Oxidative stability of potato chips: effect of frying oil type, temperature and antioxidants

1999 ◽  
Vol 79 (11) ◽  
pp. 1524-1528 ◽  
Author(s):  
M Lolos ◽  
V Oreopoulou ◽  
C Tzia
Keyword(s):  
Oxidative Stability ◽  
Potato Chips ◽  
Frying Oil ◽  
Oil Type

Oxidative stability of potato chips determined by Rancimat

1992 ◽  
Vol 69 (4) ◽  
pp. 335-337 ◽  
Author(s):  
D. Barrera-Arellano ◽  
W. Esteves
Keyword(s):  
Oxidative Stability ◽  
Potato Chips

scholarly journals Physicochemical properties and oxidative stability of frying oils during repeated frying of potato chips

2017 ◽  
Vol 27 (3) ◽  
pp. 651-659 ◽  
Author(s):  
Ki Seon Yu ◽  
Hyunnho Cho ◽  
Keum Taek Hwang
Keyword(s):  
Physicochemical Properties ◽  
Oxidative Stability ◽  
Potato Chips ◽  
Frying Oils

Post-Frying Oil Drainage from Potato Chips and French Fries: A Comparative Study of Atmospheric and Vacuum Drainage

2011 ◽  
Vol 6 (2) ◽  
pp. 489-497 ◽  
Author(s):  
Azmil Haizam Ahmad Tarmizi ◽  
Keshavan Niranjan
Keyword(s):  
Comparative Study ◽  
Potato Chips ◽  
Frying Oil ◽  
French Fries

scholarly journals Antioxidant Activities Of Threadfin Bream (Nemipterus Japonicus) Hydrolysate And Its Effect On Oxidative Stability Of Frying Oil

2020 ◽  
Vol 17 (2) ◽  
pp. 129
Author(s):  
Normah Ismail ◽  
Mohd Faizzuddin Mustapa Kamal ◽  
Kyaw Zay Ya
Keyword(s):  
Oxidative Stability ◽  
Induction Period ◽  
Palm Olein ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Frying Oil ◽  
Ferrous Ion ◽  
Lower Percentage ◽  
Dpph Radical ◽  
Dpph Radical Scavenging

The antioxidant activities and oxidative stability of palm olein frying oil added with threadfin bream (TFB) hydrolysate and Nanox 189 were studied. The DPPH radical scavenging activities and chelating effects of ferrous ion were evaluated and compared with α-tocopherol. Oxidative stability after 30 frying cycles were analysed for induction period, free fatty acids (FFA), peroxide values (PV), total polar compounds (TPC) and viscosity. Palm olein without any antioxidant were used as control. Nanox 189 exhibited higher percentage on DPPH scavenging effect and ferrous ion chelating effect than TFB hydrolysate. Frying oil added with Nanox 189 recorded the longest induction period which was up to 11 hr. while TFB hydrolysate added oil showed induction period of 9 hr. Nanox 189 addition in frying oil yielded the lowest FFA and PV followed by those added with TFB hydrolysate. Highest readings of TPC was recorded for TFB hydrolysate added oil which is 13%. Throughout the 30 frying cycles, the addition of TFB hydrolysate recorded lower percentage increase for viscosity than Nanox 189 with 4.7% compared to the latter which is 9.6%. Even though the antioxidant activities of TFB hydrolysate was lower than that of Nanox 189, the study suggested some antioxidant potential of TFB hydrolysate based on the DPPH radical scavenging activities and chelating effects of ferrous ion as well as its ability to slightly improve the oxidative stability of palm olein during the 30 frying cycles.

Oxidative Stability of Blend Oil During Deep-Fat Frying of Potato Chips

2012 ◽  
Vol 11 (9) ◽  
pp. 828-832 ◽  
Author(s):  
Nazaruddin Ramli ◽  
Mahzad Nafar ◽  
Irwandi Jaswir
Keyword(s):  
Oxidative Stability ◽  
Potato Chips ◽  
Deep Fat Frying

Oxidative stability of healthful frying oil medium and uptake of inherent nutraceuticals during deep frying

2005 ◽  
Vol 82 (10) ◽  
pp. 753-757 ◽  
Author(s):  
Nasirullah ◽  
Baby Latha Rangaswamy
Keyword(s):  
Oxidative Stability ◽  
Frying Oil ◽  
Deep Frying

scholarly journals 3-Chloropropane-1,2-diol Fatty Acid Esters in Potato Products

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S421-S424 ◽  
Author(s):  
Z. Zelinková ◽  
M. Doležal ◽  
J. Velíšek
Keyword(s):  
Fatty Acid ◽  
Palm Oil ◽  
Processing Technique ◽  
Potato Chips ◽  
Frying Oil ◽  
French Fries ◽  
Fatty Acid Esters ◽  
Mcpd Esters ◽  
Potato Products ◽  
Acid Esters

The occurrence of 3-chloropropane-1,2-diol fatty acid esters (bound 3-MCPD) in French fries and potato chips is reported. These products belong to the group of foodstuffs with high amount of 3-MCPD esters. Bound 3-MCPD was determined in all analysed samples in following concentrations: pre-frying French fries 27–64 μg/kg, French fries (final product) 100–258 μg/kg and potato chips 229–1008 μg/kg. Palm oil used for frying potato chips was analysed as well and the bound 3-MCPD levels ranged from 654 to 1920 μg/kg. 3-MCPD esters are formed in these products as a consequence of the processing technique. Especially frying oil represents the main source of these contaminants in frying potato products.

Effect of additives on the oxidative stability and corrosivity of biodiesel samples derived from babassu oil and residual frying oil: An experimental and theoretical assessment

Fuel ◽  
2021 ◽  
Vol 289 ◽  
pp. 119939
Author(s):  
Nelly V.P. Rangel ◽  
Leonardo P. da Silva ◽  
Vinícius S. Pinheiro ◽  
Igor M. Figueredo ◽  
Othon S. Campos ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Frying Oil ◽  
Babassu Oil ◽  
Effect Of Additives ◽  
Theoretical Assessment

scholarly journals Physiochemical properties of short‐term frying oil for chicken wing and its oxidative stability in an oil‐in‐water emulsion

2019 ◽  
Vol 8 (1) ◽  
pp. 668-674
Author(s):  
He Jiang ◽  
Wenwei Chen ◽  
Zhenbao Jia ◽  
Fei Tao
Keyword(s):  
Oxidative Stability ◽  
Frying Oil ◽  
Short Term ◽  
Water Emulsion ◽  
Physiochemical Properties ◽  
Oil In Water ◽  
Oil In Water Emulsion
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