITION; VEGETABLE-OILS; SUNFLOWER OIL; L; PARAMETERS; QUALITY; DETERIORATION;

D O I：

10.1016/j.foodchem.2020.127942

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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 degrees C or 180 degrees C up to 119 and 50 min, respectively; commercial soybean oil (SO) was tested as control. SI had high alpha-linolenic acid (53.8%), linoleic acid (33.4%) and total tocopherols (2540.1 mg/kg). During frying tocopherol content, oil stability and antioxidant capacity (ABTS, DPPH) decreased following zero-order kinetics; gamma-tocopherol showed the strongest decrease. Notwithstanding the high SI unsaturation and the commercial antioxidant (TBHQ) in SO, SI showed slightly higher or similar hydrolysis (free fatty acids and diacylglycerols), similar primary (K232, oxidized-triacylglycerols) and lower secondary (K268, triacylglycerol oligopolymers) oxidation. Because of the high tocopherol content, SI showed lower degradation than SO. Thus, SI is suitable for short-term deep-frying; additionally, it may enhance the nutritional value and the flavour of fried foods.

引用

页数：9

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[1] Oxidative Stability and Changes in Chemical Composition of Extra Virgin Olive Oils After Short-Term Deep-Frying of French Fries [J].