Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-637 Poznań, Poland.
Faculty of Health Sciences, Poznan University of Physical Education, 61-871 Poznań, Poland.
Biomolecules. 2024 Feb 23;14(3):269. doi: 10.3390/biom14030269.
This study explores the impact of rotational frying of three different food products on degradation of sterols, as well as their migration between frying oils and food. The research addresses a gap in the existing literature, which primarily focuses on changes in fat during the frying of single food items, providing limited information on the interaction of sterols from the frying medium with those from the food product. The frying was conducted at 185 ± 5 °C for up to 10 days where French fries, battered chicken, and fish sticks were fried in succession. The sterol content was determined by Gas Chromatography. This research is the first to highlight the influence of the type of oil on sterol degradation in both oils and food. Notably, sterols were found to be most stable when food products were fried in high-oleic low-linolenic rapeseed oil (HOLLRO). High-oleic soybean oil (HOSO) exhibited higher sterol degradation than high-oleic rapeseed oil (HORO). It was proven that cholesterol from fried chicken and fish sticks did not transfer to the fried oils or French fries. Despite initially having the highest sterol content in fish, the lowest sterol amount was recorded in fried fish, suggesting rapid degradation, possibly due to prefrying in oil with a high sterol content, regardless of the medium used.
本研究探讨了三种不同食品在旋转油炸过程中甾醇的降解及其在煎炸油和食品之间的迁移情况。该研究填补了现有文献的空白，现有文献主要关注单一食品在油炸过程中脂肪的变化，而对于煎炸介质中的甾醇与食品中甾醇之间的相互作用提供的信息有限。在 185 ± 5°C 的温度下进行油炸，持续时间长达 10 天，其中依次油炸薯条、裹面糊的鸡肉和鱼条。甾醇含量通过气相色谱法确定。这是首次强调油的类型对油和食品中甾醇降解的影响的研究。值得注意的是，当食品在高油酸低亚麻酸油菜籽油（HOLLRO）中油炸时，甾醇最稳定。高油酸大豆油（HOSO）的甾醇降解率高于高油酸菜籽油（HORO）。研究证明，炸鸡和鱼条中的胆固醇不会转移到煎炸油或薯条中。尽管鱼最初含有最高的甾醇含量，但油炸鱼的甾醇含量最低，这表明甾醇迅速降解，可能是由于在含有高甾醇含量的油中预炸，而与使用的介质无关。
