Degradation of linoleic acid during potato frying
Kilgore, L.; Bailey, M.
Journal of the American Dietetic Association 56(2): 130-132
1970
ISSN/ISBN: 0002-8223 PMID: 5467003 Document Number: 28520
Safflower, maize and cottonseed oils and "shortening", respectively, had linoleic acid 72.0, 57.2, 55.5 and 30.2% of total fatty acids. Values are tabulated for each oil after being used to fry 2, 4, 6, 8 or 10 lb potato, cut into strips of about 0.25 x 0.5 X 4.5 in. and fried in batches of 0.5 lb for 12 min, with 10 min between batches. After 10 lb the loss of linoleic acid from the oils was 2.8, 5.8, 6.5 or 3.5 percentage units or 3.9, 10.1, 11.7 or 11.6% of the original content.