Effect of deep frying process using sesame oil, canola and frying oil on the level of bioactive compounds in onion and potato and assessment of their antioxidant activity

NIKZAD, Nasim; GHAVAMI, Mehrdad; SEYEDAIN -ARDABILI, Mahdi; AKBARI-ADERGANI, Behrouz; AZIZINEZHAD, Reza

doi:10.1590/fst.35819

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Original Article • Food Sci. Technol (Campinas) 41 (3) • Jul-Sep 2021 • https://doi.org/10.1590/fst.35819 copy

Effect of deep frying process using sesame oil, canola and frying oil on the level of bioactive compounds in onion and potato and assessment of their antioxidant activity

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

In this study, potatoes and onions were fried in sesame oil, canola oil and commercial frying oil at 180 °C for 8 and 4 minutes respectively. The process was performed at three steps. Fried potatoes and onions were evaluated by the measurements of parameters such as fatty acid, tochopherols. The results showed that in terms of changes in fatty acid profile in fried samples, the linolenic acid content in sesame and canola has been decreasing. The highest levels of tocopherol were found in fried samples of sesame oil. Finally, it can be concluded that sesame oil has been shown to be better in terms of resistance to other oils studied in this study.

Keywords:
antioxidant; bioactive compounds; deep frying; phenolic compounds

Stage	Oil Type	C16	C16:1	C17:1	C18	C18:1c	C18:1 t	C18:2c	C18:3c	C20	C20:1	UFA	SFA	C18:2.C16
Pre-frying	Canola	5.15	0.19	0.067	2.05	56.34	1.03	22.82	8.25	0.3	1.23	80.65	7.5	4.43
		± 0.21	± 0.06	± 0.001	± 0.01	± 0.37	±0.01	± 0.58	±	± 0.03	± 0.127	± 0.69	± 0.2	± 0.28
		c	a	a	c	a	a	c	0.25	c	a	a	c	a
									a
Pre-frying	Sesame	11.01	0.15	0.034	5.63	38.14	nd	39.95	0.1	0.61	0.189	78.46	17.25	3.62
		± 0.017	± 0.01	± 0.002	± 0.36	± 0.41		± 0.28	±	± 0.055	± 0.001	± 0.44	± 0.35	± 0.03
		b	a	c	a	b		a	0.01	a	b	b	b	b
									b
Pre-frying	Frying Oil	24.95	0.16	0.042	3.72	35.86	nd	28.12	Nd	0.42	0.064	64.24	25.09	1.12
		± 0.57	± 0.01	± 0.01	± 0.30	± 0.38		± 0.39		± 0.139	± 0.002	± 0.67	± 0.44	± 0.04
		a	a	b	b	c		b		b	c	c	a	c

Stage	Oil Type	Total tochopherol (mg.kg)^* * Values are Means ±standard deviations of triplicate determinations. Values in the same column having the same superscript letters are not significantly different (p < 0.01).	DPPH
Stage	Oil Type		(%)*
Pre-frying	Canola	237.60	47.30
		± 17.97	± 0.42
		c	c
Pre-frying	Sesame	319.70	61.7
		± 14.11	± 0.39
		a	a
Pre-frying	Frying Oil	274	53.8
		6 ±	± 0.47
		b	b

Stage	Vegetable	Fat	Moisture	Fiber	DPPH
Stage	Vegetable	(%)^* * Values are Means ±standard deviations of triplicate determinations. Values in the same column having the same superscript letters are not significantly different (p < 0.01).	(%)*	(%)*	(%)*
Raw	Potato	0.05	72.15	13.83	41.6
		± 0.01	± 0.2	±0.29	± 0.34
		a	b	a	b
Raw	Onion	0.03	89.04	4.18	57.4
		± 0.003	± 0.2	±0.31	± 0.43
		a	a	b	a

Stage	Oil Type	Moisture	Fat	Fiber
Stage	Oil Type	(%)^* * Values are Means ± standard deviations of triplicate determinations. Values in the same column having the same superscript letters are not significantly different (p < 0.01).	(%)*	(%)*
Frying1	Canola	51.6	14.89	1.2
		±0.37	± 0.38	±0.16
		d	a	a
Frying1	sesame	55.6	12.20	1.3
		±0.34	±0.33	±0.19
		c	d	a
Frying1	frying oil	59.9	12.95	1.35
		±0.24	±0.24	±0.12
		a	c	a
Frying 3	canola	51.7	15.4	1.1
		±0.2	±0.26	±0.08
		d	a	a
Frying 3	sesame	55.7	12.5	1.2
		±0.92	±0.55	±0.108
		c	c, d	a
Frying 3	frying oil	58.5	13.8	1.27
		± 0.53	±0.31	±0.16
		b	b	a

Oil Type	Stage	C18:2.C16	SFA	UFA	C16	C16:1	C17:1	C18	C18:1c	C18:1t	C18:2c	C18:3c	C20	C20:1
Canola	Frying 1	3.53	9.46	91.37	5.88	0.17	0.65	2.32	63.35	1.14	20.66	5.07	1.26	0.33
		±0.34	±0.48	±0.11	±0.5	±0.01	±0.002	±0.15	±0.43	±0.15	±0.34	±0.52	±0.27	±0.002
		b	c	a	c	a	a	c	a	a	c	a	a	a
Sesame	Frying 1	3.96	15.88	79.22	9.53	0.069	0.032	5.71	41.14	0.01	37.74	0.08	0.64	0.15
		±0.29	±0.86	±0.37	±0.62	±0.001	±0.0002	±0.42	±0.34	±0.001	±0.32	±0.002	±0.002	±0.002
		a	b	b	b	b	c	a	b	c	a	c	b	b
Frying Oil	Frying 1	1.009	32.67	66.22	27.3	0.094	0.02	3.78	38.41	nd	27.55	nd	0.59	0.15
		±0.022	±0.58	±0.39	±0.44	±0.001	±0.002	±0.19	±0.19		±0.39		±0.03	±0.02
		c	a	c	a	b	e	b	c		b		b	b
Canola	Frying 3	3.61	9.89	91.48	5.93	0.15	0.062	2.54	64.75	1.53	21.44	3.24	1.42	0.31
		±0.46	±1.10	±0.23	±0.69	±0.017	±0.002	±0.3	±0.54	±0.24	±0.37	±0.61	±0.28	±0.002
		b	c	a	c	a	b	c	a	a	c	a	a	a
Sesame	Frying 3	3.72	16.48	79.75	9.87	0.064	0.025	5.83	42.76	0.013	36.78	0.05	0.78	0.061
		±0.16	±0.82	±0.47	±0.45	±0.001	±0.001	±0.41	±0.42	±0.001	±0.44	±0.001	±0.001	±0.001
		a	b	b	b	b	d,e	a	b	c	a	c	b	c
Frying Oil	Frying 3	0.98	32.56	66.81	27.71	0.053	0.018	3.78	39.37	nd	27.21	nd	0.98	0.16
		±0.04	±0.47	±0.26	±0.77	±0.005	±0.002	±0.34	±0.25		±0.39		±0.21	±0.017
		c	a	c	a	b	c,d	b	c		b		b	b

Stage	Oil Type	Total tochopherol (mg.kg)^* * Values are Means ±standard deviations of triplicate determinations. Values in the same column having the same superscript letters are not significantly different (p < 0.01).	DPPH
Stage	Oil Type		(%)*
Frying1	Canola	183	41.8
		±5.56	±0.44
		c	c
Frying1	sesame	265	54.2
		6±	±0.57
		a	a
Frying1	frying oil	238	45.4
		±6.08	±0.37
		b	b
Frying 3	canola	79	32.1
		±5.56	±0.29
		e	e
Frying 3	sesame	179	41.7
		±6.55	±0.39
		c	c
Frying3	Fring oil	133 ± 4.58 d	36.7 ± 0.21 d

Stage	Oil Type	Moisture	Fat	Fiber
Stage	Oil Type	(%)^* * Values are Means ± standard deviations of triplicate determinations. Values in the same column having the same superscript letters are not significantly different (p < 0.01).	(%)*	(%)*
Frying 1	Canola	7.3	47.8	3.1
		±0.39	±0.41	±0.07
		a	a	c
Frying 1	Sesame	14.3	32.2	5.16
		±0.37	±0.39	±0.23
		b	d	a

Frying 1	Frying Oil	31.2	43.9	1.8
		±0.64	±0.4	±0.13
		c	c	d
Frying 3	Canola	6.7	47	3.9
		±0.32	±0.27	±0.17
		a	b	b

Frying 3	Sesame	13.9	32.7	4.9
		±0.28	±0.26	±0.27
		b	d	a

Frying 3	Frying Oil	30.25	40.9	2
		±0.39	±0.38	±0.15
		d	c	d

Oil Type	C18:2.C16	SFA	UFA	C16	C16:1	C17:1	C18	C18:1c	C18:1t	C18:2c	C18:3c	C20	C20:1	Oil Type
Frying 1	Canola	3.97	9.41	88.3	5.45	0.14	0.04	2.07	60.15	1.05	21.69	5.01	1.89	0.22
		±0.28	±0.8	±0.11	±0.32	±0.03	±0.003	±0.068	±0.53	±0.063	±0.5	±0.27	± 0.35	± 0.001
		b	d	a	d	a	a	c	a	a	d	a	a	a
Frying 1	Sesame	4.29	15.26	78.98	8.81	0.065	0.023	5.60	40.83	0.01	37.84	0.09	0.85	0.13
		±0.12	±0.22	±0.07	±0.32	±0.0036	±0.007	±0.3	±	±	±0.43	±0.006	± 0.06	± 0.07
		a	c	b	c	b,c	c	a	0.35	0.003	a	c	b	b
									b	b
Frying 1	Frying Oil	1.1	29.39	66.03	25.21	0.064	0.031	3.21	38	Nd	27.92	Nd	0.97	0.18
		±0.01	±0.5	±0.43	±0.24	±0.006	±0.0036	±0.27	±0.39		±0.39		± 0.01	± 0.07
		c	a	d	a	b,c	b	b	c		c		b	b
Frying 3	Canola	3.06	11.24	86.77	6.73	0.035	0.054	2.63	60.27	1.07	20.60	4.33	1.88	0.42
		±0.14	±0.56	±0.82	±0.14	±0.0002	±0.001	±0.43	±0.43	±0.07	±0.41	±0.34	± 0.02	± 0.05
		a,b	d	a	d	a	b	c	a	a	d	a	a	a
Frying 3	Sesame	3.6	16.52	78.30	10.03	0.06	0.021	5.78	42.01	0.01	36.14	0.079	0.71	0.06
		±0.15	±0.61	±1.15	±0.28	±0.01	±0.005	±0.3	±1.09	±0.01	±0.34	±0.005	± 0.01	± 0.01
		a,b	c	b	c	b	d	a	b	b	a	c	b	c
Frying 3	Frying Oil	1.09	29.57	62.28	25.38	0.052	0.019	3.25	39.33	Nd	27.71	Nd	0.94	0.18
		±0.01	±0.68	±0.23	±0.098	±0.002	±0.0026	±0.33	±0.47		±0.37		± 0.05	± 0.01
		c	a	c	a	b,c	d	b	c		c		b	b

Stage	Oil Type	Total Tochopherol	DPPH
Stage	Oil Type	(mg.kg)^* * Values are Means ± standard deviations of triplicate determinations. Values in the same column having the same superscript letters are not significantly different (p < 0.01).	(%)*
Frying 1	Canola	174	51.32
		±4.48	±0.3
		c	c
Frying 1	Sesame	292	58.8
		±4.48	±0.4
		a	a
Frying 1	Frying Oil	258	54.7
		±4.48	±0.36
		b	b
Frying 3	Canola	54	28.4
		±4.48	±0.42
		f	f
Frying 3	Sesame	147	39.1
		±4.48	±0.46
		d	d
Frying 3	Frying Oil	104	39.1
		±4.48	±0.46
		e	e

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[1] *Corresponding author: mehrdad_ghavami@yahoo.com