Sterol Migration during Rotational Frying of Food Products in Modified Rapeseed and Soybean Oils
This study explores the impact of rotational frying of three different food products on degradation of sterols, as well as their migration between frying oils and food. The research addresses a gap in the existing literature, which primarily focuses on changes in fat during the frying of single food...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-02-01
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| Series: | Biomolecules |
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| Online Access: | https://www.mdpi.com/2218-273X/14/3/269 |
| _version_ | 1797241854939365376 |
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| author | Magdalena Rudzińska Anna Gramza-Michałowska Monika Radzimirska-Graczyk Eliza Gruczyńska-Sękowska |
| author_facet | Magdalena Rudzińska Anna Gramza-Michałowska Monika Radzimirska-Graczyk Eliza Gruczyńska-Sękowska |
| author_sort | Magdalena Rudzińska |
| collection | DOAJ |
| description | This study explores the impact of rotational frying of three different food products on degradation of sterols, as well as their migration between frying oils and food. The research addresses a gap in the existing literature, which primarily focuses on changes in fat during the frying of single food items, providing limited information on the interaction of sterols from the frying medium with those from the food product. The frying was conducted at 185 ± 5 °C for up to 10 days where French fries, battered chicken, and fish sticks were fried in succession. The sterol content was determined by Gas Chromatography. This research is the first to highlight the influence of the type of oil on sterol degradation in both oils and food. Notably, sterols were found to be most stable when food products were fried in high-oleic low-linolenic rapeseed oil (HOLLRO). High-oleic soybean oil (HOSO) exhibited higher sterol degradation than high-oleic rapeseed oil (HORO). It was proven that cholesterol from fried chicken and fish sticks did not transfer to the fried oils or French fries. Despite initially having the highest sterol content in fish, the lowest sterol amount was recorded in fried fish, suggesting rapid degradation, possibly due to prefrying in oil with a high sterol content, regardless of the medium used. |
| first_indexed | 2024-04-24T18:29:57Z |
| format | Article |
| id | doaj.art-43e39368f0514f709b9dccf2aa9795a0 |
| institution | Directory Open Access Journal |
| issn | 2218-273X |
| language | English |
| last_indexed | 2024-04-24T18:29:57Z |
| publishDate | 2024-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Biomolecules |
| spelling | doaj.art-43e39368f0514f709b9dccf2aa9795a02024-03-27T13:27:49ZengMDPI AGBiomolecules2218-273X2024-02-0114326910.3390/biom14030269Sterol Migration during Rotational Frying of Food Products in Modified Rapeseed and Soybean OilsMagdalena Rudzińska0Anna Gramza-Michałowska1Monika Radzimirska-Graczyk2Eliza Gruczyńska-Sękowska3Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-637 Poznań, PolandFaculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-637 Poznań, PolandFaculty of Health Sciences, Poznan University of Physical Education, 61-871 Poznań, PolandDepartment of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, 02-776 Warszawa, PolandThis study explores the impact of rotational frying of three different food products on degradation of sterols, as well as their migration between frying oils and food. The research addresses a gap in the existing literature, which primarily focuses on changes in fat during the frying of single food items, providing limited information on the interaction of sterols from the frying medium with those from the food product. The frying was conducted at 185 ± 5 °C for up to 10 days where French fries, battered chicken, and fish sticks were fried in succession. The sterol content was determined by Gas Chromatography. This research is the first to highlight the influence of the type of oil on sterol degradation in both oils and food. Notably, sterols were found to be most stable when food products were fried in high-oleic low-linolenic rapeseed oil (HOLLRO). High-oleic soybean oil (HOSO) exhibited higher sterol degradation than high-oleic rapeseed oil (HORO). It was proven that cholesterol from fried chicken and fish sticks did not transfer to the fried oils or French fries. Despite initially having the highest sterol content in fish, the lowest sterol amount was recorded in fried fish, suggesting rapid degradation, possibly due to prefrying in oil with a high sterol content, regardless of the medium used.https://www.mdpi.com/2218-273X/14/3/269plant oilsfryingcholesterolphytosterolsdegradationmigration |
| spellingShingle | Magdalena Rudzińska Anna Gramza-Michałowska Monika Radzimirska-Graczyk Eliza Gruczyńska-Sękowska Sterol Migration during Rotational Frying of Food Products in Modified Rapeseed and Soybean Oils Biomolecules plant oils frying cholesterol phytosterols degradation migration |
| title | Sterol Migration during Rotational Frying of Food Products in Modified Rapeseed and Soybean Oils |
| title_full | Sterol Migration during Rotational Frying of Food Products in Modified Rapeseed and Soybean Oils |
| title_fullStr | Sterol Migration during Rotational Frying of Food Products in Modified Rapeseed and Soybean Oils |
| title_full_unstemmed | Sterol Migration during Rotational Frying of Food Products in Modified Rapeseed and Soybean Oils |
| title_short | Sterol Migration during Rotational Frying of Food Products in Modified Rapeseed and Soybean Oils |
| title_sort | sterol migration during rotational frying of food products in modified rapeseed and soybean oils |
| topic | plant oils frying cholesterol phytosterols degradation migration |
| url | https://www.mdpi.com/2218-273X/14/3/269 |
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