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[{"id":76106823,"identifier":"Attachment_76106823","shouldShowBulkDownload":false}]; window.loswp.shouldDetectTimezone = true; window.loswp.shouldShowBulkDownload = true; window.loswp.showSignupCaptcha = false window.loswp.willEdgeCache = false; window.loswp.work = {"work":{"id":63806457,"created_at":"2021-12-10T14:11:45.860-08:00","from_world_paper_id":186533132,"updated_at":"2024-11-23T03:24:18.627-08:00","_data":{"publisher":"Springer Nature","grobid_abstract":"To determine the effects of the addition of pure tocopherols to triacylglycerols, a, c, and d tocopherols were added singly and in various combinations to stripped midoleic sunflower oil (SMOSUN). Tortilla chips were fried in the treated oils and then aged at ambient temperature to determine storage stability of the fried food. Frying oils were evaluated for total polar compounds (TPC) as an indicator of oil deterioration, and they were also analyzed for retention of tocopherols. To determine effects of tocopherols on fried-food stability, chips were evaluated for hexanal as an indicator of oxidative stability and for odor characteristics by a trained, experienced analytical sensory panel. Oils extracted from the tortilla chips were also analyzed for residual tocopherols. TPC were highest in the SMOSUN control with no additives followed by the SMOSUN containing only a tocopherol. The SMOSUN oil containing c tocopherol had the best fry life as indicated by the lowest TPC. Hexanal content and rancid odor intensity were highest in the chips fried in the SMOSUN control and in the SMOSUN containing only a tocopherol. The most stable tortilla chips were fried in SMOSUN containing all three (a, c, and d) tocopherols; however, the lowest hexanal levels were measured when c and d tocopherols were added at their highest concentrations.","publication_date":"2009,,","publication_name":"Journal of the American Oil Chemists' Society","grobid_abstract_attachment_id":"76106823"},"document_type":"paper","pre_hit_view_count_baseline":null,"quality":"high","language":"en","title":"Frying Stability of Purified Mid-Oleic Sunflower Oil Triacylglycerols with Added Pure Tocopherols and Tocopherol Mixtures","broadcastable":true,"draft":null,"has_indexable_attachment":true,"indexable":true}}["work"]; window.loswp.workCoauthors = [184219112]; window.loswp.locale = "en"; window.loswp.countryCode = "SG"; window.loswp.cwvAbTestBucket = ""; window.loswp.designVariant = "ds_vanilla"; window.loswp.fullPageMobileSutdModalVariant = "full_page_mobile_sutd_modal"; window.loswp.useOptimizedScribd4genScript = false; 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ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/53339893/Degradation_in_soybean_oil_sunflower_oil_and_partially_hydrogenated_fats_after_food_frying_monitored_by_conventional_and_unconventional_methods"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="7" data-entity-id="74993663" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/74993663/Effect_of_heating_at_frying_temperature_on_the_quality_characteristics_of_regular_and_high_oleic_acid_sunflower_oils">Effect of heating at frying temperature on the quality characteristics of regular and high-oleic acid sunflower oils</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="19379994" href="https://independent.academia.edu/NoorHidayuOthman">Noor Hidayu Othman</a></div><p class="ds-related-work--metadata ds2-5-body-xs">2013</p><p class="ds-related-work--abstract ds2-5-body-sm">Background. Understanding of oil deterioration during heating/frying process is important as oils are normally kept hot at commercial food outlets during intermittent frying cycles. An increased level of consumer awareness toward fat composition and its impact on human health could have an effect on selection of fats in the food industry. The rate of quality deterioration during heating depends on fatty acid composition and also the content and composition of minor components. Therefore, the use of more stable frying oils would be desirable. The present study compares the heat stability at frying temperature of regular sunfl ower oil (RSFO) with that of high-oleic acid sunfl ower oil (HSFO). Material and methods. Heating test was carried out at 185 ±5°C for the samples RSFO and HSFO using electric fryer for 8 h/day for 3 consecutive days. The samples were collected every 4 h. The changes in physicochemical properties of the samples were monitored by analytical and instrumental metho...</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Effect of heating at frying temperature on the quality characteristics of regular and high-oleic acid sunflower oils","attachmentId":82943309,"attachmentType":"pdf","work_url":"https://www.academia.edu/74993663/Effect_of_heating_at_frying_temperature_on_the_quality_characteristics_of_regular_and_high_oleic_acid_sunflower_oils","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/74993663/Effect_of_heating_at_frying_temperature_on_the_quality_characteristics_of_regular_and_high_oleic_acid_sunflower_oils"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="8" data-entity-id="20014289" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/20014289/Effect_of_antioxidants_on_losses_of_tocopherols_during_deep_fat_frying">Effect of antioxidants on losses of tocopherols during deep-fat frying</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="40922843" href="https://independent.academia.edu/LenkaKou%C5%99imsk%C3%A1">Lenka Kouřimská</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Food Chemistry, 1995</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Effect of antioxidants on losses of tocopherols during deep-fat frying","attachmentId":40957318,"attachmentType":"pdf","work_url":"https://www.academia.edu/20014289/Effect_of_antioxidants_on_losses_of_tocopherols_during_deep_fat_frying","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/20014289/Effect_of_antioxidants_on_losses_of_tocopherols_during_deep_fat_frying"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="9" data-entity-id="52893079" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/52893079/Contribution_of_the_Ratio_of_Tocopherol_Homologs_to_the_Oxidative_Stability_of_Commercial_Vegetable_Oils">Contribution of the Ratio of Tocopherol Homologs to the Oxidative Stability of Commercial Vegetable Oils</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="44909937" href="https://independent.academia.edu/MarcPignitter">Marc Pignitter</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Molecules</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" 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