Submitted to: Annual Meeting and Expo of the American Oil Chemists' Society
Publication Type: Abstract only
Publication Acceptance Date: 5/4/2003
Publication Date: 5/4/2003
Citation: WARNER, K.A., LASZLO, J.A. ADDITION OF FERULOYLATED MONOACYL- AND DIACYLGLYCEROLS TO FRYING OILS. ANNUAL MEETING AND EXPO OF THE AMERICAN OIL CHEMISTS SOCIETY. 2003. Abstracts. p.45. Interpretive Summary:
Technical Abstract: To determine the effects of phenolic compounds on the frying stability of low linolenic acid soybean oil and on the flavor stability of potato chips, feruloylated monoacyl- and diacylglycerols were added to low linolenic acid soybean oil. Frying tests with potato chips were conducted with a low linolenic acid soybean oil control and the same oil with either 200 ppm tertiary butylhydroquinone (TBHQ) or with 750 mg/kg feruloylated monoacyl- and diacylglycerols as gallic acid equivalents (GAE) or 250 mg/kg feruloylated monoacyl- and diacylglycerols as GAE. Frying oils were analyzed for retention of the feruloylated monoacyl- and diacylglycerols as well as for total polar compounds as an indication of oil fry life. Fresh and aged potato chips were evaluated for development of rancidity. After a total frying time of 15 hr using 800g oil in a 1 L fryer, 56% of the feruloylated monoacyl- and diacylglycerols were retained at the low concentration, whereas 58% were retained at the high initial concentration. Sensory panel results showed that aged potato chips fried in oil with feruloylated monoacyl- and diacylglycerols were significantly more stable to the development of rancidity than potato chips fried in the control or in the oil with 200 ppm TBHQ. The phenolic content of the feruloylated monoacyl- and diacylglycerols help to inhibit the deterioration of the oil during frying and of the potato chips during storage at 60C.