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A Review on Frying: Procedure, Fat, Deterioration Progress and Health Hazards

  • Review
  • Published:
Journal of the American Oil Chemists' Society

Abstract

For decades, frying has been a popular technique for the preparation of foods, both on domestic and industrial scales. The effects of edible oil type and frying operation conditions on the shelf-life of fried products, the deterioration progress and the health hazards of fried foods have been studied by various researchers. To achieve a clear conception of the present situation, a collection of the results obtained from previous studies about product deterioration and safety issues due to the frying process, along with related tables, are of prime importance. According to the studies, it can be concluded that a vacuum, oil replenishment, frying temperature, and time of process are the most important parameters affecting the quality of oils and fried products; hence, by controlling them, it is possible to prevent the formation of toxic compounds and loss of nutritional components to a considerable extent during frying operation. Furthermore, according to recent studies indicating significant formation of toxic compounds before the chemical indices of the oil reach the disposal point, more studies are needed to determine whether they are formed at levels that compromise safety and affect consumers’ sensory perception before the established discard points.

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Abbreviations

AVS:

Animal vegetable shortening

BU:

Butter

CL:

Canola

Co:

Corn

CN:

Coconut

CNo:

Coconut olein

CS:

Cottonseed

EVOL:

Extra virgin olive

GN:

Groundnut

HCL:

Hydrogenated canola

HCS:

Hydrogenated cottonseed

HLSU:

High linoleic sunflower

HN:

Hazelnut

HOCL:

High oleic canola

HOSU:

High oleic sunflower

HOHPSU:

High oleic high palmitic SU

HOLLnCL:

High oleic low linolenic canola

HSB:

Hydrogenated soybean

HVS:

Hydrogenated vegetable shortening

L:

Lard

LLnCL:

Low linolenic canola

PhIP:

2-Amino-1-methyl-6-phenylimidazo[4,5-b] pyridine

MeIQx:

2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline

4,8-DiMeIQx:

2-Amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline

7,8-DiMeIQx:

2-Amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline

LMa:

Liquid margarine

Ma:

Margarine

Mo:

Moringa oleifera

MaFP:

Margarine fat phase

OL:

Olive

O:

Oil

Po:

Palm olein

P:

Palm

PSo:

Palm superolein

RB:

Rice bran

RS:

Rapeseed

SB:

Soybean

SCB:

Sclerocarya birrea

SE:

Sesame

SOB:

Sorghum bug

SqPo:

Specific quality palm olein

SU:

Sunflower

Va:

Vanaspati

VCN:

Virgin coconut

VLS:

Virgin linseed

IQ:

2-Amino-3-methylimidazo [4,5-f]quinoline

IQx:

2-Amino-3-methylimidazo[4,5-f]quinoxaline

MeIQ:

2-Amino-3,4-dimethylimidazo[4,5-f]quinoline

AαC:

2-Amino-9H-pyrido[2,3-b]indole

MeAαC:

2-Amino-3-methyl-9H-paired [2,3-b]indole

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Authors and Affiliations

  1. Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

    Hamed Hosseini, Mohammad Ghorbani, Nasim Meshginfar & Alireza Sadeghi Mahoonak

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  1. Hamed Hosseini
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  2. Mohammad Ghorbani
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  4. Alireza Sadeghi Mahoonak
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Hosseini, H., Ghorbani, M., Meshginfar, N. et al. A Review on Frying: Procedure, Fat, Deterioration Progress and Health Hazards. J Am Oil Chem Soc 93, 445–466 (2016). https://doi.org/10.1007/s11746-016-2791-z

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