Steaming, boiling after pre‐frying, and stir‐frying influence the fatty acid profiles and oxidative stability of soybean oil blended with docosahexaenoic acid algal oil

Abstract

The objective of this study was to improve the content of docosahexaenoic acid (DHA) and obtain the blended oils used for different cooking methods (steaming, boiling, and stir-frying) by blending 0%-15% DHA algal oil into soybean oil. It was shown that the addition of DHA algal oil increased saturated fatty acid (SFA) (1.57%) but decreased monounsaturated fatty acid (MUFA) (0.76%) and polyunsaturated fatty acid (PUFA) (0.68%). Various cooking methods significantly changed the fatty acid (FA) compositions. Steaming is a more effective way to prevent DHA loss and the production of trans-fatty acid than boiling and stir-frying. Besides, a positive result from free fatty acid (FFA) and peroxide value also demonstrated that steaming was a better way to protect oils. Overall, the soybean oil blended with 3% DHA algal oil with better oxidative stability and could be recommended for daily application by steaming. K E Y W O R D Sblend oil, cooking methods, docosahexaenoic acid algal oil, fatty acid profiles, oxidative stability, soybean oil

Investigation of hotpot oil based on beef tallow and flavored rapeseed oil in commercial hotpot seasoning

“…Additionally, during the boiling process, the PV showed a fluctuating change, which may have been due to the instability of the peroxides generated under high-temperature conditions; further oxidation would generate other oxidation products. [26,27] Therefore, the change in PV did not accurately reflect the quality of the oil but instead only reflected the change in quality during the boiling process. According to the National Test Standard of China (GB/T 2716-2018), the PV of edible oils should be below 0.25 g/100 g. [28] The PV values here for all hotpot oils did not exceed the safety limit after boiling for 8 h.…”