Electron paramagnetic resonance (EPR)-verified autoxidation and hydrolysis induce lipid degradation in pan-fried hand-grasp pancakes.

Pengyuan Wei, Jingjing Lun, Yihang Ding, Jinying Wang, Linshang Zhang, Cong Sun, Kaizhou Yang

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Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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7 authors.

Pengyuan WeiCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.

Jingjing LunCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.

Yihang DingCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.

Jinying WangCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.

Linshang ZhangCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.

Cong SunCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.

Kaizhou YangInstitute of Grain & Oil Processing Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China.

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6 · The paper itself

Abstract

This study investigated the effects of pan-frying on fat quality in hand-grasp pancakes. The results demonstrated that fats exhibited significant quality deterioration: acid value increased by 50%-85%, peroxide value rose by 175%-490%, and p-anisidine value elevated by 65%-430%. The increments of conjugated diene value and conjugated triene value ranged from 20% to 50% and 35% to 73%, respectively. Meanwhile, the DPPH radical scavenging capacity decreased by 3%-30%, indicating a remarkable decline in antioxidant activity. Statistical analysis revealed consistent compositional changes in post-frying fats: the average free fatty acid (FFA) content in fats of the six brands of hand-grasp pancakes increased by 113.04%, whereas the average contents of unsaturated fatty acid (UFA) and unsaturated triacylglycerol (UUU) decreased by 1.81% and 4.82%, respectively. Electron paramagnetic resonance (EPR) measurements confirmed the presence of alkyl radicals (R•) in pancake fats verifying that autooxidation served as the primary oxidation pathway of fats in hand-grasp pancakes. This study provides theoretical foundations for the development of dedicated fats and quality improvement of hand-grasp pancake products.

Indexed as

Basic physicochemical indicatorsEPRFat oxidationFree radicalsHand-grasp pancakesPan-frying

Identifiers

PMID42787958

DOI10.1016/j.fochx.2026.104482

PMCPMC13602695

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