Comprehensive multiomics analysis reveals the effects of French fries and chicken breast meat on the oxidative degradation of lipids in soybean oil during deep-frying.

This study investigated the oxidative degradation of lipids in soybean oil used for frying French fries (SOFFF) and chicken breast meat (SOFCBM) using integrated volatolomics and oxidative lipidomics. Water in the food matrix promotes triglyceride hydrolysis. The rate of lipid hydrolysis was higher in SOFCBM, whereas the rate of lipid oxidation was higher in SOFFF. Prolonged frying with SOFFF may be more harmful to health because of the toxic oxidized triglycerides. Nitrogenous volatile derivatives are characteristic of SOFCBM. The volatile derivatives produced by SOFFF were similar to those produced by thermal processing. Ten non-volatile derivatives were identified as potential markers related to the total polar compound content, and 17 non-volatile derivatives were identified as potential markers related to deep-frying time in both SOFFF and SOFCBM. These results provide a comprehensive insight into the effects of fried foods on the oxidative degradation of lipids.