No abstract

A comparative study of deep‐frying and air‐frying was performed, using two commercial air‐frying equipment's and four common frying oils − sunflower, soybean, canola, and olive oils. Fried potatoes were compared in terms of color, moisture, lipid composition and degradation indicators, tocopherols, total ascorbic acid, β‐carotene, antioxidant activity, acrylamide, and sensory analysis. The results show that fried potatoes obtained by air‐frying processes presented an average of 70% less fat, which leads to a reduction of 45 kcal per 100 g. Most chemical parameters were similar on both frying processes, including acrylamide content, or showed slightly better results with air‐frying process, namely ascorbic acid amounts. However, incorporated fat was more damaged in deep‐fried potatoes, with a significant increase on both p‐anisidine and polar compounds. Despite the less significant differences observed in the two air‐frying equipment's tested, lipid oxidation allowed their distinction, particularly p‐anisidine that was higher in Airfryer than Actifry, independently of the oil type. All tested oils behaved similarly, and were mainly responsible for potatoes enrichment in tocopherols, phenolics, and β‐carotene, but lower lipid oxidation was observed with olive oil. From the assessor's perspective, taste and odor qualities were more determinant for acceptability of fried potatoes than color. Practical applications: Air‐frying has emerged in recent years as a healthier alternative to deep‐frying. The direct comparison of deep‐frying and air‐frying technologies with different vegetables oils shows that air‐frying process presents health benefits for consumers, with less fat ingestion and less fat oxidation, particularly when using olive oil, but also economic and ecological advantages due to reduced amount of oil used and no effluent after frying. A direct comparison of potatoes frying in two air‐frying systems using different vegetable oils showed health benefits to the consumers when compared with deep‐frying, both by the reduced amount of incorporated fat and lower fat degradation degree.

more toxic ones. These results highlight for the pertinence of volatile analyses to evaluate and compare oil degradation under thermal and oxidative stress, while complementing other degradation indicators. Additionally, the optimized methodology allows a direct comparison of different oil matrices, supporting further developments into more general methods for volatiles quantification, enabling more efficient comparison of results between research teams.Abstract The volatile fraction of three vegetable oils recommended for deep-frying due to their high MUFA:PUFA ratios, namely extra-virgin olive oil, peanut oil and canola oil, was compared before and after frying potatoes, with a particular focus on toxic volatiles. For the purpose, a headspace solid-phase-micro extraction technique coupled with gas chromatography and mass spectrometry was optimized, with semi-quantification achieved using two internal standards. Significant qualitative and quantitative differences were observed, both before and after frying. From a total of 51 compounds, aldehydes were the main group formed after deep-frying, their nature and abundance being highly associated with the initial fatty acid composition, particularly linoleic acid (r 2 = −0.999, p ≤ 0.001). Globally, extra-virgin olive oil revealed fewer formations of unsaturated aldehydes, including toxic ones, and correlated with lower amounts of degradation indicators, as polar compounds (r 2 = 0.998, p ≤ 0.001) and p-anisidine value (r 2 = 0.991, p ≤ 0.001). Despite the similarities in total unsaturation degree between canola and peanut oils, the former presented lower amount of volatiles, including E,E-2,4-decadienal and acrolein, the L. Molina-Garcia and C.S.P. Santos contributed equally to this work.