TY - JOUR
T1 - Non-hydrogenated cottonseed oil as a deep-fat frying medium
AU - Daniel-O'Dwyer, Darla
AU - Thompson, Leslie
AU - Shriver, Brent
AU - Wu, Chih Kang
AU - Hoover, Linda
PY - 2007
Y1 - 2007
N2 - Purpose - The purpose of this study is to compare the oxidative stability of non-hydrogenatedcottonseed oil with that of the partially hydrogenated oils commonly used as a deep-fat frying medium by the restaurant industry when used to prepare French fries in order to reduce trans-fatty acids. Design/methodology/approach - Stability characteristics of non-hydrogenated cottonseed oil and two hydrogenated oils, canola and soybean, were evaluated in deep-fat frying applications. French fries were analyzed for total polar compounds, and the oils were analyzed for iodine, peroxide, p-anisidine and totox values, and free fatty acids. Findings - Canola and soybean oil had significantly lower iodine values than cottonseed oil. Free fatty acid values were not significantly different among the oils (0.256 per cent oleic acid). Initially cottonseed oil had higher peroxide, p-anisidine, and totox values compared with canola and soybean oil. However, as days of frying increased, values trended closer together. Total polar compounds were similar. All oil types were comparable in terms of their stability characteristics under the conditions used in this study. Research limitations/implications - Research with additional food product and under more stressful conditions would be beneficial. Practical implications - Hydrogenation increases trans-fatty acid content. Consumption of transfatty acids has been associated with increased risk of heart disease. Non-hydrogenated cottonseed oil may be a viable alternative to popular hydrogenated oils currently used in the restaurant setting. Originality/value - Restaurants are being pressured by health officials to choose healthier oil. This research article can help restaurants make an informed choice.
AB - Purpose - The purpose of this study is to compare the oxidative stability of non-hydrogenatedcottonseed oil with that of the partially hydrogenated oils commonly used as a deep-fat frying medium by the restaurant industry when used to prepare French fries in order to reduce trans-fatty acids. Design/methodology/approach - Stability characteristics of non-hydrogenated cottonseed oil and two hydrogenated oils, canola and soybean, were evaluated in deep-fat frying applications. French fries were analyzed for total polar compounds, and the oils were analyzed for iodine, peroxide, p-anisidine and totox values, and free fatty acids. Findings - Canola and soybean oil had significantly lower iodine values than cottonseed oil. Free fatty acid values were not significantly different among the oils (0.256 per cent oleic acid). Initially cottonseed oil had higher peroxide, p-anisidine, and totox values compared with canola and soybean oil. However, as days of frying increased, values trended closer together. Total polar compounds were similar. All oil types were comparable in terms of their stability characteristics under the conditions used in this study. Research limitations/implications - Research with additional food product and under more stressful conditions would be beneficial. Practical implications - Hydrogenation increases trans-fatty acid content. Consumption of transfatty acids has been associated with increased risk of heart disease. Non-hydrogenated cottonseed oil may be a viable alternative to popular hydrogenated oils currently used in the restaurant setting. Originality/value - Restaurants are being pressured by health officials to choose healthier oil. This research article can help restaurants make an informed choice.
KW - Cooking
KW - Fats and waxes
KW - Food products
KW - Oils
UR - http://www.scopus.com/inward/record.url?scp=34547914829&partnerID=8YFLogxK
U2 - 10.1108/00346650710774604
DO - 10.1108/00346650710774604
M3 - Article
AN - SCOPUS:34547914829
SN - 0034-6659
VL - 37
SP - 234
EP - 245
JO - Nutrition and Food Science
JF - Nutrition and Food Science
IS - 4
ER -