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

Jae Kyeom Kim, Ho Jeong Lim, Dong Hoon Shin, Eui Cheol Shin

Research output: Contribution to journalArticlepeer-review

10 Scopus citations

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, γ-tocopherol 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.

Original languageEnglish (US)
Pages (from-to)527-532
Number of pages6
JournalJournal of the Korean Society for Applied Biological Chemistry
Volume58
Issue number4
DOIs
StatePublished - Aug 30 2015

Bibliographical note

Publisher Copyright:
© 2015, The Korean Society for Applied Biological Chemistry.

Keywords

  • Fatty acid
  • Frying stability
  • Peanut oil
  • Tocopherol

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