Thermal Decomposition of Partially Hydrogenated Rapeseed Oil During Repeated Frying Traditional and Fast French Fries

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Abstract
The aim of this study was to compare thermal degradation of oil, especially the composition of the polymer in a polar and nonpolar fraction of oil, used for repeated frying of fast and traditional French fries. The French fries were fried using the partially hydrogenated rapeseed oil. Fast French fries were characterized by a half shorter frying time compared to traditional ones. The frying process was done at 170 °C ± 5 °C in 5‐l electric fryers and carried out in 15‐min cycles for 48 hours. The content of thermal decomposition of triacylglycerol (TAG) in both fractions of oil was analyzed by high‐performance size‐exclusion chromatography (HPSEC). In all analyzed samples, thermal decomposition products were found. However, the composition of a polar and nonpolar fraction of oil was not the same. In a nonpolar fraction, only the monomers and hydrolysis products of TAG were observed. In a polar fraction, dimers, trimers, and oligomers of TAG were also found. The shorter time of frying the fast French fries resulted in a lower total and individual polymers content in all steps of analysis compared to the oil used for frying the traditional French fries.
Funding Information
  • Ministerstwo Nauki i Szkolnictwa Wyższego (N N312 365738)

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