State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
Food Chem. 2017 Dec 15;237:98-105. doi: 10.1016/j.foodchem.2017.05.100. Epub 2017 May 18.
The effects of frying oils' fatty acids profile on the formation of polar components and their retention in French fries and corresponding deep-fried oils were investigated in the present study, using oils with different fatty acids composition. Our analysis showed that the total polar compounds (TPCs) content in French fries was only slightly lower than that in deep-fried oils, indicating that there was no significant difference considering the amounts of TPCs in French fries and deep-fried oils. Our further analysis showed that different polar components in TPCs distributed differently in deep-fried oils and oils extracted from French fries. Specifically, the level of oligomeric and dimeric triacylglycerols was higher in French fries while oxidized triacylglycerols and diacylglycerols content was higher in deep-fried oils. The different retention of TPCs components in French fries may be explained by their interactions with carbohydrates, which are shown to enhance with the increase of hydrophobic property. Chemometric analysis showed that no correlation between the polar compounds level and saturated fatty acids profile was observed. Meanwhile, the polar compounds content was highly correlated with the formation of trans-C18:1, and a highly positive association between polar compounds and C18:2 content was also observed in palm oil.
本研究使用不同脂肪酸组成的油脂，考察了煎炸油脂肪酸组成对极性成分形成及其在法式炸薯条和相应煎炸油中残留的影响。分析结果表明，法式炸薯条中的总极性化合物（TPC）含量略低于煎炸油，这表明从 TPC 的含量来看，法式炸薯条和煎炸油之间没有显著差异。进一步的分析表明，TPC 中不同的极性成分在煎炸油和从法式炸薯条中提取的油中的分布不同。具体而言，在法式炸薯条中，低聚和二聚三酰基甘油的水平较高，而在煎炸油中，氧化三酰基甘油和二酰基甘油的含量较高。TPC 成分在法式炸薯条中的不同保留率可以通过它们与碳水化合物的相互作用来解释，这表明随着疏水性的增加而增强。化学计量分析表明，在极性化合物水平和饱和脂肪酸组成之间未观察到相关性。同时，极性化合物含量与反式 C18:1 的形成高度相关，在棕榈油中也观察到极性化合物含量与 C18:2 含量之间存在高度正相关。
