ArticleFood science and biotechnology2024
Analysis of oxidation products and toxic compounds in edible and blended oil during the deep-frying of french fries.
Article in Food science and biotechnology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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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
2 citing papers in PubMed.
- A Review of Preparation Methods, Mechanisms, and Applications of Bio-Based Phenolic Nanoparticles.Foods (Basel, Switzerland) · 2026Review
- Physicochemical properties and sensory attributes of nut-based milk coffee.Scientific reports · 2025Article
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study sought to analyze the oxidative products [acid value (AV), free fatty acids (FFA), conjugated dienoic acid (CDA), p-anisidine value (p-AV), antioxidant-prooxidant balance (APB) value] and toxic compounds [3-monochloropropane diol (3-MCPD), glycidyl ester (GE)] in edible oils after deep-frying. The deep-frying edible oils evaluated herein included soybean oil (S), palm oil (P), canola oil (C), grape seed oil (G), and a 1:1 blend (SC, SG, PC, PG, and CG). As frying time increased, the level of AV in PC, total FFA contents in CG, and p-AV in CG significantly increased up to 200%, 45.5%, and 410.5%, respectively (p < 0.05). The levels of 3-MCPD, and GE were 0.81-6.28 µg/mL and 0.14-2.84 µg/mL, respectively. The levels of 3-MCPD, GE, CDA, and APB changed significantly as frying time increased. Analysis of the correlation between oxidation products and toxic compounds indicated that the contents of 3-MCPD and palmitic acid were positively correlated. Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-023-01494-9.
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