Journal of Food Science and Technology

, Volume 56, Issue 1, pp 290–301 | Cite as

Impact of potatoes deep-frying on common monounsaturated-rich vegetable oils: a comparative study

  • Carla S. P. Santos
  • Lucía Molina García
  • Rebeca Cruz
  • Sara C. Cunha
  • José O. Fernandes
  • Susana CasalEmail author
Original Article


Aiming to distinguish the nutritional and safety impacts on consumer’s health of prolonged frying with vegetable oils rich in monounsaturated fatty acids (MUFA), namely peanut oil (PO), canola oil (CO) and extra virgin olive oil (EVOO), a domestic deep-frying assay using fresh potatoes was implemented (175 °C, 8 h per day, up to 28 h). Based on a total polar compounds (TPC) degradation limit of 25%, PO and CO enabled 18–20 h of frying, while EVOO allowed significantly higher frying hours (> 28 h). Despite the non-significant variations in oxidized triglycerides contents observed through time, and loss of all major antioxidants during the first 8 to 12 h of frying, PO showed statistically higher amounts of conjugated dienes (27 at 20 h; against 19 in CO and 17 in EVOO) and CO of anisidine value (252 at 20 h; against 209 in PO and 100 in EVOO), indicative of different oxidation patters. This was corroborated with the analysis of major volatiles, with PO and CO being statistically richer in alkenals and alkadienals, respectively. Therefore, despite the MUFA predominance, differences in their unsaturation profile impact on the type and amount of degradations products formed under prolonged frying and consequently on consumer’s health. As to EVOO use for prolonged frying, despite its increased resistance to oxidation and lower risk of formation of unhealthy volatiles, it loses its pool of natural bioactive compounds in the first hours of frying.


Domestic frying Extra virgin olive oil Peanut oil Canola oil Bioactivity Oxidation 



The authors acknowledge the financial support from PRODER (Contract No. 53988), co-financed by FAEDER, and from project UID/QUI/50006/2013 - POCI/01/0145/FEDER/007265 with financial support from FCT/MEC through national funds, co-financed by FEDER, under the Partnership Agreement PT2020 and the Ph.D. Grant—SFRH/BD/81036/2011 attributed to Carla S. P. Santos. Lucía Molina García also acknowledges the financial support from Campus de Excelencia Internacional Agroalimentario (ceiA3) and University of Jaén, from Spain. Funding was provided by Fundação para a Ciência e a Tecnologia (Grant No. SFRH/BD/82285/2011).

Supplementary material

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Supplementary material 1 (DOCX 16 kb)
13197_2018_3489_MOESM2_ESM.docx (16 kb)
Supplementary material 2 (DOCX 17 kb)


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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  1. 1.LAVQ/REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of PharmacyUniversity of PortoPortoPortugal
  2. 2.Department of Physical and Analytical Chemistry, Faculty of Experimental SciencesUniversity of JaénJaénSpain
  3. 3.EPIUnit – ISPUP, University of PortoPortoPortugal

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