Effects of alpha-tocopherol and oleic acid content in sunflower oil subjected to discontinuous and prolonged frying process

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Nadia Manzo
Antonello Santini
Fabiana Pizzolongo
Alessandra Aiello
Raffaele Romano


sunflower oil, lipid oxidation, α-tocopherol acetate, deep frying, thermal stability, unsaturated fatty acids, saturated fatty acids.


Frying is a widespread cooking method that positively influences the sensory characteristics of food. Despite the advantages, physical and chemical changes leading to oil degradation can occur. The presence of antioxidants, such as α-tocopherol, and a reduced content of polyunsaturated fatty acids are reported in the scientific literature as factors reducing oxidation processes. The aim of this study was to compare the effects of α-tocopherol addition and the presence of a high concentration of oleic acid in sunflower oil subjected to a prolonged and discontinuous frying process. High oleic sunflower oil showed the best frying performance, with lower total polar compounds, lower octanoic acid formation and a lower UFA/SFA ratio decrease than oil to which α-tocopherol was added.


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