原创力文档effects of mixing canola and palm oils with sunflower oil on the formation of trans fatty acids during frying混合的影响油菜和棕榈油用向日葵油在煎对反式脂肪酸的形成.pdfVIP
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effects of mixing canola and palm oils with sunflower oil on the formation of trans fatty acids during frying混合的影响油菜和棕榈油用向日葵油在煎对反式脂肪酸的形成
Food and Nutrition Sciences, 2010, 1, 24-29 1
Published Online July 2010 (http://www.SciRP.org/journal/fns)
Effects of Mixing Canola and Palm Oils with Sunflower Oil on
the Formation of Trans Fatty Acids during Frying
1 2 3
Radwan S. Farag , Magdy A. S. El-Agaimy , Bothaina S. Abd El Hakeem
1Department of Biochemistry, Faculty of Agriculture, Cairo University, Giza, Egypt; 2Department of Fats Oils, Food Technology
Research Institute, Agriculture Research Centre, Giza, Egypt; 3Special Food and Nutrition Department, Food Technology Research
Institute, Agriculture Research Centre, Giza, Egypt.
Email: {bothaina_2007, radwanfarag}@
Received June 7th, 2010; revised July 5th, 2010; accepted July 8th, 2010.
ABSTRACT
GLC analysis was conducted to indicate the formation of trans- C18 fatty acids of sunflower, canola and palm oils dur-
ing frying. Blends of sunflower oil and palm oil or canola oil were obtained by mixing sunflower oil with palm or ca-
nola oils at the volume ratios of 60: 40, 40: 60 and 20: 80 (v/v), then heated at 180˚C ± 5˚C for 5, 10, 15 and 20 h in the
atmospheric oxygen. GLC results demonstrate that the formation of trans C 18-fatty acids was generally dependent
upon the frying time and oil mixing ratios. Furthermore, mixing sunflower oil with oils rich in monounsaturated fatty
acids (palm or canola oils ) lowered the formation of trans-C 18 fatty acids during frying.
Keywords : Sunflower Oil, Canola Oil, Palm Oil, Trans Fatty Acids, Frying Process, GLC Analysis
1. Introduction Deep-fat frying is one of the most processes used in all
food preparations. Basic
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