ArticleJournal of food science and technology2019
Impact of potatoes deep-frying on common monounsaturated-rich vegetable oils: a comparative study.
Article in Journal of food science and technology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed, 14 citations in OpenAlex.
- Vegetable Oils and Their Use for Frying: A Review of Their Compositional Differences and Degradation.Foods (Basel, Switzerland) · 2024Review
- Therapeutic Properties and Use of Extra Virgin Olive Oil in Clinical Nutrition: A Narrative Review and Literature Update.Nutrients · 2022Review
- Effects of Repeated Heating on Fatty Acid Composition of Plant-Based Cooking Oils.Foods (Basel, Switzerland) · 2022Article
- Investigation of the Physicochemical Properties of Vegetable Oils Blended with Sesame Oil and Their Oxidative Stability during Frying.International journal of food science · 2022Article
- Modeling the effect of heat treatment on fatty acid composition in home-made olive oil preparations.Open life sciences · 2020Article
Corrections and comments
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Authors and funding
6 authors at 1 institution in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Aiming to distinguish the nutritional and safety impacts on consumer's health of prolonged frying with vegetable oils rich in monounsaturated fatty acids (MUFA), namely peanut oil (PO), canola oil (CO) and extra virgin olive oil (EVOO), a domestic deep-frying assay using fresh potatoes was implemented (175 °C, 8 h per day, up to 28 h). Based on a total polar compounds (TPC) degradation limit of 25%, PO and CO enabled 18-20 h of frying, while EVOO allowed significantly higher frying hours (> 28 h). Despite the non-significant variations in oxidized triglycerides contents observed through time, and loss of all major antioxidants during the first 8 to 12 h of frying, PO showed statistically higher amounts of conjugated dienes (27 at 20 h; against 19 in CO and 17 in EVOO) and CO of anisidine value (252 at 20 h; against 209 in PO and 100 in EVOO), indicative of different oxidation patters. This was corroborated with the analysis of major volatiles, with PO and CO being statistically richer in alkenals and alkadienals, respectively. Therefore, despite the MUFA predominance, differences in their unsaturation profile impact on the type and amount of degradations products formed under prolonged frying and consequently on consumer's health. As to EVOO use for prolonged frying, despite its increased resistance to oxidation and lower risk of formation of unhealthy volatiles, it loses its pool of natural bioactive compounds in the first hours of frying.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.