Table 3.
Polar fraction content and composition ofoils during 8 h pan-frying of frozen pre-fried French fries
| Frying time (h) | Polar fraction content* (g/100 g oil) | Polar fraction composition (contribution in relative percentages)* | ||||
|---|---|---|---|---|---|---|
| TGP** | TGD | oxTAG | DAG | FFA | ||
| Rapeseed oil | ||||||
| 0 | 2.69g*** ± 0.05 | 0.00 ± 0.00 | 5.78 ± 0.09 | 50.21 ± 0.60 | 34.71 ± 0.31 | 9.30 ± 0.07 |
| 1 | 9.37e ± 0.17 | 0.00 ± 0.00 | 16.42 ± 0.27 | 48.75 ± 0.23 | 31.40 ± 0.25 | 3.43 ± 0.05 |
| 4 | 15.40b ± 0.20 | 2.52 ± 0.07 | 18.94 ± 0.29 | 46.90 ± 0.79 | 29.51 ± 0.64 | 2.13 ± 0.03 |
| 8 | 23.21a ± 0.18 | 5.63 ± 0.09 | 26.08 ± 0.14 | 46.43 ± 0.54 | 20.65 ± 0.21 | 1.21 ± 0.05 |
| Professional blend | ||||||
| 0 | 2.88g ± 0.08 | 0.00 ± 0.00 | 1.73 ± 0.04 | 29.31 ± 0.25 | 63.33 ± 0.44 | 5.63 ± 0.07 |
| 1 | 3.68f ± 0.10 | 0.86 ± 0.04 | 7.52 ± 0.04 | 25.02 ± 0.33 | 62.44 ± 0.32 | 4.17 ± 0.09 |
| 4 | 10.40d ± 0.16 | 1.54 ± 0.08 | 7.95 ± 0.02 | 24.87 ± 0.26 | 61.54 ± 0.51 | 4.10 ± 0.05 |
| 8 | 12.19c ± 0.12 | 3.04 ± 0.10 | 19.96 ± 0.21 | 21.33 ± 0.31 | 52.80 ± 0.54 | 2.88 ± 0.03 |
* All values are averages of the triplicate analysis (n = 6)
**TGP - triacylglycerol polymers, TGD - triacylglycerol dimers, oxTAG - oxidised triacylglycerols, DAG - diacylglycerols and FFA - free fatty acids
***Values followed by different letters are statistically different at the 95 % confidence level