Researchers at Sfax University Tunisia conducted a study and compared oils that are suitable for frying. They compared olive oil with corn oil, soybean oil, and sunflower seeds. This research was published in the Journal of Agricultural and Food Chemistry. They noted the physical, chemical, and nutritional changes in oil when heated and used to fry food. Meanwhile, if you’re also looking for an amazing fryer, we recommend you visit https://www.airfryermarket.com/chefman-air-fryer-reviews/ as soon as possible.
When heated, oil can produce toxic substances and their nutritional content can be lost or changed. This study aims to find the oils that have experienced the least changes in nutrition when used for frying repeatedly.
The research team fried potatoes with 3 temperatures with 4 different types of oil, olive oil, corn oil, soybean oil, and sunflower seed oil. Potatoes are fried in 3 temperatures, 160 C, 190 C and a temperature of 180 degrees C.
This test is repeated 10 times with the same oil, in a concession as a typical household. Different methods are used to determine changes in oil during the frying process.
The results show that if used for frying, the chemical composition of cooking oil, in general, will be stable compared to grain oil. While olive oil is apparently the most resistant to oxidation. Trans fatty acids and their total percentage of nutrients are the least changed at 160 degrees C when frying.