Comparison of the frying stability of regular and high-oleic acid sunflower oils

The frying stability of a regular sunflower oil (RSFO) was compared with that of a high‐oleic acid sunflower oil (HOSFO). The rate of FFA formation was greater for HOSFO than RSFO during 72 h of frying. The content of tocopherols was much higher in RSFO and their degradation was markedly slower than...

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Bibliographic Details
Published inJournal of the American Oil Chemists' Society Vol. 83; no. 4; pp. 331 - 334
Main Authors Norman, L, Eskin, N.A.M, Przybylski, R
Format Journal Article
LanguageEnglish
Published Berlin/Heidelberg Springer‐Verlag 01.04.2006
Springer
Springer Nature B.V
Subjects
Biological and medical sciences
Cooking
Fat industries
fatty acid composition
Fatty acids
Flowers & plants
Food industries
food quality
frying
Frying stability
Fundamental and applied biological sciences. Psychology
high oleic
oleic acid
regular
Sunflower oil
tocopherols
total polars
Vegetable oils
Vitamin E
total polars
Stability
tocopherols
Frying
Monounsaturated fatty acid
Lipids
Vegetable oil
Edible oil
Oils and fats industry
Sunflower oil
Oleic acid
Quality
Frying stability
high oleic
Tocopherol
regular
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Summary:The frying stability of a regular sunflower oil (RSFO) was compared with that of a high‐oleic acid sunflower oil (HOSFO). The rate of FFA formation was greater for HOSFO than RSFO during 72 h of frying. The content of tocopherols was much higher in RSFO and their degradation was markedly slower than that observed for HOSFO. The formation of total polar compounds, however, was similar for both oils despite the dramatic differences in FA composition. This study further confirms the limitations in predicting frying stability based solely on the FA composition and is consistent with earlier studies conducted in our laboratory.
ISSN:0003-021X
1558-9331
DOI:10.1007/s11746-006-1208-9