Nonhydrogenated cottonseed oil can be used as a deep fat frying medium to reduce trans-fatty acid content in french fries

Darla R. Daniel, Leslie D. Thompson, Brent J. Shriver, Chih Kang Wu, Linda C. Hoover

Research output: Contribution to journalArticle

24 Citations (Scopus)

Abstract

Objective: The purpose of this research study was to evaluate the fatty acid profile, in particular trans-fatty acids, of french fries fried in nonhydrogenated cottonseed oil as compared with french fries fried in partially hydrogenated canola oil and french fries fried in partially hydrogenated soybean oil. Design: Cottonseed oil, partially hydrogenated canola oil, and partially hydrogenated soybean oil were subjected to a temperature of 177°C for 8 hours per day, and six batches of french fries were fried per day for 5 consecutive days. French fries were weighed before frying, cooked for 5 minutes, allowed to drain, and reweighed. Oil was not replenished and was filtered once per day. Both the oil and the french fries were evaluated to determine fatty acid profiles, trans-fatty acids, and crude fat. Statistical analysis: A randomized block design with split plot was used to analyze the data collected. Least-squares difference was used as the means separation test. Results: No significant differences were found between fries prepared in the three oil types for crude fat. Fatty acid profiles for the french fries remained stable. The french fries prepared in cottonseed oil were significantly lower in trans-fatty acids. The combined total of the trans-fatty acid content and saturated fatty acid content were lower in french fries prepared in cottonseed oil. Conclusions: Because deep fat frying remains a popular cooking technique, health professionals should educate the public and the food service industry on the benefits of using nonhydrogenated cottonseed oil as an alternative to the commonly used hydrogenated oils.

Original languageEnglish (US)
Pages (from-to)1927-1932
Number of pages6
JournalJournal of the American Dietetic Association
Volume105
Issue number12
DOIs
StatePublished - Dec 2005
Externally publishedYes

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Trans Fatty Acids
Cottonseed Oil
French fries
cottonseed oil
deep fat frying
trans fatty acids
fatty acid composition
Fats
hydrogenated oils
Fatty Acids
Oils
Soybean Oil
Food Services
canola oil
Food Industry
Petroleum
Cooking
soybean oil
oils
Least-Squares Analysis

ASJC Scopus subject areas

  • Food Science
  • Medicine(all)

Cite this

Nonhydrogenated cottonseed oil can be used as a deep fat frying medium to reduce trans-fatty acid content in french fries. / Daniel, Darla R.; Thompson, Leslie D.; Shriver, Brent J.; Wu, Chih Kang; Hoover, Linda C.

In: Journal of the American Dietetic Association, Vol. 105, No. 12, 12.2005, p. 1927-1932.

Research output: Contribution to journalArticle

Daniel, Darla R. ; Thompson, Leslie D. ; Shriver, Brent J. ; Wu, Chih Kang ; Hoover, Linda C. / Nonhydrogenated cottonseed oil can be used as a deep fat frying medium to reduce trans-fatty acid content in french fries. In: Journal of the American Dietetic Association. 2005 ; Vol. 105, No. 12. pp. 1927-1932.
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abstract = "Objective: The purpose of this research study was to evaluate the fatty acid profile, in particular trans-fatty acids, of french fries fried in nonhydrogenated cottonseed oil as compared with french fries fried in partially hydrogenated canola oil and french fries fried in partially hydrogenated soybean oil. Design: Cottonseed oil, partially hydrogenated canola oil, and partially hydrogenated soybean oil were subjected to a temperature of 177°C for 8 hours per day, and six batches of french fries were fried per day for 5 consecutive days. French fries were weighed before frying, cooked for 5 minutes, allowed to drain, and reweighed. Oil was not replenished and was filtered once per day. Both the oil and the french fries were evaluated to determine fatty acid profiles, trans-fatty acids, and crude fat. Statistical analysis: A randomized block design with split plot was used to analyze the data collected. Least-squares difference was used as the means separation test. Results: No significant differences were found between fries prepared in the three oil types for crude fat. Fatty acid profiles for the french fries remained stable. The french fries prepared in cottonseed oil were significantly lower in trans-fatty acids. The combined total of the trans-fatty acid content and saturated fatty acid content were lower in french fries prepared in cottonseed oil. Conclusions: Because deep fat frying remains a popular cooking technique, health professionals should educate the public and the food service industry on the benefits of using nonhydrogenated cottonseed oil as an alternative to the commonly used hydrogenated oils.",
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