Abrante-Pascual Susana, Nieva-Echevarría Barbara, Goicoechea-Oses Encarnacion
Department of Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain.
Foods. 2024 Dec 23;13(24):4186. doi: 10.3390/foods13244186.
This review provides an overview of the main vegetable oils of different botanical origin and composition that can be used for frying worldwide (olive and extra-virgin olive oil, high-oleic sunflower oil, rapeseed oil, peanut oil, rice bran oil, sunflower oil, corn oil, soybean oil, cottonseed oil, palm oil, palm kernel oil and coconut oil) and their degradation during this process. It is well known that during this culinary technique, oil's major and minor components degrade throughout different reactions, mainly thermoxidation, polymerization and, to a lesser extent, hydrolysis. If severe high temperatures are employed, isomerization to fatty acyl chains and cyclization are also possible. The factors conditioning frying medium degradation are addressed, including oil composition (unsaturation degree, fatty acyl chain length and "free" fatty acid content, and presence of beneficial and detrimental minor components), together with frying conditions and food characteristics. Likewise, this review also tackles how the frying oil and other processing conditions may impact on fried food quality (oil absorption, texture, flavor and color). Finally, potential health implications of fried food consumption are briefly reviewed.
本综述概述了可在全球范围内用于油炸的不同植物来源和成分的主要植物油（橄榄油和特级初榨橄榄油、高油酸向日葵油、菜籽油、花生油、米糠油、向日葵油、玉米油、大豆油、棉籽油、棕榈油、棕榈仁油和椰子油）及其在油炸过程中的降解情况。众所周知，在这种烹饪技术中，油的主要和次要成分会通过不同反应降解，主要是热氧化、聚合反应，水解反应程度较小。如果采用极高的温度，脂肪酰链异构化和环化也有可能发生。文中探讨了影响油炸介质降解的因素，包括油的成分（不饱和度、脂肪酰链长度和“游离”脂肪酸含量，以及有益和有害的微量成分的存在），以及油炸条件和食品特性。同样，本综述还探讨了油炸油和其他加工条件如何影响油炸食品的质量（吸油量、质地、风味和颜色）。最后，简要回顾了食用油炸食品对健康的潜在影响。
