Analysis of the Dynamic Decomposition of Unsaturated Fatty Acids and Tocopherols in Commercial Oils During Deep Frying. (13th August 2019)

• Record Type: Journal Article
• Authors: Liu, Xiaofang; Wang, Shuo; Masui, Eitaro; Tamogami, Shigeru; Chen, Jieyu; Zhang, Han
• Is Part Of: Analytical letters. Volume 52:Number 12(2019)
• Page Start: 1991
• Page End: 2005
• Publication Date: 2019-08-13
• Subjects: Commercial edible oil -- decomposition -- dynamic index -- polyunsaturated fatty acids (PUFAs) -- principal component analysis (PCA) -- total tocopherol (TToc) -- total unsaturated fatty acids (TUFAs); Chemistry, Analytic -- Periodicals; Chemistry, Analytic -- Abstracts; 543
• DOI: 10.1080/00032719.2019.1590378
• Languages: English
• ISSNs: 0003-2719

Abstract

Abstract: The decomposition of unsaturated fatty acids and tocopherols in 10 commercial edible oils during deep frying was investigated. The dominant tocopherol in oils rich in polyunsaturated fatty acids (PUFAs) was γ-tocopherol, except for natural perilla oil (δ-tocopherol dominant), and the main tocopherol in oleic acid-rich oils was α-tocopherol. The PUFA-rich oils had higher tocopherol contents than the oleic acid-rich oils. Both the reduction rate of total unsaturated fatty acid (TUFA) and total tocopherol (TToc) were linear with frying time ( t ). The decomposition rate of TToc is faster than that of TUFA since the slope values obtained from fitting equations ( Y = k t ) k TToc (1.520–14.483) were obviously larger than for k TUFA (0.155–0.270). By establishing a dynamic decomposition index, unsaturated fatty acids and tocopherol in oils showed dynamic decomposition over multiple frying cycles. The obtained results showed that decomposition characteristics of oils are related to their fatty acid compositions.