Oxidative Changes in Ten Vegetable Oils Caused by the Deep-Frying Process of Potato

Table 2

Oxidative alterations in different oil type during frying.

Oils	ROO	EVOO	Omega-3 SO	SO	CO	PO	VG	HO	ROPO	MVO
Iodine value
Baseline	170.07 ± 0.027	203.05 ± 0.012	195.43 ± 0.014	159.93 ± 0.062	223.34 ± 0.003	184.01 ± 0.015	203.04 ± 0.052	190.35 ± 0.008	234.75 ± 0.007	180.19 ± 0.005	0.717
5^th frying	184.02 ± 0.024	215.73 ± 0.072	123.03 ± 0.054	220.81 ± 0.012	223.31 ± 0.054	237.28 ± 0.030	181.46 ± 0.004	158.61 ± 0.019	213.21 ± 0.038	60.90 ± 0.008
10^th frying	190.35 ± 0.004	232.23 ± 0.011	114.20 ± 0.005	185.27 ± 0.004	145.94 ± 0.006	209.38 ± 0.008	164.96 ± 0.013	27.92 ± 0.010	228.42 ± 0.006	140.86 ± 0.446
Peroxide value (mEqO2/kg)
Baseline	7.3 ± 0.005	3.8 ± 0.005	3.6 ± 0.004	6.4.0 ± 0.004	3.0 ± 0.011	4.8 ± 0.008	8.4 ± 0.006	2.2 ± 0.003	13.2 ± 0.010	6.6 ± 0.003	0.002
5^th frying	7.6 ± 0.003	8.2 ± 0.004	5.2 ± 0.003	21.0 ± 0.004	7.4 ± 0.003	6.6 ± 0.004	14.2 ± 0.006	7.6 ± 0.002	10.0 ± 0.004	6.8 ± 0.005
10^th frying	12.0 ± 0.003	9.4 ± 0.005	9.4 ± 0.001	7.4 ± 0.012	16.0 ± 0.034	14.4 ± 0.004	21.0 ± 0.007	11.2 ± 0.004	14.8 ± 0.005	11.0 ± 0.005
Malondialdehyde (nmol/g)
Baseline	0.106 ± 0.003	0.142 ± 0.004	0.125 ± 0.004	0.069 ± 0.009	0.161 ± 0.003	0.174 ± 0.004	0.493 ± 0.005	0.178 ± 0.004	0.245 ± 0.005	0.095 ± 0.004	0.452
5^th frying	0.140 ± 0.005	0.117 ± 0.003	0.102 ± 0.003	0.080 ± 0.005	0.162 ± 0.005	0.153 ± 0.006	0.693 ± 0.005	0.214 ± 0.005	0.247 ± 0.003	0.114 ± 0.008
10^th frying	0.154 ± 0.011	0.117 ± 0.002	0.122 ± 0.002	0.105 ± 0.004	0.275 ± 0.004	0.203 ± 0.005	0.660 ± 0.009	0.175 ± 0.004	0.234 ± 0.004	0.134 ± 0.006
TPC (%)	<5	17–23	<5	<5	6–12	17–23	17–23	<5	17–23	6–12	—

Friedman test. Refined olive oil (ROO); extra virgin olive oil (EVOO); omega-3 fortified sunflower oil (omega-3 SO); sunflower oil (SO); corn oil (CO); palm oil (PO); vegetable ghee (VG); hazelnut oil (HO); refined olive pomace oil (ROPO); mixed vegetable oil (MVO); total polar compounds (TPC). The bold value indicates that the p value is less than 0.05.