ArticleFoods (Basel, Switzerland)2024
Investigating the Thermal Stability of Omega Fatty Acid-Enriched Vegetable Oils.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed.
- Production of Biosurfactant byInternational journal of molecular sciences · 2026Article
- Enhancing the Multifunctional Qualities of Palm Oil With Plant-Derived Essential Oils: An Integrated HPLC and RSM Approach.Food science & nutrition · 2026Article
- Oleogel Dressings for Skin Therapy: Physicochemical and Bioactive Properties of Cosmetic Oil-Based Systems Enriched with Essential Oils.Gels (Basel, Switzerland) · 2026Article
- Chemical and Rheological Modifications of White Sorghum Flour by Physical Treatments with Possible Implications for Health.Molecules (Basel, Switzerland) · 2026Article
- Functional and Structural Insights into Lipases Associated with Fruit Lipid Accumulation inBiomolecules · 2026Article
- Comparative effects of deep-frying and non-fat reheating on characteristic volatile organic compounds and quality of crispy fried pork.Food chemistry: X · 2026Article
- Enhancing the quality and oxidative stability of sunflower oil during thermal treatment with an ultrasound-extracted pomegranate flower (Frontiers in nutrition · 2026Article
- Dietary Fatty Acids Modulate Gut Microbiota-Derived Trimethylamine-N-Oxide: Potential Mechanisms and Future Perspective.Nutrients · 2025Review
- Natural SilibininLinoleate: A Protective Antioxidant in Edible Vegetable Oils.Foods (Basel, Switzerland) · 2025Article
- Investigation of Quality Enhancement Mechanisms in Tenobe Somen Noodles During Storage and Maturation.Foods (Basel, Switzerland) · 2025Review
- Lipids from Oilcakes-High Quality Ingredients for Functional Food Products.Molecules (Basel, Switzerland) · 2025Review
- Changes in cardamom (Elettaria cardamomum) fatty acid composition induced by instant controlled pressure drop technology.Scientific reports · 2025Article
- Western Diet and Cognitive Decline: A Hungarian Perspective-Implications for the Design of the Semmelweis Study.Nutrients · 2025Review
- Enhancing Commercial Gourmet Oil Quality: The Role of Dried Cayenne Pepper Red (Molecules (Basel, Switzerland) · 2025Article
- Changes in the Flavor of Cold-Pressed Tiger Nut Oil (Foods (Basel, Switzerland) · 2025Article
- Effects of Hot Air, Vacuum, and Conductive Drying on the Fatty Acid Profile ofFoods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study investigates the thermal stability of omega fatty acid-enriched vegetable oils, focusing on their behavior under high-temperature conditions commonly encountered during frying. This research aims to evaluate changes in fatty acid composition, particularly the degradation of essential omega-3, -6, and -9 fatty acids, and the formation of harmful compounds such as trans fatty acids (TFAs). Various commercially available vegetable oils labeled as containing omega-3, omega-6, and omega-9, including refined sunflower, high-oleic sunflower, rapeseed, and blends, were analyzed under temperatures from 180 °C to 230 °C for varying durations. The fatty acid profiles were determined using gas chromatography-mass spectrometry (GC-MS). The results indicated a significant degradation of polyunsaturated fatty acids (PUFAs) and an increase in saturated fatty acids (SFAs) and TFAs with prolonged heating. The findings highlight the varying degrees of thermal stability among different oils, with high-oleic sunflower and blended oils exhibiting greater resistance to thermal degradation compared to conventional sunflower oils. This study underscores the importance of selecting oils with favorable fatty acid compositions for high-temperature cooking to minimize adverse health effects associated with degraded oil consumption. Furthermore, it provides insights into optimizing oil blends to enhance thermal stability and maintain nutritional quality, crucial for consumer health and food industry practices.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.