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dc.contributor.authorRomero, Antonio-
dc.contributor.authorBastida, Sara-
dc.contributor.authorSánchez-Muniz, F. J.-
dc.identifierdoi: 10.1002/ejlt.200600206-
dc.identifierissn: 1438-7697-
dc.identifier.citationEuropean Journal of Lipid Science and Technology 109: 165- 173 (2007)-
dc.description.abstractFrying of frozen foods has become popular because it considerably reduces cooking time. Polymers and cyclic fatty acid monomers (CFAM) formed during frying are potentially toxic and therefore their production should be minimized. Twenty discontinuous fryings of different frozen foods were carried out over ten consecutive days, in sunflower oil (SO) and in high-oleic acid sunflower oil (HOSO), by adding fresh oil after each frying to bring the volume of the fryer oil back to 3 L. CFAM methyl ester derivates were hydrogenated, isolated, concentrated and quantified by HPLC using a reverse-phase column, followed by gas chromatography. After 20 fryings, significantly higher contents of polar material, polymers and CFAM (all p <0.001) were found in SO than in HOSO. Bicyclic compound formation was four times higher in SO (p <0.001). The fat from the fried potatoes presented a polymer content very similar to that of their corresponding oils. The 100-g rations of the SO-fried potatoes from the 20th frying supply 49 or 15%, respectively, more polymers and CFAM and 1 mg more bicyclic fatty acids than the 100-g rations of HOSO-fried potatoes. Because digestion and absorption of polar material, polymers and CFAM occur, the data clearly show the advantageousness and advisability of frying with HOSO rather than SO. © 2007 WILEY-VCH Verlag GmbH & Co. KGaA.-
dc.description.sponsorshipThis work was supported by the Spanish Ministerio deEducación y Ciencia, Project AGL 2005–07204-CO2–01, and Council of “Educación y Cultura” the Madrid-
dc.titleCyclic fatty acids in sunflower oils during frying of frozen foods with oil replenishment-
dc.description.versionPeer Reviewed-
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