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Fried potatoes: Impact of prolonged frying in monounsaturated oils.
Food Chem. 2018 Mar 15; 243:192-201.FC

Abstract

Fresh potatoes were intermittently deep-fried up to recommended limits (175°C, 8h/day, 28h) in extra-virgin olive oil (EVOO), peanut oil (PO) and canola oil (CO), and compared for diverse chemical components and sensorial attributes, aiming to quantify the impact of prolonged frying on potatoes nutrients, and the potential alterations resulting from the use of different monounsaturated-rich oils. Independently of oil type, its degradation promotes time-dependent losses of important potato nutrients, as vitamin C. Regarding the monounsaturated-rich oils tested, potatoes fried in CO had more equilibrated fatty acid profiles, but higher amounts of aldehydes derived from PUFA oxidation, while in EVOO were enriched with phenolic compounds. Acrylamide amounts were not affected by oil type or frying hours. Sensory degradation was gradually perceived by the panellists, except in PO. Prolonged frying should not be studied only on the basis of oil degradation because, even if within regulated limits, it induces loss of important food compounds.

Authors+Show Affiliations

REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal. Electronic address: csps.santos@gmail.com.REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal; Department of Physical and Analytical Chemistry, Faculty of Experimental Sciences, University of Jaén, Campus las Lagunillas, E-23071 Jaén, Spain. Electronic address: lucymolgar@gmail.com.REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal. Electronic address: sara.cunha@ff.up.pt.REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal; EPIUnit - Instituto de Saúde Pública, Universidade do Porto, Rua das Taipas, nº 135, 4050-600 Porto, Portugal. Electronic address: sucasal@ff.up.pt.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29146328

Citation

Santos, Carla S P., et al. "Fried Potatoes: Impact of Prolonged Frying in Monounsaturated Oils." Food Chemistry, vol. 243, 2018, pp. 192-201.
Santos CSP, Molina-Garcia L, Cunha SC, et al. Fried potatoes: Impact of prolonged frying in monounsaturated oils. Food Chem. 2018;243:192-201.
Santos, C. S. P., Molina-Garcia, L., Cunha, S. C., & Casal, S. (2018). Fried potatoes: Impact of prolonged frying in monounsaturated oils. Food Chemistry, 243, 192-201. https://doi.org/10.1016/j.foodchem.2017.09.117
Santos CSP, et al. Fried Potatoes: Impact of Prolonged Frying in Monounsaturated Oils. Food Chem. 2018 Mar 15;243:192-201. PubMed PMID: 29146328.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Fried potatoes: Impact of prolonged frying in monounsaturated oils. AU - Santos,Carla S P, AU - Molina-Garcia,Lucía, AU - Cunha,Sara C, AU - Casal,Susana, Y1 - 2017/09/27/ PY - 2017/06/02/received PY - 2017/09/11/revised PY - 2017/09/22/accepted PY - 2017/11/18/entrez PY - 2017/11/18/pubmed PY - 2018/7/14/medline KW - Acrylamide KW - Ascorbic acid KW - Deep-frying KW - Monounsaturated fats KW - Nutritional and sensory quality KW - Oxidation KW - White potatoes SP - 192 EP - 201 JF - Food chemistry JO - Food Chem VL - 243 N2 - Fresh potatoes were intermittently deep-fried up to recommended limits (175°C, 8h/day, 28h) in extra-virgin olive oil (EVOO), peanut oil (PO) and canola oil (CO), and compared for diverse chemical components and sensorial attributes, aiming to quantify the impact of prolonged frying on potatoes nutrients, and the potential alterations resulting from the use of different monounsaturated-rich oils. Independently of oil type, its degradation promotes time-dependent losses of important potato nutrients, as vitamin C. Regarding the monounsaturated-rich oils tested, potatoes fried in CO had more equilibrated fatty acid profiles, but higher amounts of aldehydes derived from PUFA oxidation, while in EVOO were enriched with phenolic compounds. Acrylamide amounts were not affected by oil type or frying hours. Sensory degradation was gradually perceived by the panellists, except in PO. Prolonged frying should not be studied only on the basis of oil degradation because, even if within regulated limits, it induces loss of important food compounds. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/29146328/Fried_potatoes:_Impact_of_prolonged_frying_in_monounsaturated_oils_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(17)31593-5 DB - PRIME DP - Unbound Medicine ER -