Impact of intermittent frying on chemical properties, fatty acid composition, and oxidative stability of 10 different vegetable oil blends

Abstract

Impact on chemical properties, viscosity, oxidative stability, and fatty acid composition (FAC) of 10 vegetable oil blends (VOBs) following intermittent frying of chickpea splits was studied. The peroxide (PV), p-Anisidine (p-AV), acid (AV) value, and viscosity of VOBs increased, while oxidative stability index (OSI) decreased by increasing frying cycles (FCs). VOB-3 and VOB-7 exhibited a minimum change in PV, AV, p-AV, viscosity, and OSI with an increment in FCs. Oil uptake increased with an increment in FCs and the lowest change observed in VOB-3 (6.0%–13.7%). VOB-7, VOB-8, and VOB-6 exhibited lower changes in ω6/ω3 ratio, saturated and unsaturated fatty acids contents, respectively with an increment in FCs. VOB-5 and VOB-9 exhibited higher variation in FAC and FTIR peaks while atherogenic and thrombogenic index of VOBs varied slightly with an increment in FCs. Based on the results, VOB-3 and VOB-7 were found suitable for intermittent frying of chickpea splits. Practical applications Vegetable oil blends suitable for deep fat frying were identified by comparing quality and stability characteristics of 10 VOBs during intermittent frying of chickpea splits. VOB-3 (CNO + SBO [80:20]) and VOB-7 (CNO + RBO + SBO [60:20:20]) exhibited minimum changes in chemical properties, viscosity, and OSI with an increment in FCs and had balanced FAC (ω6/ω3 ratio). Thus, VOB-3 and VOB-7 are suitable for intermittent frying among the studied VOBs.