Laboratoire d'Électrochimie et Environnement , École Nationale d'Ingénieurs de Sfax, Université de Sfax , B.P. 1173, 3038 Sfax , Tunisia.
Institut Supérieur de Biotechnologie de Sfax , Université de Sfax , B.P. 1175, 3038 , Sfax , Tunisia.
J Agric Food Chem. 2018 Apr 4;66(13):3514-3523. doi: 10.1021/acs.jafc.7b05163. Epub 2018 Mar 21.
The frying performance of pure refined olive-pomace oil (ROPO) and blended with refined coconut oil (RCO) (80:20) was compared during a frying operation of French fries at 180 °C. Blending polyunsaturated oils with highly saturated or monounsaturated oils has been studied extensively, however in literature there is no study has been reported so far on blending ROPO (rich in monounsaturated fatty acids) with RCO (rich in saturated fatty acids) to formulate new frying oils. At the end of the frying process, the blend of ROPO/RCO exhibited a higher chemical stability than the pure ROPO based on total polar compounds (TPC), and polymers. The rate of TPC formation was achieved 23.3% and 30.6% for the blend and the pure oil, respectively. Trans and free fatty acids content, as well as anisidine value were also observed to be the highest in the pure ROPO. This study evaluated the frying performance in the search for appropriate frying oils to deliver healthy fried products with optimized nutritional qualities.
在 180°C 的油炸薯条操作中，比较了纯精炼橄榄渣油（ROPO）和与精炼椰子油（RCO）（80:20）混合的煎炸性能。将多不饱和油与高度饱和或单不饱和油混合已经进行了广泛的研究，然而，到目前为止，在文献中还没有报道将富含单不饱和脂肪酸的 ROPO（富含单不饱和脂肪酸）与富含饱和脂肪酸的 RCO 混合来配制新的煎炸油的研究。在煎炸过程结束时，基于总极性化合物（TPC）和聚合物，ROPO/RCO 混合物的化学稳定性高于纯 ROPO。对于混合物和纯油，TPC 形成的速率分别达到 23.3%和 30.6%。反式和游离脂肪酸含量以及茴香胺值也在纯 ROPO 中最高。本研究评估了煎炸性能，以寻找合适的煎炸油，提供具有优化营养品质的健康油炸产品。
