Comparative assessment of the frying efficiency of standard and low linolenic rapeseed oils: Principal Component Analysis (PCA)  

作　　者：Ming-Ming Hu Chuan-Qi Zhang Xin-Yu Wu 

机构地区：[1]National R&D Center for Freshwater Fish Processing,College of Life Science,Jiangxi Normal University,Nanchang 330022,China

出　　处：《Food and Health》2024年第4期1-9,共9页食品和健康（英文）

基　　金：This work was financially supported by the Science and Technology Research Project of Jiangxi Provincial Education Department(GJJ210322);the National Natural Science Foundation of China(No.32260635).

摘　　要：In this research,the performance of regular rapeseed oil(RSO)and modified low-linolenic rapeseed oil(LLRO)during frying was assessed using a frying procedure that commonly found in fast-food restaurants.Key physicochemical attributes of these oils were investigated.RSO and LLRO differed for initial linolenic acid(12.21%vs.2.59%),linoleic acid(19.15%vs.24.73%).After 6 successive days frying period of French fries,the ratio of linoleic acid to palmitic acid dropped by 54.49%in RSO,higher than that in LLRO(51.54%).The increment in total oxidation value for LLRO(40.46 unit)was observed to be significantly lower than those of RSO(42.58 unit).The changes in carbonyl group value and iodine value throughout the frying trial were also lower in LLRO compared to RSO.The formation rate in total polar compounds for LLRO was 1.08%per frying day,lower than that of RSO(1.31%).In addition,the formation in color component and degradation in tocopherols were proportional to the frying time for two frying oils.Besides,a longer induction period was also observed in LLRO(8.87 h)compared to RSO(7.68 h)after frying period.Overall,LLRO exhibited the better frying stability,which was confirmed by principal component analysis(PCA).

关 键 词：FRYING rapeseed oil frying oil frying stability principal component analysis 

分 类 号：F62[经济管理—产业经济]