Characterization of tocopherols, tocotrienols and total carotenoids in deep-fat fried French fries

被引：16

作者：

Mba, Ogan I. ^{[1
]}

Dumont, Marie-Josee ^{[1
]}

Ngadi, Michael ^{[1
]}

机构：

[1] McGill Univ, Dept Bioresource Engn, 21111 Lakeshore Rd, Ste Anne De Bellevue, PQ H9X 3V9, Canada

来源：

JOURNAL OF FOOD COMPOSITION AND ANALYSIS | 2018年 / 69卷

基金：

加拿大自然科学与工程研究理事会;

关键词：

Deep-fat flying; Tocopherols; Tocotrienols; Carotenoids; French fries; Oil absorption; Food analysis; Food composition; Biphasic model; THERMAL-DEGRADATION KINETICS; PALM OIL; VITAMIN-E; POTATO SLICES; WATER-LOSS; OXIDATIVE STABILITY; FRYING TEMPERATURES; CANOLA OIL; FOODS; QUALITY;

D O I：

10.1016/j.jfca.2018.02.011

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

French fries were deep-fat fried in crude palm oil (CPO), refined canola oil (RCO) and a blend of CPO/RCO (1:1 w/w) at 170 degrees C for different durations. The fries were analyzed for the presence of certain bioactive nutrients originating from the frying oils. The French fries absorbed over 50% of total carotenoids, 40% of tocotrienols and < 20% of tocopherols from the oils. The order of enrichment based on the frying oil was CPO/RCO blend > CPO > RCO. The moisture ratio, oil uptake, and browning index were modeled with a first order kinetic model, while the changes in the concentration of nutrients in the fries were modeled using the biphasic first order model. In all cases, the coefficients of determination, R-2, calculated were above 0.92. The French fries produced using CPO and the blend of CPO/RCO absorbed less oil and were significantly enriched with carotenoids and vitamin E.

引用

页码：78 / 86

页数：9

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