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Squalene in oils and fats from domestic and commercial fryings of potatoes.
Int J Food Sci Nutr. 2004 Mar; 55(2):125-9.IJ

Abstract

Squalene was determined in commercial frying oils and fats (sunflower oil, cottonseed oil, corn oil, soybean oil, palm kernel oil, palm oil, vegetable shortening oil, and cooking fats) sampled during deep-frying of potatoes from 21 restaurants in Athens, Greece, and in domestic frying oils [virgin olive oil (VOO), vegetable shortening and sunflower oil] used during the domestic pan-frying and deep-frying of potatoes. The analyses were carried out after cold saponification of the oils followed by gas chromatography-mass spectrometry of the hexane extract. Quantification was carried out by reference curve, using standard squalene solutions. Fresh vegetable oils and fats were found to contain small amounts of squalene (10.2-49.3 mg/100 g oil or fat), with the exception of fresh VOO, which contained 454 mg/100 g. The squalene content of the frying oils was reduced during frying, its lower concentration found in cooked fats (5.9 mg/100 g fat) and its higher in fried VOO (428 mg/100 g oil) after the first frying session. Squalene appeared to be rather stable during frying. Its retention in used restaurant seed oils and fats remained over 50% even after 30 h of frying while a high recovery of 84-96% was observed during the domestic deep-frying of potatoes in VOO. It seems that by using VOO as frying medium a considerable amount of squalene is absorbed by the fried potatoes, thus becoming part of our diet.

Authors+Show Affiliations

Laboratory of Food Chemistry-Biochemistry-Physical Chemistry, Department of Science of Dietetics-Nutrition, Harokopio University 70 El. Venizelou Av., 176 71 Kallithea, Athens, Greece.No affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

14985184

Citation

Kalogeropoulos, Nick, and Nikolaos K. Andrikopoulos. "Squalene in Oils and Fats From Domestic and Commercial Fryings of Potatoes." International Journal of Food Sciences and Nutrition, vol. 55, no. 2, 2004, pp. 125-9.
Kalogeropoulos N, Andrikopoulos NK. Squalene in oils and fats from domestic and commercial fryings of potatoes. Int J Food Sci Nutr. 2004;55(2):125-9.
Kalogeropoulos, N., & Andrikopoulos, N. K. (2004). Squalene in oils and fats from domestic and commercial fryings of potatoes. International Journal of Food Sciences and Nutrition, 55(2), 125-9.
Kalogeropoulos N, Andrikopoulos NK. Squalene in Oils and Fats From Domestic and Commercial Fryings of Potatoes. Int J Food Sci Nutr. 2004;55(2):125-9. PubMed PMID: 14985184.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Squalene in oils and fats from domestic and commercial fryings of potatoes. AU - Kalogeropoulos,Nick, AU - Andrikopoulos,Nikolaos K, PY - 2004/2/27/pubmed PY - 2004/5/25/medline PY - 2004/2/27/entrez SP - 125 EP - 9 JF - International journal of food sciences and nutrition JO - Int J Food Sci Nutr VL - 55 IS - 2 N2 - Squalene was determined in commercial frying oils and fats (sunflower oil, cottonseed oil, corn oil, soybean oil, palm kernel oil, palm oil, vegetable shortening oil, and cooking fats) sampled during deep-frying of potatoes from 21 restaurants in Athens, Greece, and in domestic frying oils [virgin olive oil (VOO), vegetable shortening and sunflower oil] used during the domestic pan-frying and deep-frying of potatoes. The analyses were carried out after cold saponification of the oils followed by gas chromatography-mass spectrometry of the hexane extract. Quantification was carried out by reference curve, using standard squalene solutions. Fresh vegetable oils and fats were found to contain small amounts of squalene (10.2-49.3 mg/100 g oil or fat), with the exception of fresh VOO, which contained 454 mg/100 g. The squalene content of the frying oils was reduced during frying, its lower concentration found in cooked fats (5.9 mg/100 g fat) and its higher in fried VOO (428 mg/100 g oil) after the first frying session. Squalene appeared to be rather stable during frying. Its retention in used restaurant seed oils and fats remained over 50% even after 30 h of frying while a high recovery of 84-96% was observed during the domestic deep-frying of potatoes in VOO. It seems that by using VOO as frying medium a considerable amount of squalene is absorbed by the fried potatoes, thus becoming part of our diet. SN - 0963-7486 UR - https://www.unboundmedicine.com/medline/citation/14985184/Squalene_in_oils_and_fats_from_domestic_and_commercial_fryings_of_potatoes_ L2 - https://www.tandfonline.com/doi/full/10.1080/09637480410001666531 DB - PRIME DP - Unbound Medicine ER -