Influence of frying conditions on quality attributes of frying oils: Kinetic investigation of polar compounds

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-06-17 DOI:10.1016/j.fochx.2025.102673

Jia Chen , Lingyan Zhang , Xingfeng Guo , Jie Qiang , Yongsheng Cao , Siyu Zhang , Xiuzhu Yu

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Abstract

Polar compounds are complex, heterogeneous substances associated with various chronic diseases. In this study, we applied kinetic models to characterise the formation of total polar compounds (TPC), triacylglycerol oligomers (TGOs), triacylglycerol dimers (TGDs), oxidized triacylglycerol monomers (OxTGs), and diacylglycerols (DGs) under different frying conditions. After 32 h of frying, the contents of TPC, OxTGs, TGDs, TGOs, and DGs in the oils ranged from 3.95 % to 35.70 %, 1.63 % to 5.95 %, 2.82 % to 10.87 %, 1.08 % to 9.50 %, and 2.93 % to 16.34 %, respectively. The results revealed variable degradation kinetics across frying systems. Elevated temperatures, frying of chicken nuggets, ferric sulfate addition, and discontinuous frying promoted the formation of OxTGs, TGDs, and TGOs. In contrast, the addition of tert-butylhydroquinone inhibited their formation. These findings provide a kinetic basis for controlling the formation of polar compounds during frying

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煎炸条件对煎炸油品质属性的影响：极性化合物的动力学研究

极性化合物是与各种慢性疾病相关的复杂、异质物质。在这项研究中，我们应用动力学模型来表征总极性化合物（TPC），三酰基甘油低聚物（TGOs），三酰基甘油二聚体（TGDs），氧化三酰基甘油单体（oxtgg）和二酰基甘油（dg）在不同油炸条件下的形成。油炸32 h后，油中TPC、OxTGs、TGDs、TGOs和DGs的含量分别为3.95% ~ 35.70%、1.63% ~ 5.95%、2.82% ~ 10.87%、1.08% ~ 9.50%和2.93% ~ 16.34%。结果揭示了不同油炸系统的降解动力学。高温、煎炸鸡块、添加硫酸铁和不连续煎炸促进了OxTGs、TGDs和tgo的形成。相反，叔丁基对苯二酚的加入抑制了它们的形成。这些发现为在油炸过程中控制极性化合物的形成提供了动力学基础

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.