ArticleAntioxidants (Basel, Switzerland)2021
Effect of Deep Frying of Potatoes and Tofu on Thermo-Oxidative Changes of Cold Pressed Rapeseed Oil, Cold Pressed High Oleic Rapeseed Oil and Palm Olein.
Article in Antioxidants (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed, 31 citations in OpenAlex.
- Passion Fruit Seed Oil as a Natural Tyrosinase Inhibitor: Extraction Optimization, Multi-Mechanism Elucidation, and Efficacy Validation in Zebrafish.Foods (Basel, Switzerland) · 2026Article
- Effects of Frying Temperature and Composite Spices on the Release Characteristics of Rapeseed Seasoning Oil.Foods (Basel, Switzerland) · 2026Article
- Qualitative parameters and deterioration kinetics of palm oil, shea butter and their blend use for frying cheese.BMC biotechnology · 2025Article
- Toward Functional Oil Blends: Physicochemical and Nutritional Evaluation of Rapeseed-Hazelnut Oil Mixtures.Foods (Basel, Switzerland) · 2025Article
- Role of Allium cepa and Allium sativum extracts in oxidative stress, sperm parameters and histological abnormalities induced by deep-frying oil in testis.Scientific reports · 2025Article
- Vegetable oil oxidation: Mechanisms, impacts on quality, and approaches to enhance shelf life.Food chemistry: X · 2025Review
- Evaluation of the antidyslipidemic and nephroprotective effect of methanolic seed extract ofFrontiers in nutrition · 2025Article
- Study of the behavior and properties of frying oil on repetitive deep frying.Journal of food science and technology · 2023Article
- Peptidomics Analysis of Soy Protein Hydrolysates-Antioxidant Properties and Mechanism of their Inhibition of the Oxidation of Palm Olein during Frying Cycles.Foods (Basel, Switzerland) · 2023Article
- Health Benefits, Antioxidant Activity, and Sensory Attributes of Selected Cold-Pressed Oils.Molecules (Basel, Switzerland) · 2023Article
- Study on Quality Change and Processing Suitability Evaluation of the Low-Temperature Vacuum Frying of Bananas.Foods (Basel, Switzerland) · 2023Article
- Fatty Acid Composition of Selected Street Foods Commonly Available in Malaysia.Foods (Basel, Switzerland) · 2023Article
- Black Elderberry Press Cake as a Source of Bioactive Ingredients Using Green-Based Extraction Approaches.Biology · 2022Article
- Quantification of Chemical Groups and Quantitative HPLC Fingerprint ofMolecules (Basel, Switzerland) · 2022Article
- Effect of Drying Methods on Volatile Compounds of Citrus reticulata Ponkan and Chachi Peels as Characterized by GC-MS and GC-IMSFoods (Basel, Switzerland) · 2022Article
- Impact of Processing on Antioxidant Rich Foods.Antioxidants (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
One of the commonly used food preparation methods is frying. Fried food is admired by consumers due to its unique taste and texture. Deep frying is a process of dipping food in oil at high temperature, usually 170-190 °C, and it requires a relatively short time. The aim of this study was to analyze the thermo-oxidative changes occurring during the deep frying of products such as potatoes and tofu in cold pressed rapeseed oils and palm olein. Cold pressed rapeseed oil from hulled seeds (RO), cold pressed high oleic rapeseed oil from hulled seeds (HORO), and palm olein (PO) (for purposes of comparison) were used. Characterization of fresh oils (after purchase) and oils after 6, 12, and 18 h of deep frying process of a starch product (potatoes) and a protein product (tofu) was performed. The quality of oils was analyzed by determining peroxide value, acid value, p-anisidine value, content of carotenoid and chlorophyll pigments, polar compounds, smoke point, color (CIE L*a*b*), fatty acids content and profile, calculation of lipid nutritional quality indicators, and oxidative stability index (Rancimat). Cold pressed high oleic rapeseed oil was more stable during deep frying compared to cold pressed rapeseed oil, but much less stable than palm olein. In addition, more thermo-oxidative changes occurred in the tested oils when deep frying the starch product (potatoes) compared to the deep frying of the protein product (tofu).
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