Scientific journal

59 2020

Journal of Food and Nutrition Research
Summary No. 2 / 2020

Meinhart, A. D. – Ferreira da Silveira, T. F. – de Moraes, M. R. – Petrarca, M. H. – Constant, L. S. – Ballus, C. A. – Silva, L. H. – Emidio Cunha, E. C. –Wagner, R. – André Bolini, H. M. – Bruns, R. E. – Teixeira-Filho, J. – Teixeira Godoy, H.
French fries processed with a high content of linolenic acid, low n-6/n-3 ratio and good sensory acceptance after successive frying
Journal of Food and Nutrition Research, 59, 2020, No. 2, s. 174-183

Livia da Silva Constant, Department of Food Science, Faculty of Food Engineering, University of Campinas, Monteiro Lobato Street 80, 13083-862 Campinas, Sao Paulo, Brazil. E-mail:

Received 15 October 2019; 1st revised 20 May 2020; accepted 4 June 2020; published online 15 June 2020.

Summary: The objective of this study was to evaluate the stability of the incorporation of linolenic acid in french fries processed with a vegetable oil mixture rich in linolenic acid and with a low ratio between linolenic and linoleic acids (n-6 and n-3). The oil mixture contained 75 % of soybean oil, 20 % of linseed and 5 % of safflower and was compared to soybean oil (control). Potato french fries were subjected to successive frying for 24 h. The french fries were analysed regarding fatty acids composition, tocopherols, sterols and sensory acceptance. During successive frying with the mixture, the french fries were characterized by a higher content of linolenic acid, lower n-6/n-3 ratio, degradation of sterols and by a similar content of tocopherols. The sensory acceptance of the french fries was similar up to 18 h, when the potatoes had a content 2.1-fold higher in linolenic acid, with a 2.7-fold n-6/n-3 ratio, favouring a health-promoting diet.

Keywords: fatty acids; linoleic acid; phytosterols; tocopherols

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