{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,12,19]],"date-time":"2025-12-19T10:01:46Z","timestamp":1766138506654,"version":"build-2065373602"},"reference-count":34,"publisher":"MDPI AG","issue":"24","license":[{"start":{"date-parts":[[2023,12,8]],"date-time":"2023-12-08T00:00:00Z","timestamp":1701993600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"FCT\/MCTES","award":["UIDB\/50006\/2020","UIDP\/50006\/2020"],"award-info":[{"award-number":["UIDB\/50006\/2020","UIDP\/50006\/2020"]}]},{"name":"University of Porto","award":["UIDB\/50006\/2020","UIDP\/50006\/2020"],"award-info":[{"award-number":["UIDB\/50006\/2020","UIDP\/50006\/2020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Aiming to understand the nutritional impact of Moringa oleifera oil (MOO) on the quality of fried potatoes as consumed, a frying study using intermittent frying at 180 \u00b0C was conducted over 5 days, with a total heating time of 15 h, against olive (OO) and sunflower (SFO) oils. Additionally, due to MOO\u2019s higher costs, a SFO\/MOO blend (80\/20 w\/w) was tested. With similar fat incorporation and moisture contents, potato lipid composition revealed the impact of oil oxidation over the frying time, gradually decreasing the content of unsaturated fatty acids and antioxidants, including vitamin E, carotenoids and ascorbic acid, and increasing the incorporation of trans fatty acids (TFAs) and volatile aldehydes. When the potatoes fried at the ninth hour of heating are compared, MOO and OO were still able to protect potato ascorbic acid better than SFO, due to the low oxidative stress imposed by their fatty-acid composition. SFO, on the contrary, with linoleic acid as the main fatty acid, and despite its higher content of vitamin E, demonstrated higher oxidative stress and increased incorporation of alkenals and alkadienals. Acrylamide content was generally low, as were the trans fatty acids formed and incorporated with frying time, with MOO fried potatoes having lower amounts of all these process contaminants. Interestingly, the blend SFO\/MOO (80\/20 w\/w) doubled the amount of vitamin E in fried potatoes when compared with SFO alone, increased the ascorbic acid protection and reduced by half the amounts of volatile aldehydes, indicative of an efficient reduction of the oxidative status of the SFO-fried potatoes, with benefits to the consumer from a health point of view.<\/jats:p>","DOI":"10.3390\/foods12244416","type":"journal-article","created":{"date-parts":[[2023,12,8]],"date-time":"2023-12-08T08:47:26Z","timestamp":1702025246000},"page":"4416","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Moringa oleifera Oil Nutritional and Safety Impact on Deep-Fried Potatoes"],"prefix":"10.3390","volume":"12","author":[{"given":"Silia","family":"Boukandoul","sequence":"first","affiliation":[{"name":"D\u00e9partement des Sciences Alimentaires, Facult\u00e9 des Sciences de la Natureet de la Vie, Universit\u00e9 de Bejaia, Route Targa Ouzemour, Bejaia 06000, Algeria"},{"name":"REQUIMTE\/LAQV, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, Porto University, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal"},{"name":"D\u00e9partement de Biochimie-Microbiologie, Facult\u00e9 des Sciences Biologiques et des Sciences Agronomiques, Universit\u00e9 Mouloud Mammeri de Tizi-Ouzou, Tizi-Ouzou 15000, Algeria"}]},{"given":"Farid","family":"Zaidi","sequence":"additional","affiliation":[{"name":"D\u00e9partement des Sciences Alimentaires, Facult\u00e9 des Sciences de la Natureet de la Vie, Universit\u00e9 de Bejaia, Route Targa Ouzemour, Bejaia 06000, Algeria"}]},{"given":"Carla S. P.","family":"Santos","sequence":"additional","affiliation":[{"name":"REQUIMTE\/LAQV, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, Porto University, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1686-3850","authenticated-orcid":false,"given":"Susana","family":"Casal","sequence":"additional","affiliation":[{"name":"REQUIMTE\/LAQV, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, Porto University, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2023,12,8]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"823","DOI":"10.1080\/10408390903041996","article-title":"Potatoes and human health","volume":"49","author":"Camire","year":"2009","journal-title":"Crit. Rev. Food Sci. 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