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

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

Submitted to: Annual Meeting and Expo of the American Oil Chemists' Society
Publication Type: Abstract Only
Publication Acceptance Date: 5/8/2002
Publication Date: 5/8/2002
Citation: NEFF, W.E., WARNER, K.A., ELLER, F.J. COMPOSITION OF OILS EXTRACTED FROM POTATO CHIPS BY SUPERCRITICAL FLUID EXTRACTION. ANNUAL MEETING AND EXPO OF THE AMERICAN OIL CHEMISTS' SOCIETY. 2002.

Interpretive Summary:

Technical Abstract: Compositions including tocopherol, monoacylglycerol, diacylglycerol, triacylglycerol, free fatty acid, 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 comparable amounts 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 similar compositions 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.