Comparison of nutritional quality and thermal stability between peanut oil and common frying oils

Abstract

The aim of this work was to compare the performances and nutritional characteristics of peanut oil to common frying oils during repetitive frying. The peanut oil had the highest color stability, the lowest initial, and final total polar compounds (TPC) levels among all other oil samples throughout the frying of potato slices. The TPC levels increased in all oils over the course of frying, being impacted more by the initial quality rather than the type of oils. In tocopherol analysis, as a consequence of frying, ctocopherol decreased most among the other six tocopherol isomers. Owing to the lack of data on the repetitive frying of peanut oil, this work provides basic information for peanut oil to use for frying purposes.

Antioxidation activity of Moringa oleifera Lam. leaves extract on soybean oil during both storage and thermal treatment

“…After 12 days of storage, the unsaturated fatty acids (UFA) content of the control oil decreased from 84.65 ± 0.04% to 84.34 ± 0.08% ( p < 0.05), whereas the saturated fatty acids (SFA) amount increased from 15.35 ± 0.07% to 15.66 ± 0.08% ( p < 0.05). It has been proved that during the oil oxidation UFA would convert to SFA or trans fatty acids, which would induce a decrease in unsaturated fatty acids (Kim, Lim, Shin, & Shin, ).…”

Different Processing Practices and the Frying Life of Refined Canola Oil

“…However, hydrolysis, oxidation and polymerization reactions of triglycerides during repeated frying cause oil degradation, resulting in off-flavors and accumulation of potentially toxic compounds. Typical oils used for frying include soybean [3,5], corn, hazelnut [5], peanut [6], canola, palm, palm kernel [7,8], extra virgin olive [9], and olive pomace [4] oils.…”

Response of Rainbow trout (Oncorhynchus mykiss ) to unrefined peanut oil diets: Effect on growth performance, fish health and fillet fatty acid composition

“…Another point of this feed stuff is that the actual PO price is 1,000 USD tons −1 against the 2,000 USD tons −1 of FO (Kesbiç, Acar, Yiğit, Bulut, & Gültepe, 2016). The major fatty acids of peanut oil are palmitic (C16:0), oleic (C18:1ω9) and linoleic (C18:2ω6); moreover, α-linolenic acid (C18:3ω9) is present in traces (Kim, Lim, & Shin, 2015). On the other hand, from the economic point of view, PO seems to be a more interesting alternative feedstuff than FO.…”