REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal.
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.
Food Chem. 2018 Mar 15;243:192-201. doi: 10.1016/j.foodchem.2017.09.117. Epub 2017 Sep 27.
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.
新鲜土豆在特级初榨橄榄油（EVOO）、花生油（PO）和菜籽油（CO）中按推荐的极限条件（175°C，8 小时/天，28 小时）间歇性地进行深度油炸，并对其进行了多种化学成分和感官特性的比较，旨在量化长时间油炸对土豆营养成分的影响，以及不同富含单不饱和脂肪酸的油的使用所导致的潜在变化。无论油的类型如何，其降解都会导致重要的土豆营养成分随时间的推移而流失，如维生素 C。就所测试的富含单不饱和脂肪酸的油而言，在 CO 中油炸的土豆具有更均衡的脂肪酸谱，但多不饱和脂肪酸氧化衍生的醛类含量更高，而在 EVOO 中则富含酚类化合物。丙烯酰胺的含量不受油类型或油炸时间的影响。除了在 PO 中，长时间油炸对感官的降解逐渐被品尝者所察觉。延长油炸时间不应仅基于油的降解来研究，因为即使在规定的范围内，它也会导致重要食物成分的损失。
