Effect of deep frying process using sesame oil, canola and frying oil on the level of bioactive compounds in onion and potato and assessment of their antioxidant activity

Abstract

In this study, potatoes and onions were fried in sesame oil, canola oil and commercial frying oil at 180 °C for 8 and 4 minutes respectively. The process was performed at three steps. Fried potatoes and onions were evaluated by the measurements of parameters such as fatty acid, tochopherols. The results showed that in terms of changes in fatty acid profile in fried samples, the linolenic acid content in sesame and canola has been decreasing. The highest levels of tocopherol were found in fried samples of sesame oil. Finally, it can be concluded that sesame oil has been shown to be better in terms of resistance to other oils studied in this study.