ArticleFood chemistry: X2025
Influence of frying conditions on quality attributes of frying oils: Kinetic investigation of polar compounds.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 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
3 citing papers in PubMed.
- Mechanistically derived fluorescence rancidity index for real-time monitoring of olive oil oxidation under thermal, photo, and frying conditions.Food chemistry: X · 2026Article
- Blueberry Extract as a Source of Natural Antioxidants to Improve Thermal Stability of Standard Sunflower Oil.Antioxidants (Basel, Switzerland) · 2026Article
- Thermo-Oxidative Stability and Functional Properties of Extra Virgin Olive Oil Oleogels.Gels (Basel, Switzerland) · 2026Article
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Polar compounds are complex, heterogeneous substances associated with various chronic diseases. In this study, we applied kinetic models to characterise the formation of total polar compounds (TPC), triacylglycerol oligomers (TGOs), triacylglycerol dimers (TGDs), oxidized triacylglycerol monomers (OxTGs), and diacylglycerols (DGs) under different frying conditions. After 32 h of frying, the contents of TPC, OxTGs, TGDs, TGOs, and DGs in the oils ranged from 3.95 % to 35.70 %, 1.63 % to 5.95 %, 2.82 % to 10.87 %, 1.08 % to 9.50 %, and 2.93 % to 16.34 %, respectively. The results revealed variable degradation kinetics across frying systems. Elevated temperatures, frying of chicken nuggets, ferric sulfate addition, and discontinuous frying promoted the formation of OxTGs, TGDs, and TGOs. In contrast, the addition of
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