Moringa oleifera Oil Nutritional and Safety Impact on Deep-Fried Potatoes

• Published in: Foods Vol. 12; no. 24; p. 4416
• Main Authors: Boukandoul, Silia, Zaidi, Farid, Santos, Carla S. P., Casal, Susana
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 08.12.2023
• Subjects: Acrylamide; acrylamides; Aldehydes; antioxidant activity; Ascorbic acid; Carotenoids; Cheese; chemical composition; Composition; Contaminants; deep-fried potatoes; Fatty acids; fried foods; Frying; Heating; Helianthus annuus; Linoleic acid; Lipid composition; Lipids; Moisture content; Moringa oleifera; oils; Oils & fats; olives; Oxidation; Oxidative stress; Potatoes; Tocopherol; Trans fatty acids; Vegetable oils; Vegetables; Vitamin E; volatiles; United States > US; Japan; Germany; Spain; acrylamide; antioxidant activity; chemical composition; deep-fried potatoes; volatiles

Aiming to understand the nutritional impact of Moringa oleifera oil (MOO) on the quality of fried potatoes as consumed, a frying study using intermittent frying at 180 °C was conducted over 5 days, with a total heating time of 15 h, against olive (OO) and sunflower (SFO) oils. Additionally, due to M...