EVOLUTION OF OXIDATION DURING STORAGE OF CRISPS AND FRENCH FRIES PREPARED WITH SUNFLOWER OIL AND HIGH OLEIC SUNFLOWER OIL

Storage studies were carried out to define the behaviour of both conve ntional and high oleic sunflower oils in the industrial preparation of crisps and prefried french fries. Samples of crisps and prefried fren ch fries were stored during 6 and 21 months, respectively, and evoluti on of oxidation was compared with that of the more saturated fats norm ally used for the preparation of both products, i.e., palm olein and h ydrogenated rapeseed/palm oil mixture. Total oxidation compounds, alph a-tocopherol content, as well as monomeric and dimeric triglycerides, were quantitated in lipids from fried products after different time pe riods. Results obtained for crisps at room temperature indicated that only conventional sunflower oil underwent significant oxidation after 6 months. In the case of prefried french fries, maintained at freezer temperatures, no appreciable changes were found after 21 months storag e, thus indicating that both sunflower oils can be good alternatives t o saturated fats.