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Comparison of nutritional quality and thermal stability between peanut oil and common frying oils

Authors
Kim, Jae KyeomLim, Ho-JeongShin, Dong-HoonShin, Eui-Cheol
Issue Date
8월-2015
Publisher
KOREAN SOC APPLIED BIOLOGICAL CHEMISTRY
Keywords
Fatty acid; Frying stability; Peanut oil; Tocopherol
Citation
JOURNAL OF THE KOREAN SOCIETY FOR APPLIED BIOLOGICAL CHEMISTRY, v.58, no.4, pp.527 - 532
Indexed
SCIE
SCOPUS
KCI
Journal Title
JOURNAL OF THE KOREAN SOCIETY FOR APPLIED BIOLOGICAL CHEMISTRY
Volume
58
Number
4
Start Page
527
End Page
532
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/92921
DOI
10.1007/s13765-015-0075-1
ISSN
1738-2203
Abstract
The aim of this work was to compare the performances and nutritional characteristics of peanut oil to common frying oils during repetitive frying. The peanut oil had the highest color stability, the lowest initial, and final total polar compounds (TPC) levels among all other oil samples throughout the frying of potato slices. The TPC levels increased in all oils over the course of frying, being impacted more by the initial quality rather than the type of oils. In tocopherol analysis, as a consequence of frying, gamma-tocopherol decreased most among the other six tocopherol isomers. Owing to the lack of data on the repetitive frying of peanut oil, this work provides basic information for peanut oil to use for frying purposes.
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College of Science and Technology > Department of Food and Biotechnology > 1. Journal Articles

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