What question did this study set out to answer?

Evaluate the deterioration and contaminant formation of various vegetable oils during deep-fat frying.

February 22, 2026Open Access

Comparative Assessment of Quality Deterioration in Various Vegetable Oils During Deep-Fat Frying of Crispy Meat

ZWZheng WangShihezi University YLYi LiuHarbin University of Science and Technology QLQian LiBeijing Technology and Business University

Key Points

Evaluate the deterioration and contaminant formation of various vegetable oils during deep-fat frying.
Assessed five vegetable oils: sunflower oil, canola oil, palm oil, cottonseed oil, and soybean oil during frying.
Analyzed total polar compounds, total oxidation value, carbonyl value, and polar polymers after frying.
Performed Pearson’s correlation analysis to explore relationships among oil quality indicators.
Conducted principal component analysis to evaluate oxidative stability.
Palm oil and canola oil showed significantly lower total polar compounds compared to other oils after frying.
Oxidative stability was higher in palm oil and canola oil, confirmed by statistical analysis.
Initial levels of monochloro-1,2-propanediol esters in palm oil decreased over time during frying, while others remained low.
Color parameters correlated positively with polar polymers and contaminants, indicating their potential as indicators of oil quality.

Abstract

Deep-fat frying is widely used, but high temperatures and complex food matrices promote oil deterioration and harmful substance formation, posing risks to food safety and oil quality. This study evaluated five vegetable oils—sunflower oil (SFO), canola oil (CNO), palm oil (PO), cottonseed oil (CSO), and soybean oil (SBO)—during deep-fat frying of crispy meat to elucidate oil deterioration and contaminant formation patterns. After 32 h of frying, total polar compounds (TPCs) of PO and CNO were 29.8% and 32.6%, significantly lower than the other oils. Similar trends were observed for total oxidation value (TOTOX), carbonyl value (CV), and polar polymers, suggesting higher oxidative stability of PO and CNO, as confirmed by principal component analysis (PCA). Initial monochloro-1,2-propanediol esters (MCPDEs) and glycidyl ester (GE) in PO were relatively high (e.g., 3-MCPDE: 3630 μg/kg) but decreased over time during frying, whereas levels in SFO, CSO, and SBO remained low. Pearson’s correlation analysis indicated diacylglycerols (DAG) and monoacylglycerols (MAG) were positively correlated with MCPDEs and GE (p < 0.05). L* and b* values were positively correlated with polar polymers and contaminants, indicating that color parameters may serve as rapid, non-invasive auxiliary indicators of oil quality but should be combined with other indices for accurate evaluation.

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