Polycyclic aromatic hydrocarbons and flavor profile in fried chicken drumsticks affected by repeated frying cycles of soybean oils.

BACKGROUND

Fried chicken drumsticks are a globally popular food choice among consumers. The practice of reusing the oil for multiple frying cycles (F-C) is commonly observed in domestic kitchens, restaurants, fast-food chains, and catering services, which can result in the oxidation of fatty acids, leading to oil deterioration and potential adverse health effects. This study investigated the effect of different F-C of soybean oils on polycyclic aromatic hydrocarbon (PAH) formation and flavor profiles in fried chicken drumsticks.

RESULTS

All fried samples exhibited decreased L*, b*, and pH values, and increased a* values with increased F-C of soybean oils (P < 0.05). The peroxide values of the F-C soybean oils first increased and then decreased, and the malondialdehyde levels increased with the increase in F-C of soybean oils (P < 0.05). The PAH content increased with the increase in F-C of soybean oils (P < 0.05). The 10 F-C fried sample had lower total contents of alcohols, aldehydes, ketones, esters, and hydrocarbons, but higher pyrazines than other treatments (P < 0.05). Correlation study showed that the oxidation of lipids in soybean oils was linked to production of PAHs and volatile compounds. Pyrazines showed positive correlation with PAH formation, while alcohols, aldehydes, ketones, and hydrocarbons were negatively correlated with PAH formation.

CONCLUSION

Overall, soybean oil is recommended for deep-frying with fewer than 10 F-C. This provides a scientific base for production of fried meat products. © 2025 Society of Chemical Industry.