Frying Stability of Purified Mid-Oleic Sunflower Oil Triacylglycerols with Added Pure Tocopherols and Tocopherol Mixtures

摘要: To determine the effects of addition pure tocopherols to triacylglycerols, α, γ, and δ were added singly in various combinations stripped mid-oleic sunflower oil (SMOSUN). Tortilla chips fried treated oils then aged at ambient temperature storage stability food. Frying evaluated for total polar compounds (TPC) as an indicator deterioration, they also analyzed retention tocopherols. on fried-food stability, hexanal oxidative odor characteristics by a trained, experienced analytical sensory panel. Oils extracted from tortilla residual TPC highest SMOSUN control with no additives followed containing only α tocopherol. The γ tocopherol had best fry life indicated lowest TPC. Hexanal content rancid intensity most stable all three (α, δ) tocopherols; however, levels measured when their concentrations.