High oleic low linolenic rapeseed oil as alternative to common used frying oils

摘要

Changes of high-oleic low linolenic rapeseed oil during 72 h of deep-fat frying of potatoes were compared concerning chemical, physical and sensory parameters with commonly used frying oils, palmolein, high-oleic sunflower oil and partially hydrogenated rapeseed oil. From a sensory point of view French fries obtained with HOLL rapeseed oil, palmolein and high-oleic sunflower oil, respectively, were still suitable for human consumption after 66 hours of deep-fat frying, while French fries fried in partially hydrogenated rapeseed oil were inedible after 30 h. During the frying period none of the oils exceeded the limit for the amount of polar compounds, oligomer triglycerides and free fatty acids, respectively, recommended by the German Society of Fat Science (DGF) as criteria for rejection of used frying oils. From the results it can be concluded that the use of high-oleic low linolenic rapeseed oil for deep-fat frying is comparable to other common used oils.