Quality change of palm oil during frying

• 1、The State Key Laboratory of Food Science and Technology,Synergetic Innovation Center of Food Safety and Nutrition,Food Science and Technology Jiangnan University,Wuxi 21412
• 2、Biology Department,Heze College,Heze 274015

Abstract：Palm oil was used as raw material to fry chicken legs. The changes of physicochemical indicators(acid value, peroxide value, carbonyl value and polar compounds)and fatty acid composition of palm oil during frying were studied, and the relationship between the changes of fatty acid composition and physicochemical indicators was discussed. The results showed that in the process of frying for 40h, the content of polar compounds showed continuous increase, peroxide value of palm oil had fluctuate changes, acid value and carbonyl value showed the same change trends with polar compounds. The contents of the long carbon chain fatty acids increased, while the content of short carbon chain fatty acids decresed; 16 carbon fatty acids had the similar increacing trends with peroxide value and carbonyl value, the changes accelerated at about 20h; 16 carbon fatty acids showed trend of change quick at first and then slow down in 20~40h, which had the same trend with polar compounds; the new fatty acid increased as the frying continued, such as epoxy-, keto- and hydroxy-fatty acids; the change trends of polar compounds and the new fatty acid had matched.

Keywords： Palm oil Frying Fatty acid composition Polar compounds Quality change