Skip to main content
SpringerLink
Log in

Comparison of nutritional quality and thermal stability between peanut oil and common frying oils

  • Note
  • Published:
Journal of the Korean Society for Applied Biological Chemistry Submit manuscript

Abstract

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, γ-tocopherol 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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

Abbreviations

FAME:

Fatty acid methyl ester

IV:

Iodine value

O/L:

Ratio of oleic to linoleic acid

U/S:

Ratio of unsaturated to saturated fatty acids

TPC:

Total polar compound

References

  • Aladedunye F, Przybylski R (2013) Frying stability of high oleic sunflower oils as affected by composition of tocopherol isomers and linoleic acid content. Food Chem 141:2373–2378

    Article  CAS  Google Scholar 

  • Boskou G, Salta FN, Chiou A, Troullidou E, Andrikopoulos NK (2006) Content of trans, trans-2,4-decadienal in deep-fried and pan-fried potatoes. Eur J Lipid Sci Technol 108:109–115

    Article  CAS  Google Scholar 

  • Carrín ME, Carelli AA (2010) Peanut oil: compositional data. Eur J Lipid Sci Technol 112:697–707

    Article  Google Scholar 

  • Choe E, Min DB (2007) Chemistry of deep-fat frying oils. J Food Sci 72:R77–R86

    Article  CAS  Google Scholar 

  • Grosso NR, Zygadlo JA, Lamarque AL, Maestri DM, Guzmán CA (1997) Proximate, fatty acid and sterol compositions of aboriginal peanut (Arachis hypogaea L.) seeds from Bolivia. J Sci Food Agric 73:349–356

    Article  CAS  Google Scholar 

  • Liu HR, White P (1992) High-temperature stability of soybean oils with altered fatty acid compositions. J Am Oil Chem Soc 69:533–537

    Article  CAS  Google Scholar 

  • Ngeh-Ngwainbi J, Lin J, Chandler A (1997) Determination of total, saturated, unsaturated, and monounsaturated fats in cereal products by acid hydrolysis and capillary gas chromatography: collaborative study. J AOAC Int 80:359–372

    CAS  Google Scholar 

  • Ray TK, Holly SP, Knauft DA, Abbott AG, Powell GL (1993) The primary defect in developing seed from the high oleate variety of peanut (Arachis hypogaea L.) is the absence of Δ12-desaturase activity. Plant Sci 91:15–21

    Article  CAS  Google Scholar 

  • Shin EC, Huang YZ, Pegg RB, Phillips RD, Eitenmiller RR (2009) Commercial runner peanut cultivars in the United States: tocopherol composition. J Agric Food Chem 57:10289–10295

    Article  CAS  Google Scholar 

  • Shin EC, Pegg RB, Phillips RD, Eitenmiller RR (2010) Commercial Runner peanut cultivars in the USA: fatty acid composition. Eur J Lipid Sci Technol 112:195–207

    Article  CAS  Google Scholar 

  • Takeoka GR, Full GH, Dao LT (1997) Effect of heating on the characteristics and chemical composition of selected frying oils and fats. J Agric Food Chem 45:3244–3249

    Article  CAS  Google Scholar 

  • Tsaknis J, Lalas S (2002) Stability during frying of Moringa oleifera seed oil variety “Periyakulam 1”. J Food Compos Anal 15:79–101

    Article  CAS  Google Scholar 

  • Warner K, Moser J (2009) Frying stability of purified mid-oleic sunflower oil triacylglycerols with added pure tocopherols and tocopherol mixtures. J Am Oil Chem Soc 86:1199–1207

    Article  CAS  Google Scholar 

  • Xu XQ, Tran VH, Palmer M, White K, Salisbury P (1999) Chemical and physical analyses and sensory evaluation of six deep-frying oils. J Am Oil Chem Soc 76:1091–1099

    Article  CAS  Google Scholar 

Download references

Acknowledgments

This research was supported by Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education (NRF-2014R1A1A2058119).

Author information

Authors and Affiliations

  1. Department of Food Science and Nutrition, University of Minnesota, Saint Paul, MN, 55108, USA

    Jae Kyeom Kim

  2. Department of Food Science, Gyeongnam National University of Science and Technology, Jinju, 660-758, Republic of Korea

    Ho-Jeong Lim & Eui-Cheol Shin

  3. Department of Food and Biotechnology, Korea University, Seoul, 136-701, Republic of Korea

    Dong-Hoon Shin

Authors
  1. Jae Kyeom Kim
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Ho-Jeong Lim
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Dong-Hoon Shin
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Eui-Cheol Shin
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Eui-Cheol Shin.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Kim, J.K., Lim, HJ., Shin, DH. et al. Comparison of nutritional quality and thermal stability between peanut oil and common frying oils. J Korean Soc Appl Biol Chem 58, 527–532 (2015). https://doi.org/10.1007/s13765-015-0075-1

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13765-015-0075-1

Keywords

Search

Navigation