Optimization of frying oil composition rich in essential fatty acids by mixture design. (October 2017)

• Record Type: Journal Article
• Authors: Meinhart, Adriana Dillenburg; Ferreira da Silveira, Tayse Ferreira; Rosa de Moraes, Maria; Petrarca, Mateus Henrique; Silva, Leonardo Henrique; Oliveira, Wellington Silva; Wagner, Roger; André Bolini, Helena Maria; Bruns, Roy Edward; Filho, José Teixeira; Godoy, Helena Teixeira
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 84(2017)
• Page Start: 795
• Page End: 803
• Publication Date: 2017-10
• Subjects: Fried foods -- Fatty acids -- Sterols -- Tocopherols -- Sensory analysis; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2017.06.053
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Studies have shown that the n-6/n-3 fatty acids (FA) ratio intake has risen dramatically, which is associated with the development of inflammatory diseases. Mixtures of vegetable oils may modify the FA profile so that lowering n-6/n-3 ratio and contributing to balance the intake of these fatty acids. Additionally, oil stability over frying may be enhanced. In this context, a multivariate mixture design was used to formulate frying oil mixes with high content of essential FA and low n-6/n-3 ratio from soybean, safflower and flaxseed oils. Among the mixtures (n = 185), 3 were selected for stability (180 days), application in food (French fries) and sensory acceptance studies, and the contents of FA, sterols, and tocopherols were determined in the formulations and French fries. The formulation containing soybean, flaxseed and safflower oil (75:20:5 g.100 g −1 v/v) showed a higher stability than pure soybean oil, was rich in essential fatty acids, phytosterols, tocopherols, and presented a reduced n-6/n-3 ratio. French fries processed with this mix had an increase in the content of these substances, and a sensory acceptance similar to that of soybean oil processed samples. Thus, the oil mixes might boost the nutritional quality of French fries and contribute for a healthier diet. Highlights: Optimization of frying oil from soybean, safflower, and flaxseed by mixture design. The oils have shown high PUFA content, tocopherol, sterols and reduced n3/n6 ratio. The stability of the formulations was confirmed by oxygen induction for 180 days. Fatty acids, sterols, and tocopherols were transferred from oil mix to French Fries. Good sensory acceptance, when compared with soybean oil, was confirmed.