The quality behavior of ultrasound extracted sunflower oil and structural computation of potato strips appertaining to deep-frying with thermic variations.

The objective of this study was to investigate the impact of Soxhlet extraction and ultrasound- assisted extraction on the yield and quality parameters of sunflower seeds oil. Ultrasound extraction sunflower oil (UESO) was further opted to frying behavior, which included UESO which was heated without any product (blank sunflower oil, that is, BSO) and UESO, which was used to fry potato strips (sunflower oil with potato strips, that is, SOPS). The free fatty acids and acrylamide content of BSO and SOPS treatments significantly increased, while peroxide value of both treatments decreased with increase in frying temperatures (150, 170, and 190°C). 2,2-diphenyl- 1-picrylhydrazyl free radical scavenging activity and iodine value significantly decreased during heating process. The fatty acid profile of UESO showed significant changes (p < .05) in saturated fatty acids indicating a decreasing trend of unsaturated fatty acids. Raw potato strips and UESO fried potato strips, were analyzed for structural morphology, textural properties, and oil uptake after frying process. Scanning electron micrographs of the potato strips revealed that they were able to retain their structure, shape, and call wall integrity at temperature as high as 170°C. [ABSTRACT FROM AUTHOR]