Quality Changes And Evaluations Of Camellia Oil During Frying French Fries

Camellia is a unique edible woody oil plants, mainly located in the Yangtze River in China and the vast areas south of the Yangtze River. Tea is a pale yellow oil extracted from the mature vegetable camellia tea seeds(Camellia oleifera Abel), tea is a unique senior edible oil, entitled "Oil treasures" reputation. It is rich in monounsaturated fatty acids, fatty acid composition similar to olive oil, said the "Oriental olive oil"; The content of oleic acid and linoleic acid is up to about 90%, have a role in the treatment of hypertension and prevent hardening of the arteries. While higher levels of vitamin E and flavonoids, have excellent effect on anti-cancer, anti-inflammatory. Olive oil is a few thousand years of history with natural health benefits, cosmetic effect, ideal for cooking oil. A large number of experiments showed that the consumption of olive oil have an important role in reducing the incidence of cardiovascular disease, prevention of obesity, metabolic syndrome, diabetes, cognitive decline. In recent years, more and more consumers has interest in camellia tea and olive oil, because of its rich in nutritional value. More and more camellia tea and olive oil are used to make more of fried foods.Oil occurred mainly two kinds of changes- heated and exchange in deep frying. Heating oil is used as heat transfer media to food, heating leads to evaporation of food moisture. Exchange is because of heating led to a reduction in moisture food, and occur within the space of the food to absorb a certain amount of oil. Human have directly food, therefore, the oil in frying food analysis is more significant. As can be seen from the above aspects, after heating the frying oil, the oil in frying food quality and analysis and the total polar materials are important for the food processing and human health.In this study, take pure Camellia oil as raw material, commercially available olive oil and olive oil palm for comparison tests, conducted frying French fries, Camellia oil、Olive oil and palm oil quality indicators were measured and analysis after frying. While compare the quality of the frying Camellia oil and Camellia oil extract from frying French fries. The main findings are as follows:In the frying 30 h, the acid value of Camellia oil was significantly lower than the acid value of palm oil and olive oil; In the early days of frying. The POV of Camellia oil is small, after frying more than 5h, the peroxide value of Camellia oil varies significantly increases, the peroxide value of Olive oil is less than Camellia oil, the peroxide value of palm oil is the maximum of the three; The anisidine value of the three oil was significantly increased and showed a good linear relationship; The iodine value of Camellia oil decreased from(88.9 ± 0.08) g/100 g to(62.8 ± 0.18) g/100 g, palm oil decreased from(48.7 ± 0.18) g/100 g to(20.8 ± 0.16) g/100g; When frying to 40 h, Camellia oil and palm oil have exceeded the national standard of TPC; The TPC of Olive oil was lower than Camellia oil and palm oil, but in the palm oil 40 h, it is also exceeded the national standard; Three kinds of oil, palmitic acid(C16: 0) and stearic acid(C18: 0) were significantly elevated oleic acid(C18: 1) and linoleic acid(C18: 2) was significantly lower, Camellia oil and Olive oil linolenic acid(C18: 3) content is also significantly decreased. Compare the Camellia oil in French fries and frying Camellia oil, the acid value and iodine value of Camellia oil in French fries is lower than frying Camellia oil; the POV and anisidine value of Camellia oil in French fries is higher than frying Camellia oil; The red value of Camellia oil in French fries larger than frying Camellia oil. In the frying 30 h, the acid value and TPC of Camellia oil did not exceed the national standard, and therefore it is suitable for frying foods.