CHANGES IN FATTY ACIDS CONTENT OF TWO OILS USED FOR PARTIALLY FRYING OF POTATO

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MIRZAEI H.; BOLDAJI F.A.; DOKHANI SH.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Paper Information

Journal: Journal of Agricultural Sciences and Natural Resources Year:2006 | Volume:12 | Issue:6 Page(s): 120-126

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Information Journal Paper

Title

CHANGES IN FATTY ACIDS CONTENT OF TWO OILS USED FOR PARTIALLY FRYING OF POTATO

Author(s)

MIRZAEI H. | BOLDAJI F.A. | DOKHANI SH. | Issue Writer Certificate

Keywords

SOYQ4

COTTON HYDROGENATED OILQ4

SUNFLOWER OILQ4

LINOLEIC ACIDQ4

LINOLENIC ACIDQ4

PALMITIC ACIDQ4

STEARICACIDQ4

Abstract

In this study, for partially frying potato, changes in fatty acids content of two oils used before and after were studied. The results of this study showed that PALMITIC ACID content of hydrogenated oils of SOY and cottonseed increased about 0.86% due to partially frying at temperature of oil at, 100ºc for 5 min, this means that the amount of changes were from 10.72% to 11.85% of fatty acids, which was predictable, while stearic acid and oliec acid showed minor changes. The changes evaluated were from 5.54%to 5.78% for stearic acid and 36.76% to 34.81% for oleic acid respectively. LINOLEIC ACID of hard oil reduced from 4.43% to 3.54% but in the case of SUNFLOWER OIL (liquid), the reduction in palmitic and oleic acids were 0.38% and 0.63% respectively. Content of LINOLEIC ACID of same oil used for partially potato frying, increased from 60.76% to 61.05%, but LINOLENIC ACID of the same oil decreased, from 0.94% to 0.63%. Therefore, due to minor changes occurred in unsaturated fatty acids (USFA), especially LINOLENIC ACID content of SUNFLOWER OIL is considered suitable oil for partially frying of potato.

Cites

EVALUATION OF OXIDATIVE STABILITY OF OLIVE OIL

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APA: Copy

MIRZAEI, H., BOLDAJI, F.A., & DOKHANI, SH.. (2006). CHANGES IN FATTY ACIDS CONTENT OF TWO OILS USED FOR PARTIALLY FRYING OF POTATO. JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES, 12(6), 120-126. SID. https://sid.ir/paper/9351/en

Vancouver: Copy

MIRZAEI H., BOLDAJI F.A., DOKHANI SH.. CHANGES IN FATTY ACIDS CONTENT OF TWO OILS USED FOR PARTIALLY FRYING OF POTATO. JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES[Internet]. 2006;12(6):120-126. Available from: https://sid.ir/paper/9351/en

IEEE: Copy

H. MIRZAEI, F.A. BOLDAJI, and SH. DOKHANI, “CHANGES IN FATTY ACIDS CONTENT OF TWO OILS USED FOR PARTIALLY FRYING OF POTATO,” JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES, vol. 12, no. 6, pp. 120–126, 2006, [Online]. Available: https://sid.ir/paper/9351/en

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