Basil and Cinnamon Essential Oils Improve Oxidative Stability and Fatty Acid Composition of Vegetable Oil Blends During Deep-Frying.

Tran Thi Ly, Pham Thi Vinh, Ligang Yang, Guiju Sun

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

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0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

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5 · Who and what money

Authors and funding

4 authors.

Tran Thi LyDepartment of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China.

Pham Thi VinhInstitute of Biotechnology and Food Technology, Thai Nguyen University of Agriculture and Forestry, Thai Nguyen 250000, Vietnam.

Ligang YangDepartment of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China.ORCID 0000-0002-4027-1580

Guiju SunDepartment of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China.ORCID 0000-0001-5969-2185

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The present study evaluated the effects of basil essential oil (BEO) and cinnamon essential oil (CEO) on the oxidative stability and fatty acid degradation of vegetable oil blends during deep-frying. Three vegetable oil blends (OB1, OB2, and OB3), formulated with different n-6/n-3 fatty acid ratios, were supplemented with essential oils at concentrations of 200, 400, 800, and 1200 ppm and subjected to repeated deep-frying at 180 ± 5 °C for 8 h with periodic sampling. Changes in fatty acid composition, peroxide value (PV), acid value (AV), malondialdehyde (MDA), and

Indexed as

basil essential oilcinnamon essential oildeep-fryingfatty acid degradationlipid oxidationoxidative stability

Identifiers

PMID42450402

DOI10.3390/foods15132284

PMCPMC13362435

What Socratic holds

Textmetadata

LicenceCC BY

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Registered trials

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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.