Tocopherol losses during pan‐frying

Autor: Zuzana Réblová, Marek Doležal, Jakub Fišnar
Rok vydání: 2014
Předmět:
Zdroj: European Journal of Lipid Science and Technology. 116:1694-1700
ISSN: 1438-9312
1438-7697
DOI: 10.1002/ejlt.201400188
Popis: Tocopherol losses were studied during pan-frying of bread and during heating of vegetable oils. During the heating experiments, 16 g of sunflower and olive oil was heated on a pan (internal diameter 17 cm) at maximum oil temperature 180 °C for 4, 8, and 12 min, as well as at 200 and 220 °C for 4 min. The total tocopherol losses grew according to increasing heating time and temperature from 10 to almost 100% of the initial content. The absolute losses (in mg/kg) were higher in sunflower oil with a higher content of polyunsaturated fatty acids, while the relative losses (in % of the initial content) were higher in olive oil with a lower initial content of tocopherols. During the pan-frying, 16 g of oil (sunflower, olive, soybean, or rapeseed) was pre-heated on the pan for 4 min (at oil temperature 180 °C) and then two slices of bread (80 g) were fried in this oil for 8 min, while the oil soaked into the fried bread. Under these conditions, tocopherol losses did not depend prominently on the used oil and did not exceed 30% of the initial content. Practical applications: Tocopherol losses during culinary processing of foods have not been studied in a sufficient range yet. Therefore, the content of vitamin E in heat-treated dishes estimated from data in food composition tables and similar tools is not correct in all cases. The presented results could enlarge our knowledge in tocopherol losses during pan-frying under different conditions as well as in content of vitamin E in fried foods. As a consequence, these results could be utilized to minimize tocopherol losses during culinary food processing and so to increase in some cases insufficient intake of vitamin E. Tocopherol losses were studied during pan-frying of bread under optimized and controlled conditions. Under these conditions, tocopherol losses did not depend prominently on the used oil and did not exceed 30% of the initial content.
Databáze: OpenAIRE
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