Effect of tocopherols on the frying stability of regular and modified canola oils

A study was conducted to compare the relationship between frying stability and levels and degradation rates of tocopherols in regular and three modified canola oils. Oils were heated at 175 ± 2°C for a total of 72 h, with french fries fried intermittently. Frying stability was compared based on the rates of formation of free fatty acids (FFA) and total polar compounds (TPC). Significant differences ( P <0.05) were identified between oils using analysis of covariance and t ‐tests for multiple comparisons. No significant differences were observed in the rates of FFA formation among the canola oils during frying. Nevertheless, regular canola (RCO) and high‐oleic, low‐linolenic acid canola (HOLLCO) oils produced less FFA compared to higholeic LLCO and HOCO both had significantly ( P <0.05) faster rates of TPC formation compared to HOLLCO or RCO. HOLLCO with the highest level of tocopherols (893 mg/kg) exhibited a slow rate of degradation which accounted for a halflife of 48–60 h of frying. RCO, with a lower level of tocopherols (565 mg/kg), however, had the slowest degradation rate with a half‐liofe of >72 h. In contrast, HOCO and LLCO with 601 and 468 mg/kg tocopherols, respectively, both exhibited a half‐life for tocopherols of 3–6 h of frying. An inverse relatioship was observed between TPC formation and the reduction of tocopherol. Thus, the greater frying stability of RCO and HOLLCO appears to be affected far more by the rate of tocopherol degradation than by any changes in fatty acid composition.