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Abstract: The main objective of the present study was to investigate the effects of the frying media and storage
time on the fatty acid composition (FAC) and iodine value (IV) of deep-fat fried potato chips. The frying
experiment was conducted at 180C for five consecutive days. Six frying media were considered as the main
treatments: refined, bleached, deodorized (RBD) palm olein (A), canola oil (C), RBD palm olein/sesame oil
(AB, 1:1 w/w), RBD palm olein/canola oil (AC, 1:1, w/w), sesame oil/canola oil (BC, 1:1, w/w), and RBD
palm olein/sesame oil/canola oil (ABC, 1:1:1, w/w/w). The initial degrees of unsaturation of the consumed
oils, A, C, AB, AC, BC, and ABC, were 58.6, 94.0, 68.0, 72.2, 87.7, and 75.8 (g/100 g), respectively. The fatty
acid analysis showed that there was a decrease in both the linolenic acid (C18:3) and linoleic acid (C18:2)
contents, whereas the palmitic acid (C16:0) increased with a prolonged frying time. The chemical analysis
showed that there was a significant (p < 0.05) difference in terms of the IV for each frying oil during the five
consecutive days of frying (day 0 to 5). Oil C had the least stability in terms of deep-fat frying due to a high
level of unsaturated fatty acids. Conversely, oil AC had the best stability due to the smallest reduction of the
C18:2/C16:0 ratio and the IV.
Keywords: Deep-fat frying, fatty acid composition, iodine value, palm olein, canola oil, sesame oil
*Corresponding author.
Email: tancp@putra.upm.edu.my All Rights Reserved
Tel: +603-89468418; Fax: +603-89423552
296 Alireza, S., Tan, C. P., Hamed, M. and Che Man, Y. B.
oil. It perfectly blends with other widely popular media: RBD palm olein oil (A), canola oil (C), RBD
vegetable oils. For example, refined palm olein palm olein/sesame oil (1:1, w/w) (AB), RBD palm
is blended with rice bran oil in Japan and blended olein/canola oil (1:1, w/w) (AC), sesame/canola
with groundnut oil in Malaysia. Like palm oil, RBD oil (1:1, w/w) (BC), and RBD palm olein/sesame/
palm olein is also widely used as a frying oil, and canola oil (1:1:1, w/w/w) (ABC). Potatoes (Solanum
much of its popularity is due to its good resistance tuberosum L., var. Russet Burbank) were bought
to oxidation and formation of breakdown products at from a local supermarket (Selangor, Malaysia).
frying temperatures. Partial hydrogenation of oils is a The fatty acid methyl ester (FAME) standards were
common way to reduce the content of the linoleic and purchased from Sigma-Aldrich (St Louis, MO, USA).
linolenic acids; however, RBD palm olein has a low Petroleum-ether, 2-Propanol, Acetic acid glacial, and
content of linoleic and linoleic acids so that blending n-Hexane (GLC) were supplied by Fisher Scientific
it with other oils is an alternative approach to partial (Pittsburgh, PA, USA). All other analytical and GC
hydrogenation. Furthermore, blending oils does not grade chemicals and solvents were supplied by Merck
form trans fatty acid isomers (Kun, 1990). (Darmstadt, Germany).
Canola, an important economic cultivar in
Canada has become the worlds third leading source
of vegetable oil (Firestone, 1999). Ackman, (1990) Frying process
compared the nutritional advantages of canola oil Fresh potatoes were peeled and sliced to a
with other common oils. The fatty acid composition thickness of 2 mm using a mechanical slicer. They
of canola oil is most favorable in terms of the were kept in distilled water at room temperature (25
health benefits. Indeed, canola oil is high (61%) in 1C). They were then slightly blotted dry with
monounsaturated fatty acid (oleic acid). Oleic acid tissue paper before weighing into a 100 g batch for
reduces serum cholesterol levels and bad (LDL) the frying process. In this study, 3.5 kg of each frying
cholesterol levels, while it does not affect levels of medium (A, C, AB, AC, BC, and ABC) was put into
good (HDL) cholesterol. a Jakad batch fryer (ISD-306, Selangor, Malaysia).
Sesame (Sesamum indicum L) is an important The temperature was then raised to 180C over 20
source of edible oil. The oil shows a remarkable min. The frying process was started 20 min after the
stability despite being highly unsaturated. Sesame temperature reached 180C. A batch of 100 g of raw,
seeds are used in confectioneries and are considered to sliced potato was fried for 2.5 min at 180C with 17.5
be a healthy food (Namiki, 1995). Many studies have min intervals between for a period of 3.5 h per day, for
investigated the health-promoting effects of sesame. five consecutive days. This is equivalent to 10 frying
As shown in a previous study (Kang et al., 1999; sessions per day, and therefore 50 frying sessions after
Sugano et al. 1990), it has a hypocholesterolemic five consecutive days. The fryer was left uncovered
effect, a suppressive effect on chemically induced throughout the 3.5 h frying period (Che Man & Tan,
cancer, and anti-aging properties. Furthermore, 1999). At the end of the tenth frying, the lid of the
sesame oil has sesamin and sesamol, which are fryer was put on after switching off the fryer, and the
natural antioxidants (Kang et al., 1999; Sugano et al., oil was allowed to cool overnight.
1990; Yamashita et al., 1995). The main objective of In this study, after the tenth frying of each day,
the present study was to investigate the effects of the 120-g of oil samples at 60C were collected in
type of frying oil and storage time on the fatty acid amber bottles for further analysis (iodine value).
composition and iodine value of frying media. This All of the samples were stored under nitrogen at
study was conducted to monitor the changes in the -20C. The chemical analysis of the oil was carried
fatty acid composition of selected oils (i.e., RBD palm out immediately after the frying experiment. Fresh
olein, canola, and sesame) and their combinations oil was not added to the frying vessel during the
under the frying conditions. frying process. The potato chips obtained from the
frying process were stored in sealed plastic and
kept under -20C for further analysis (fatty acid
Materials and Methods composition). The same procedure was applied to all
six formulations.
Materials
Refined, bleached, and deodorized (RBD) palm Extraction of oil from fried potato chips
olein, sesame oil, and canola oil were obtained from The potato chips were ground to make a uniform
a local supermarket (Selangor, Malaysia). Three powder. Ten grams of potato powder was weighed
different oils were used to prepare six various frying in a thimble and plugged with a wad of cotton wool,
and then the Soxhlet apparatus (250 ml) was used to were considered as the response variables in this
extract the oil from the potato powders. The extraction study. All of the experiments and/or measurements
was done with 150 ml of petroleum-ether (4050C) were carried out in duplicate and reported as the
as a solvent for 6 hours. The solvent was evaporated mean SD of the independent trials. The significant
with a rotary vacuum evaporator (NE1001, Japan), differences (p < 0.05) between the means were
and the remaining solvent was taken away by putting further determined by Duncans multiple-range test.
the container in an oven at 1032C for 2 hours. The data analysis was performed using SPSS Version
Finally, the oil was collected in an amber bottle and 15.0 (SPSS Inc., USA).
kept under nitrogen at -20C. This procedure was
performed in duplicate for each sample (PORIM,
1995). Results and Discussion
expected. Table 1 confirms this expectation. Indeed, be related to the breaking of double and triple bonds
in frying medium A, C18:2 showed the highest in the USFAs (i.e., mono-, di-, and polyunsaturated
reduction (25%) in FA. The decrease in C18:2 could fatty acids), which could then be transformed into
be explained by the oxidation of unsaturated fatty acid FAs with the same number of carbons or a shorter
(USFA), which changes to primary and secondary chain.
oxidation products during the frying process. In The ratios of C18:2/C16:0 are presented in Table
frying medium C, the highest reduction was in 1. In all of the treatments, these ratios declined during
C18:3 (22.4%). In other formulations, the largest the five consecutive days of frying. The percent
decrease among the FAs belonged to C18:3. These reductions of the ratio C18:2/C16:0 in the A, C, AB,
reductions were formed as follows: AC (17.5%), AC, BC, and ABC oil treatments were 33.3, 34, 20,
BC (10%), and ABC (14.3%). The decreases in 14.3, 16.3, and 15.4, respectively. C18:2 and C16:0
C18:2 in the other oil formulations were C (6.2%), are usually used as indicators for determining the
AB (11.2%), AC (10.1%), BC (9.7%), and ABC degree of fat deterioration because linoleic acid is
(7.8%). In all of the oil treatments, the smallest more susceptible to oxidation, whereas C16:0 is more
decrease in C18:3 belonged to BC (10%), and the stable. Therefore, the ratio of C18:2/C16:0 was also
highest decrease was observed in oil C (22.4%). used to indicate the degree of oxidative deterioration
The lowest reduction in C18:2 was seen in oil C in the frying oil samples.
(6.2%), and the largest increase was for oil A (25%). The smallest change (decrease) in the C18:2/
Regarding the changes in the C18:3 and C18:2, oil C16:0 ratio from day 0 to 5 of each of the oil treatments
BC showed the most stability during the deep-fat belonged to the AC (14.3%) oil formulation. The
frying process. RBD palm olein had the lowest amount of PUFAs
According to Table 1, the amounts of initial among A, B, and C, and thus, the presence of RBD
(USFAs) in the A, C, AB, AC, BC, and ABC palm olein in blended oils contributes to a mild
formulations were 58.6, 94.0, 68.0, 72.2, 87.7, and decrease in the C18:2/C16:0 ratio. Indeed, Kun
75.8 (g/100 g), respectively. The amounts of reduction (1990) indicated that blending RBD palm olein into
in the USFAs in all of the oils were A (12.4%), C (3%), other vegetable oils reduces the content of C18:2 and
AB (3.1%), AC (2.6%), BC (4.4%), and ABC (2.2%). C18:3 to a level where the effect is similar to partial
Oils A (12.4%) and ABC (2.2%) showed the highest hydrogenation without forming any discernible trans
and the lowest decrease in the amounts of USFAs, free fatty acid isomers. It is imperative to note that
respectively. This implies that blending oils avoids the unmixed RBD palm olein had a high decrease in
a sharp decrease in the USFAs of oil formulations the C18:2/C16:0 ratio, while the effect of blending it
and that, consequently, the blended oils have a higher with other oils had a milder decrease in the ratio than
stability in the deep-fat frying process than unmixed in the individual oil. This result may be explained by
oils do. observing the changes made in the denominator (i.e.,
Based on Table 1, the amount of C18:1 was C16:0). Indeed, the decreases made in C16:0 (both
decreased in oil A (10.8%) and oil C (0.2%), while it in A and C) are the highest among all of the frying
was increased in AB (28%), AC (0.4%), BC (5.5%), oils. This means that the mixture of the oils does
and ABC (1.4%). This could be due to the breaks in noticeable change the chemical reactions that occur
linkages of C18:3 and C18:2. Then, C18:3 and C18:2 during the frying process. The lowest change in the
would change into C18:1 and other FAs. These data C18:2/C16:0 ratio in the blended oils confirms the
show that the only increase of C18:1 happened in claim of this study that a mixture of oils can result in
blended oils whereas it was decreased in all of the more stable oils than the unmixed oils.
unmixed oils. This is also another reason to make the In this study, the largest reduction in the ratio of
blended oils more stable against thermal process than C18:2 over C16:0 from day zero to the fifth day of
the unmixed ones. frying belonged to medium C (34%), which has a
As shown in Table 1, frying increased the amount high level of PUFAs. Despite the fact that the frying
of C18:0 in all of the formulations as follows: medium BC had the highest amount of PUFAs, it was
C (35%) > AB (9.8%) > ABC (9.3%) > BC (7%) ranked fourth in the reduction (16.3%) of the C18:2/
> AC (2.9%) > A (2.3%) C16:0 ratio. This indicates the role of the natural
The amount of C16:0 was increased in all oil antioxidants of sesame oil in the protection against
treatments: A (34.6%), C (41%), AB (5.8%), AC oxidation in frying medium BC. Yen (1991) also
(7.7%), BC (8.1%), and ABC (7%). The largest mentioned that sesame oil is good at blending with
increase belonged to oil C (4%), and the smallest was other major vegetable oils such as soybean oil, and
for AB (5.8%). The increase in C18:0 and C16:0 could soybean oil is a major edible oil. In spite of remarkable
*
RBD palm olein (A), sesame oil (B), Canola oil (C), RBD palm olein/sesame oil (AB), RBD palm olein/canola oil (AC).
e
Mean of four analyses from two replications.
299
Table 1(cont...).Changes in fatty acids composition (g/ 100 g oil) during deep fat frying
Fatty Acid Composition e Total
Oil Day C18:2/C16:0
C12:0 C14:0 C16:0 C16:1 C18:0 C18:1 C18:2 C18:3 C20:0 C20:1 Unsaturation
2 0.40.0bc ND 18.60.1c 0.20.0a 4.50.1bc 49.70.6ab 22.90.2a 2.70.1ab 0.60.0a 0.50.0a 1.20.0b 75.80.5bc
3 0.50.0ab ND 19.30.2bc ND 4.60.1abc 49.80.3ab 22.30.4b 2.60.3ab 0.60.0a 0.50.0a 1.20.0ab 75.20.1ab
4 0.50.0a ND 19.60.5ab ND 4.70.1ab 49.70.8ab 21.90.1b 2.60.2ab 0.60.1a 0.50.0a 1.10.0a 74.70.4ab
5 0.50.1a ND 19.91.2a ND 4.70.2a 49.90.2ab 21.30.4c 2.40.2b 0.60.0a 0.50.1a 1.10.1a 74.10.8a
Each value in the table represents the mean of four measurements.
a-d
Means within each column for each treatment with different superscripts are significantly (P<0.05) different.
*
Sesame oil/canola oil (BC), RBD palm olein/sesame oil/canola oil (ABC).
e
Mean of four analyses from two replications.
300
Physicochemical properties of frying media 301
Table 2. Changes in IVe (g I2/ 100 g oil) during five consecutive days of frying
amount of PUFAs in the oil BC, the lowest reduction A and AC showed the least significant (p < 0.05)
in the amount of PUFAs was observed in the BC changes in the IV, thus indicating that less oxidative
oil during the frying process. This observation also rancidity occurred in these two frying media. This
reveals that blending oil can improve the stability of observation could be explained by the presence of a
single oils during the frying process. high level of saturated fatty acid (e.g., palmitic acid)
in the RBD palm olein (Table 1). The present results
are in agreement with those reported in a previous
Changes in iodine value (IV) study (Kun, 1990). This study showed that adding oil
The changes in the IV of all frying media during A to oil C led to the changes in the IV of oil C, which
five consecutive days of frying are shown in Table acquired a moderate IV during the five consecutive
2. The changes in the IV over the five days of frying days of frying.
were 4.46, 7.26, 4.86, 4.33, 5.25, and 5.19 (g I2/100
g oil) for the frying media A, C, AB, AC, BC, and
ABC, respectively (Table 2). The IV is a measure Conclusion
of the degree of unsaturation that is widely used to
characterize fats and oils. The IV is expressed in terms The results of this study indicate that frying
of a percentage of the absorbed iodine. A decrease in medium C was the least stable frying oil among
the IV is consistent with the decrease in double bonds the studied frying media in terms of the ratio of
as an oil becomes oxidized. As shown in Table 2, the C18:2/C16:0 because it contains a high amount of
highest significant (p < 0.05) change in the IV was polyunsaturated fatty acids. The stabilities of the other
shown by the frying medium C, thus indicating that frying media are as follows (by order of the increase
the highest decrease in double bonds occurred due to in the stability): BC, A, AB, ABC, and AC. This
oxidative rancidity in the proposed frying media. This finding demonstrates that oil blending can improve
observation could be due to the presence of a high the stability of a single frying oil against deterioration
amount of PUFAs in frying medium C (30.0 g/100 during deep-fat frying. In term of changes in the IV
g) (i.e., canola oil). The greater the unsaturation (or during deep-fat frying, AC was the most stable frying
high IV), the more rapid the oil tends to be oxidized, medium due to the lowest reduction (4.33 g I2/100
particularly during deep-fat frying. Although the g oil) in the IV, followed by A, AB, ABC, BC, and
highest amount of PUFAs was observed in frying C. Of all of the oils used, the oil AC had the best
medium BC (35.9 g/100 g), the protective role of stability in the deep-fat frying. Overall, oil C had the
the natural antioxidants induced by the presence of least stability against lipid oxidation; therefore, the
sesame oil (i.e., sesamol, sesamin, and sesamolin) formulation of oil C is not a good choice for deep-fat
resulted in a smaller decrease in the double bonds frying, and blended oils are the best choice in terms
(Kim and Choe 2004). of deep-fat frying.
Among all of the frying media, the treatments
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