Changes During Frying: MAJOR AND MINOR NUTRIENT LEVELS IN VEGETABLE OILS HIGH IN POLYUNSATURATES

Abstract

In recent years, the preparation of food by frying has, for a variety of reasons, been widely discouraged. The work described here was aimed at establishing the validity of some of the given reasons, especially with respect to changes in the levels of major and minor nutrients in the frying medium. The results of this study indicate that at 170°C the frying process does not introduce nutritionally undesirable changes in oils high in polyunsaturates, particularly with respect to decreasing polyunsaturate and Vitamin E content, and in increasing the level of trans fatty acids.

Citation

Nichols, B., Thaxton, G. and Nolan, S. (1992), "Changes During Frying: MAJOR AND MINOR NUTRIENT LEVELS IN VEGETABLE OILS HIGH IN POLYUNSATURATES", Nutrition & Food Science, Vol. 92 No. 6, pp. 22-24. https://doi.org/10.1108/EUM0000000000972