Changes in stability, tocopherols, fatty acids and antioxidant capacity of sacha inchi (Plukenetia volubilis) oil during French fries deep-frying. (15th March 2021)

• Record Type: Journal Article
• Authors: Rodríguez, Gilbert; Squeo, Giacomo; Estivi, Lorenzo; Quezada Berru, Soledad; Buleje, Dianeth; Caponio, Francesco; Brandolini, Andrea; Hidalgo, Alyssa
• Is Part Of: Food chemistry. Volume 340(2021)
• Publication Date: 2021-03-15
• Subjects: γ-Tocopherol (PubChem CID: 92729) -- α-Tocopherol (PubChem CID: 14985) -- δ-Tocopherol (PubChem CID: 92094) -- Linolenic acid (PubChem CID: 5280934) -- Linoleic acid (PubChem CID: 5280450) -- Oleic acid (PubChem CID: 445639) -- Palmitic acid (PubChem CID: 985).; Kinetics -- Lipid hydrolysis -- Lipid oxidation -- Tocopherol -- Polar compounds -- Rancimat; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.127942
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Sacha inchi oil (SI) stability during deep-frying at 170 °C or 180 °C was tested. SI had high linolenic acid (53.8% oil) and tocopherols (2540.1 mg/kg) contents. Tocopherol, oil stability and antioxidant capacity decreased in zero-order kinetics. During deep-frying SI withstood degradation better than soybean oil. The tocopherols preserved the stability of SI polyunsaturated fatty acids. Abstract: Sacha inchi ( Plukenetia volubilis ) oil (SI) is appreciated for its nutritional and sensorial characteristics. The aim of this study was to evaluate SI changes during French fries deep-frying at 170 °C or 180 °C up to 119 and 50 min, respectively; commercial soybean oil (SO) was tested as control. SI had high α-linolenic acid (53.8%), linoleic acid (33.4%) and total tocopherols (2540.1 mg/kg). During frying tocopherol content, oil stability and antioxidant capacity (ABTS, DPPH) decreased following zero-order kinetics; γ-tocopherol showed the strongest decrease. Notwithstanding the high SI unsaturation and the commercial antioxidant (TBHQ) in SO, SI showed slightly higher or similar hydrolysis (free fatty acids and diacylglycerols), similar primary (K232, oxidized-triacylglycerols) and lower secondary (K268, triacylglycerol oligopolymers) oxidation. Because of the high tocopherol content, SI showed lower degradation than SO. Thus, SI is suitable for short-term deep-frying; additionally, it may enhance the nutritional value and the flavour of fried foods.