Tocopherol losses during pan-frying

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F14%3A43898008" target="_blank" >RIV/60461373:22330/14:43898008 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1002/ejlt.201400188" target="_blank" >http://dx.doi.org/10.1002/ejlt.201400188</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1002/ejlt.201400188" target="_blank" >10.1002/ejlt.201400188</a>

Result language
angličtina
Original language name
Tocopherol losses during pan-frying
Original language description
Tocopherol losses were studied during pan-frying of bread and during heating of vegetable oils. During the heating experiments, 16 g of sunflower and olive oil was heated on a pan (internal diameter 17 cm) at maximum oil temperature 180 °C for 4, 8, and12 min, as well as at 200 and 220 °C for 4 min. The total tocopherol losses grew according to increasing heating time and temperature from 10 to almost 100% of the initial content. The absolute losses (in mg/kg) were higher in sunflower oil with a highercontent of polyunsaturated fatty acids, while the relative losses (in % of the initial content) were higher in olive oil with a lower initial content of tocopherols. During the pan-frying, 16 g of oil (sunflower, olive, soybean, or rapeseed) was pre-heated on the pan for 4 min (at oil temperature 180 °C) and then two slices of bread (80 g) were fried in this oil for 8 min, while the oil soaked into the fried bread. Under these conditions, tocopherol losses did not depend prominently on
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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