Evaluation of Chemical and Nutritional Changes in Chips, Chicken Nuggets, and Broccoli after Deep-Frying with Extra Virgin Olive Oil, Canola, and Grapeseed Oils

Florencia De Alzaa,Claudia Guillaume,Leandro Ravetti,Yuan Liu

doi:10.1155/2021/7319013

Abstract

The aim of this study was to assess the food nutritional profiles of potato chips, chicken nuggets, and broccoli and their palatability after deep-frying with different oils. The trials consisted of 4 cycles of deep-frying at 180°C for 4 minutes using extra virgin olive oil (EVOO), canola, and grapeseed oils. Samples of food and oils were taken untreated and after the treatments for sensorial and chemical analysis. EVOO and canola oil deep-fried food were preferred by their colour, but canola fried food was disliked because of its flavour. Results showed that there is a transference between food and oils regarding fatty acid profile and antioxidant content as well as trans fatty acids (TFAs) and polar compounds (PCs). All food presented more antioxidants and monounsaturated fatty acids after having been cooked with EVOO than after cooking with canola and grapeseed oils. Highest PCs in food were found when using canola oil and grapeseed oils. EVOO was shown to decrease the PCs in chips and chicken nuggets. PCs were not detected in raw broccoli, and broccoli cooked in EVOO showed the lowest PCs content. Canola and grapeseed oils increased the TFAs in food, whereas EVOO decreased the TFAs in the chips and maintained the initial TFAs levels in chicken nuggets and broccoli. This study shows that EVOO improves the nutritional profile of the food when compared with canola and grapeseed oils when deep-frying without any negative impact on palatability or appearance.

Highlights

Frozen chips, chicken, and broccoli were deep-fried in extra virgin olive oil, canola oil, and grapeseed oil to evaluate the taste and other chemical changes such as products of degradation and antioxidants. is work is a continuation of the research project called “evaluation of chemical and physical changes in different commercial oils during heating [17].”
When comparing the taste and preference of the food cooked with different oils (Table 1), there was only a statistically significant difference between extra virgin olive oil (EVOO) and canola oil on cooked chips. e panellists preferred EVOO in this case, and canola was less preferred
It is possible that food cooked using canola oil developed more fishy smell and flavour than when using the rest of the oils given the fatty acid profile (FAP) of this oil (Table 2). is result is consistent with previous research that shows that the oxidation of the linolenic acid during deep-frying increases fishy odour and decreases fruity and nutty flavour

Summary

Introduction

Broccoli showed an increase in phenols after deep-frying with EVOO, canola, and grapeseed oils, showing the highest phenols value after cooking with EVOO (177.8 ± 70.8 ppm vs 97 ± 0.6 ppm). Even if data in this sense is still ambiguous, aiming to compare the oil’s effect in deep-frying broccoli, the results obtained add to the studies [36, 37] that have shown that cooking vegetables in EVOO increased the phenols and their antioxidant content.

Results

Conclusion