Kobyliński Jakub P, Krygier Krzysztof, Karlovits György, Szydłowska-Czerniak Aleksandra
Faculty of Food Sciences, Warsaw University of Life Sciences, ul. Nowoursynowska 159, 02-776 Warsaw, Poland.
Bunge Europe Research and Development Center, ul. Niepodległości 42, 88-150 Kruszwica, Poland.
J Am Oil Chem Soc. 2016;93:237-242. doi: 10.1007/s11746-015-2770-9. Epub 2016 Jan 9.
The effect of specific oil surface (SOS) during pan frying of rapeseed oil on its thermal stability and antioxidant capacity (AC) was evaluated. Rapeseed oils with different oil layer heights (OLH = 0.5, 1.0, 1.5, 2.0, and 2.5 cm) were heated on an electric frying pan coated with Teflon at 180 ± 10 °C until a selected end point of 25 % total polar compounds (TPC) was reached. The changes of chemical parameters of oil samples such as peroxide value, -anisidine value, Totox value, free fatty acids, TPC and AC using the 2,2-diphenyl-1-picrylhydrazyl assay were determined. Irrespective of the applied methods, the highest changes in oil with OLH = 0.5 cm were observed. Heating in low OLH also led to the fastest time of TPC formation in rapeseed oil; the 0.5-cm layer reached 25 % TPC in a relatively short time (71.5 min) compared to the highest OLH = 2.5 cm ( = 315.1 min). The SOS and the rate of change in the heated oils decreased with increasing OLH. Crucial effects of SOS on physicochemical oil changes were observed. The present study demonstrated the protective effect of increasing the OLH on the quality of the heated rapeseed oils.
评估了菜籽油在平底煎锅中煎制时特定油表面积（SOS）对其热稳定性和抗氧化能力（AC）的影响。将不同油层高度（OLH = 0.5、1.0、1.5、2.0和2.5厘米）的菜籽油在涂有特氟龙的电煎锅上于180 ± 10°C加热，直至达到选定的终点——总极性化合物（TPC）含量为25%。使用2,2-二苯基-1-苦基肼法测定了油样的化学参数变化，如过氧化值、对茴香胺值、总氧化值、游离脂肪酸、TPC和AC。无论采用何种方法，均观察到OLH = 0.5厘米的油变化最大。低OLH加热还导致菜籽油中TPC形成的时间最快；与最高OLH = 2.5厘米（= 315.1分钟）相比，0.5厘米厚的油层在相对较短的时间（71.5分钟）内达到了25%的TPC。随着OLH的增加，加热油中的SOS及其变化速率降低。观察到SOS对油的物理化学变化有至关重要的影响。本研究证明了增加OLH对加热菜籽油质量的保护作用。
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