Affiliation:
1. Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, College of Food Science and Engineering Wuhan Polytechnic University Wuhan People's Republic of China
2. Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering Wuhan Polytechnic University Wuhan People's Republic of China
3. Wuhan Institute for Food and Cosmetic Control Wuhan People's Republic of China
Abstract
AbstractThe objective of this study was to identify the most suitable high‐oleic rapeseed blended oil for frying. Six high‐oleic rapeseed blended oils were formulated based on a polyunsaturated fatty acid/saturated fatty acid ratio of 2.0 and an n‐3 fatty acid/n‐6 fatty acid ratio of 1:4–1:6, after which the physiochemical properties, frying performance, tocopherol content, and hazardous substance contents were evaluated. The blended oil containing high‐oleic rapeseed oil: soybean oil: palm oil (85:12:3) had a reasonable fatty acid composition, better oxidative stability index (9.05 h), higher total tocopherol content (0.3 mg/kg), and longer time to reach a total polar component content of 27% (29.3 h). Moreover, after frying for 30 h, the peroxide value (7.25 mmol/kg), residual oil rate (0.57%), trans‐fatty acid content (0.37%), malondialdehyde content (1.57 μg/kg), and 3‐monochloro‐1,2‐propanediol ester content (0.24 mg/kg) were lower than those of the other samples. Principal component analysis revealed that the quality of the high‐oleic rapeseed blended oil was positively correlated with benzo[a]pyrene, 18:2, and 18:3, and negatively correlated with the residual oil rate, trans‐fatty acids, and 18:1 content. This high‐oleic rapeseed blended oil is potentially suitable for frying.
Subject
Organic Chemistry,General Chemical Engineering