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

•Epoxy fatty acids in fried oil under fast food restaurant conditions were studied.•More epoxy fatty acids were generated in edible oil with high oleic acid content.•Epoxy fatty acids can be predicted by TPC with the exponential equation.•Epoxy fatty acids in fried high oleic sunflower oil were lowe...

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Veröffentlicht in:	Food chemistry 2023-03, Vol.405, p.134945-134945, Article 134945
Hauptverfasser:	Li, Xu, Xing, Changming, Wang, Zhisheng, Chen, Zike, Sun, Wenxing, Xie, Dan, Xu, Guangfei, Wang, Xingguo
Format:	Artikel
Sprache:	eng
Schlagworte:	canola cottonseed oil Discarding point epoxides Epoxy fatty acid evolution fast food restaurants fatty acid composition food chemistry Germany Polar compounds Regulation Restaurant frying oil risk sunflower oil triacylglycerols
Online-Zugang:	Volltext
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