Effect of traditional Chinese cooking methods on fatty acid profiles of vegetable oils

Food Chemistry
Yamin CuiXianghong Meng

Abstract

The effect of four frying processes (vegetable salad, stir frying, pan frying, and deep frying) on fatty acid composition of ten vegetable oils (peanut oil, soybean oil, rapeseed oil, corn oil, sunflower seed oil, rice bran oil, olive oil, sesame oil, linseed oil, and peony seed oil) was investigated using GC-MS. The result showed that trans-fatty acid (TFA) was produced during all processes. Rapeseed oil had the highest TFA content in vegetable salad oil with 2.88% of total fatty acid. The TFA content of sunflower seed oil was 0.00% in vegetable salad oil, however, after stir frying and pan frying, it increased to 1.53% and 1.29%, respectively. Peanut oil had the lowest TFA content after deep frying for 12h with 0.74mg/g. It was concluded that a healthy cooking process could be acquired by a scientific collocation.

Citations

Sep 15, 2018·Magnetic Resonance in Medicine : Official Journal of the Society of Magnetic Resonance in Medicine·Michael A AntonacciRosa T Branca
Dec 24, 2019·Journal of Food Biochemistry·Md Kamrul IslamMd Nazibur Rahman
Dec 27, 2019·Journal of the Science of Food and Agriculture·Huijuan LvMinghao Shen
Nov 27, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Elaine MeloValter Nascimento
Nov 26, 2019·Food Science & Nutrition·Qi ZhouFenghong Huang
Feb 9, 2021·Environmental Science and Pollution Research International·Xiaoyu MaQunhui Wang
Aug 8, 2021·International Journal of Environmental Research and Public Health·Muhammad WaqasMuhammad Rafique Asi
Aug 28, 2021·Foods·Yi WangZhengyu Jin
Dec 1, 2021·Critical Reviews in Food Science and Nutrition·Yan ZhangXiuzhu Yu

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