The Relationship between Air Fryer Cooking Technique and Oxidation of Vegetable Oils: A Study on Sunflower Oil

Abstract

In this study, oxidation products such as the peroxide value (PV), conjugated diene (CD), triene (CT) and, total tocopherol content of sunflower oil with and without frozen fingerling potatoes subjected to air fryer and traditional deep frying cooking were evaluated with the aid of central composite design methodology. Frying experiments were carried out at five different levels (+ 1.68, + 1, 0, - 1, - 1.68), taking into account the variables of temperature (163.182-196,818 degrees C), duration (11,591-28,409 min) and salinity (31,8207-368,179 mg). At the end of the frying process, PV, CD, CT and total tocopherol analyzes were performed on the oil samples and were used as the response value in CCD. The air fryer and traditional deep frying processes were compared using the same conditions. The results showed that temperature and duration in the air fryer cooking technique was determined highly effective on the PV (max 37.26-20.00 meq/kg), CD (max 3.88-3.38), CT (max 1.46-3.37) and total tocopherol content (min 20.42-144.24 mg/kg) for without and with potato, respectively. PV, CD, CT and total tocopherol content value in traditional deep frying were found to be max 6.90-23.20 meq/kg, max 3.73-3.93, max 1.89-3.37 and min 242,33-93.72 for without and with potato, respectively. The increasing of the temperature and duration in both frying techniques increased PV, CD and CT of the oil, although they decreased the total tocopherol content.