Martín-Torres Sandra, González-Casado Antonio, Medina-García Miriam, Medina-Vázquez María Soledad, Cuadros-Rodríguez Luis
Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Av. Fuentenueva s.n., E-18071 Granada, Spain.
Foods. 2023 Feb 1;12(3):604. doi: 10.3390/foods12030604.
The stability of highly consumed vegetable refined oils after discontinuous frying of potatoes was compared. Both those vegetable oils containing additives and those that did not were considered. Vegetable oil samples were evaluated using refractive index, anisidine and peroxide values, UV absorbance and dielectric constant-based determination of the content of total polar compounds. Chemical changes caused over the frying time were monitored and multivariate modelling of the data was carried out. A new gas chromatographic-mass spectroscopy method was intended to record a fingerprint of both polar and non-polar compound fractions. Multivariate models of chromatographic fingerprints were also developed, and the results obtained from both approaches were verified to be statistically similar. In addition, multivariate modelling also allows to differentiate among vegetable oils according to oxidation performance. Indeed, it was initially observed that olive oils presented the highest natural thermo-oxidative stability compared to other seed oils, although it should be noted that these differences were not significant when regarding olive pomace oils and seed oils containing synthetic additives.
比较了高消费的植物精炼油在间断油炸土豆后的稳定性。研究对象包括含添加剂的植物油和不含添加剂的植物油。通过折射率、茴香胺值、过氧化值、紫外吸光度以及基于介电常数测定总极性化合物含量来评估植物油样品。监测油炸过程中产生的化学变化，并对数据进行多变量建模。一种新的气相色谱 - 质谱法旨在记录极性和非极性化合物馏分的指纹图谱。还建立了色谱指纹图谱的多变量模型，两种方法得到的结果经统计验证具有相似性。此外，多变量建模还能够根据氧化性能区分植物油。实际上，最初观察到与其他种子油相比，橄榄油具有最高的天然热氧化稳定性，不过需要注意的是，当涉及橄榄果渣油和含合成添加剂的种子油时，这些差异并不显著。
