Changes in oxidative status of soybean oil by addition of a new antioxidant during frying

While frying is a widespread and popular way to prepare foods, it is well known that over time it subjects both the oil and the cooked food to oxidation, with undesirable organoleptic and nutritional consequences. In the Americas, soya oil is one of the most commonly used varieties for frying applications, yet is one of the most unstable oils due to its peculiar combination of fatty acids. To address the unmet need for stable non hydrogenated soya oil in the popular frying industry, we undertook an experimental work designed to explore the effectiveness of a new antioxidant (EPT-Enhanced Citric Acid) in Soya oil in a high temperature industrial-like frying setting. To do so, a rapid and easily reproducible high temperature frying investigational model was applied. Measurement of both primary (PV) and secondary oxidative products (OFAs) was undertaken in up to 20 sequential French fries frying cycles. We found that the tested product was an effective antioxidant with heat resistant properties able to reduce both primary and secondary oxidation products (PV and OFAs).