Effect of Bene Kernel Oil on the Frying Stability of Canola Oil

Canola oil (CAO) with (0.05–0.4%) and without added bene kernel oil (BKO) and tert-butylhydroquinone (TBHQ, 100 ppm) was used for deep-fat frying of potatoes at 180 °C for 48 h. Frying stability of the oil samples during the frying process was measured based on the variations of total polar compounds (TPC) content, conjugated diene value (CDV), acid value (AV), carbonyl value (CV) and total tocopherols (TT). In general, frying stability of the CAO significantly (P < 0.05) improved in the presence of the TBHQ and BKO. The best frying performance for the CAO was obtained by using of 100 ppm TBHQ and 0.1% BKO. The effectiveness of TBHQ and BKO at these levels was found to be nearly the same. Increasing the level of BKO from 0.1 to 0.4% caused a decrease in the oxidative stability of the CAO, indicating the pro-oxidant effect of the oils added at these levels.     

Frying Stability of Canola Oil Blended with Palm Olein, Olive, and Corn Oils

The fatty acid composition, peroxide value (PV), acid value (AV), iodine value (IV), total tocopherols (TT) content, and total phenolics (TP) content of canola oil (CAO), palm olein oil (POO), olive oil (OLO), corn oil (COO), and the binary and ternary blends of the CAO with the POO, OLO, and COO were determined. The blends were prepared in the volume ratios of 75:25 (CAO/POO, CAO/OLO, CAO/COO) and 75:15:10 (CAO/POO/OLO, CAO/POO/COO). The CAO and its blends were used to fry potato pieces (7.0 × 0.5 × 0.3 cm) at 180 °C. During the frying process, the total polar compounds (TPC) content, AV, oil/oxidative stability index (OSI), and color index (CI) of the CAO/blends were measured. In general, frying stability of the CAO was significantly (P < 0.05) improved by the blending, and the frying performance of the ternary blends was found to be better than that of the binary blends.     

Degradation and Nutritional Quality Changes of Oil During Frying

The changes in regular canola oil as affected by frying temperature were studied. French fries were fried intermittently in canola oil that was heated for 7 h daily over seven consecutive days. Thermo-oxidative alterations of the oil heated at 185 ± 5 or 215 ± 5 °C were measured by total polar components (TPC), anisidine value (AV), color components formation, and changes in fatty acid composition and tocopherols. Results showed that TPC, AV, color and trans fatty acid content increased significantly (P < 0.05) as a function of frying temperature and time. The oil polyunsaturated fatty acids (PUFA) decreased in direct proportion to frying temperature and time. After 7 days of frying, the amount of PUFA was reduced by half and the trans isomers contribution increased 2.5 times during frying at 215 °C. Of the parameters assessed, total polar component and color had the highest correlation, with correlation coefficients of 0.9650 and 0.9302 for frying at 215 and 185 °C, respectively. TPC formation correlated inversely with the reduction of tocopherols.     

Quality Assessment of Heated Cooking Oil,Agab, Using a Simple Newly-Developed Spectrophotometric Method

Deep fat frying is one of the most widely used cooking practices but heat treatment produces many degradation products, some of which may cause health hazards. A simple, rapid, and inexpensive method for assessment of the quality of cooking oil used for frying was developed using a spectrophotometer. Potato slices were heated in Agab oil (soybean/sunflower:1/l volume) at 180 ± 5 °C for 8 h per day for 6 consecutive days. Heated samples were collected at 15-min intervals and UV absorbance at λ = 370–400 nm was measured; samples were also analyzed for anisidine value (AV), conjugated diene formation (CD), and total polar compounds (TPC). A systematic increase of absorbance in heated oil over frying time was observed. TPC was highest (R ² = 0.99) for the correlation with heating time followed by CD (0.93) and AV (0.89). The spectrophotometric method developed in the present study to assess the quality of heated oils is simple, quick, and reliable because its results were strongly correlated with the results from the TPC.     

Determination of nonvolatile components in polar fractions of rice bran oils

High-oryzanol rice brain oil (HORBO), rice bran oil (RBO), and partially hydrogenated soybean oil (PHSBO) were used to prepare french fries. Polar fractions of the three oils were analyzed for nonvolatile components by high-performance size-exclusion chromatography (HPSEC) with ELSD. In all frying experiments, both HORBO and RBO yielded predominantly dimeric and monomeric materials. The concentrations of polymeric species in HORBO and RBO were greater than in PHSBO. The major degradation products from HORBO, RBO, and PHSBO were dimers (8.93 mg/100 mg oil), monomers (10.5 mg/100 mg oil), and DG (22.4 mg/100 mg oil), respectively. Thermal degradation via hydrolysis was much greater in PHSBO than in HORBO or RBO. Distribution data indicated that the extent of polymer formation from frying was in the order RBO>HORBO >PHSBO, consistent with the degree of lipid unsaturation and the oryzanol content in these oils. HPSEC-ELSD results from the two RBO showed that the amounts of various polymeric species, including trimers and higher polymers, were lower in HORBO than in RBO. The percentage of polar materials and the percentage of polymerized TG, which were used as indicators of oil quality and stability, decreased with increasing tocopherol and oryzanol contents in the order PHSBO>HORBO>RBO.     

Antioxidant activity of sesame,rice bran and bene hull oils and their unsaponifiable matters

Chemical composition of sesame (SEO), rice bran (RBO) and bene hull (BHO) oils was determined. During oven test, peroxide value on day 8 (PV₈, meq/kg) and carbonyl value on day 6 (CV₆, µmol/g) were considered as measures of resistance to the formation of primary and secondary oxidation products, respectively. The SEO and BHO showed statistically the same PV₈ (381.4 and 359.8, respectively) and CV₆ (25.2 and 25.8, respectively), and their stabilizing effect was significantly better than that of the RBO (455.5 and 32.7, respectively). The unsaponifiable matters (USM) fraction of the BHO (443.7 and 26.8, respectively) had an antioxidative effect higher than those of the SEO (478.0 and 38.6, respectively) and RBO (482.4 and 37.4, respectively). There was a good correlation (R² = 0.972) between the PV₈ and CV₆ throughout oxidation period. On the basis of the oxidative stability index (OSI, h) of Rancimat test, the best carry‐through properties belonged to the SEO (6.92 h), followed by the RBO (6.12 h) and BHO (5.0 h), and also a similar order was observed for the USM fractions (5.89, 5.28 and 4.50 h, respectively). There was no correlation between the results of Rancimat and oven tests, showing that the powerful antioxidative agents under oven test conditions were lack of appropriate carry‐through properties. The highest significant reducing power (mmol/L) belonged to the SEO (258.1), followed by the RBO (218.7) and BHO (152.4), whereas the USM fraction of the SEO indicated the least significant quantity among the USM fractions (89.3 vs. 216.6 and 158.0 for the RBO and BHO, respectively).     

The Impact of Fat Deterioration on Formation of Acrylamide in Fried Foods

The current study investigates to what extent the reaction products of thermal degradation directly influence acrylamide formation in French fries. The frying tests at 170 and 180 °C are carried out with rapeseed oil for 32 h with 128 frying cycles. Acrylamide content in French fries is determined by LC-MS/MS. Oxidative and thermal degradation is followed by measuring total polar compounds (TPC), di- and polymerized triacylglycerols (DPTG), monomer oxidized triacylglycerols (MONOX), p-anisidine value (AnV), mono and di-acyl-glycerols (MAG and DAG), acid value (AV), epoxy fatty acids, iodine value (IV), saponification value, and fatty acid composition. During frying, the nature and degradation level of the frying medium have a direct impact on acrylamide formation. It can be shown that the pH-dependent reaction is strongly inhibited at acid values above 0.5 mg KOH g⁻¹ oil. Acidity measured as AV or FFA is mainly caused by oxidation, and less so by hydrolysis of triacylglycerols (TAG) as assumed up to now. Obviously, acid functional groups formed by oxidation of unsaturated fatty acids bound in TAG can act not only as catalyst for dimerization of TAG but also interact with asparagine as most important precursor for acrylamide formation so that no reaction with carbonyl groups for the formation of acrylamide is necessary. Practical applications: The same acidic functional groups that are known to catalyze the formation of dimeric TAG under frying conditions (160–190 °C, access of oxygen) in a nonradical mechanism apparently can also deactivate asparagine by protonization as a potential precursor for the formation of acrylamide. It is recommended not to reduce acidity of used frying oil by active filter aids below AV ≥ 0.5 as it helps to reduce acrylamide contamination of fried food.     

Changes in Total Polar Compounds,Peroxide Value,Total Phenols and Antioxidant Activity of Various Oils Used in Deep Fat Frying

In this study, the effect of deep fat frying on oil degradation, total phenols (TP) and total antioxidant activity (TAA) of hazelnut, corn, soybean and olive oils were investigated. Oil degradation and oxidation were monitored by measuring the total polar compounds (TPC) and the peroxide value (PV). The amount of TPC in corn, soybean and olive oils increased significantly with the time increment (p < 0.05). The PV of the oils did not exceed the maximum acceptable limit of 10 mequiv O₂/kg after 125 min frying except for hazelnut oil (10.64 mequiv O₂/kg). Deep-fat frying did not cause any significant change in the TP of corn oil, soybean oil and olive oil (p < 0.05). A significant decrease in the antioxidant activity was observed after 50 min frying using hazelnut oil and corn oil (p < 0.05). However, the antioxidant activity of soybean oil and olive oil significantly decreased after 75 and 25 min frying, respectively.     

Formation of Alkylbenzenes and Tocochromanols Degradation in Sunflower Oil and in Fried Potatoes during Deep‐Frying and Pan‐Frying

Formation of toxic alkylbenzenes, total polar compounds (%TPC) and degradation of tocochromanol are monitored. Analyses of the oil extracted from fried potatoes confirm the trend observed in the frying oil. The fresh oil has a TPC content of 3%, which increases with the frying time, exceeding the acceptable value (25%) after about 25 h for deep‐frying and 1.5 h for pan‐frying. During deep‐frying, total tocochromanol decreases to about half (25 mg per 100 g) of the initial value, pan‐frying shows faster, degradation (complete after 1.5 h). Toluene concentration increases with the frying time reaching a maximum, and afterwards gradually decreases. Except for butylbenzene during pan‐frying, pentylbenzene and butylbenzene concentration, increase with the frying time, but remain much lower than toluene. Practical Applications: This is the first systematic work comparing alkylbenzenes evolution under different frying conditions. Different from previous works, frying experiments are carried out following the indication of many European countries that recommend using temperature lower than 180 °C. The amount of alkylbenzenes assumed through a standard portion of fried potatoes (200 g) is assessed, which is relevant for evaluating dietary exposure to these contaminants.     

Effect of Specific Oil Surface Area on the Thermal Stressing of Rapeseed Oil During Heating in an Electric Frying Pan

The effect of specific oil surface (SOS) during pan frying of rapeseed oil on its thermal stability and antioxidant capacity (AC) was evaluated. Rapeseed oils with different oil layer heights (OLH = 0.5, 1.0, 1.5, 2.0, and 2.5 cm) were heated on an electric frying pan coated with Teflon at 180 ± 10 °C until a selected end point of 25 % total polar compounds (TPC) was reached. The changes of chemical parameters of oil samples such as peroxide value, p‐anisidine value, Totox value, free fatty acids, TPC and AC using the 2,2‐diphenyl‐1‐picrylhydrazyl assay were determined. Irrespective of the applied methods, the highest changes in oil with OLH = 0.5 cm were observed. Heating in low OLH also led to the fastest time of TPC formation in rapeseed oil; the 0.5‐cm layer reached 25 % TPC in a relatively short time (71.5 min) compared to the highest OLH = 2.5 cm (t = 315.1 min). The SOS and the rate of change in the heated oils decreased with increasing OLH. Crucial effects of SOS on physicochemical oil changes were observed. The present study demonstrated the protective effect of increasing the OLH on the quality of the heated rapeseed oils.     

Effects of repeated frying on physicochemical characteristics,oxidative stress,and free radical scavenging potential of canola oil and ghee

The repeated use of cooking oils and ghee for the deep frying of food materials may affect their nutritional quality. The present study evaluated the effect of repeated frying on the physicochemical characteristics and antiradical potential of canola oil and ghee. The oil and ghee were used for frying of fish and chicken for 2, 4, 6, 8, and 10 frying cycles followed by the analysis of physicochemical, oxidative stress, and antiradical parameters. Regression analysis of the data showed a frying cycle-dependent significant linear increase in saponification (R² = 0.9507–0.9748), peroxide and acid values (R² = 0.956–0.9915), and malondialdehyde (MDA) production (R² = 0.9058–0.9557) of canola oil and ghee subjected to fish and chicken frying but exponential increase in saponification value (R² = 0.9778) and MDA production (R² = 0.7407) of canola oil and ghee used for fish frying. The increase in the number of frying cycles linearly decreased the iodine value (R² = 0.9781–0.9924), and 1, 1-diphenyl-2-picrylhydrazyl, hydroxyl, and 2, 2′-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) radical scavenging potential (R² = 0.9089–0.9979) of canola oil and ghee. Repeated frying in cooking oil and ghee increases oxidative stress and decreases their physicochemical and antioxidant qualities. Canola oil was comparatively more oxidative resistant than canola ghee. The regression equations derived from regression analysis will guide researchers to conduct similar types of univariate studies.     

Effects of Rice Bran Oil Enriched with n-3 PUFA on Liver and Serum Lipids in Rats

Lipase-catalyzed interesterification was used to prepare different structured lipids (SL) from rice bran oil (RBO) by replacing some of the fatty acids with α-linolenic acid (ALA) from linseed oil (LSO) and n-3 long chain polyunsaturated fatty acids (PUFA) from cod liver oil (CLO). In one SL, the ALA content was 20% whereas in another the long chain n-3 PUFA content was 10%. Most of the n-3 PUFA were incorporated into the sn-1 and sn-3 positions of triacylglycerol. The influence of SL with RBO rich in ALA and EPA + DHA was studied on various lipid parameters in experimental animals. Rats fed RBO showed a decrease in total serum cholesterol by 10% when compared to groundnut oil (GNO). Similarly structured lipids with CLO and LSO significantly decreased total serum cholesterol by 19 and 22% respectively compared to rice bran oil. The serum TAGs level of rats fed SLs and blended oils were also significantly decreased by 14 and 17% respectively compared to RBO. Feeding of an n-3 PUFA rich diet resulted in the accumulation of long chain n-3 PUFA in various tissues and a reduction in the long chain n-6 PUFA. These studies indicate that the incorporation of ALA and EPA + DHA into RBO can offer health benefits.     

Effect of frying cycles on physical,chemical and heat transfer quality of rice bran oil during deep-fat frying of poori: An Indian traditional fried food

The present work deals with the effect of frying cycles on physical, chemical and heat transfer quality of rice bran oil (RBO) during the preparation of poori (an Indian traditional fried food) by deep-fat frying. The frying was carried out in intermittent mode (5 batches each for 3 min in a day without any time lag) and repeated for 6 frying cycles. Result indicated that in first two cycles, free fatty acid content, peroxide value and total polar materials increased, while radical scavenging activity decreased. Further increase in frying cycles did not result in any significant changes in these parameters (p > 0.05). Similar trends were observed for these parameters in case of heating. Relative amounts of total saturated fatty acids increased due to marginal decrease in total unsaturated fatty acids content during frying cycles, however, no significant change was observed during heating. The convective heat transfer coefficient was found to decrease with an increase in frying cycle due to increase in kinematic viscosity of RBO for every frying or cycles. Despite the marginal changes in physical and chemical properties, there was no significant difference (p > 0.05) in the sensory characteristics of poori prepared in oil subjected to different cycles of frying.     

Investigating Chemical Properties and Oxidative Stability of Kernel Oil from Pistacia khinjuk Growing Wild in Iran

In this study in order to introduce a new vegetable oil, oxidative stability and chemical characteristics of Pistacia khinjuk kernel oil (PKKO) as compared with P. atlantica kernel oil (PAKO) and extra virgin olive oil (EVOO) were investigated. Oxidative stability of studied oils was considered based on the conjugated diene value (CDV), carbonyl value (CV) and oil/oxidative stability index (OSI) through an 8‐h thermal process at 170 °C. Also, chemical characteristics [fatty acid composition, unsaponifiable matter (USM), total tocopherols (TT), total phenolics (TP) and total sterols (TS), iodine value, saponification number and waxes] of these oils were analyzed. The ratio of polyunsaturated fatty acids to saturated fatty acids and the oxidizability (Cox) value of PKKO (1.14 and 2.78; respectively) were between those of PAKO (2.37 and 4.23; respectively) and EVOO (1.14 and 2.78; respectively). USM content of the three studied oils was between 1.1 and 1.51 %. TT and TP contents of PKKO (619.4 and 26.6 ppm) were lower than those of PAKO (845.33 and 75.22 ppm) and higher than those of EVOO (365.23 and 19.78 ppm). TS contents of PKKO, PAKO and EVOO were 2,500, 2,150 and 3,800 ppm, respectively. Oxidative stability data indicated that PKKO is the most resilient oil against lipid oxidation, followed by PAKO and EVOO. CDV significantly increased by the lowest speed for PKKO, followed by PAKO and EVOO. Increase of CV and reduction of OSI for PKKO, PAKO and EVOO were 29.2, 128 and 338.7 and 32.8, 67.9 and 79.3 %; respectively.     

Protecting oil during frying: A comparative study

The effect of carbon dioxide blanketing (CDB) and vacuum frying (VF) on the frying performance of regular canola oil was evaluated. For 7 h daily and for 7 days French fries were fried in regular canola oil at 185 ± 5 °C without and with CDB and in a vacuum fryer. The extent of changes in the oil was assessed by analysis of total polar compounds (TPC), anisidine value (AV), color component formation and changes in composition of fatty acids and tocopherols. Frying under CDB reduced the amount of TPC by 54%, while 76% reduction was observed during VF compared to standard frying conditions (SFC). Similarly, lower oxidative degradation was observed when measured by AV. At the end of the frying period, the reduction in unsaturated fatty acid content was 3.8, 1.9 and 12.7% when frying under CDB, vacuum and SFC, respectively. The rate of tocopherol degradation was three and twelve times slower in VF when compared to CDB and SFC, respectively.     

Deterioration Kinetics of Crude Palm Oil,Canola Oil and Blend During Repeated Deep-Fat Frying

The oxidation of vegetable oils is generally treated as an apparent first order kinetic reaction. This study investigated the deterioration of crude palm oil (CPO), refined canola oil (RCO) and their blend (CPO:RCO 1:1 w/w) during 20 h of successive deep‐fat frying at 170, 180 and 190 °C. Kinetics of changes in oil quality indices, namely, free fatty acid (FFA), peroxide value (PV), anisidine value (p‐AV), total polar compounds (TPC) and color index (CI) were monitored. The results showed that FFA and PV accumulation followed the kinetic first order model, while p‐AV, TPC and CI followed the kinetic zero order model. The concentration and deterioration rate constants k, increased with increasing temperatures. This effect of temperature was modeled by the Arrhenius equation. The results showed that PV had the least activation energies E_a (kJ/mol) values of 5.4 ± 1 (RCO), 6.6 ± 0.7 (CPO) and 11.4 ± 1 (blend). The highest E_a requirement was exhibited by FFA with a range of 31.7 ± 3–76.5 ± 7 kJ/mol for the three oils. The overall E_a values showed that the stability of the blend was superior and not just intermediate of CPO and RCO. The correlation of the other oil quality indices with TPC indicated a positive linear correlation. The p‐AV displayed the strongest correlation, with mean correlation coefficient r_s of 0.998 ± 0.00, 0.994 ± 0.00 and 0.999 ± 0.00 for CPO, RCO and blend, respectively.     

Review of stability measurements for frying oils and fried food flavor

Measurements of degradation in frying oils based on oil physical properties and volatile and nonvolatile decomposition products were reviewed. Rapid methods by means of test kits were also considered. Factors that affect the analysis of total polar components (TPC) in frying oils were examined. Relationships between TPC, free fatty acid (FFA) content, Food Oil Sensor readings (FOS), color change (ΔE), oil fry life and fried-food flavor were evaluated. Flavor scores for codfish, fried in fresh and discarded commercial frying oil blends, were dependent upon individuals in the consumer panel (n=77). Part (n=29) of the panel preferred the flavor of fresh fat; others (n=24) didn't; the rest (n=24) had no preference. FFA, FOS and TPC were analyzed in two soybean oils and in palm olein during a four-day period in which french fries were fried. Flavor score and volatiles of potatoes fried on days 1 and 4 in each oil were also determined. TPC, FFA and FOS significantly increased (P<0.05) in all oils during the frying period. TPC and FFA were highest in the used palm olein, and flavor of potatoes fried in palm olein on day 1 was less desirable than those fried in the soybean oils. Potatoes fried in day-1 oils had significantly higher concentrations (P<0.10) of several pyrazines and aldehydes than those fried in day-4 oils. Presented at the 84th Annual Meeting of the American Oil Chemists' Society, Anaheim, California, April 25–29, 1993.     

Improvement of Canola Oil Frying Stability by Bene Kernel Oil’s Unsaponifiable Matter

The anti-rancidity effect of the unsaponifiable matter fraction of bene kernel (UFB) oil on canola oil (CAO) during frying was compared to that of tert-butyl hydroquinone (TBHQ). The UFB was separated into hydrocarbons (12.9%), carotenes (9.6%), tocopherols and tocotrienols (65.8%, mainly γ-tocopherol), linear and triterpenic alcohols (3.8%), methyl sterols (2.8%), sterols (3.0%, mainly β-sitosterol, stigmasterol, Δ⁵-avenasterol, and Δ⁷-avenasterol, respectively), and triterpenic dialcohols (2.2%). The results obtained from the measurements of the total polar compounds, the conjugated diene value, the carbonyl value, and total tocopherols showed that the stability of CAO improves similarly in the presence of UFB or TBHQ, and even more in the presence of UFB in some cases (especially inhibition of oxidized triglyceride monomers and triglyceride dimers). The analysis of polar components showed that the antioxidative additives were more effective to resist the formation of thermo-oxidative than hydrolytic products during the frying of CAO.     

Antioxidant Activity of Rambutan (Nephelium lappaceum L.) Peel Extract in Soybean Oil during Storage and Deep Frying

Rambutan (Nephelium lappaceum L.) peel (RBP) is discarded as the main by‐product during processing of the fruit. Increasing attention is now paid to the valorization of RBP for the recovery of valuable compounds. Geraniin, ellagic acid, quercetin, and rutin are the main phenolic compounds found in methanolic RBP extract. Extracted rambutan peel powder (ERPP) is used to evaluate the oxidative stability of soybean oil stored at 4 and 30 °C in the dark and light and deep fried with potatoes at 160 °C. Tert‐butylhydroquinone (100 µg g^?1 oil, TBHQ) serves as positive control. Oil supplemented with ERPP of 1000 µg gallic acid equivalents (GAE) g^?1 of oil shows positive effects on the retardation of the oxidation process during storage in comparison with oil without addition. During deep frying, either ERPP (1000 µg GAE g^?1) or TBHQ retards the lipid oxidation of oil. Levels of thiobarbituric acid reactive substances of potatoes fried in oil fortified with the extract and TBHQ (0.4–0.59 µg g^?1) are much lower than those without the extract (1.31 ± 0.10 µg g^?1) (p < 0.05). Therefore, RBP extract exhibits favorable antioxidant effects and can be used for effectively inhibiting lipid oxidation in oil during storage and deep frying. Practical Applications: An extract from rambutan fruit peel containing phenolic compounds, that is, geraniin, ellagic acid, rutin, and quercetin showed promising results to be used as potential antioxidants in soybean oil during deep frying. Both oxidation of the frying oil as well as the oxidation of the food product, that is, potatoes were inhibited. These results demonstrated that rambutan fruit peel extract can be used as a natural antioxidant in frying oil to replace synthetic antioxidants, that is, TBHQ.     

Plasma Modified Membrane for Daily Recovery of Oil from Repeated Frying Operation with Frequent Oil Replenishment

Sunflower oil was used for deep frying of potatoes at 170 ± 5 °C and for 8 h per day for 5 days in a fryer with an automatic oil filtration system. Three different frying operations were performed: operation (OP)-1, OP-2 and OP-3; that correspond to the oil unfiltered at the end of each frying day, the oil filtered through the fryer's own filter (passive filtration) and the oil firstly subjected to passive filtration and then filtered through a polyethersulfone membrane modified with hexamethyldisiloxane via radio frequency plasma (75 W-5 min, discharge power–time), respectively. The performance of each operation was investigated in terms of free fatty acids (FFA), conjugated dienoic acids (CD), TOTOX value, total polar content (TPC), Hunter color, viscosity, fatty acid composition, and tocopherol content. The results showed that OP-3 could decrease FFA, CD, TOTOX, TPC, L*a*b* value, viscosity and linoleic acid (18:2)/palmitic acid (16:0) ratio in 29.6, 11.7, 25, 30.8, 6.1*11.3*20.8*, 7.8, 12.2 %, respectively, compared to the unfiltered oil (OP-1). Regenerated oil from OP-3 had a frying life approximately 17 h more than oils from both OP-1 and OP-2.