Validity of total polar compound and its three components in monitoring the evolution of epoxy fatty acids in frying oil: Fast food restaurant conditions

Xu Li; Changming Xing; Zhisheng Wang; Zike Chen; Wenxing Sun; Dan Xie; Guangfei Xu; Xingguo Wang

doi:10.1016/j.foodchem.2022.134945

Validity of total polar compound and its three components in monitoring the evolution of epoxy fatty acids in frying oil: Fast food restaurant conditions

Food Chem. 2023 Mar 30;405(Pt B):134945. doi: 10.1016/j.foodchem.2022.134945. Epub 2022 Nov 12.

Authors

Xu Li¹, Changming Xing², Zhisheng Wang², Zike Chen³, Wenxing Sun², Dan Xie⁴, Guangfei Xu⁵, Xingguo Wang⁶

Affiliations

¹ Department of Nutrition and Food Hygiene, School of Public Health, Nantong University, 9 Seyuan Road, Nantong 226019, Jiangsu, China; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China.
² Department of Nutrition and Food Hygiene, School of Public Health, Nantong University, 9 Seyuan Road, Nantong 226019, Jiangsu, China.
³ School of Medicine, Nantong University, 19 Qixiu Road, Nantong 226001, Jiangsu, China.
⁴ College of Biology and Food Engineering, Anhui Polytechnic University, Beijing Zhong Road, Wuhu 241000, Anhui, China.
⁵ Department of Nutrition and Food Hygiene, School of Public Health, Nantong University, 9 Seyuan Road, Nantong 226019, Jiangsu, China. Electronic address: xugf@ntu.edu.cn.
⁶ State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China. Electronic address: wangxg1002@gmail.com.

PMID: 36435116
DOI: 10.1016/j.foodchem.2022.134945

Abstract

This study evaluated the validity of total polar compounds (TPC) and its three components in monitoring the evolution of epoxy fatty acids in frying oil under fast food restaurant conditions. The content of epoxy fatty acids can be predicted using the TPC rather than oxidized triglyceride monomer. When TPC content reached 24 g/100 g, 25 g/100 g, and 27 g/100 g, the epoxy fatty acid content in oil was found to be 1.47-3.63 mg/g, 1.58-4.06 mg/g, and 1.83-5.08 mg/g, respectively. More epoxy fatty acids were generated in high oleic sunflower oil than in canola and cottonseed oil during frying. At current discarding points of TPC 24-27 g/100 g, its epoxy fatty acid content was 3.63-5.08 mg/g, which was lower than the limit of 7 mg/g recommended by Max Rubner-Institut in Germany. Our results indicate that the risk of epoxy fatty acids can be monitored using the current TPC index.

Keywords: Discarding point; Epoxy fatty acid; Polar compounds; Regulation; Restaurant frying oil.

MeSH terms

Cottonseed Oil
Fast Foods*
Fatty Acids
Restaurants*
Sunflower Oil

Substances

Fatty Acids
Cottonseed Oil
Sunflower Oil