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Title: DISTRIBUTION OF NONVOLATILE DEGRADATION PRODUCTS IN GENETICALLY MODIFIED FRYING OILS

Author
item Abidi, Sharon
item Warner, Kathleen
item Rennick, Kathy
item Parrott, Linda

Submitted to: Annual Meeting and Expo of the American Oil Chemists' Society
Publication Type: Abstract Only
Publication Acceptance Date: 5/10/1999
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Polar fractions of genetically modified oils used for frying French fries, potato chips, and French fries/tortilla chips for up to 40 hrs were analyzed for nonvolatile components by high performance size exclusion chromatography (HPSEC) evaporative light scattering detection (ELSD). Degradation products were separated on three mixed bed polystyrene divinylbenzene columns and eluted with tetrahydrofuran at a flow rate of 0.8 ml/min. A total of eight HPSEC bands with variable distribution of molecular weights was observed. Depending on the frying conditions and oil varieties used, concentrations of the resolved species varied from zero to 18.5 mg/100 mg oil. Makeup oil addition appeared to have significant bearing on the degradation of oils. Thus, frying French fries in high oleic sunflower (HOSUN) oils with only minimal makeup oil additions tended to produce higher levels of nonvolatile products than potato chips fried in oil with complete oil turnover. HPSEC-ELSD of mixed oils yielded combined compositional distributions of individual oils with no apparent synergistic effect. When French fries were fried for 30 hrs, oxidized monomeric triglycerides were the major products of HOSUN, whereas dimeric triglycerides were found to be the predominant products of cottonseed oils. The extent of oil deterioration during frying French fries/tortilla chips seemed to follow the trend: soybean oil (SBO) > high-oleic SBO > low-linolenic SBO. HPSEC of oils derived from different oilseed lines yielded typical distribution patterns of triglyceride-derived degradation products. The oil specific regions of composition profiles may serve as indicators for frying oil stability.