Effect of deep frying process using sesame oil, canola and frying oil on the level of bioactive compounds in onion and potato and assessment of their antioxidant activity

Nasim Nikzad,Reza Azizinezhad,Mahdi Seyedain -Ardabili,Behrouz Akbari-Adergani,Mehrdad Ghavami

doi:10.1590/fst.35819

Abstract

In this study, potatoes and onions were fried in sesame oil, canola oil and commercial frying oil at 180 °C for 8 and 4 minutes respectively. The process was performed at three steps. Fried potatoes and onions were evaluated by the measurements of parameters such as fatty acid, tochopherols. The results showed that in terms of changes in fatty acid profile in fried samples, the linolenic acid content in sesame and canola has been decreasing. The highest levels of tocopherol were found in fried samples of sesame oil. Finally, it can be concluded that sesame oil has been shown to be better in terms of resistance to other oils studied in this study.

Highlights

One of the popular, convenient and quick process to prepare food is frying technique (Borjian Borojeni et al, 2016)
The results indicated that roasting has a significant positive effect on phenolic compounds (21 times) and oxidative stability (3.6 times) of sesame oil
The oils were ranked in decreasing order of C16:0 content as fallows; frying oil > sesame oil > canola oil

Summary

Introduction

Convenient and quick process to prepare food is frying technique (Borjian Borojeni et al, 2016). The purpose of deep frying is to immerse the food at high temperature (150 to 190 °C), so quality, taste and flavors of the final products will be improved (Choe & Min, 2007). The quality of food prepared by this method depends on the frying conditions, such as temperature and time of frying, food weight, methods of frying, presence of antioxidant, type of food and oil used (Choe & Min, 2007; Serjouie et al, 2010) selection of proper oil, due to the absorption in the final products, can affect the nutrition quality of the foods (Chiou et al, 2009; Borjian Borojeni et al, 2016). According to the WHO recommendation, the composition of fatty acids in the daily diet should include 50% of saturated fatty acids, 40% of monounsaturated fatty acids and less than 10% of polyunsaturated fatty acids (Nikzad et al.,2013)

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