Purpose - The purpose of this study is to compare the oxidative stability of non-hydrogenatedcottonseed oil with that of the partially hydrogenated oils commonly used as a deep-fat frying medium by the restaurant industry when used to prepare French fries in order to reduce trans-fatty acids. Design/methodology/approach - Stability characteristics of non-hydrogenated cottonseed oil and two hydrogenated oils, canola and soybean, were evaluated in deep-fat frying applications. French fries were analyzed for total polar compounds, and the oils were analyzed for iodine, peroxide, p-anisidine and totox values, and free fatty acids. Findings - Canola and soybean oil had significantly lower iodine values than cottonseed oil. Free fatty acid values were not significantly different among the oils (0.256 per cent oleic acid). Initially cottonseed oil had higher peroxide, p-anisidine, and totox values compared with canola and soybean oil. However, as days of frying increased, values trended closer together. Total polar compounds were similar. All oil types were comparable in terms of their stability characteristics under the conditions used in this study. Research limitations/implications - Research with additional food product and under more stressful conditions would be beneficial. Practical implications - Hydrogenation increases trans-fatty acid content. Consumption of transfatty acids has been associated with increased risk of heart disease. Non-hydrogenated cottonseed oil may be a viable alternative to popular hydrogenated oils currently used in the restaurant setting. Originality/value - Restaurants are being pressured by health officials to choose healthier oil. This research article can help restaurants make an informed choice.
- Fats and waxes
- Food products