Optimization of frying oil composition rich in essential fatty acids by mixture design

Author(s):Show less -

Meinhart, Adriana Dillenburg ; Ferreira da Silveira, Tayse Ferreira ; de Moraes, Maria Rosa ; Petrarca, Mateus Henrique ; Silva, Leonardo Henrique ; Oliveira, Wellington Silva ; Wagner, Roger ; Andre Bolini, Helena Maria ; Bruns, Roy Edward ; Teixeira Filho, Jose ; Godoy, Helena Teixeira

• Document type: Journal article
• Source: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 84, p. 795-803, OCT 2017.
• Web of Science Citations: 2

Abstract

Studies have shown that the n-6/n-3 fatty acids (FA) ratio intake has risen dramatically, which is associated with the development of inflammatory diseases. Mixtures of vegetable oils may modify the FA profile so that lowering n-6/n-3 ratio and contributing to balance the intake of these fatty acids. Additionally, oil stability over frying may be enhanced. In this context, a multivariate mixture design was used to formulate frying oil mixes with high content of essential FA and low n-6/n-3 ratio from soybean, safflower and flaxseed oils. Among the mixtures (n = 185), 3 were selected for stability (180 days), application in food (French fries) and sensory acceptance studies, and the contents of FA, sterols, and tocopherols were determined in the formulations and French fries. The formulation containing soybean, flaxseed and safflower oil (75:20:5 g.100 g(-1) v/v) showed a higher stability than pure soybean oil, was rich in essential fatty acids, phytosterols, tocopherols, and presented a reduced n-6/n-3 ratio. French fries processed with this mix had an increase in the content of these substances, and a sensory acceptance similar to that of soybean oil processed samples. Thus, the oil mixes might boost the nutritional quality of French fries and contribute for a healthier diet. (C) 2017 Elsevier Ltd. All rights reserved. (AU)

• FAPESP's process: 11/11332-9 - Oxidative stability evaluation of oil formulations enriched with essential fatty acids
• Grantee: Patricia Oliveira de Souza
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• FAPESP's process: 11/10671-4 - Multivariate optimization of oil enriched formulations of essential fatty acids, characterisation and application in food
• Grantee: Helena Teixeira Godoy
• Support Opportunities: Regular Research Grants