The Performance of the Super-High-Oleic Acid Safflower (Carthamus tinctorius) Oil During Intermittent Frying
2025
Randy Adjonu | Paul D. Prenzler | Jamie Ayton
High-oleic acid edible oils are appealing, especially for frying, due to their nutritional benefits and high heat stability. This study benchmarked the newly developed super-high-oleic acid safflower oil (SHOSO) against high-oleic acid sunflower (HOSO), conventional canola (CCO), and rice bran (RBO) oils in a frying exercise. The oils were used to fry potato chips for 30 h (90 cycles), and their performance was assessed by measuring the changes in total polar compounds (TPCs), tocopherols, and fatty acid composition. SHOSO contained ~91% oleic acid and had the longest induction time (~35 h) compared with HOSO (~80%: 15.3 h), CCO (~62: 8.8 h), and RBO (~41%: 9.7). After 90 frying cycles, SHOSO&rsquo:s performance was comparable to that of HOSO, showing the highest increase in TPCs and shortest frying lives (~22.5&ndash:25.1 h) compared with CCO (~27.5&ndash:33.0 h) and RBO (>:30 h). Approximately 97% of the tocopherol in both high-oleic acid oils was &alpha:-tocopherol, which was depleted within 6 h. Moreover, SHOSO recorded the largest change in oleic acid, followed by HOSO. SHOSO&rsquo:s higher oleic acid content influenced its thermal stability and frying life. This study showed SHOSO as a suitable frying oil, and its higher oleic acid content makes it attractive as a functional and healthier fat alternative in food formulations.
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