Comparison of nutritional quality and thermal stability between peanut oil and common frying oils
Kim, J.K., University of Minnesota, Saint Paul, USA | Lim, H.J., Gyeongnam National University of Science and Technology, Jinju, Republic of Korea | Shin, D.H., Korea University, Seoul, Republic of Korea | Shin, E.C., Gyeongnam National University of Science and Technology, Jinju, Republic of Korea
The aim of this work was to compare the performances and nutritional characteristics of peanut oil to common frying oils during repetitive frying. The peanut oil had the highest color stability, the lowest initial, and final total polar compounds (TPC) levels among all other oil samples throughout the frying of potato slices. The TPC levels increased in all oils over the course of frying, being impacted more by the initial quality rather than the type of oils. In tocopherol analysis, as a consequence of frying, ctocopherol decreased most among the other six tocopherol isomers. Owing to the lack of data on the repetitive frying of peanut oil, this work provides basic information for peanut oil to use for frying purposes.
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