Vegetable oils and their use for frying: A review of their compositional differences and degradation

This review provides an overview of the main vegetable oils of different botanical origin and composition that can be used for frying worldwide (olive and extra-virgin olive oil, high-oleic sunflower oil, rapeseed oil, peanut oil, rice bran oil, sunflower oil, corn oil, soybean oil, cottonseed oil,...

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Authors: Abrante Pascual, Susana, Nieva Echevarría, Bárbara, Goikoetxea Osés, Encarnación
Format: article
Publication Date:2024
Country:España
Institution:Universidad del País Vasco
Repository:Addi. Archivo Digital para la Docencia y la Investigación
OAI Identifier:oai:addi.ehu.eus:10810/76597
Online Access:http://hdl.handle.net/10810/76597
Access Level:Open access
Keyword:saturated oils
polyunsaturated oils
monounsaturated oils
cyclic fatty acids
trans fatty acids
hydrolysis
polymerization
thermoxidation
frying
vegetable oils
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spelling Vegetable oils and their use for frying: A review of their compositional differences and degradationAbrante Pascual, SusanaNieva Echevarría, BárbaraGoikoetxea Osés, Encarnaciónsaturated oilspolyunsaturated oilsmonounsaturated oilscyclic fatty acidstrans fatty acidshydrolysispolymerizationthermoxidationfryingvegetable oilsThis review provides an overview of the main vegetable oils of different botanical origin and composition that can be used for frying worldwide (olive and extra-virgin olive oil, high-oleic sunflower oil, rapeseed oil, peanut oil, rice bran oil, sunflower oil, corn oil, soybean oil, cottonseed oil, palm oil, palm kernel oil and coconut oil) and their degradation during this process. It is well known that during this culinary technique, oil’s major and minor components degrade throughout different reactions, mainly thermoxidation, polymerization and, to a lesser extent, hydrolysis. If severe high temperatures are employed, isomerization to trans fatty acyl chains and cyclization are also possible. The factors conditioning frying medium degradation are addressed, including oil composition (unsaturation degree, fatty acyl chain length and “free” fatty acid content, and presence of beneficial and detrimental minor components), together with frying conditions and food characteristics. Likewise, this review also tackles how the frying oil and other processing conditions may impact on fried food quality (oil absorption, texture, flavor and color). Finally, potential health implications of fried food consumption are briefly reviewed.Grant PID2021-123521OB-I00 funded by Spanish Ministry of Science, Innovation and Universities MCIU/AEI/10.13039/501100011033/ and by “ERDF A way of making Europe”, and EJ-GV IT1490–22 funded by Basque Government. S.A-P. thanks UPV/EHU for a predoctoral contract (PIF22/35).MDPI202620262024info:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10810/76597reponame:Addi. Archivo Digital para la Docencia y la Investigacióninstname:Universidad del País VascoInglésinfo:eu-repo/grantAgreement/MICINN/PID2021-123521OB-I00/https://www.mdpi.com/2304-8158/13/24/4186info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/© 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) licenseoai:addi.ehu.eus:10810/765972026-06-18T09:23:17Z
dc.title.none.fl_str_mv Vegetable oils and their use for frying: A review of their compositional differences and degradation
title Vegetable oils and their use for frying: A review of their compositional differences and degradation
spellingShingle Vegetable oils and their use for frying: A review of their compositional differences and degradation
Abrante Pascual, Susana
saturated oils
polyunsaturated oils
monounsaturated oils
cyclic fatty acids
trans fatty acids
hydrolysis
polymerization
thermoxidation
frying
vegetable oils
title_short Vegetable oils and their use for frying: A review of their compositional differences and degradation
title_full Vegetable oils and their use for frying: A review of their compositional differences and degradation
title_fullStr Vegetable oils and their use for frying: A review of their compositional differences and degradation
title_full_unstemmed Vegetable oils and their use for frying: A review of their compositional differences and degradation
title_sort Vegetable oils and their use for frying: A review of their compositional differences and degradation
dc.creator.none.fl_str_mv Abrante Pascual, Susana
Nieva Echevarría, Bárbara
Goikoetxea Osés, Encarnación
author Abrante Pascual, Susana
author_facet Abrante Pascual, Susana
Nieva Echevarría, Bárbara
Goikoetxea Osés, Encarnación
author_role author
author2 Nieva Echevarría, Bárbara
Goikoetxea Osés, Encarnación
author2_role author
author
dc.subject.none.fl_str_mv saturated oils
polyunsaturated oils
monounsaturated oils
cyclic fatty acids
trans fatty acids
hydrolysis
polymerization
thermoxidation
frying
vegetable oils
topic saturated oils
polyunsaturated oils
monounsaturated oils
cyclic fatty acids
trans fatty acids
hydrolysis
polymerization
thermoxidation
frying
vegetable oils
description This review provides an overview of the main vegetable oils of different botanical origin and composition that can be used for frying worldwide (olive and extra-virgin olive oil, high-oleic sunflower oil, rapeseed oil, peanut oil, rice bran oil, sunflower oil, corn oil, soybean oil, cottonseed oil, palm oil, palm kernel oil and coconut oil) and their degradation during this process. It is well known that during this culinary technique, oil’s major and minor components degrade throughout different reactions, mainly thermoxidation, polymerization and, to a lesser extent, hydrolysis. If severe high temperatures are employed, isomerization to trans fatty acyl chains and cyclization are also possible. The factors conditioning frying medium degradation are addressed, including oil composition (unsaturation degree, fatty acyl chain length and “free” fatty acid content, and presence of beneficial and detrimental minor components), together with frying conditions and food characteristics. Likewise, this review also tackles how the frying oil and other processing conditions may impact on fried food quality (oil absorption, texture, flavor and color). Finally, potential health implications of fried food consumption are briefly reviewed.
publishDate 2024
dc.date.none.fl_str_mv 2024
2026
2026
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10810/76597
url http://hdl.handle.net/10810/76597
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/grantAgreement/MICINN/PID2021-123521OB-I00/
https://www.mdpi.com/2304-8158/13/24/4186
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Addi. Archivo Digital para la Docencia y la Investigación
instname:Universidad del País Vasco
instname_str Universidad del País Vasco
reponame_str Addi. Archivo Digital para la Docencia y la Investigación
collection Addi. Archivo Digital para la Docencia y la Investigación
repository.name.fl_str_mv
repository.mail.fl_str_mv
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