Study on quality changes of Idesia polycarpa oil during high-temperature cooking
Idesia polycarpa oil, an emerging woody oil rich in linoleic acid (>82%), remains understudied for its high-temperature stability despite its nutritional promise. This study aimed to evaluate the high-temperature cooking performance of I. polycarpa oil. Deep-frying, pan-frying, and stir-frying ex...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2025-12-01
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| Series: | CyTA - Journal of Food |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2025.2486221 |
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| author | Hongxia Feng Shuwen Zheng Mingfa Song Fangyu Fan Yunhe Chang Juncai Hou |
| author_facet | Hongxia Feng Shuwen Zheng Mingfa Song Fangyu Fan Yunhe Chang Juncai Hou |
| author_sort | Hongxia Feng |
| collection | DOAJ |
| description | Idesia polycarpa oil, an emerging woody oil rich in linoleic acid (>82%), remains understudied for its high-temperature stability despite its nutritional promise. This study aimed to evaluate the high-temperature cooking performance of I. polycarpa oil. Deep-frying, pan-frying, and stir-frying experiments with potatoes used I. polycarpa oil, soybean oil, and rapeseed oil. The oils were comprehensively assessed by measuring indices like acid value, peroxide value, anisidine value, conjugated dienes and trienes, polar compounds, and trans-fatty acids. Results showed that during deep-frying, the changes in various physical and chemical indicators of I. polycarpa oil, such as the increase in acid value, were 30.16%; the anisidine value increased by 85.46; the increment of polar compounds of I. polycarpa oil (19.07%) was lower than that of soybean oil (27.13%) and rapeseed oil (32.53%). Its trans-fatty acid content was consistently the lowest. These findings validate I. polycarpa oil as a thermally stable alternative for high-temperature culinary applications. |
| format | Article |
| id | doaj-art-eed727ae472a432abddbbeb83433fc84 |
| institution | OA Journals |
| issn | 1947-6337 1947-6345 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj-art-eed727ae472a432abddbbeb83433fc842025-08-20T02:16:50ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452025-12-0123110.1080/19476337.2025.2486221Study on quality changes of Idesia polycarpa oil during high-temperature cookingHongxia Feng0Shuwen Zheng1Mingfa Song2Fangyu Fan3Yunhe Chang4Juncai Hou5School of Food Science and Engineering, Guiyang University, Guiyang, ChinaSchool of Food Science and Engineering, Guiyang University, Guiyang, ChinaSchool of Food Science and Engineering, Guiyang University, Guiyang, ChinaSchool of Food Science and Engineering, Guiyang University, Guiyang, ChinaSchool of Food Science and Engineering, Guiyang University, Guiyang, ChinaSchool of Food Science and Engineering, Guiyang University, Guiyang, ChinaIdesia polycarpa oil, an emerging woody oil rich in linoleic acid (>82%), remains understudied for its high-temperature stability despite its nutritional promise. This study aimed to evaluate the high-temperature cooking performance of I. polycarpa oil. Deep-frying, pan-frying, and stir-frying experiments with potatoes used I. polycarpa oil, soybean oil, and rapeseed oil. The oils were comprehensively assessed by measuring indices like acid value, peroxide value, anisidine value, conjugated dienes and trienes, polar compounds, and trans-fatty acids. Results showed that during deep-frying, the changes in various physical and chemical indicators of I. polycarpa oil, such as the increase in acid value, were 30.16%; the anisidine value increased by 85.46; the increment of polar compounds of I. polycarpa oil (19.07%) was lower than that of soybean oil (27.13%) and rapeseed oil (32.53%). Its trans-fatty acid content was consistently the lowest. These findings validate I. polycarpa oil as a thermally stable alternative for high-temperature culinary applications.https://www.tandfonline.com/doi/10.1080/19476337.2025.2486221Idesia polycarpa oilhigh-temperature cookingphysical and chemical indexespolar compoundstrans fatty acids |
| spellingShingle | Hongxia Feng Shuwen Zheng Mingfa Song Fangyu Fan Yunhe Chang Juncai Hou Study on quality changes of Idesia polycarpa oil during high-temperature cooking CyTA - Journal of Food Idesia polycarpa oil high-temperature cooking physical and chemical indexes polar compounds trans fatty acids |
| title | Study on quality changes of Idesia polycarpa oil during high-temperature cooking |
| title_full | Study on quality changes of Idesia polycarpa oil during high-temperature cooking |
| title_fullStr | Study on quality changes of Idesia polycarpa oil during high-temperature cooking |
| title_full_unstemmed | Study on quality changes of Idesia polycarpa oil during high-temperature cooking |
| title_short | Study on quality changes of Idesia polycarpa oil during high-temperature cooking |
| title_sort | study on quality changes of idesia polycarpa oil during high temperature cooking |
| topic | Idesia polycarpa oil high-temperature cooking physical and chemical indexes polar compounds trans fatty acids |
| url | https://www.tandfonline.com/doi/10.1080/19476337.2025.2486221 |
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