Current medicinal chemistry · 2026
Studies on Oxidative Stability of Vegetable Oil During Frying.
СтатьяНазвание и аннотация: Перевод в очереди
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Roy Antara, Maiti Dilip K, Banik Bimal Krishna
Аннотация
BACKGROUND: To study various reactions during frying with vegetable oil is an interesting topic because people have been using this process daily. Despite the widespread daily use of deep frying, the high temperatures involved lead to chemical degradation of vegetable oils, including hydrolysis, oxidation, and polymerization, which not only reduce their oxidative stability but also diminish nutritional quality and may generate harmful compounds such as 4-HNE. While antioxidant additives and oil blending are potential strategies to mitigate these effects, limited research exists on how specific blends of mustard and sesame oil, with added antioxidants, perform under high-temperature frying conditions. This study addresses this gap by systematically evaluating the oxidative stability of such a blend during deep frying, using multiple chemical indices to track degradation.
OBJECTIVE: This study focused on various chemical measures to assess the degradation and oxidation of the oil (a combination of sesame and mustard oil with additional antioxidants), including 4-HNE value, conjugated diene, peroxide value, para-anisidine value, acid value, iodine value, and conjugated triene values. An experimental model is created to evaluate the oxidative stability of mustard and sesame oil when fried at high temperatures.
METHODS: Peeled potatoes are deep-fried with blended oil, and numerous chemical reactions are followed during this process.
RESULTS: Vegetable oil undergoes hydrolysis, oxidation, and polymerization during deep frying, which reduces its oxidative stability and causes a decline in its nutritional benefits. Blending prevents oxidation in oil.
DISCUSSION: Blending prevents oxidation in oil as well as prevents hydrolysis, oxidation, and polymerization during deep frying, and thus it protects oxidative stability and nutritional benefits.
CONCLUSION: Oils undergo a number of reactions during deep-frying, including hydrolysis, catalytic oxidation, and thermal alteration. These processes produce a variety of compounds, some of which create health problems. But blended oil prevents oxidation than single-use oil.
OBJECTIVE: This study focused on various chemical measures to assess the degradation and oxidation of the oil (a combination of sesame and mustard oil with additional antioxidants), including 4-HNE value, conjugated diene, peroxide value, para-anisidine value, acid value, iodine value, and conjugated triene values. An experimental model is created to evaluate the oxidative stability of mustard and sesame oil when fried at high temperatures.
METHODS: Peeled potatoes are deep-fried with blended oil, and numerous chemical reactions are followed during this process.
RESULTS: Vegetable oil undergoes hydrolysis, oxidation, and polymerization during deep frying, which reduces its oxidative stability and causes a decline in its nutritional benefits. Blending prevents oxidation in oil.
DISCUSSION: Blending prevents oxidation in oil as well as prevents hydrolysis, oxidation, and polymerization during deep frying, and thus it protects oxidative stability and nutritional benefits.
CONCLUSION: Oils undergo a number of reactions during deep-frying, including hydrolysis, catalytic oxidation, and thermal alteration. These processes produce a variety of compounds, some of which create health problems. But blended oil prevents oxidation than single-use oil.