ArticleFoods (Basel, Switzerland)2026
Comparative Assessment of Quality Deterioration in Various Vegetable Oils During Deep-Fat Frying of Crispy Meat.
Article in Foods (Basel, Switzerland), 2026. 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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2 citing papers in PubMed.
- From Deep-Fat Frying to G-Frying: Exploring Absorption Dynamics of Oil Fractions in Fried Foods.Food science & nutrition · 2026Review
- Structure modulation and physicochemical regulation: study on the structure-function relationship of soy protein isolate regulated byFood chemistry: X · 2026Article
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Authors and funding
6 authors.
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Abstract
Deep-fat frying is widely used, but high temperatures and complex food matrices promote oil deterioration and harmful substance formation, posing risks to food safety and oil quality. This study evaluated five vegetable oils-sunflower oil (SFO), canola oil (CNO), palm oil (PO), cottonseed oil (CSO), and soybean oil (SBO)-during deep-fat frying of crispy meat to elucidate oil deterioration and contaminant formation patterns. After 32 h of frying, total polar compounds (TPCs) of PO and CNO were 29.8% and 32.6%, significantly lower than the other oils. Similar trends were observed for total oxidation value (TOTOX), carbonyl value (CV), and polar polymers, suggesting higher oxidative stability of PO and CNO, as confirmed by principal component analysis (PCA). Initial monochloro-1,2-propanediol esters (MCPDEs) and glycidyl ester (GE) in PO were relatively high (e.g., 3-MCPDE: 3630 μg/kg) but decreased over time during frying, whereas levels in SFO, CSO, and SBO remained low. Pearson's correlation analysis indicated diacylglycerols (DAG) and monoacylglycerols (MAG) were positively correlated with MCPDEs and GE (
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