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Distribution and retention of phytosterols in frying oils and fried potatoes during repeated deep and pan frying

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Abstract

The retention and distribution of phytosterols in fried oils and French-fries during eight successive pan- and deep-frying sessions of pre-fried potatoes in sunflower oil, palm oil, cottonseed oil, virgin olive oil and a vegetable shortening were evaluated. Phytosterols (β-sitosterol, campesterol, stigmasterol, Δ5-avenasterol) were determined in the unsaponifiable fraction of frying oils and lipids extracted from French-fries by GC/FID after derivatization to trimethylsilyl ethers. French-fries were enriched with phytosterols due to the absorption of frying oil, with β-sitosterol predominating in both fried oils and potatoes. The amount of phytosterols decreased during frying, their overall retentions reaching 9.5–22.8% and 29.4–51.2% after eight successive pan- and deep-frying sessions, respectively, while their deterioration was found to be affected by frying time, frying technique, being more prolonged during pan-frying, and by the oils’ unsaturation, being more extended in polyunsaturated oils. Phytosterols were more or less uniformly distributed between the fried oil and the fried potatoes. The phytosterols dietary intake by consuming potatoes fried in the oils tested is discussed.

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Abbreviations

CSO:

Cottonseed oil

PO:

Palm oil

SFO:

Sunflower oil

VSO:

Vegetable shortening oil

VOO:

Virgin olive oil

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Authors and Affiliations

  1. Department of Science of Dietetics-Nutrition, Laboratory of Chemistry, Biochemistry, Physical Chemistry of Foods, Harokopio University, 70 El. Venizelou Av., Kallithea, 176 71, Athens, Greece

    Fotini N. Salta, Nick Kalogeropoulos, Nausika Karavanou & Nikolaos K. Andrikopoulos

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  1. Fotini N. Salta
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  2. Nick Kalogeropoulos
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  3. Nausika Karavanou
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  4. Nikolaos K. Andrikopoulos
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Correspondence to Nick Kalogeropoulos.

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Salta, F.N., Kalogeropoulos, N., Karavanou, N. et al. Distribution and retention of phytosterols in frying oils and fried potatoes during repeated deep and pan frying. Eur Food Res Technol 227, 391–400 (2008). https://doi.org/10.1007/s00217-007-0733-6

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  • DOI: https://doi.org/10.1007/s00217-007-0733-6

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