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Fried potatoes: Impact of prolonged frying in monounsaturated oils

Bibliographic Details
Summary:Fresh potatoes were intermittently deep-fried up to recommended limits (175 °C, 8 h/day, 28 h) in extra-virgin olive oil (EVOO), peanut oil (PO) and canola oil (CO), and compared for diverse chemical components and sensorial attributes, aiming to quantify the impact of prolonged frying on potatoes nutrients, and the potential alterations resulting from the use of different monounsaturated-rich oils. Independently of oil type, its degradation promotes time-dependent losses of important potato nutrients, as vitamin C. Regarding the monounsaturated-rich oils tested, potatoes fried in CO had more equilibrated fatty acid profiles, but higher amounts of aldehydes derived from PUFA oxidation, while in EVOO were enriched with phenolic compounds. Acrylamide amounts were not affected by oil type or frying hours. Sensory degradation was gradually perceived by the panellists, except in PO. Prolonged frying should not be studied only on the basis of oil degradation because, even if within regulated limits, it induces loss of important food compounds.
Subject:Fired potatoes Monounsaturated oils
Country:Portugal
Document type:journal article
Access type:Open
Associated institution:Repositório Aberto da Universidade do Porto
Language:English
Origin:Repositório Aberto da Universidade do Porto

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