Reheating Oils During Deep Frying Alters Fatty Acid Profiles, Lipid Peroxidation Level, and Nutritional Indices of French Fries

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-09-11 DOI:10.1111/1750-3841.70555

Kevin O. Aduol, Arnold N. Onyango, Beatrice N. Kiage Mokua, Judith K. Okoth, Emmanuel O. Ayua

{"title":"Reheating Oils During Deep Frying Alters Fatty Acid Profiles, Lipid Peroxidation Level, and Nutritional Indices of French Fries","authors":"Kevin O. Aduol, Arnold N. Onyango, Beatrice N. Kiage Mokua, Judith K. Okoth, Emmanuel O. Ayua","doi":"10.1111/1750-3841.70555","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <p>Repeated frying with recycled oil promotes lipid peroxidation and fatty acid (FA) profile changes that predispose consumers to increased health risks. The magnitude of such changes differs by oil type, temperature, and extent of recycling. This study aimed to determine changes in FA profiles and nutritional indices of French fries prepared at 150°C and 190°C using palm olein, canola, olive, and sunflower oils recycled up to 10 times, as well as the levels of lipid peroxidation in the oils. FA methyl esters were analyzed by gas chromatography. Nutritional indices were calculated from the FA profiles. Oxidative changes were monitored by peroxide, <i>p</i>-anisidine, and iodine values (IVs). Results showed progressive increases in lipid peroxidation and saturated and <i>trans</i>-fatty acids (TFAs) and decreases in unsaturated FAs, which were worse at 190°C. <i>p</i>-anisidine values (<i>p</i>-AVs) increased significantly at every frying cycle in all the oils, making it a better oxidation indicator than peroxide and IVs. Sunflower and canola oils had the highest, whereas olive oil had the least absolute decreases in unsaturated FAs. Palm olein had the highest increase in TFAs, which is postulated to be indirectly due to its higher content of saturated fatty acids (SFAs). This oil also had higher indices of atherogenicity (IA) and thrombogenicity (IT), and lower hypocholesterolemic:hypercholesterolemic (HH) ratio, which worsened with repeated frying. Thus, during repeated frying at 150°C or 190°C, palm olein, with a less favorable nutritional profile than olive, sunflower, and canola oils, also undergoes higher formation of TFAs.</p>\n </section>\n </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4000,"publicationDate":"2025-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science","FirstCategoryId":"97","ListUrlMain":"https://ift.onlinelibrary.wiley.com/doi/10.1111/1750-3841.70555","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Repeated frying with recycled oil promotes lipid peroxidation and fatty acid (FA) profile changes that predispose consumers to increased health risks. The magnitude of such changes differs by oil type, temperature, and extent of recycling. This study aimed to determine changes in FA profiles and nutritional indices of French fries prepared at 150°C and 190°C using palm olein, canola, olive, and sunflower oils recycled up to 10 times, as well as the levels of lipid peroxidation in the oils. FA methyl esters were analyzed by gas chromatography. Nutritional indices were calculated from the FA profiles. Oxidative changes were monitored by peroxide, p-anisidine, and iodine values (IVs). Results showed progressive increases in lipid peroxidation and saturated and trans-fatty acids (TFAs) and decreases in unsaturated FAs, which were worse at 190°C. p-anisidine values (p-AVs) increased significantly at every frying cycle in all the oils, making it a better oxidation indicator than peroxide and IVs. Sunflower and canola oils had the highest, whereas olive oil had the least absolute decreases in unsaturated FAs. Palm olein had the highest increase in TFAs, which is postulated to be indirectly due to its higher content of saturated fatty acids (SFAs). This oil also had higher indices of atherogenicity (IA) and thrombogenicity (IT), and lower hypocholesterolemic:hypercholesterolemic (HH) ratio, which worsened with repeated frying. Thus, during repeated frying at 150°C or 190°C, palm olein, with a less favorable nutritional profile than olive, sunflower, and canola oils, also undergoes higher formation of TFAs.

Abstract Image

查看原文本刊更多论文

在油炸过程中重新加热油会改变炸薯条的脂肪酸分布、脂质过氧化水平和营养指标。

重复用回收油煎炸促进脂质过氧化和脂肪酸（FA）谱的变化，使消费者增加健康风险。这种变化的幅度因油的类型、温度和回收程度而异。本研究旨在确定在150°C和190°C条件下使用回收10次的棕榈油、菜籽油、橄榄油和葵花籽油制备的炸薯条的FA谱和营养指标的变化，以及油中的脂质过氧化水平。用气相色谱法分析FA甲酯。根据FA谱计算营养指数。通过过氧化氢、对茴香胺和碘值（IVs）监测氧化变化。结果表明，油脂过氧化、饱和脂肪酸和反式脂肪酸（tfa）逐渐增加，不饱和脂肪酸（FAs）逐渐减少，在190℃时更严重，对茴香胺值（p-AVs）在每个煎炸循环中都显著增加，使其成为比过氧化物和IVs更好的氧化指标。葵花籽油和菜籽油的不饱和脂肪酸含量最高，而橄榄油的绝对下降幅度最小。棕榈油中tfa的增加幅度最大，这可能是由于其饱和脂肪酸（sfa）含量较高的间接原因。这种油还具有较高的动脉粥样硬化（IA）和血栓形成（IT）指数，以及较低的低胆固醇血症：高胆固醇血症（HH）比率，这种比率随着反复油炸而恶化。因此，在150°C或190°C的反复油炸过程中，营养成分不如橄榄油、葵花籽油和菜籽油的棕榈油也会形成更多的tfa。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.