Comparative Analysis of Frying Performance: Assessing Stability, Nutritional Value, and Safety of High-Oleic Rapeseed Oils

Abstract

Frying is a critical process in the food industry, where selecting appropriate vegetable oils is key to achieving optimal results. In this study, French fries were fried at 175 °C with five different oils, the changes in the physicochemical indexes and free radical scavenging rate of the oils during the frying process were investigated, and the most suitable oils for frying were identified through comparative analysis using principal component analysis (PCA). We assessed the frying performances of hot-pressed high-oleic-acid rapeseed oil (HHRO), cold-pressed high-oleic-acid rapeseed oil (CHRO), soybean oil, rice bran oil, and palm oil utilizing principal component analysis over an 18 h period. The HHRO and CHRO showed lower acid values (0.31, 0.26 mg/g), peroxide values (2.09, 1.96 g/100 g), p-anisidine values (152.48, 178.88 g/mL), and total polar compound percentages (27.60%, 32.10%) than other oils. Furthermore, both the HHRO and CHRO demonstrated enhanced free radical scavenging abilities, indicative of their higher antioxidant capacities, as corroborated by the PCA results. Benzopyridine, 3-monochloropropane-1,2-diol ester, squalene, tocopherols, and polyphenol from the HHRO and CHRO during frying were compared. A comprehensive examination of harmful substances versus nutrient retention during frying revealed that the HHRO contained fewer hazardous compounds, while CHRO retained more nutrients. Therefore, this study analyzes the oxidation regulation of HHRO in frying applications, highlights the prospects of HHRO for frying in terms of health and economy, and contributes valuable insights for informed vegetable oil selection within the food industry.