Evaluation of Changes in Physicochemical Parameters of Rape and Soybean Oils during the Frying Process of French Fries
DOI:
https://doi.org/10.26408/133.02Abstract
Fats, including vegetable oils, are an important component of the diet. They not only have a high energy value, but also contain nutrients that are essential for the proper functioning of the human body. The increasing consumption of fried products affects the consumption of the oils used for a long time in the deep frying processes. Vegetable oils contain large amounts of unsaturated fatty acids, which are subject to oxidative and hydrolytic processes, while thermal polymerization can also occur in them. The aim of the study was to compare the oxidative stability of rapeseed and soybean oils while frying potato chips in them at 180°C. The study presents changes in the acid and peroxide values, as well as changes in the sensory characteristics of the oils under the influence of heating. The studies showed that rapeseed oil was characterized by greater sensitivity to oxidation compared to soybean oil. Soybean oil contained more hydrolysis products, but during the frying process their increase was similar to the products formed in rapeseed oil.
References
Buczek, B., Leśniak, A., 2007, Assessment of the Quality of Vegetable Oils at Various Stages of Use Using Selected Physicochemical Indicators, Scientific Papers of the University of Economics in Krakow, no. 737, pp. 5–17 (in Polish).
Drozdowski, B., 2007, Lipids [in:] Food Chemistry. Saccharides, Lipids and Proteins, vol. 2, WNT, Warsaw, pp. 73–144 (in Polish).
Fadda, A., Sanna, D., Sakar, H.E., Gharby, S., Mulas, M.,Medda, S., Yesilcubuk, N.S., Can Karaca, A., Gozukirmizi, C.K., Lucarini, M., Lombardi-Boccia, G., Diaconeasa, Z., Durazzo, A., 2022, Innovative and Sustainable Technologies to Enhance the Oxidative Stability of Vegetable Oils, Sustainability, vol. 14, no. 2.
Gertz, C., Klostermann, S., Kochhar, S.P., 2000, Testing and Comparing Oxidative Stability of Vegatable Oils and Fats at Frying Temperature, European Journal of Lipid Science and Technology, vol. 102, no. 8–9, pp. 533–551.
Ghafoor, K., Yuksel, B., Juhaimi, F.A.L., Ozcan, M.N., Uslu, N., Babiker, E.E., Ahmed, I.M., Azmi, I.U., 2020, Effect of Frying on Physicochemical and Sensory Properties of Potato Chips Fried in Palm Oil Supplemented with Thyme and Rosemary Extracts, Journal of Oleo Science, vol. 69, no. 10, pp. 1219–1230.
Kędzior, W. (ed.), 2012, Badanie i ocena jakości produktów spożywczych, Wydawnictwo Uniwersytetu Ekonomicznego w Krakowie, Kraków.
Kondratowicz-Pietruszka, E., 2010, Characteristics of the Fatty Acid Profile of Selected Vegetable Oils, Scientific Papers of the University of Economics in Krakow, no. 841, pp. 50–63 (in Polish).
Lacband, G., Frauen, M., Friedt, W., 2000, NAPUS 2000, Rapeseed (Brasicum napus) Breeding for Human Nutrition, Food Research International, 2001, vol. 8, no. 1, (35), pp. 273–278.
Lesiak, A., Ostasz, L., 2006, Changes in the Physicochemical Properties of Heat-Treated Rapeseed Oil and Their Kinetic Analysis, Scientific Papers of the University of Economics in Krakow, vol. 710, pp. 81–96 (in Polish).
Maniak, B., Zdybel, B., Bogdanowicz, M., 2012, Assessment of Selected Physicochemical Properties of Traditional Vegetable Oils Produced in the Lublin Region, Agricultural Engineering, vol. 3, no. 138, pp. 101–107 (in Polish).
Martin-Torres, S., González-Casado, A., Medina-García, M., Medina-Vázquez, S.M., Cuadros-Rodríguez, L., 2023, A Comparison of the Stability of Refined Edible Vegetable Oils under Frying Conditions: Multivariate Fingerprinting Approach, Foods, vol. 12, no. 3.
Mitrea, L., Teleky, B.E., Leopold, L.F., Nemes, S.A., Plamada, D., Dulf, F.V., Pop, I.D., Vodnar, D.C., 2022, The Physicochemical Properties of Five Vegetable Oils Exposed at High Temperature for a Short-Time-Interval, Journal of Food Composition and Analysis, vol. 106.
Ostasz, L., 2004, Comparison of the Dynamics of the Increase in the Rate of Oxidative Changes in Rapeseed Oil Heated at a Temperature Below 100°C, Scientific Papers of the University of Economics in Krakow, vol. 656, pp. 44–56 (in Polish).
Ostasz, L., Kondratowicz-Pietruszka, E., 2005, Physicochemical Studies of Universal Oil Used for Frying Frozen Products, Scientific Papers of the University of Economics in Krakow, vol. 689, pp. 55–74 (in Polish).
Ostasz, L., Kondratowicz-Pietruszka, E., 2006, Changes in Physicochemical Parameters of Rapeseed Oil during Frying of Frozen Fish Products, Scientific Papers of the University of Economics in Krakow, vol. 710, pp. 60–79 (in Polish).
Ostasz, L., Kondratowicz-Pietruszka, E., 2007, Changes in the Composition of Higher Fatty Acids in Edible Oils after Frying Starch Products, Scientific Papers of the University of Economics in Krakow, vol. 737, pp. 79–92 (in Polish).
Perkins, E.G., 1976, Chemical, Nutrition and Metabolic Studies of Heated Fats, International Chemical Aspects Reviews Franc. Des Corps Gras, vol. 23.
Płatek, T., Węgrowski, J., 2001, The Influence of Refining Processes on the Quality Features Determining the Nutritional and Health Value of Rapeseed Oil, 9th International Scientific Conference "Advances in Vegetable Fat Technology", Kaunas, Lithuania, 21–24 May 2001.
PN-A-86934:1995, Determination of Color by Spectrophotometric Method.
PN-ISO 3960:1996, Determination of the Peroxide Value of Oil.
PN-ISO 660:1998, Determination of Acid Number of Oil.
Prior, E.M., Vadke, V.S., Sosulski, F.W, 1993, Effect of Heat Treatments on Canola Press Oil, I. Nontriglyceride Components, Journal of the American Oil Chemists' Society, vol. 68, no. 6, pp. 401–406.
Ratusz, K., Kowalski, B., Bekas, W., Wirkowska, M., 2005, Monitoring of Autoxidation of Rapeseed and Sunflower Oil, Oilseed Crops, vol. 26, pp. 211–220 (in Polish).
Robak, B., Gogolewski, M., 2000, Physicochemical Changes Occurring in Rapeseed Oil during Heating at High Temperatures, Taking into Account the Formation of Transisomers of Fatty Acids, Oil Plants, vol. 21, pp. 683–692 (in Polish).
Rotkiewicz, D., Konopka, J., Tańska, M., 2002, Carotenoid and Chlorophyll Pigments of Vegetable Oils and Their Functions, Oil Plants, vol. 23, pp. 562–579 (in Polish).
Stec, M., Kurzeja, E., Czerwiec, A., Jasek, A., Wardas, M., 2009, Lipid Peroxidation in Heat-Treated Soybean and Corn Oil and after Frying Proteins in Them, Bromatology and Toxicological Chemistry, vol. XLII, pp. 52–58 (in Polish).
Szponar, L, Mojska, H, Ołtarzewski, M., 2012, Fats, [in:] Nutrition Standards for the Polish Population – Amendment, Jarosz M. (ed.), IŻŻ, Warsaw, pp. 44–58 (in Polish).
Wąsowicz, E., Gramza, A., Hęś, M., Jeleń, H.H., Korczak, J., Małecka, M., Mildner-Sekudlarz, S., Rudzińska, M., Samotyja, U., Zawirska-Wojtasiak, R., 2004, Oxidation of Lipids in Food, Polish Journal of Food Nutrition Science, vol. 13/54, no. 1, pp. 87–100.
Zeleňáková, L., Angelovičová, M., Šnirc, M., Žiarovská, J., 2020, Thermo-degradative Changes of Rapeseed and Sunflower Oils During Deep-frying French Fries, Potravinárstvo/Slovak Journal of Food Sciences, vol. 13, no. 1, pp. 138–149.
Zielińska, M., Rutkowska, J., Antoniewska, A., 2017, Lipid Oxidation Products – Nutritional and Health Consequences, Problems of Hygiene and Epidemiology, vol. 98, no. 3, pp. 203–211 (in Polish).
Zula, A.T., Teferra, T.F., 2022, Effect of Frying Oil Stability Over Repeated Reuse Cycles on the Quality and Safety of Deep-Fried Nile Tilapia Fish (Oreochromis niloticus): A Response Surface Modeling Approach, International Journal of Food Properties, vol. 25, no. 1, pp. 315–325.
Downloads
Published
How to Cite
License
Copyright (c) 2025 Maria Dymkowska-Malesa, Monika Radzymińska, Beata Erlichowska
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors retain the copyright to their work, licensing it under the Creative Commons Attribution License Attribution 4.0 International licence (CC BY 4.0) which allows articles to be re-used and re-distributed without restriction, as long as the original work is correctly cited. The author retains unlimited copyright and publishing rights.
