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Title: COMPOSITION OF OILS EXTRACTED FROM POTATO CHIPS BY SUPERCRITICAL FLUID EXTRACTION

Author
item Neff, William
item Eller, Fred
item Warner, Kathleen

Submitted to: European Journal of Lipid Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 10/2/2002
Publication Date: 12/30/2002
Citation: NEFF, W.E., ELLER, F.J., WARNER, K.A. COMPOSITION OF OILS EXTRACTED FROM POTATO CHIPS BY SUPERCRITICAL FLUID EXTRACTION. EUROPEAN JOURNAL LIPID SCIENCE TECHNOLOGY. 2002.

Interpretive Summary: Frying oils break down under the conditions commonly used for frying. It is important to not only study the degradation products in the fryer oil, but the degradation products formed in the oil absorbed by the fried food product. These degradation products can be precursors of the unpleasant odors associated with the fried food product. It is important to be certain that a procedure such as super critical fluid extraction did extract all the oil triglycerides including all minor non triglyceride and degradation products from the fried food product. This is necessary so that the extracted oil is properly analyzed by the usual oil analysis procedures. This study proved the efficiency of the super critical fluid extraction procedure. So it was possible to identify the compounds produced during the breakdown of one specific oil, riolein as a fryer oil and the triolein absorbed by a fried food product such as potato chips with and without the presence of gamma tocopherol. By understanding the products formed by this simple oil, other breakdown products in more complicated oil mixtures can be identified by comparison. Then, oils can be produced which will resist formation of these products to the greatest extent possible. This will ultimately lead to consumer products which last longer on the shelf without going bad, and which withstand frying conditions better to give more healthful, better tasting fried foods.

Technical Abstract: Compositions including tocopherols, monoacylglycerol, diacylglycerol, triacylglycerol, free fatty acids, polymers and polar components were determined in oils after extraction from potato chips by either supercritical carbon dioxide or hexane. Potato chips were fried in cottonseed oil or low linolenic acid soybean oil and samples after 1, 10 and 20 hr of oil use. Both extraction methods recovered the same amount of oil from the potato chips. Compositions of triacylglycerol and non-triacylglycerol components including tocopherols, monomer, polymer, monoacylglycerol, diacylglycerol were similar for samples of chips fried in either oil. The oils extracted from the chips had the same composition as the fryer oils. These results showed that the supercritical carbon dioxide extraction gave similar results to hexane extraction in yield and composition of oils from potato chips.