Deep Frying

Deep Frying (Second Edition)

Chemistry, Nutrition, and Practical Applications
2007, Pages 173-203
Deep Frying

9 - Nutritional and Physiological Effects of Used Frying Oils and Fats

https://doi.org/10.1016/B978-1-893997-92-9.50015-3Get rights and content

Publisher Summary

During frying, fats and oils are heated to high temperatures while exposed to air, resulting in a complex series of reactions that generates a wide array of compounds. From the nutritional point of view, the non-volatile degradation products of used frying fats and oils are most relevant since they remain in the oil, are retained in the food, and are subsequently ingested. The assessment of metabolic and toxicological effects of used frying fats offers significant challenges. One of the problems most often encountered in nutritional studies is the distinction between the oxidized compounds coming from the diet and those produced in vivo; the latter being closely related to the efficient of dietary antioxidants and enzymatic defense systems. This chapter discusses the studies that start with oils and fats heated at high temperatures without food. The greatest concern about the nutritional effects of used frying fats was expressed over intermittent or discontinuous frying because the highest degradation levels were found under these conditions. The chapter presents some studies on the nutritional effects of used frying fats. To guarantee the safety of used frying fats, detailed information is necessary about the action of specific alteration compounds at levels higher than those found in the average human diet. In fact, much of the information available is derived from studies on model systems or individual compounds. A major handicap for researchers focused on individual compounds formed during frying is that few specific compounds have been separated and identified so far. The chapter also discusses some nutritional studies on model systems and specific compounds.

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    Due to above reason, a red-shifted fluorescence spectrum was observed along with the enhanced medium polarity. This good linear relationship between wavelength and solvent polarity parameter (Δf) (Fig. 2b) makes it possible for CPA-TPA to serve as a promising candidate to detect the medium polarity [28]. According to mechanism of restriction of the intramolecular motion (RIM), the twisted conformation of a molecule could trigger AIE property.

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    From the results obtained it is deduced that substantial amounts of polar fatty acids are present in the oil at the limit of oil rejection (around 9% for HLSO). Among them, oxFAM (3.2%) are easily absorbed and have been associated with the development of cardiovascular diseases and certain types of cancer (Márquez-Ruíz & Dobarganes, 2007). Frying experiments were also carried out with the three sunflower oils (HOHPSO, HOSO and HLSO) and the results are summarised in Table 6.

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